Such an awesome hidden gem in Lisbon…read more
One of my most favorite and memorable restaurant I got the opportunity to try during my trip--so good I made sure to get it for my last meal before I left Lisbon. This restaurant uses cooking over coals with Brazilian influence.
My boyfriend and I started off with the Almond Old Fashion cocktail--tequila, almond syrup, angostura bitters. It was such a smooth, a slightly sweet almond hint.
For appetizer we ordered the Pork Croquette--pork shank, pineapple pickles, spicy guava paste sauce. This was absolutely divine. The meat was so tender, the flavor from the sauce definitely gives you a nice sweet and tangy side to the richness of the pork.
For entree I ordered the Duck Breast--duck marget, potato mousseline, tangerine and miso sauce. This is one of the best duck I've had. The duck was so tender and flavorful, not overly fatty. The potato mousseline was so creamy and the sauce just added a very nice sweet and rich touch. Lovely dish.
My boyfriend ordered the Carbonara Pasta with Cured Egg Yolk--creamy carbonara pasta, crispy pancetta, and cured egg yolk. Wow, I had a taste of it and the noodles were perfectly cooked, al dente, rich in flavor from the egg yolk and the pancetta was crispy and added nice texture to the pasta. My boyfriend loved loved this dish and was pleasantly surprise how a simple dish was made so well.
We were so happy with the dishes, we actually ordered another appetizer towards the end of our entree. We got the Ceviche--Atlantic fresh fish, pickled red onion, ponzo, tapioca pearls. Super fresh, umami flavors.
For dessert, we ordered the Cake with Brazilian Coffee--creamy coffee cake, chocolate sauce, cinnamon whipped cream, golden crumble, cream ice cream. Perfect ending to our meal, chocolate-y, creamy, cinnamon whipped cream created a nice balance of flavors to the dessert.
For ending drink I ordered the Espresso Martini. So bold and smooth.
This is a must visit spot when you're in Lisbon. The service staff here is so beyond friendly and welcoming.