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Spiced figs in port at The Food Temple
In vibrant Intendente, The Meals Temple is Lisbon’s oldest vegan restaurant. A sweep of stone steps strewn with cushions and lanterns function the seats, and the components are primarily domestically grown, together with completely edible however ‘ugly’ recent produce from native farms. For dessert, strive plump figs from the Algarve, slow-roasted with star anise, cloves and aged ruby port from the Douro Valley, served with a pink fruit sorbet and almond crumble.
Strawberries with elderberry at VDB Bistronomie
With an ethos of sourcing items from sustainable Portuguese producers, VDB Bistronomie’s menu adjustments relying on availability. Throughout strawberry season, fruit from the Alentejo area is served with a pure ‘semifrio’ (a cross between cream and ice cream), elderberry foam and elderflowers gathered from hedgerows, including a honey-like scent.
Sluggish cooked onions at Attla
Within the riverside Alcântara district, Attla’s dishes are primarily based round what farmers and fishermen have that day, with chef André Fernandes’ creations reflecting each his Portuguese roots and worldwide travels. When in season, candy pink onions are slow-cooked in butter, olive oil and recent herbs reminiscent of sage, mint and thyme. These fragrant, caramelised alliums are served with pickled onion, egg yolks and a French barigoule-style sauce of white wine, hen broth and chives.
Black pork & fermented turnips at Prado
Ethereal and bedecked with vegetation, Prado serves dishes during which greens are as central as meat, fish and dairy. The black pork — from acorn-eating Iberian pigs, reared in south Portugal — is cooked fantastically. Tender shoulder meat is served on a mattress of clean potato puree combined with fermented turnip root and leaves, the acidity of which cuts by a wealthy ramen inventory, simmered over 48 hours.
Artichokes with fennel & lime at Arkhe
A collaboration between a Portuguese-Brazilian chef and a Franco-Colombian sommelier, Arkhe serves plates of meals impressed by natural wines. The artichoke dish is influenced by a Château de Béru chardonnay with a mineral-like, aniseed flavour. Sluggish-cooked, caramelised artichokes are served with a cauliflower and parsley cream, garlic mayo and fermented limes with fennel sprouts.
Printed in Difficulty 13 (autumn 2021) of National Geographic Traveller Food (UK)
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