Monday, 28 November 2011 00:00
The city of Coimbra is planning a Route of Tabernas de Coimbra. The idea is to create a roadmap for traditional food and drink that tourists can visit when traveling to the country. The city is currently undertaking a survey of the various establishments falling into this category. The survey will encompass not only the historical center of the city but also other areas of Coimbra to gain a taste from the pallet of the entire region. Some of these areas were the scene of gatherings and meetings of students and revolutionaries.
Saturday, 09 July 2011 00:00Pharmacia Restaurant - Integrated into the building of the National Association of Pharmacies, the Pharmacia restaurant opened in May 2011. Given the location, it is intended to recreate the imagery and environment of an old pharmacy. The project is led by Susan Bliss and Tania Martins (responsible for Taberna Ideal) and focuses on Portuguese cuisine. It is the spirit of conviviality and informality. It is as if you were at home with friends, sharing platters and conversation. The dinner menu consists of four appetizers and two surprise dishes. On the terrace a la carte service throughout the day is available. The menu is the responsibility of chef Susan Happiness. The space also includes a cocktail bar, designed from Portuguese drinks such as port, Muscat, or Brandymel fro, which is the specialty of Tania Martinez. For more information call 213462146.
Lisbon’s Darwin's Café- The Darwin’s Café was built into the Champalimaud Foundation and inaugurated in February 2011. Its name is a tribute to one of the fathers of modern science. The project bears the signature of the Department of Architecture Lanidor. Space management is the responsibility of LA Caffé. The chef is responsible for Antonio Rune.
Restaurant Tejo - Located in Edifício do Mar do Oceanário, the Tejo restaurant has three menu options, which are very affordable, with quality assurance of all the ingredients for a healthy diet. The traditional soup, the dishes of Portuguese cuisine, and Mediterranean inspired fish and salads, but also the folders, live cooking, are just some of the proposals in this space. The restaurant opened in April 2011. It thrives on building architecture and is toasted by the Tagus river, in harmony with a contemporary and cosmopolitan. www.oceanario.pt
Guilty by Olivier - As a result of a partnership between the chef and businessman Ricardo Azenha, Guilty is located in a cosmopolitan city, next to Avenida da Liberdade and was inaugurated in April 2011. It is a versatile and affordable space, offering a diverse menu in a relaxed location, open to various audiences. The menu offers a wide selection of entrees, pizzas, salads, burgers and folders. The big highlight is an innovation of Chef Olivier: papardelle with piglet and snow peas. The decor, designed by Sofia Costa, refers to an industrial, yet cozy atmosphere, in which shades gray and silver are used. Noteworthy are the brown leather club chairs, straight from the ovens of Italy and a wall covered with wood from thousands of cases of wines from all regions of the country. Thursdays, Fridays and Saturdays the kitchen is open until one o'clock in the morning and animation dj continues until dawn.
Restaurant Alma Lusitana - Opened in April 2011, Alma Lusitana has a privileged location, just across the River Tagus, in Cais do Sodre, and consists of two distinct spaces. One of them, with capacity for 150 people, is six meters from the Tagus. The other, with 100 seats, offers a rustic decor, with stonewalls and wooden ceilings. Between the two areas there is a lounge area (with capacity for 100 people), ideal for an aperitif or digestive. There is a stall of fresh fish to its customers. Grilled fish and meat are also in sight, in an area with no glass and smoke. All dishes are traditional cuisine, served in a saucepan and iron, from Trás-os-Montes, pans craft. For more information call 213467052.
Paradigma Restaurant - Situated in the historic center of Cascais, with a view over the village and the ocean, is the Paradigma (former Foral da Vila), which was opened in May 2011. It is a relaxed restaurant with a fusion cuisine. The space is modern, contrasting with some classical pieces of decoration. The quality of cuisine, delicious cocktails, friendly service and unique view are its main strengths. For more information call 214822265.
Wednesday, 29 December 2010 20:35Lisboa à Prova restaurant competition – and the winner were recogized for their tasty tempations. See below the list of award-winning restaurants and their category:
Award-winning restaurants: 560; A Confraria da York House; Leitaria Gourmet; Adega da Tia Matilde; Ad Lib; Alecrim às Flores; Aqui há Peixe; As Salgadeiras; Banthai; Be You; Café de S. Bento; Casa da Mó; Casa da Morna; Clube do Peixe; Come Prima; Comida de Santo; Espaço Açores; Faz Figura; Fenícios; Flores; Found You; Fusion International Taste; Gemelli; Grelhados de Alcântara; Jardim da Luz; Kampai; Koi; La Brasserie de L‚Entrecôte; La Campania; La Cottura; Lisboa à Noite; Merca Tudo; Nova Mesa; O Polícia; Open Mediterranean Brasserie; Passage to India; Páteo; Prova dos 9; PSI; Sabores de Goa; Sacramento do Chiado; Sem Dúvida; Senhor Peixe; Solar dos Duques; Solar dos Nunes; Sommer; Spot S. Luiz; Storik; Sul; Taberna dos Arcos; Tamarind; Tasca da Esquina; Tentações de Goa; Uai; Varanda de Lisboa; Yasmin; Zaafran; Zé Varunca; Zina Food & Wine.
Two “fork winners”: A Travessa; Bocca; Dazzled; Guarda Real; Ibo; Manifesto; Mensagem; Umai; Valle- Flôr; Solar dos Presuntos; Salsa & Coentros.
Three “Fork” winners: 100 Maneiras; Casa da Comida; Eleven; Feitoria; Panorama; Tavares; Varanda at Hotel Ritz.
Wednesday, 15 September 2010 00:00Paladares da Quinta" in Lagoa, S. Miguel in the Azores has won high praise from two separate architecture websites. Archdaily.com writes: The restaurant and bakery is located in a farm composed of different Azorean species of a certain age. Its main purpose was for the visitors to enjoy nature's changeable and irreverent environment during their stay. For this reason, the area¹s history and the existing species¹ location was respected and a building was drawn so that it coexists and dialogs with its surroundings, allowing for the present and human experience¹s concept and language evolution to be revealed. While www.worldarchitecture.org/ says:
The restaurant and bakery is located in a farm composed of different Azorean species of a certain age. Its main purpose was for the visitors to enjoy nature¹s changeable and irreverent environment during their stay. For this reason, the area¹s history and the existing species¹ location was respected and a building was drawn so that it coexists and dialogs with its surroundings, allowing for the present and human experience¹s concept and language evolution to be revealed. Based upon the environment and landscape components of the area, the construction seems simple yet aims to stress out a significant amount of elements that make up for its sustainability. The building is divided into two boxes: one for restaurant support and the other for food preparation and holds the dining room. Both volumes are connected by a cover piece, the result being an external area partially covered, bringing into life the volumetric unit between both boxes and allowing for light, water and nature to invade this space built in an abundant and permissive fashion.
Saturday, 03 April 2010 00:00
The president of the Elite model agency owns
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