By day, the capital lies at our feet; by night, we dream high. Here, excellence is the only standard — no compromises. The kitchen brigade is outstanding, and the wine cellar is richly stocked with an impressive variety of labels and styles. I owe to these walls and grand windows some of my happiest moments at the table, over the more than three decades I’ve been coming here.
The starters are sheer perfection. Even before anything begins, warm sourdough bread arrives at the table, accompanied by goat butter dusted with parsley powder. The tuna “muxama” is sliced paper-thin and full of flavor. A beef tenderloin tartare comes with bone marrow and smoked egg yolk, elegantly served in the bone itself.
A delicious tasting of cured meats is available — Iberian pork, beef, duck, and tuna, the latter being particularly original. A simple veal croquette à la Trás-os-Montes is a true essay in gourmet snacking. And the codfish cake reaches an unprecedented level of refinement. I’m especially fond of the garlic shrimp — perfect texture and peak flavor. It’s a supreme-level delicacy.
Excerpt from “TSF Lifestyle” / by Fernando Melo
