Restaurant Session (in Lisbon, Portugal): Fifty Seconds

For dinner, I went to restaurant Fifty Seconds✨ from executive chef Martín Berasategui and chef Filipe Carvalho. It is on the top of the hotel Myriad by Sana, with an exclusive elevator going up the 120 meters.

 

My table. During day light, the view must be amazing!

 

As I was alone, I asked them if the pace could be a bit faster. They did the entire dinner in 1.5 hours - it was perfection, loved it!

 

Very cozy lighting.

 

I chose the Degustation Menu (Menu Degustacao). With the aperitif, the first bites.

 

 Delicious!

 

 

 

A little towel to clean the fingers.

 

As first dish, caramelized mille-feuille of foie gras, green apple and eel.

[Mil-folhas caramelizado de foie gras, maca verde e enguia]

 

 I don't recall the ingredients of this dish. This is what happens when you take 2 years to blog a post 😀

 

"Brandade" of cod with manzanilla mayonnaise and yuzu [Brandade de bacalhau com maionese de manzanilla e yuzu].

 

Jalapeno, ice cream of alcacuz and cucumber mayonnaise.

[Jalapeno, gelado de alcacuz e maionese de pepino]

 

Love the plate design 😊

 

With the starters, a glass of 2019 A Cerca dos Frades Colheita Selecionada.

 

Bread and (several flavours of) butter.

 

Scallop, cauliflower cream and  chives, noisette butter foam and xerez vinegar, caviar Oscietra.

[Vieira corada, creme de couve flor e cebolinho, espuma de manteiga noisette e vinagre de xerez, caviar Oscietra]

 

Grilled scarlet shrimp (or carabinero), black garlic, puree of Meyer lemon]

[Carabineiro grelhado, alho negro, puré de limao Meyer]

 

Very cool plate 😊

 

Next dish, a basil and Iberic ham cream, crayfish and smoked aubergine tortellini [Creme de manjericao e presunto ibérico, lagostim e tortellini de beringela fumada].

 

Sea turbot, red prawns from the Algarve, dashi emulsion with noisette butter and birds jus]

[Pregado de Mar, gamba vermelha do Algarve, emulsao de dashi com manteiga noisette e jus de aves]

 

Goat, apple and rhubarb chutney, pfeffer jus and carrot, orange and ginger vinaigrette.

[Cabrito montês, chutney de maca e ruibarbo, jus de pimentas e vinagrete de cenoura, laranja e gengibre]

 

Sweet time! Meringue lemon.

[Limao merengado]

 

Apple, ice cream of vanilla with melanosporum truffle and caramelized pecan nuts.

[Maca, gelado de baunilha com trufa melanosporum e nozes pecan caramelizadas]

 

With the coffee, petits-fours.

 

Very nice!

 

After dinner, I went for a tour in the kitchen where I also met chef Filipe Carvalho. He showed me the floor above the restaurant (beautifully decorated, with lots of plants) to serve as lounge. Afterwards, he took me down to the ground floor with the elevator.

 

Great dinner - delicious food, very friendly and competent service, and beautiful place. Will need to come back with Roger 😊

 

Mar 10th, 2023.