Travelling to Brazil - Part II

At Lisboa airport, inside the plane and waiting to take off.

 

Bye-bye, Portugal!

 

Lunch time, with beef and potatoes. Food was not very tasty, definitely room for improvement.

 

Starter and fruit as dessert.

 

Almost there!

 

Time to land - yeah!

 

Hello Brazil!

 

Mar 11th, 2023.

Breakfast at Myriad by Sana Hotel

Breakfast at the hotel before going back to the airport.

Pastel de nata!

 

Perfect way to start the day 😋

 

Mar 11th, 2023.

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.

Sleeping in Lisbon (Portugal): Myriad by Sana

The hotel Myriad by Sana is at the Tagus river.

 

On the top of the hotel (120 meters high) is the restaurant I booked for the night: Fifty Seconds.

 

My room (category Deluxe Double).

 

The bathroom.

 

And the view of the Tagus river. What a pity that it is a grey day.

 

After leaving my luggage in the room, went directly to the swimming pool for a swim. Really nice pool with...

 

...nice relaxing area.

 

The Sayanna Wellness Spa is on the 23rd floor, with amazing views! I did not have a massage, but did...

 

...take some pictures from the treatment rooms.

 

Grey: ton sur ton.

 

Mar 10th, 2023.

Travelling to Brazil - Part I

On a very rainy day, taking the plane from Düsseldorf (13h10) to Lisbon (15h10).

 

Bye-bye, Germany!

 

 Very nice lunch. As starter, smoked salmon with fennel and orange. As main course, pumpkin Capellacci pasta, spinach sauce, goat cheese and walnuts - delicious! As dessert (the only one that was quite disappointing): chestnut pudding with chocolate.

 

So nice to see blue sky again! Although the clouds look not very promising...

 

Mar 10th, 2023.

Restaurant Session (in Lisboa, Portugal): Flor de Lis

 

Para o jantar, fomos no restaurante Flor de Lis, também no nosso hotel.

Manteigas diversas, e azeite de oliva.

Camarao como amuse bouche.

A entrada de namorido: foie gras caramelizado, pó de cacau e nectarina. 

Minha entrada: berinjela defumada, gel de limao e legumes bio em escabeche. Adorei a berinjela, mas achei os legumes bem azedos (tipo conserva de nabo) - definitivamente, nao é o meu gosto.

 

 Como prato principal, namorido pediu bacalhau à Lagareiro.

 

Eu fui de peixe cherne assado, cevadinha fumada e picadinho algarvio. 

 

E, dentro da panelinha fofa, mais uma porcao da cevadinha fumada.

 

No outro dia, hora de pegar o aviao cedinho e voltar pra casa.

Tchau, Portugal, até a próxima!