O calmo outubro revelou-se letárgico. Esta condição de dormência latente – não menos inspiradora – permitiu saborear o tempo, com tempo. Vivê-lo, senti-lo, transcendê-lo. Viajamos por Portugal continental e insular, numa rota que se suspeitava morosa e cativante. Assim foi.
In order to congratulate life and drink it in generous gulps, our sommelier Fernando Mansilha has selected three wines with personality, the Quanta Terra Phenomena Rosé 2021, the Julio B.Bastos Alicante Bouschet Tinto 2012, and the Kopke 40 years Tawny.
It is in this scenario that gastronomy is rediscovered. As food, it involves and warms the deepest part of our being, and as a premise, it gives foundations to the mental concept of home, of shelter, of family. Leading us to what is dear to us.
September progressed in a fun and impactful way at O Paparico. From Salty Cuisine to Pastries, the notion of time faded with the involvement between what was tasted and the wording of what the mouth was perceiving as it discovered flavours that held as much of a feeling of home as they did of the unexpected.
Let's close our eyes and enjoy this admirable autumnal setting, as if it were the inauguration of a new world. Embracing this paradigm, sommelier Fernando Mansilha toasted October with full-bodied wines, with personality, the Mamoré Sem Amarras 2018 and the Alambre 20 Years.
We are charmed by the splendid mantle of seasonality with products from the land and the sea that inspire our cuisine in the creation of a renewed Menu in flavours, textures and conceptions.
In this cadence between the necessary, the desirable and the art, we go beyond the basic function of food, we awaken sensations and memories and we perpetuate moments and feelings.
O nosso sommelier Fernando Mansilha, selecionou três vinhos para o acompanhar ao longo deste mês. São eles o Quinta das Lamelas Grande Reserva de 2017, o Anselmo Mendes Dão Silvares de 2015 e, por último, o Kopke 50 Anos Branco.
There is an irreproachable logic in nature, everything connects skilfully and gently and it is this metric that inspires us and through which we create our Cards. In September we highlight the amberjack of the Azores as the star product, but from the sea, we also serve cod at the table. From the land, we harvest yam, sweet potato and kidney beans.
O Paparico is an assumed lover of Portuguese culture. It is through it that we express ourselves and from it that we drink our creativity. Sometimes metaphorically, sometimes literally.
It is in gastronomy that we find our most human side, each gastronomic moment is an act of love, faith and sharing. Here we take man as a whole, we touch his heart, his mind and all his senses.
With elegance, rectitude and a wide knowledge of wine, the sommelier Fernando Mansilha, selected three wines to harmonise August in O Paparico.
