December has arrived, a time that marks the end of a year that was intense, audacious and challenging. "The most wonderful time of the year". It is a month of celebration, that fills our city with lights, love, smiles and pride. Even the air smells different, there's a specific fragrance connected to this date. It cannot be expressed into words, it can only be felt.
This season brings us smells, colours and flavours and persimmon are one of autumn's favourite fruits.
Autumn - an expression of Latin origin, "autümnus" or "autümum" - is the time for harvesting. With the arrival of autumn comes new colours, aromas and flavours, typical of a colder season.
"Never turn your back on God when diving in search of Lucifer's fingers". Lucifer's fingers, the rare Portuguese delicacy that men risk their lives to harvest.
“Percebes”, an enigmatic species: mysteries that continue after Darwin... What are they doing in the sea?
The use of fish eggs is already well established in the portuguese gastronomy. Examples of this are the fresh roe, such as codfish and hake, and the dried roe, such as octopus and canned sardine, the so-called Portuguese caviar.
How noble the use of a vegetable can be. The subjectivity of food and eating practices profoundly characterises each culture and our recipes.
This month marks a new beginning! Number six on the calendar has a special flavour this year as it is the month when we reopen our doors to welcome our guests again. June marks time, half of which has already passed and half of which is still to come.
May begins with a tribute to work, to the workers, those who fought for their sector, those who like us have a profession that characterizes work, a lifestyle, a way of being.
