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.
News
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.
As part of the company's internship plan, I spent two weeks in the "essential" restaurant, owned by Chef André Lança Cordeiro in Lisbon. Through this text I intend to succinctly relate the experience I lived in it.
We enter number four on the calendar, a month of great changes in light, time, colours, and scents. Impetuous changes dictated by Nature. We are in spring.
The purpose of this journal is to tell you a little about my experience at the Frantzén restaurant, with three Michelin stars and considered number 21 in the world by the 50th Best's Restaurants in Stockholm, Sweden.
We reach number three on the calendar, and with it we present the expressions of nature and what comes from it. Step by step with hope and focus on improving times; we hover with the wind, between the bursts of the sea and the fog that cosies up the mornings.
Latest News
Caviar Tribute at O Paparico
22 July 2021
The month of July - O Paparico and the Nature
08 July 2021
The month of June - O Paparico and the Nature
04 June 2021
The month of May - O Paparico and the Nature
04 May 2021
The month of April - O Paparico and the Nature
06 April 2021