Mãe, Cozinha com Amor
Chef João Diogo Mendes Saloio revisits Portuguese home cooking through seasonal, comforting plates, fried green beans, codfish variations, rice and bean dishes all served in a warm, unpretentious dining room lined with photos of mothers.
Insider’s tip: During Restaurant Week, don’t miss the chance to chat with the chef, he often comes to the dining room to explain the stories behind the dishes, many inspired by his own mother’s recipes.
📍Estefânia (near Saldanha) | Instagram
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• Couvert: Pão de Massa mãe, manteiga caseira e azeitonas marinadas;
• Entradas: Taco de Atum ou Croquete de pato e molho ou Camarão na frigideira ou Chevre panado com doce e abóbora ou Sardinha braseada, salada de tomate e melancia;
• Principal: Arroz de corvina e camarão ou Bacalhau, couve grelhada, batata assada e Pil-pil ou Cachaço, puré de couve-flor e batata frita ou Vazia no josper, salada da época e batatas fritas ou Arroz de pato no forno;
• Sobremesa: Mousse de chocolate da minha avó ou Leite creme, pêssego e amêndoas ou Tarte de queijo do Ribatejo.
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• Couvert: Sourdough bread, homemade butter, and marinated olives;
• Starters: Tuna taco or Duck croquette with sauce or Sautéed shrimp or Breaded chèvre with pumpkin jam or Grilled sardine with tomato and watermelon salad;
• Main Course: Corvina and shrimp rice or Codfish with grilled cabbage, roasted potatoes, and pil-pil sauce or Pork neck with cauliflower purée and fries or Sirloin grilled in the Josper, seasonal salad, and fries or Oven-baked duck rice;
• Dessert: My grandmother’s chocolate mousse or Crème brûlée with peach and almonds or Ribatejo cheese tart.
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Both lunch & dinner