- LanguagePortuguese, Spanish, English
- Meal TypeBrunch, Lunch, Dinner
- Duration3 hours
- Minimum of Guests2
- Maximum of Guests20
Description
Discover a culinary experience that goes beyond flavor, valuing the quality of food and the positive impact on our planet. I choose local and sustainable ingredients, making each meal not only delicious, but also ethical and environmentally friendly.
Celebrate the diversity and vitality of vegetarian foods with me. Each dish is a carefully crafted masterpiece, providing you with a unique culinary experience full of vibrant flavors and fresh, seasonal ingredients. From comforting dishes to the most innovative, I invite you to explore the richness and variety of vegetarian cuisine that I am proud to offer.
My creations are inspired by the generosity of nature and the richness of seasonal harvests. From the freshness of organic vegetables to the comforting textures of whole grains, each dish is a celebration of the gift the earth offers us. Make your reservation now and embark on this sustainable and memorable gastronomic journey.
Menu
When making your reservation, please indicate the option you want for your experience in the additional services, selecting only one option.
- Vegetarian Menu Option 1
- Appetizer Ricotta panipuri with spinach, walnuts and honey.
- Starters: Sweet potato tataki with orange, sesame and seasonal salad.
- Main Course: Creamy tagliatelle with mushrooms, cherry tomatoes, thyme and truffle.
- Dessert: Petit Gateau
- Vegetarian Menu Option 2
- Appetizer Mushroom panipuri with panko and truffle.
- Starters: Velvety chestnut cream with crispy falafel.
- Main Course: Saffron risotto with braised asparagus and white almond sauce.
- Dessert: Matcha cake with ginger ice cream.
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Add by Rogério Miranda
Graduated in Cuisine, Pastry and Hotel Management, with international experience. I started my career at the renowned Yeatman restaurant under the guidance of chef Ricardo Costa, reaching the position of Junior Sous Chef. I had the opportunity to collaborate with renowned Chefs, such as Albert Adrian and Paco Mendez. I worked as Sous Chef in Lecce and was Chef Lúcia Freitas' right-hand man in Santiago de Compostela.
I participated in gastronomic events in several international cities, such as Madrid, Milan and Bogotá.
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