Alma : outstanding culinary journey in an immersive restaurant in Lisbon

25, Juin, 2017 | Europe, Evasion, Manger, Portugal, Tops



Let us be honest, Pointus¬†has had the chance to¬†explore and experience some remarkable places on this little planet of ours. But rarely have we¬†seen such an impressive, immersive, well-crafted eating environment¬†as Henrique S√° Pessoa’s Alma restaurant in Lisbon. Raw concrete grounds, magnificent hundred-year old arches,¬†airy ceiling, magnificently-detailed warm wooden tables and chairs, coppery glows and warm lightings all add up to build a truely hypnotising, mysterious yet absolutely¬†chic atmosphere. This¬†perfect setting comes with¬†high expectations for the food itself,¬†as you can witness from the open kitchen¬†the slight tension of the¬†team, warming up as service begins.

Assiettes & Verres

Chef Henrique S√° Pessoa describes his own style as influenced by his passion for travel and particularly Asia,¬†traditional Portuguese cuisine, the life in Lisbon and the respect of great products. Each of these influences translate into a very modern, sometimes quite adventurous cuisine, where portugal meets Japan in particularly well designed¬†plates¬†in which every element¬†seems¬†essential. Today’s « Alma » menu, which is proposed at a price of 90‚ā¨, was composed of the 5 following dishes:

  • Glazed baby carrots, goats cheese, dried fruit bulghur, cumin oil
  • Seared foie gras, apple, granola, almond, coffee
  • Red mullet, xer√©m, « caldeirada » sauce, samphire
  • Confit suckling piglet, sweet potato pur√©e, pak choi, orange jus
  • Dessert Mango, passionfruit, coconut, black sesame seeds

The chef throws an impressive series of additional plates including 3 appetizers and 2 pre-desserts, which all make for one of the best food-for-value starred dinner we have ever done.

To accomodate for the pescitarians, you will also see the following dishes on the pictures:

  • Mackerel, vegetable escabeche, mussel and barnacle water, sea lettuce
  • Tuna loin, beetroot pickle, radishes, creamed parsley, toasted buckwheat

One special mention to the seared foie gras, a gourmand salty/sweet marvel where torrefied coffee¬†notes elevate a perfectly cooked foie gras, which probably¬†makes for the best foie gras-based dish we have had… and this is coming from two Frenchies !¬†Another special mention will go to the tropically-infused and particularly visual dessert, where a mix of at least 5 different textures (mousse, ice cream, crumble, dome, chips,…) combine for an absolutely blissful masterpiece.

On the wine-side, the pairing is a must-do to get to this discover the vastly underrated Portuguese wines, like this surprising Vicentino in which the proximity of the grapes to the ocean translate into a fresh and salin sauvignon that will instantaneously make you feel like you have you feet in the sand. The wine pairing clearly gears towards organic, rather adventurous and character-heavy wines, with a deep respect for its terroir.

To conclude¬†: Alma is¬†an outstanding culinary journey in an immersive, history-field atmosphere. Probably one of the best ways to discover and experience the best of Portugal’s sophisticated refinement, which is rooted in its rich history but more importantly¬†looks to the future in proudness and confidence.

Infos / tips :

Alma Restaurant