Once again our usual "gang" got together to explore a new restaurant and endure some wine tasting. This time around we went to the Altis Belém restaurant called Feitoria and gathered some wines from the New World regions.
This hotel is nested right upon the river and has a marvellous calming view. I would advise anyone visiting Lisbon to have lunch at the more affordable cafeteria, which has an outside terrace dominated by the river. They serve simple food but with a very good price/quality ratio and tough to beat environment. If possible, sleeping here is bound to be a blessed experience as rooms are all facing the river and have lush and fashionably decoration all in slightly different styles, and if you are very lucky you can get a suite with your own private jacuzzi in the balcony.
The Feitoria restaurant is a real gourmet experience. The kitchen's destiny is upon Chef Cordeiro' hands, that previously was awarded a Michelin star at Casa da Calçada restaurant in Amarante. In my humble view this was a perfect management decision as his work was fully appreciated by a group of fourteen "hardcore" foodies and wine lovers that in general promised to visit again soon.
We started with a Cream of peas soup with European lobster, purple onion jam and "paio da Serra da Estrela" (regional salami). The soup texture was perfect with a strong flavour intensified by the salami bits and crowned with the lobster cooked to perfection.
The entree was roasted red grouper with tagliateli Nero of vegetables, tomato jam, pack choi and fruit cracker, which showed to be very lively and light with pasta al dente and crunchy vegetables.
Our palate had to rest and this was successfully accomplished by an intense home-made tangerine Sorbet.
The meat dish was a tender veal fillet, roasted vegetables terrine and ratte mashed potato topped with a thin potato chip. The meat was well cooked on the outside and kept all the juices inside! I loved the roasted vegetables with different textures and flavours mixed perfectly.
To finish Rocha Pear and raisins Strudel with caramel Chantilly and raspberry sorbet. it worked well, not to rich but a sufficient sweet treat that maintained the menu very well balanced.
Altogether I found the menu to be of very high quality, with good balance between classic and modern cuisine, there is a general respect of the ingredients that showcase very good technique and all dishes were fully flavoured topped with a beautiful presentation.
This is an experience to repeat whenever possible.