• 1 March 2019

    RESTAURANT WEEK, THE BEST WITH BETTER PRICES

    That’s why we participated with two fado houses, Café Luso and Adega Machado. For many, this is considered an unforgettable opportunity to visit us: menu for € 20.00. It is a national event organized by TheFork reservations platform and with ample coverage. “In addition to the aforementioned Michelin stars, this week of Lisbon will include […]

    That’s why we participated with two fado houses, Café Luso and Adega Machado.

    For many, this is considered an unforgettable opportunity to visit us: menu for € 20.00.

    It is a national event organized by TheFork reservations platform and with ample coverage.

    “In addition to the aforementioned Michelin stars, this week of Lisbon will include the Atlantic (by chefs Justa Nobre and Miguel Laffan), Akla (Eddy Melo), Adlib (Daniel Schlaipfer) and Bica do Sapato (Henrique Mouro). the Pap’Açorda, Bastardo, Café Luso or Unusual; near in Sintra, the Mercatto do Penha Longa or the restaurant of the historic hotel Lawrence’s. ”

    Fugas, newspaper PÚBLICO, 27.02.19

  • 1 March 2019

    THE TRIBUTE CONCERT OF FADO MUSEUM TO CELESTE RODRIGUES

    As part of the Fado program at the Pier, on March 21, at the Centro Cultural de Belém (CCB), a tribute concert will be held for feste singer Celeste Rodrigues, who disappeared in 2018. In it participate artists who were also part of the circle of affections of Celeste Rodrigues: Ana Sofia Varela, Camané, Fábia […]

    As part of the Fado program at the Pier, on March 21, at the Centro Cultural de Belém (CCB), a tribute concert will be held for feste singer Celeste Rodrigues, who disappeared in 2018.

    In it participate artists who were also part of the circle of affections of Celeste Rodrigues: Ana Sofia Varela, Camané, Fábia Rebordão, Mísia, Pedro Moutinho and others.

    Fado Celeste, this is the name of the concert that will be, for sure, a pilgrimage.

     

  • 1 March 2019

    THE ENVIRONMENT ASKS SARDINES TO BE FRIENDS ?!

    Opened the candidacies to the ninth edition of the Competition Sardinhas Festas de Lisboa, promoted by EGEAC. The competition, which runs until March 27, 2019, has this year the motto 100% Sardine, in “green tones” and “environmentally friendly”, and suggests the themes “Down with carbon, live Omega 3”, “Low Consumption, Natural Brightness “and” Zero Footprint, […]

    Opened the candidacies to the ninth edition of the Competition Sardinhas Festas de Lisboa, promoted by EGEAC.

    The competition, which runs until March 27, 2019, has this year the motto 100% Sardine, in “green tones” and “environmentally friendly”, and suggests the themes “Down with carbon, live Omega 3”, “Low Consumption, Natural Brightness “and” Zero Footprint, Maximum Fluctuation “.

     

  • 1 March 2019

    XVI IBERIAN CONGRESS “THE BIKE AND THE CITY: BEYOND MOBILITY”

    Now that the Portuguese have finally surrendered to the pleasures of using the bicycle as locomotion, and also to the profusion of scooters, the XVI Iberian Congress “The Bicycle and the Horse” will be held on May 2-4 in the town of Cascais. City: Beyond Mobility “. This event will be held at Paula Rego’s […]

    Now that the Portuguese have finally surrendered to the pleasures of using the bicycle as locomotion, and also to the profusion of scooters, the XVI Iberian Congress “The Bicycle and the Horse” will be held on May 2-4 in the town of Cascais. City: Beyond Mobility “.

    This event will be held at Paula Rego’s Casa de Histórias (Cascais), and the submission period will be open until March 31 for each of the themes: Best Communities, Best Accessibilities, Best Environment and Health, and Best Economy and Tourism.

     

     

  • 22 February 2019

    IN THE FIRST PLACE WE EAT WITH THE BRAIN

    Curious is the conclusion of the scientific study conducted by Charles Spence, Professor of Experimental Psychology at Oxford University. Information comes first from what we see. Usually, even before we touch it, we can smell it, then the sound comes, and finally the taste and the retronasal smell, which happens when we swallow. Our team […]

    Curious is the conclusion of the scientific study conducted by Charles Spence, Professor of Experimental Psychology at Oxford University.

    Information comes first from what we see. Usually, even before we touch it, we can smell it, then the sound comes, and finally the taste and the retronasal smell, which happens when we swallow.

    Our team has this notion when thinking about new proposals for the Restaurant: regarding the appearance of the food, the presentation or careful and attractive disposal on the plate, colors and the aromas.