Chef Marco Gomés renews the menu of his peculiar restaurant
In the heart of Miguel Bombarda street or the street of art, you can read in neon lights "Fuck art, let's eat!". "I do not want to have a restaurant, I want it to be something completely different, a cultural and gastronomic project, I want the space to be an icon of the city."
Gomés was the entrepreneur who made his dream something more than opening a restaurant. He took advantage of the art that the previous owner, Fernando Santos, had put on the walls. Once refurbished in 2016, the chef revealed that his menu would have more meat than fish. With a proposal of international cuisine, he declared that his goal was to cook with quality, "always with a personal touch" of traditional dishes.
Three months after its opening in September 2016, Miguel Bombarda's restaurant shows a new menu of "attractive, hot dishes and intense flavors" that will vary by season. The second initiative to break with the predictable kitchen, to recover the very artistic significance of the place: art as innovation.
Three months after its opening in September 2016, Miguel Bombarda's restaurant shows a new menu of "attractive, hot dishes and intense flavors" that will vary by season. The second initiative to break with the predictable kitchen, to recover the very artistic significance of the place: art as innovation.
The list is extensive. Among its new creations, it has five types of meat, such as loin medallions, quail eggs, cream of roasted peppers or traditional crumbs. All the traditional flavors were pampered with an artistic spirit.
