Queridos @vero.fuchslocher y @gonzalopezoficial después de recibirnos con tanto cariño con @fran_laree el sábado pasado en el increíble e inolvidable concierto de @losbunkersoficial en el #estadionacionaldechile , el “partido de vuelta” era atendiendolos como se merecen en @lola_by_arola y @yannyvin.brasserie en @granarenamonticello !!!! Espero disfrutarán de la experiencia tanto como nosotros de recibirlos… nos volvemos a ver prontito ❤️❤️
Queridos @vero.fuchslocher y @gonzalopezoficial después de recibirnos con tanto cariño con @fran_laree el sábado pasado en el increíble e inolvidable concierto de @losbunkersoficial en el #estadionacionaldechile , el “partido de vuelta” era atendiendolos como se merecen en @lola_by_arola y @yannyvin.brasserie en @granarenamonticello !!!! Espero disfrutarán de la experiencia tanto como nosotros de recibirlos… nos volvemos a ver prontito ❤️❤️
Queridos @vero.fuchslocher y @gonzalopezoficial después de recibirnos con tanto cariño con @fran_laree el sábado pasado en el increíble e inolvidable concierto de @losbunkersoficial en el #estadionacionaldechile , el “partido de vuelta” era atendiendolos como se merecen en @lola_by_arola y @yannyvin.brasserie en @granarenamonticello !!!! Espero disfrutarán de la experiencia tanto como nosotros de recibirlos… nos volvemos a ver prontito ❤️❤️
Queridos @vero.fuchslocher y @gonzalopezoficial después de recibirnos con tanto cariño con @fran_laree el sábado pasado en el increíble e inolvidable concierto de @losbunkersoficial en el #estadionacionaldechile , el “partido de vuelta” era atendiendolos como se merecen en @lola_by_arola y @yannyvin.brasserie en @granarenamonticello !!!! Espero disfrutarán de la experiencia tanto como nosotros de recibirlos… nos volvemos a ver prontito ❤️❤️
Una noticia absolutamente devastadora, los niños no deberían morir… mi mas sentido pésame y consuelo para la familia.
Con mi “hermano” @carlos.diaz.leon descubriendo en @mut.cl @hojasdecami.cl … #imperdible ❤️
Feliz de ir recuperando poco a poco el ritmo tras la cirugía vascular que me hice hace unas semanas, con 56 años no aspiro a ganar un oro olímpico (nunca he sido especialmente deportista) pero si me he propuesto envejecer con una buena condición física. Gracias @belu.ortiiiz y a los amigos de @sportlifepieandino por la paciencia 🙏🏼…. vamos por más 💪 ➕️
I hadn’t yet experienced Lab by @sergiarola, but I’m convinced I arrived at the perfect moment. Sergi, a prominent figure in Spanish gastronomy – one of Ferran Adrià’s numerous protégés, as well as @PierreGagnaire’s – currently resides in Chile but visits Portugal annually. During his stay at @penhalongaresort, he reunites with his teams from Arola and Lab. The Lab’s 8-year history, along with several more years of the more casual Arola, demonstrates a strong bond. In fact, during this visit, Sergi took the opportunity to renew his contract for another 5 years. Conceived during the period when his Madrid Gastro held 2 Michelin stars, Lab initially drew inspiration from Sergi’s most iconic dishes. However, Sergi now describes it as a Portuguese restaurant, drawing on market-fresh ingredients and the ambiance of the Serra de Sintra. @vladmirveiga, the Portuguese-Cape Verdean chef who has helmed the kitchen for many years, understands Sergi’s vision like no other. Sergi sketches in Chile, sends them to Vladmir, who tests and executes them, returning them as photographs. Sergi claims he doesn’t need to taste the dishes to know that Vladmir has perfectly captured his idea. After a delightful chat in the kitchen, with sparkling wine served by @diegoapolinario_somm, it was time to ascend to the dining room and see firsthand whether this seamless coordination between Sergi and Vladmir was just a beautiful story or an undeniable reality. Post 1/3
I hadn’t yet experienced Lab by @sergiarola, but I’m convinced I arrived at the perfect moment. Sergi, a prominent figure in Spanish gastronomy – one of Ferran Adrià’s numerous protégés, as well as @PierreGagnaire’s – currently resides in Chile but visits Portugal annually. During his stay at @penhalongaresort, he reunites with his teams from Arola and Lab. The Lab’s 8-year history, along with several more years of the more casual Arola, demonstrates a strong bond. In fact, during this visit, Sergi took the opportunity to renew his contract for another 5 years. Conceived during the period when his Madrid Gastro held 2 Michelin stars, Lab initially drew inspiration from Sergi’s most iconic dishes. However, Sergi now describes it as a Portuguese restaurant, drawing on market-fresh ingredients and the ambiance of the Serra de Sintra. @vladmirveiga, the Portuguese-Cape Verdean chef who has helmed the kitchen for many years, understands Sergi’s vision like no other. Sergi sketches in Chile, sends them to Vladmir, who tests and executes them, returning them as photographs. Sergi claims he doesn’t need to taste the dishes to know that Vladmir has perfectly captured his idea. After a delightful chat in the kitchen, with sparkling wine served by @diegoapolinario_somm, it was time to ascend to the dining room and see firsthand whether this seamless coordination between Sergi and Vladmir was just a beautiful story or an undeniable reality. Post 1/3
I hadn’t yet experienced Lab by @sergiarola, but I’m convinced I arrived at the perfect moment. Sergi, a prominent figure in Spanish gastronomy – one of Ferran Adrià’s numerous protégés, as well as @PierreGagnaire’s – currently resides in Chile but visits Portugal annually. During his stay at @penhalongaresort, he reunites with his teams from Arola and Lab. The Lab’s 8-year history, along with several more years of the more casual Arola, demonstrates a strong bond. In fact, during this visit, Sergi took the opportunity to renew his contract for another 5 years. Conceived during the period when his Madrid Gastro held 2 Michelin stars, Lab initially drew inspiration from Sergi’s most iconic dishes. However, Sergi now describes it as a Portuguese restaurant, drawing on market-fresh ingredients and the ambiance of the Serra de Sintra. @vladmirveiga, the Portuguese-Cape Verdean chef who has helmed the kitchen for many years, understands Sergi’s vision like no other. Sergi sketches in Chile, sends them to Vladmir, who tests and executes them, returning them as photographs. Sergi claims he doesn’t need to taste the dishes to know that Vladmir has perfectly captured his idea. After a delightful chat in the kitchen, with sparkling wine served by @diegoapolinario_somm, it was time to ascend to the dining room and see firsthand whether this seamless coordination between Sergi and Vladmir was just a beautiful story or an undeniable reality. Post 1/3
I hadn’t yet experienced Lab by @sergiarola, but I’m convinced I arrived at the perfect moment. Sergi, a prominent figure in Spanish gastronomy – one of Ferran Adrià’s numerous protégés, as well as @PierreGagnaire’s – currently resides in Chile but visits Portugal annually. During his stay at @penhalongaresort, he reunites with his teams from Arola and Lab. The Lab’s 8-year history, along with several more years of the more casual Arola, demonstrates a strong bond. In fact, during this visit, Sergi took the opportunity to renew his contract for another 5 years. Conceived during the period when his Madrid Gastro held 2 Michelin stars, Lab initially drew inspiration from Sergi’s most iconic dishes. However, Sergi now describes it as a Portuguese restaurant, drawing on market-fresh ingredients and the ambiance of the Serra de Sintra. @vladmirveiga, the Portuguese-Cape Verdean chef who has helmed the kitchen for many years, understands Sergi’s vision like no other. Sergi sketches in Chile, sends them to Vladmir, who tests and executes them, returning them as photographs. Sergi claims he doesn’t need to taste the dishes to know that Vladmir has perfectly captured his idea. After a delightful chat in the kitchen, with sparkling wine served by @diegoapolinario_somm, it was time to ascend to the dining room and see firsthand whether this seamless coordination between Sergi and Vladmir was just a beautiful story or an undeniable reality. Post 1/3
I hadn’t yet experienced Lab by @sergiarola, but I’m convinced I arrived at the perfect moment. Sergi, a prominent figure in Spanish gastronomy – one of Ferran Adrià’s numerous protégés, as well as @PierreGagnaire’s – currently resides in Chile but visits Portugal annually. During his stay at @penhalongaresort, he reunites with his teams from Arola and Lab. The Lab’s 8-year history, along with several more years of the more casual Arola, demonstrates a strong bond. In fact, during this visit, Sergi took the opportunity to renew his contract for another 5 years. Conceived during the period when his Madrid Gastro held 2 Michelin stars, Lab initially drew inspiration from Sergi’s most iconic dishes. However, Sergi now describes it as a Portuguese restaurant, drawing on market-fresh ingredients and the ambiance of the Serra de Sintra. @vladmirveiga, the Portuguese-Cape Verdean chef who has helmed the kitchen for many years, understands Sergi’s vision like no other. Sergi sketches in Chile, sends them to Vladmir, who tests and executes them, returning them as photographs. Sergi claims he doesn’t need to taste the dishes to know that Vladmir has perfectly captured his idea. After a delightful chat in the kitchen, with sparkling wine served by @diegoapolinario_somm, it was time to ascend to the dining room and see firsthand whether this seamless coordination between Sergi and Vladmir was just a beautiful story or an undeniable reality. Post 1/3
I hadn’t yet experienced Lab by @sergiarola, but I’m convinced I arrived at the perfect moment. Sergi, a prominent figure in Spanish gastronomy – one of Ferran Adrià’s numerous protégés, as well as @PierreGagnaire’s – currently resides in Chile but visits Portugal annually. During his stay at @penhalongaresort, he reunites with his teams from Arola and Lab. The Lab’s 8-year history, along with several more years of the more casual Arola, demonstrates a strong bond. In fact, during this visit, Sergi took the opportunity to renew his contract for another 5 years. Conceived during the period when his Madrid Gastro held 2 Michelin stars, Lab initially drew inspiration from Sergi’s most iconic dishes. However, Sergi now describes it as a Portuguese restaurant, drawing on market-fresh ingredients and the ambiance of the Serra de Sintra. @vladmirveiga, the Portuguese-Cape Verdean chef who has helmed the kitchen for many years, understands Sergi’s vision like no other. Sergi sketches in Chile, sends them to Vladmir, who tests and executes them, returning them as photographs. Sergi claims he doesn’t need to taste the dishes to know that Vladmir has perfectly captured his idea. After a delightful chat in the kitchen, with sparkling wine served by @diegoapolinario_somm, it was time to ascend to the dining room and see firsthand whether this seamless coordination between Sergi and Vladmir was just a beautiful story or an undeniable reality. Post 1/3
I hadn’t yet experienced Lab by @sergiarola, but I’m convinced I arrived at the perfect moment. Sergi, a prominent figure in Spanish gastronomy – one of Ferran Adrià’s numerous protégés, as well as @PierreGagnaire’s – currently resides in Chile but visits Portugal annually. During his stay at @penhalongaresort, he reunites with his teams from Arola and Lab. The Lab’s 8-year history, along with several more years of the more casual Arola, demonstrates a strong bond. In fact, during this visit, Sergi took the opportunity to renew his contract for another 5 years. Conceived during the period when his Madrid Gastro held 2 Michelin stars, Lab initially drew inspiration from Sergi’s most iconic dishes. However, Sergi now describes it as a Portuguese restaurant, drawing on market-fresh ingredients and the ambiance of the Serra de Sintra. @vladmirveiga, the Portuguese-Cape Verdean chef who has helmed the kitchen for many years, understands Sergi’s vision like no other. Sergi sketches in Chile, sends them to Vladmir, who tests and executes them, returning them as photographs. Sergi claims he doesn’t need to taste the dishes to know that Vladmir has perfectly captured his idea. After a delightful chat in the kitchen, with sparkling wine served by @diegoapolinario_somm, it was time to ascend to the dining room and see firsthand whether this seamless coordination between Sergi and Vladmir was just a beautiful story or an undeniable reality. Post 1/3
I hadn’t yet experienced Lab by @sergiarola, but I’m convinced I arrived at the perfect moment. Sergi, a prominent figure in Spanish gastronomy – one of Ferran Adrià’s numerous protégés, as well as @PierreGagnaire’s – currently resides in Chile but visits Portugal annually. During his stay at @penhalongaresort, he reunites with his teams from Arola and Lab. The Lab’s 8-year history, along with several more years of the more casual Arola, demonstrates a strong bond. In fact, during this visit, Sergi took the opportunity to renew his contract for another 5 years. Conceived during the period when his Madrid Gastro held 2 Michelin stars, Lab initially drew inspiration from Sergi’s most iconic dishes. However, Sergi now describes it as a Portuguese restaurant, drawing on market-fresh ingredients and the ambiance of the Serra de Sintra. @vladmirveiga, the Portuguese-Cape Verdean chef who has helmed the kitchen for many years, understands Sergi’s vision like no other. Sergi sketches in Chile, sends them to Vladmir, who tests and executes them, returning them as photographs. Sergi claims he doesn’t need to taste the dishes to know that Vladmir has perfectly captured his idea. After a delightful chat in the kitchen, with sparkling wine served by @diegoapolinario_somm, it was time to ascend to the dining room and see firsthand whether this seamless coordination between Sergi and Vladmir was just a beautiful story or an undeniable reality. Post 1/3
Although it’s becoming common for gourmet restaurants to serve in more than one space, it’s not as common to pass through a part while standing. On the 1st floor of LAB, the initial snacks are served to customers with great intimacy: around a table, small proposals are presented successively by the team, supported by a finishing kitchen, breaking the inevitable protocol in the Michelin context. The interesting part is that these snacks are presented on a map of Portugal drawn on this large table, being carefully placed under the regions that inspired them. Essentially, Sergi and Vladmir recreate the typical Spanish tapas in a Portuguese context, based on our products and recipes. Algarve prawns, Alentejo migas, Bairrada suckling pig, or Trás-os-Montes smoked meats are some of the mini-proposals, fun, tasty, and rigorous. We move on to the table for a menu that, being one of the two annual menus, must maintain Lab’s classics under penalty of rebellion from regulars: the sweetbread (photo 1), the Mirandese beef (photo 8), or the traveling sardine (photo 10), even if, here and there, they appear touched up. Both the sweetbread and the Mirandese beef, for the quality of the product on one hand, and for the consistency of several years of perfecting on the other, are category dishes: hot, spiced, and smoked, with very perceptible and clean flavors. I would say comfort dishes, but their presentation doesn’t lead us to that sofa imagery… Note for the “Quinta da Penha Longa,” based on local products from the Quinta and the Serra, with the caviar beautifully cheating the conceptualism of the dish. Concept and respect appear in the sea bass, in a tribute from Vladmir to his native country, Cape Verde, served in a “farse” that replicates the traditional cloths of that archipelago. Remarkable in point, emotional in purpose. The desserts don’t leave the fame of Penha Longa’s pastry chef, Francisco Siopa, in the hands of others, both in the raspberry, which brought impeccable freshness after a sequence of more immersive dishes, and in the traveling sardine, betting on denser and stronger flavors (coffee, chocolate, goat cheese, cardamom, and salted caramel). Post 2/3
Although it’s becoming common for gourmet restaurants to serve in more than one space, it’s not as common to pass through a part while standing. On the 1st floor of LAB, the initial snacks are served to customers with great intimacy: around a table, small proposals are presented successively by the team, supported by a finishing kitchen, breaking the inevitable protocol in the Michelin context. The interesting part is that these snacks are presented on a map of Portugal drawn on this large table, being carefully placed under the regions that inspired them. Essentially, Sergi and Vladmir recreate the typical Spanish tapas in a Portuguese context, based on our products and recipes. Algarve prawns, Alentejo migas, Bairrada suckling pig, or Trás-os-Montes smoked meats are some of the mini-proposals, fun, tasty, and rigorous. We move on to the table for a menu that, being one of the two annual menus, must maintain Lab’s classics under penalty of rebellion from regulars: the sweetbread (photo 1), the Mirandese beef (photo 8), or the traveling sardine (photo 10), even if, here and there, they appear touched up. Both the sweetbread and the Mirandese beef, for the quality of the product on one hand, and for the consistency of several years of perfecting on the other, are category dishes: hot, spiced, and smoked, with very perceptible and clean flavors. I would say comfort dishes, but their presentation doesn’t lead us to that sofa imagery… Note for the “Quinta da Penha Longa,” based on local products from the Quinta and the Serra, with the caviar beautifully cheating the conceptualism of the dish. Concept and respect appear in the sea bass, in a tribute from Vladmir to his native country, Cape Verde, served in a “farse” that replicates the traditional cloths of that archipelago. Remarkable in point, emotional in purpose. The desserts don’t leave the fame of Penha Longa’s pastry chef, Francisco Siopa, in the hands of others, both in the raspberry, which brought impeccable freshness after a sequence of more immersive dishes, and in the traveling sardine, betting on denser and stronger flavors (coffee, chocolate, goat cheese, cardamom, and salted caramel). Post 2/3
Although it’s becoming common for gourmet restaurants to serve in more than one space, it’s not as common to pass through a part while standing. On the 1st floor of LAB, the initial snacks are served to customers with great intimacy: around a table, small proposals are presented successively by the team, supported by a finishing kitchen, breaking the inevitable protocol in the Michelin context. The interesting part is that these snacks are presented on a map of Portugal drawn on this large table, being carefully placed under the regions that inspired them. Essentially, Sergi and Vladmir recreate the typical Spanish tapas in a Portuguese context, based on our products and recipes. Algarve prawns, Alentejo migas, Bairrada suckling pig, or Trás-os-Montes smoked meats are some of the mini-proposals, fun, tasty, and rigorous. We move on to the table for a menu that, being one of the two annual menus, must maintain Lab’s classics under penalty of rebellion from regulars: the sweetbread (photo 1), the Mirandese beef (photo 8), or the traveling sardine (photo 10), even if, here and there, they appear touched up. Both the sweetbread and the Mirandese beef, for the quality of the product on one hand, and for the consistency of several years of perfecting on the other, are category dishes: hot, spiced, and smoked, with very perceptible and clean flavors. I would say comfort dishes, but their presentation doesn’t lead us to that sofa imagery… Note for the “Quinta da Penha Longa,” based on local products from the Quinta and the Serra, with the caviar beautifully cheating the conceptualism of the dish. Concept and respect appear in the sea bass, in a tribute from Vladmir to his native country, Cape Verde, served in a “farse” that replicates the traditional cloths of that archipelago. Remarkable in point, emotional in purpose. The desserts don’t leave the fame of Penha Longa’s pastry chef, Francisco Siopa, in the hands of others, both in the raspberry, which brought impeccable freshness after a sequence of more immersive dishes, and in the traveling sardine, betting on denser and stronger flavors (coffee, chocolate, goat cheese, cardamom, and salted caramel). Post 2/3
Although it’s becoming common for gourmet restaurants to serve in more than one space, it’s not as common to pass through a part while standing. On the 1st floor of LAB, the initial snacks are served to customers with great intimacy: around a table, small proposals are presented successively by the team, supported by a finishing kitchen, breaking the inevitable protocol in the Michelin context. The interesting part is that these snacks are presented on a map of Portugal drawn on this large table, being carefully placed under the regions that inspired them. Essentially, Sergi and Vladmir recreate the typical Spanish tapas in a Portuguese context, based on our products and recipes. Algarve prawns, Alentejo migas, Bairrada suckling pig, or Trás-os-Montes smoked meats are some of the mini-proposals, fun, tasty, and rigorous. We move on to the table for a menu that, being one of the two annual menus, must maintain Lab’s classics under penalty of rebellion from regulars: the sweetbread (photo 1), the Mirandese beef (photo 8), or the traveling sardine (photo 10), even if, here and there, they appear touched up. Both the sweetbread and the Mirandese beef, for the quality of the product on one hand, and for the consistency of several years of perfecting on the other, are category dishes: hot, spiced, and smoked, with very perceptible and clean flavors. I would say comfort dishes, but their presentation doesn’t lead us to that sofa imagery… Note for the “Quinta da Penha Longa,” based on local products from the Quinta and the Serra, with the caviar beautifully cheating the conceptualism of the dish. Concept and respect appear in the sea bass, in a tribute from Vladmir to his native country, Cape Verde, served in a “farse” that replicates the traditional cloths of that archipelago. Remarkable in point, emotional in purpose. The desserts don’t leave the fame of Penha Longa’s pastry chef, Francisco Siopa, in the hands of others, both in the raspberry, which brought impeccable freshness after a sequence of more immersive dishes, and in the traveling sardine, betting on denser and stronger flavors (coffee, chocolate, goat cheese, cardamom, and salted caramel). Post 2/3
Although it’s becoming common for gourmet restaurants to serve in more than one space, it’s not as common to pass through a part while standing. On the 1st floor of LAB, the initial snacks are served to customers with great intimacy: around a table, small proposals are presented successively by the team, supported by a finishing kitchen, breaking the inevitable protocol in the Michelin context. The interesting part is that these snacks are presented on a map of Portugal drawn on this large table, being carefully placed under the regions that inspired them. Essentially, Sergi and Vladmir recreate the typical Spanish tapas in a Portuguese context, based on our products and recipes. Algarve prawns, Alentejo migas, Bairrada suckling pig, or Trás-os-Montes smoked meats are some of the mini-proposals, fun, tasty, and rigorous. We move on to the table for a menu that, being one of the two annual menus, must maintain Lab’s classics under penalty of rebellion from regulars: the sweetbread (photo 1), the Mirandese beef (photo 8), or the traveling sardine (photo 10), even if, here and there, they appear touched up. Both the sweetbread and the Mirandese beef, for the quality of the product on one hand, and for the consistency of several years of perfecting on the other, are category dishes: hot, spiced, and smoked, with very perceptible and clean flavors. I would say comfort dishes, but their presentation doesn’t lead us to that sofa imagery… Note for the “Quinta da Penha Longa,” based on local products from the Quinta and the Serra, with the caviar beautifully cheating the conceptualism of the dish. Concept and respect appear in the sea bass, in a tribute from Vladmir to his native country, Cape Verde, served in a “farse” that replicates the traditional cloths of that archipelago. Remarkable in point, emotional in purpose. The desserts don’t leave the fame of Penha Longa’s pastry chef, Francisco Siopa, in the hands of others, both in the raspberry, which brought impeccable freshness after a sequence of more immersive dishes, and in the traveling sardine, betting on denser and stronger flavors (coffee, chocolate, goat cheese, cardamom, and salted caramel). Post 2/3
Although it’s becoming common for gourmet restaurants to serve in more than one space, it’s not as common to pass through a part while standing. On the 1st floor of LAB, the initial snacks are served to customers with great intimacy: around a table, small proposals are presented successively by the team, supported by a finishing kitchen, breaking the inevitable protocol in the Michelin context. The interesting part is that these snacks are presented on a map of Portugal drawn on this large table, being carefully placed under the regions that inspired them. Essentially, Sergi and Vladmir recreate the typical Spanish tapas in a Portuguese context, based on our products and recipes. Algarve prawns, Alentejo migas, Bairrada suckling pig, or Trás-os-Montes smoked meats are some of the mini-proposals, fun, tasty, and rigorous. We move on to the table for a menu that, being one of the two annual menus, must maintain Lab’s classics under penalty of rebellion from regulars: the sweetbread (photo 1), the Mirandese beef (photo 8), or the traveling sardine (photo 10), even if, here and there, they appear touched up. Both the sweetbread and the Mirandese beef, for the quality of the product on one hand, and for the consistency of several years of perfecting on the other, are category dishes: hot, spiced, and smoked, with very perceptible and clean flavors. I would say comfort dishes, but their presentation doesn’t lead us to that sofa imagery… Note for the “Quinta da Penha Longa,” based on local products from the Quinta and the Serra, with the caviar beautifully cheating the conceptualism of the dish. Concept and respect appear in the sea bass, in a tribute from Vladmir to his native country, Cape Verde, served in a “farse” that replicates the traditional cloths of that archipelago. Remarkable in point, emotional in purpose. The desserts don’t leave the fame of Penha Longa’s pastry chef, Francisco Siopa, in the hands of others, both in the raspberry, which brought impeccable freshness after a sequence of more immersive dishes, and in the traveling sardine, betting on denser and stronger flavors (coffee, chocolate, goat cheese, cardamom, and salted caramel). Post 2/3
Although it’s becoming common for gourmet restaurants to serve in more than one space, it’s not as common to pass through a part while standing. On the 1st floor of LAB, the initial snacks are served to customers with great intimacy: around a table, small proposals are presented successively by the team, supported by a finishing kitchen, breaking the inevitable protocol in the Michelin context. The interesting part is that these snacks are presented on a map of Portugal drawn on this large table, being carefully placed under the regions that inspired them. Essentially, Sergi and Vladmir recreate the typical Spanish tapas in a Portuguese context, based on our products and recipes. Algarve prawns, Alentejo migas, Bairrada suckling pig, or Trás-os-Montes smoked meats are some of the mini-proposals, fun, tasty, and rigorous. We move on to the table for a menu that, being one of the two annual menus, must maintain Lab’s classics under penalty of rebellion from regulars: the sweetbread (photo 1), the Mirandese beef (photo 8), or the traveling sardine (photo 10), even if, here and there, they appear touched up. Both the sweetbread and the Mirandese beef, for the quality of the product on one hand, and for the consistency of several years of perfecting on the other, are category dishes: hot, spiced, and smoked, with very perceptible and clean flavors. I would say comfort dishes, but their presentation doesn’t lead us to that sofa imagery… Note for the “Quinta da Penha Longa,” based on local products from the Quinta and the Serra, with the caviar beautifully cheating the conceptualism of the dish. Concept and respect appear in the sea bass, in a tribute from Vladmir to his native country, Cape Verde, served in a “farse” that replicates the traditional cloths of that archipelago. Remarkable in point, emotional in purpose. The desserts don’t leave the fame of Penha Longa’s pastry chef, Francisco Siopa, in the hands of others, both in the raspberry, which brought impeccable freshness after a sequence of more immersive dishes, and in the traveling sardine, betting on denser and stronger flavors (coffee, chocolate, goat cheese, cardamom, and salted caramel). Post 2/3
Gracias @maison_niche por invitarnos junto a @fran_laree a descubrir la nueva fragancia de @creedfragrance #queenofsilk … sencillamente impresionante 😲!!!
¡Un sello de aprobación gourmet!🤩 ¿Le copiará la receta?🤭 Si Sergi lo aprueba, es porque tiene buen sabor😍 #SabingoCHV ❤️
