Bistrô4 Restaurant: a taste of the seasons
A peaceful space in the city centre. A charming courtyard lined with olive and lemon trees masks the hustle and bustle of the city, but we are in fact right on the Avenida da Liberdade, in the heart of Lisbon.
The Bistrô4 restaurant, at the PortoBay Liberdade hotel, is based on the concept of Bistronomie. A fusion of refinement, taste and simplicity on a culinary voyage inspired by the French classics, Portuguese flavours and a touch of Brazil, all destinations where the PortoBay group has a presence.
Inside, the restaurant is welcoming and offers a view of the bustling kitchen, run by Chef João Espírito Santo. From here come omelettes and vegetarian options, main courses and delicious desserts, cold and hot snacks. .. ‘o nosso caldo verde’, a homage to green broth, an icon of Portuguese cuisine, consisting of cream of cabbage garnished with chorizo foam and small cubes of chorizo, together with fried limpets, steak tartar and some ‘que queria ser à brás’ salt cod, are some of the menu options that showcase seasonal produce. ‘Our menu runs through the four seasons of the year,’ explains Chef João Espírito Santo. ‘We try to be precise, authentic and focused on the essential - the produce and the customer - and choose the recipe that best suits the changing seasons, surprising without shocking’. More comforting in winter and cooler in summer . .. Bistro menu4 offers options based on the produce and ingredients that each season has to offer.
Spring/summer suggestions 2019
Start off with a Bistrô4 gazpacho. . . With a classic gazpacho base, to which watermelon and melon marinated with Yuzo are added. You can also opt for green asparagus or salmon cured in sugar and beetroot with a cream of Philadelphia cheese, orange, dill and soy tapioca.
For the main course . .. Steamed hake fillet accompanied by potatoes cooked with saffron, codium algae and a quenelle of fresh tomato sprinkled with mussels in dashi or rack of lamb with a crust of bread and parsley, accompanied by fried polenta and aubergine.
Lastly . .. ‘Sort of lemon tart,’ a deconstructed tart with lemon cream, meringue, lime biscuit, white chocolate and lemon marmalade. .. These are some of the options, but there are more !! See full menu here.