TASTE OF LISBOA
real people, real food

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What drives a French photographer fall in love with Mouraria and open a store with traditional Portuguese craft? The light, the people and what Gabrielle called an "international village".
  When did you arrive in Lisbon and why?
I arrive in 2009 to do a photo-shoot of a house in Comporta for an Italian magazine. At the same time I visited a French friend who lived in Mouraria, on Calçada de Santo André, and I was immediately in love with Lisbon and this part of the town...

For the Portuguese, coffee is a true national passion and you don’t want to play with these subject. There are several ways to order a coffee and there are names for everything, depending on how one serves and what it serves. The ‘bica’, as they say in Lisbon, can be ‘curta’/short (stronger), normal, ‘quase cheia’/nearly full or ‘cheia’/full (weaker) depending on the amount. It can be served in cold or hot cup and some people like a ‘garoto’ (with a little milk), ‘pingado’ (with a little cold milk), ‘carioca’ (weak coffee), ‘meia de leite’ (highest cup with milk), ‘descafeinado’ or ‘café com cheirinho’/coffee with 'smell' (with a little mulch / brandy)...


The old bakery in Rua de S. Cristóvão, Mouraria, has been closed for many years. The first signs that something was changing began to emerge in the window, were it was strategically placed large green lanterns. It was the start of Leopold, an intimate restaurant where experimentation is the key ingredient.

Tiago Feio, former souschef of Largo restaurant, is the responsible for experimentalist food, where he plays with the texture and presentation. One example is the dish Vegetables on Earth, that we had opportunity to taste, and where the carrot is presented in the 'land', which is nothing more than carob and cocoa...

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