I paid my own way on the Taste of Lisboa Food Tour; all opinions are my own and do not reflect a collaboration between SandS and Taste of Lisboa or any of its affiliates. You can find out more about Filipa’s food tours and courses onTaste of Lisboa’s website. Comparte: Tweet Emai...
The restaurant was packed on the night we visited, and there was a bit of a delay between courses – but when that’s the worst criticism you can come up with in a 24-hour stay, somebody’s doing something very right. Grouse with a quail egg, cobnut and bacon salad - one of the ...
It did not seem to me they knew exactly what they needed to do, i.e. Someone to take the dishes out from the kitchen, someone to place the dishes on dining tables, and someone to explain the courses. Back to the first course; luckily I downloaded the menu from the web and found ...
Here’s the reason why you need to book to have lunch at Basic: you can enjoy three courses, basket of bread, water and acaña(glass of draught beer) for 16,90€. A small supplement applies if you want olives and aioli. The Place On entering Basic Bar Restaurante, there’s a seati...
Bologna’s rich cooking is perhaps the best of the northern cuisine with its famed tagliatelle, tortellini, and other freshly made noodle preparations, egg pastas, sausages, and complex main courses. Piedmont supplies many of the finest chefs to the luxury restaurants around the world. Its local...
Likewise, food and beverage personnel should be given refresher courses in biosecurity protocols to improve post-COVID-19 tourist service The main limitation of this study was the time of sample collection because the demand varied on weekdays and holidays. Secondly, we collected the data before ...
The chilled Hakkaisan Junmai Ginjo sake from Nigata served with this course was, for me, the best drink of the night. On the whole, sake pairings with this menu were much more successful than the wine pairings which came with certain courses – if you visit, you might want to consider ...
This elaborate world-renowned dish requires lengthy preparation and is served in three separate courses. In its preparation, the skin is first puffed out from the duck by introducing air between the skin and the flesh. The duck is then hung out to dry for at least 24 hours, preferably in ...