Depois da Osteria e da Pharmácia conseguimos finalmente chegar á Petiscaria Ideal da dupla de sucesso: Susana Felicidade e Tânia Martins. Primeiro veio a Taberna e a sua irmã mais "barata" é a Petiscaria como a mesma receita de éxito: petiscos de qualidade e bom ambiente.
Qualquer um dos seus restaurantes está na moda e neste caso não reservam mesas. Chegar cedo é imperativo, nós fomos os primeiros a entrar (ás 19h30) e depois veio uma avalanche de gente até fazer fila fora.
After Osteria and Pharmácia we finally got to the Petiscaria Ideal from the success duo: Susana Felicidade and Tania Martins. First came the Taberna Ideal and its "cheap" sister is the Petiscaria with the same recipe of success: quality food ("petiscos" - small portions) and good environment.
Any of their restaurants is trendy and in this case they do not reserve tables. Arriving early is imperative, we were the first to enter (at 19.30) and then came an avalanche of people until they were in a queue outside.
Any of their restaurants is trendy and in this case they do not reserve tables. Arriving early is imperative, we were the first to enter (at 19.30) and then came an avalanche of people until they were in a queue outside.
O objectivo é o convivio á volta de pequenos pratos (os tais petiscos) que ajudam á conversa, para tal criam um ambiente descontraído em que a Inês (a nossa empregada) se apresenta e entrega a carta.
Os guardanapos são típicos panos de cozinha (até tenho alguns) e as refeições são servidas em pratos do tempo das nossas avós.
Mas vamos ao importante: a comida. A grande mais valia da Petiscaria são os velhos clásicos reinventados, a Bifana ou as Ameijôas á Bulhão Pato. A estes dois pratos juntámos ainda o Porco Preto com pimentos (o melhor da noite para mim), as Tibornas de azeite e alho ou com molho pesto, Pica Pau com puré e Bolinhos de Sapateira. Acompanhámos com vinho branco alentejano.
Ainda conseguimos guardar algum espaço para sobremesas e pedimos uma de cada para experimentar, gelado de mel com molho de frutos silvestres, mousse de chocolate, pêra com natas e canela e uma tarte de chocolate que era do outro mundo.
No final ficou a 22€ por pessoa, um preço que pode parecer elevado para uma Petiscaria mas saímos bastante bem, é uma experiência a repetir.
The aim is to be socializing around small plates (the "petiscos") they create a relaxed atmosphere in which to Agnes or Inês (our waitress) presents herself and leaves the menú.
The napkins are typical dishcloths (I even have some) and meals are served on plates from the time of our grandparents.
But let's get to the important: the food. The great asset of the Petiscaria are the old classics reinvented like the Bifana or Clams á Bulhão Pato (cooked with olive oil, parsley and garlic). The dishes we combined to these two were the Pork with peppers (the best of the night for me), the Tibornas olive oil and garlic or pesto sauce, the Pica Pau (beef sliced) with mashed potatoes and crab fritters. We accompanied with white wine from Alentejo.
Still managed to save some space for dessert and ask to try one of each, honey ice cream with berry sauce, chocolate mousse, pear and cinnamon with cream and a chocolate pie that was out of this world.
got out quite well, it's an experience to repeat.
The napkins are typical dishcloths (I even have some) and meals are served on plates from the time of our grandparents.
But let's get to the important: the food. The great asset of the Petiscaria are the old classics reinvented like the Bifana or Clams á Bulhão Pato (cooked with olive oil, parsley and garlic). The dishes we combined to these two were the Pork with peppers (the best of the night for me), the Tibornas olive oil and garlic or pesto sauce, the Pica Pau (beef sliced) with mashed potatoes and crab fritters. We accompanied with white wine from Alentejo.
Still managed to save some space for dessert and ask to try one of each, honey ice cream with berry sauce, chocolate mousse, pear and cinnamon with cream and a chocolate pie that was out of this world.
got out quite well, it's an experience to repeat.
Morada: Rua da Esperança nº 100, Santos
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