A delicate and perfect experience, in addition to taste, there is always one or two may not be suitable for Chinese tastes, but it is absolutely obvious that the chef will take this as a hobby.
A CEVICHERIA
Posted: Feb 10, 2018
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红妆人Nefelibata
5/5Outstanding
Original Text
Cheese roast lobster, roast oyster, especially to praise the lobster and Yuanbei ~ The salty aroma of cheese completely penetrates into the meat, and the lobster meat is tight and Q-pop! ! Add a little hot and sour sauce, fresh and sweet, ~ Yuanbei is oversized and a juice is completely locked inside, and the juice is bursting directly in the mouth! !
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Posted: Nov 23, 2021
没有蜡olling
5/5Outstanding
Original Text
Taking cooking fish meat cuisine as the main feature of the restaurant, they create fish with different flavors of food as the core, making exquisite and delicious dishes, my favorite is salmon, half-cooked salmon with sour soup, especially increase appetite, is definitely the first choice for summer appetizers, I also ordered salmon, with the special sauce of black olives added in the restaurant, the taste is very special, and the salmon taste is completely moderate, there are nachos, crispy cornflakes with avocado jam, one of the favorites of tapas, it is basically cold dishes, don't have a flavor, It has become my first choice for summer drinking gatherings in my mind 🎣🦑🍄🥑🍸
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Posted: May 21, 2021
没有蜡olling
5/5Outstanding
Original Text
Another wonderful taste experience. A Cevicheria near the Prince's Park in Lisbon. Looking at the name of the store, you can guess the signature dish is ceviche, lime stained raw fish. The tasting package we ate has six dishes. The first three cold dishes are ceviche with different flavors. Although the basic seasoning is lime, it is not repeated because of the addition of different seasonings. Those who do not eat raw food should be cautious, and there may be seats for lunch late to dinner early. Forgot to shoot dessert.
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Posted: Feb 12, 2021
Moijemanie
5/5Outstanding
Original Text
A Cevicheria This two years is definitely a new star in Lisbon cuisine. My favorite lifestyle magazine Kinfolk spent a lot of time covering it, and found out that the travel manual at the airport to the city was also reporting on the restaurant founder. "Mr. Kiko Martins studied in Paris Blue Ribbon in the early years of 2010, traveling with his wife around the world, through 26 countries, during which they all had dinner with local families, and when he returned to Portugal, he produced two books, and he was a judge of TV programs Chef''sAcademy and Cook off..." In order not to queue long, As soon as I put my luggage down, I went straight to the restaurant and was very lucky to arrive before 12:30. I opened the door and saw the iconic giant octopus hanging sculpture. The light color decoration of the entire restaurant was different from many old-fashioned restaurants in Lisbon, with a fresh and modern atmosphere of the sea. I ordered the recommended tasting menu by the chef, a total of six. The first three are Ceviche with different styles (the signature dish of lime stained raw fish can be guessed by the name of the store). Although the tone is lime, because it is matched with different ingredients, it does not feel monotonous. The signature charcoal-burned octopus and mashed potatoes that sucked in the juice have a strong and special flavor. The chef's use of ingredients is bold, and the taste is very innovative overall, and the traces of the chef's walk around the world can be carefully produced from alternative ingredients such as Kunbu. Tasting menu It is about 40+ euros, and the local white wine in Portugal is 6 euros a cup. The weight is very large and it is a bit awkward after drinking. The overall price is higher than the average price in Lisbon, but 40 euros can taste these level of works, which is also a pleasure that can only be enjoyed in Portugal.
2
Posted: Aug 15, 2017
甘草4525
3/5Average
Original Text
In Portugal, if you like fish, recommend fresh grouper here, they will add citric acid and olive oil to the test