Na mem\u00f3ria do que se passou nestes \u00faltimos dois anos, o balan\u00e7o destas nossas vidas que continuam, mas tamb\u00e9m o enaltecimento da qualidade, da consist\u00eancia e sobretudo da resili\u00eancia de quem se reinventa. Assim tem sido e \u00e9 este o testemunho do chef Jos\u00e9 Avillez a quem insisto chamar o pr\u00edncipe do Chiado. N\u00e3o posso abrir os panos de melhor maneira com este projecto t\u00e3o inesperado.<\/p>\n
With the unmasking of the past two years, I open the curtains on my return with an apocalyptic experience at the latest addition by chef Jos\u00e9 Avillez, the Encanto restaurant, which I define in one word as surprising. But we’ll get to that.<\/em><\/p>\n Just a brief introductory note on my return to these texts: besides bilingual facts as before the lockdown, I’ll also be using hyperbole and even drama, excuse my style. That’s always been the personal and intransmissible tone of my reviews, for those who like it and want to follow, of course. I’m adding a new feature of a final note for all the projects that I’ll be considering for these pages throughout the year.<\/em><\/p>\n Encanto breathes in the former home of Canto (the last experience I wrote about before the outbreak of the cholera times), and I’m returning to the same address of the Avillez group.<\/em><\/p>\n With the memory of what has happened in the last two years, the balance of our continuing lives, but also the celebration of quality, consistency, and above all, the resilience of those who reinvent themselves. This has been the testimony of chef Jos\u00e9 Avillez, whom I insist on calling the prince of Chiado. I can’t think of a better way to start than with this unexpected project.<\/em><\/p>\n A miss\u00e3o do novo restaurante Encanto \u00e9 elevar o conceito vegetariano ao fine dinning<\/i>, in\u00e9dito em Portugal. A dan\u00e7a entre a t\u00e9cnica e da criatividade pretende elevar a qualidade do produto num elogio nunca antes visto. Permitam-se imaginar num Belcanto, mas sem qualquer prote\u00edna animal. \u00c9 o nascimento de uma outra gal\u00e1xica da alta cozinha onde as estrelas s\u00e3o os vegetais.<\/p>\n Podem esperar uma viagem de matriz portuguesa na sua g\u00e9nese, intensa nas cores e texturas, mas sobretudo com sabores sustentados em sensa\u00e7\u00f5es apote\u00f3ticas e inesquec\u00edveis, apresentadas em cena com a originalidade de sempre.<\/p>\n De m\u00e3o dada aos legumes, destacam-se as folhas, as sementes, as algas, os cogumelos, as flores, os frutos, os ovos e os queijos. O men\u00fa \u00e9 \u00fanico com cerca de doze momentos e fa\u00e7o uma ressalva, para a preciosidade de o podermos pedir completamente vegan, ou seja, sem quaisquer produtos l\u00e1cteos ou ovos.<\/p>\n A experi\u00eancia abre novos caminhos nas bebidas, com vinhos biol\u00f3gicos e biodin\u00e2micos e de menor interven\u00e7\u00e3o, na sua grande maioria portugueses, ao lado de cervejas artesanais, sumos, infus\u00f5es e\u00a0kombuchas<\/i>.<\/i><\/p>\n Iniciemos ent\u00e3o a viagem com uma entrada em cinco momentos, onde entram a linha\u00e7a, o aipo, o tonburi <\/i>o peixinho da horta, o romesco, o lim\u00e3o, o feij\u00e3o, o abacate, o leite tigre, h\u00famus, o amendoim satay <\/i>e a p\u00e1prica. Dizem que a primeira impress\u00e3o marca sempre e neste primeiro momento elevo o uso de tonburi,<\/i> a quem os japoneses chamam-lhe o caviar da terra. Impressionou-me a sinfonia crescente, com paragens singulares no peixinho da horta, no ovo de ouro feito com h\u00famus, com o momento alto no amendoim que finaliza os cinco momentos de maneira sublime.\u00a0 <\/span>A culpa \u00e9 da folha de lima kefir, que se estende para l\u00e1 do momento da prova. Esta \u00e9 uma entrada triunfal.<\/p>\n The mission of the new restaurant Encanto is to elevate the vegetarian concept to fine dining, unprecedented in Portugal. The dance between technique and creativity aims to elevate the quality of the product in a never-before-seen compliment. Allow yourself to imagine being at Belcanto, but without any animal protein. It’s the birth of another galactic haute cuisine where vegetables are the stars.<\/em><\/p>\n You can expect a Portuguese-inspired journey at its core, intense in colors and textures, but above all with flavors sustained by apoteotic and unforgettable sensations, presented on stage with the usual originality.<\/em><\/p>\n Hand in hand with vegetables, leaves, seeds, algae, mushrooms, flowers, fruits, eggs, and cheeses stand out. The menu is unique with about twelve courses, and I must emphasize that we can request it completely vegan, without any dairy or egg products.<\/em><\/p>\n The experience opens up new paths in beverages, with organic and biodynamic wines with less intervention, mostly Portuguese, alongside craft beers, juices, infusions, and kombuchas.<\/em><\/p>\n Let’s start the journey with a five-course entry, featuring flaxseed, celery, tonburi, green beans, romesco, lemon, beans, avocado, leche de tigre, hummus, satay peanuts, and paprika. They say the first impression always counts, and in this first course, I elevate the use of tonburi, which the Japanese call the caviar of the earth. I was impressed by the rising symphony, with unique stops at the green beans, the golden egg made with hummus, with the high point in the peanut that ends the five courses in a sublime way. The credit goes to the kefir lime leaf that extends beyond the tasting moment. This is a triumphal entrance.<\/em><\/p>\n Segue-se o segundo momento, feito de o tremo\u00e7o e azevia de favas. Para provar em compasso alternado, a explos\u00e3o da azevia faz um casamento perfeito com a frescura do tremo\u00e7o l\u00edquido. Segundo o que apurei a inspira\u00e7\u00e3o veio de uma viagem a Beirute, onde o chef visitou um amigo liban\u00eas (que temos em comum) e que vibra com o talento do Z\u00e9 Avillez.<\/p>\n Next comes the second moment, made of lupin beans and fava beans. To be tasted in alternate rhythm, the explosion of fava beans makes a perfect match with the freshness of liquid lupin beans. According to what I found out, the inspiration came from a trip to Beirut, where the chef visited a Lebanese friend (whom we have in common) and who is thrilled by Z\u00e9 Avillez’s talent.<\/em><\/p>\n No terceiro momento, azeitona e leite de pinh\u00e3o em contraste com um p\u00e3o de espelta e manteiga fumada com cinzas de s\u00e1lvia. Adorei o explosivo subtil com algo final que nos transporta a pinh\u00f5es acabados de cair dos pinheiros. A manteiga revela-se numa extens\u00e3o final aveludada e o sabor \u00e9 t\u00e3o surpreendente que nos lembra algo t\u00e3o ex\u00f3tico como o caviar.\u00a0<\/span><\/p>\n In the third moment, olive and pine nut milk in contrast with spelt bread and smoked butter with sage ashes. I loved the subtle explosive touch with a final something that transports us to pine nuts freshly fallen from the trees. The butter reveals itself in a velvety final extension, and the flavor is so surprising that it reminds us of something as exotic as caviar.<\/em><\/p>\n O quarto momento, uma beterraba com batata doce e Dijon, que nos arrebata com a presen\u00e7a de uma textura inesperadamente aveludada, imagine-se, com sabor a caranguejo acabado de pescar. E estamos n\u00f3s numa experi\u00eancia vegetariana.\u00a0<\/span><\/p>\n The fourth moment, a beetroot with sweet potato and Dijon, which captivates us with the presence of an unexpectedly velvety texture, imagine that, with the taste of freshly caught crab. And here we are in a vegetarian experience.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Seguimos com o quinto momento, uma gema confit<\/i>, tupinambo, caldo de feij\u00e3o e a sempre inebriante trufa, onde destaco o grande contraste de texturas.<\/p>\n We move on to the fifth moment, a confit yolk, Jerusalem artichoke, bean broth and the always intoxicating truffle, where I highlight the great contrast of textures.<\/em><\/p>\n O sexto, outro arrebatamento. Um caril com legumes e citrinos verdes onde o \u2018encanto\u2019 consegue um casamento perfeito entre um sabor amargo e uma do\u00e7ura final muito subtil, mas marcante.<\/p>\n The sixth, another delight. A vegetable and green citrus curry where ‘Encanto’ achieves a perfect marriage between a bitter taste and a very subtle but remarkable sweet finish.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n O s\u00e9timo dia \u00e9 sempre algo do divino, uma couve-corac\u0327\u00e3o chega com milhos de cebola e queijo da ilha. Sei que sou suspeita porque os meus leitores sabem que tenho uma paix\u00e3o pelos A\u00e7ores, mas o prato \u00e9 mais uma vez surpreendente. O crocante da couve, a acidez salgada e a envolvente do queijo de S\u00e3o Jorge (a minha ilha do cora\u00e7\u00e3o), s\u00e3o de elogiar.<\/p>\n On the seventh day it’s always something divine, a heart cabbage arrives with onion crumbs and cheese from the island. I know I’m biased because my readers know I have a passion for the Azores, but the dish is once again surprising. The crispiness of the cabbage, the salty acidity, and the enveloping flavor of the S\u00e3o Jorge cheese (my beloved island) are worth praising.<\/em><\/p>\n O oitavo momento, um arroz onde se revelam a trufa preta, os espargos brancos, e uma manteiga de ovelha. Um esfumado mar\u00edtimo envolve o crocante <\/i>inesperado dos espargos e um leve \u00e1cido que \u00e9 arrebatado com um amanteigado final. Achei sublime. Respiro fundo e concluo o inebriante desta experi\u00eancia que usando apenas elementos da terra, j\u00e1 me levou por tr\u00eas vezes aos sabores do oceano.\u00a0<\/span><\/p>\n O nono momento, uma massa folhada, com cogumelos e alho franc\u00eas. O \u00fanico prato que tenho algo a sugerir, pois embora os sabores estivessem o ponto, o molho afeta o crocante da base do folhado, mas algo contorn\u00e1vel e que facilmente esquecemos pelo sabor.<\/p>\n The eighth course, a rice dish where black truffle, white asparagus, and sheep butter reveal themselves. A smoky sea flavor envelops the unexpected crunch of asparagus and a light acidity that is carried away by a buttery finish. I found it sublime. I take a deep breath and conclude that this intoxicating experience, using only elements from the earth, has already taken me three times to the flavors of the ocean.<\/em><\/p>\n The ninth course, a puff pastry with mushrooms and leeks. The only dish that I have a suggestion for, because although the flavors were on point, the sauce affects the crispness of the base of the pastry, but something manageable and easily forgotten for the flavor.<\/em><\/p>\n Quando achamos que nada de extraordin\u00e1rio nos pode surpreender, uma pr\u00e9-sobremesa. Sorvete de morango, com creme de coco e br\u00f3culos deixam qualquer presente da sala pasmado. Gostava de ter registado a nossa cara e a dos amigos novos de S\u00e3o Francisco. O melhor sorvete de morango que alguma vez provei, com o veludo fresco do coco e o crocante do br\u00f3culo. Talvez o momento mais arrebatador.<\/p>\n A viagem toma folego com uma c\u00e9nica kombucha, que tr\u00e1s um amor perfeito a surfar um cubo de gelo e continua num duo com um kumquat <\/i>(um pequeno citrino com toques de lavanda), com merengue e creme de pinheiro e uma ma\u00e7\u00e3 Yuso. Na kombucha <\/i>talvez poria um toque de gengibre, se me \u00e9 permitida a criatividade, mas no merengue e na ma\u00e7\u00e3 confirmamos a excel\u00eancia desta experi\u00eancia. O contraste de um \u00e1cido aveludado com uma ma\u00e7\u00e3 que se estende no tempo de prova, selam o ep\u00edlogo.<\/p>\n Na falta de uma mignardise<\/i>, a excelente equipa orquestrada pelo sempre carism\u00e1tico Francisco Campos,prata da casa do grupo Avillez, improvisa um torr\u00e3o fresco.\u00a0<\/span><\/p>\n A experi\u00eancia apote\u00f3tica ganha ainda mais sentido neste ambiente assinado pelo Studio Astolfi, uma sala de minuciosidades de alta-costura teatral, sensorial e at\u00e9 misteriosa. E se no in\u00edcio estranhei a falta de toalhas, as madeiras escuras nos tampos das mesas, estendem o elogio a ode da natureza que \u00e9 tamb\u00e9m, esta experi\u00eancia.<\/p>\n Fecho os panos elevando uma frase que acompanha o trabalho de Jos\u00e9 Avillez. <\/b>\u201cNunca sonhei chegar onde estou.\u00a0Consegui-o porque tenho uma equipa dedicada, apaixonada e entusiasmada,\u00a0que se distingue pela vontade de aprender sempre mais e fazer cada vez melhor\u201d.<\/i> Neste projecto \u00e9 de enaltecer a entrega dos chefes Diogo Formiga que veio do Boca do Porto, e Luciano Marques prata da casa do grupo que j\u00e1 andou pelo Dubai.<\/p>\n When we think that nothing extraordinary can surprise us, a pre-dessert arrives. Strawberry sorbet with coconut cream and broccoli leave everyone in the room stunned. I wish I had recorded our faces and those of our new friends from San Francisco. The best strawberry sorbet I have ever tasted, with the fresh velvet of coconut and the crunchiness of broccoli. Perhaps the most breathtaking moment.<\/em><\/p>\n The journey gains momentum with a scenic kombucha, bringing a perfect love affair surfing on an ice cube, and continues with a duo of kumquat (a small citrus fruit with touches of lavender), with meringue and pine cream and a Yuso apple. In the kombucha, perhaps I would add a touch of ginger, if I am allowed some creativity, but in the meringue and apple, we confirm the excellence of this experience. The contrast of a velvety acidity with an apple that lingers in the tasting time seals the epilogue.<\/em><\/p>\n In the absence of a mignardise, the excellent team orchestrated by the always charismatic Francisco Campos, a member of the Avillez group, improvises a fresh ‘torr\u00e3o’.<\/em><\/p>\n The apocalyptic experience gains even more meaning in this environment designed by Studio Astolfi, a room of high-fashion theatrical, sensory, and even mysterious minutiae. And if at first, I was surprised by the lack of tablecloths, the dark woods on the table tops extend the praise to the ode of nature that is also part of this experience.<\/em><\/p>\n I conclude by raising a phrase that accompanies Jos\u00e9 Avillez’s work. “I never dreamed of getting where I am. I achieved it because I have a dedicated, passionate, and enthusiastic team that distinguishes itself by its desire to always learn more and do better and better.” In this project, the dedication of chefs Diogo Formiga, who came from Boca do Porto, and Luciano Marques, a member of the Avillez group who has also worked in Dubai, should be highlighted.<\/em><\/p>\n O Encanto n\u00e3o sendo um restaurante de todos os dias, ser\u00e1 para regressar bastantes vezes e finalizo estas linhas dando os parab\u00e9ns ao chef Jos\u00e9 Avillez e a toda a equipa, que fazem acontecer as aberturas da cidade de Lisboa de maneira sublime, surpreendendo tudo e todos, depois de anos t\u00e3o desafiantes.\u00a0<\/span><\/p>\n \u00c9 caso para evidenciar a apolog\u00e9tica desta miss\u00e3o do chef: pensar no que a terra do Planeta nos oferece de melhor e uma gigante vontade de contribuir para um Mundo mais sustent\u00e1vel.<\/p>\n Although not an everyday restaurant, O Encanto is a place to return to many times, and I conclude these lines by congratulating chef Jos\u00e9 Avillez and the entire team, who make the openings of Lisbon’s city in a sublime way, surprising everyone after such challenging years.<\/em><\/p>\n It is worth highlighting the apologetic nature of the chef’s mission: to think about what the planet’s land offers us best and a giant desire to contribute to a more sustainable world.<\/em><\/p>\n Veja o\u00a0Reels<\/b><\/a>\u00a0no Instagram.<\/p>\n See the Reels<\/b><\/a>\u00a0 on Instagram.<\/em><\/p>\n O que adorei<\/b> What I loved <\/strong><\/em> Encanto<\/b> Sugiro a consulta dos links para reservas e hor\u00e1rios\u00a0<\/span> Menu Encanto \u20ac95 Encanto Menu \u20ac95<\/em> \u00a9 photos Grupo Avillez<\/a> e Sancha.Co<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":" Com a queda da m\u00e1scara dos \u00faltimos dois anos, abro os panos do regresso com uma experi\u00eancia apote\u00f3tica na mais recente novidade do chef Jos\u00e9 Avillez, o restaurante Encanto que numa palavra defino como surpreendente. Mas j\u00e1 l\u00e1 vamos. Apenas uma breve nota introdut\u00f3ria no regresso destes textos al\u00e9m de factos bilingues como antes do […]<\/p>\n","protected":false},"author":101477,"featured_media":43730,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[81,363],"tags":[],"yoast_head":"\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_Ambiente_1_Credito_Grupo-JoseAvillez-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_Snacks_1_Credito_Grupo-JoseAvillez-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_AzeviaFavasSumoTremo\u2021o_1_Credito_Grupo-JoseAvillez-1-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_PaoEspelta_2_Credito_GrupoJoseAvillez-610x407.jpg\")
![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_CenouraAzeitonaLeitePinhao_1_Credito_Grupo-JoseAvillez-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_Beterraba_Credito_GrupoJoseAvillez-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_GemaTupinambo_2_Credito_Grupo-JoseAvillez-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_CarilVerde_1_Credito_Grupo-JoseAvillez-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_CouveCoracao_1_Credito_GrupoJoseAvillez-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_CogumelosAlhoFrances_1_Credito_Grupo-JoseAvillez-610x407.jpg\")
<\/p>\n![\"\"](\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2022\/05\/Encanto_Equipa_Credito_Grupo-JoseAvillez-610x407.jpg\")
<\/p>\n
\nO servi\u00e7o irrepreens\u00edvel e um sentimento de apoteose e o efeito surpresa t\u00e3o inesperado de toda a experi\u00eancia.
\nO que melhorava<\/b>
\n“O \u00fanico prato que tenho algo a sugerir, pois embora os sabores estivessem o ponto, o molho afeta o crocante da base do folhado, mas algo contorn\u00e1vel e que facilmente esquecemos pelo sabor.”
\nA reservar<\/b>
\nSe quiser mais privacidade, a mesa 15 porque est\u00e1 mais reservada e goza do drama das cortinas de veludo como envolvente da mesa.<\/p>\n
\nThe impeccable service and a feeling of apotheosis and the unexpected surprise effect of the entire experience.<\/em>
\nWhat could be improved\u00a0<\/strong><\/em>
\nThe only dish that I have a suggestion for is the puff pastry with mushrooms and leeks. Although the flavors were on point, the sauce affects the crispness of the pastry base, but this is something that can be easily overlooked due to the taste.<\/em>
\nTo book<\/strong><\/em>
\nIf you want more privacy, table 15 is more reserved and enjoys the drama of the velvet curtains surrounding the table.<\/em><\/p>\n
\nLargo de S\u00e3o Carlos, 10 Lisboa
\n+351 211\u00a0626\u00a0310
\nwebsite<\/a>\u00a0.\u00a0facebook<\/a>\u00a0.\u00a0instagram<\/a><\/p>\n
\nI suggest checking the links for reservations and hours.<\/em><\/p>\n
\nMenu de vinhos de 8 momentos \u20ac65\u00a0<\/span>
\nMenu de vinhos de 5 momentos \u20ac45\u00a0<\/span>
\nMenu de bebidas n\u00e3o alco\u00f3licas de 8 momentos \u20ac45\u00a0<\/span>
\nMenu de bebidas n\u00e3o alco\u00f3licas de 5 momentos \u20ac35\u00a0<\/span><\/p>\n
\n8 moment Wine Menu \u20ac65<\/em>
\n5 moment Wine Menu \u20ac45<\/em>
\n8 moment Non-Alcoholic Drinks Menu \u20ac45<\/em>
\n5 moment Non-Alcoholic Drinks Menu \u20ac35<\/em><\/p>\n