{"id":44012,"date":"2023-07-05T12:48:53","date_gmt":"2023-07-05T12:48:53","guid":{"rendered":"https:\/\/portugalcurated.pt\/webcurated\/?p=44012"},"modified":"2024-02-24T15:08:04","modified_gmt":"2024-02-24T15:08:04","slug":"mare","status":"publish","type":"post","link":"https:\/\/www.sanchatrindade.com\/published\/mare\/","title":{"rendered":"Mar\u00e9"},"content":{"rendered":"

Video here<\/a><\/em><\/strong><\/p>\n

A vida tem esta ousadia de nos convidar a todos na dire\u00e7\u00e3o de moradas mais sublimes, por isso, longe de uma Lisboa diferente do que conhecemos, o chef Jos\u00e9 Avillez convida-nos a abra\u00e7ar a brisa Atl\u00e2ntica.<\/p>\n

Para o t\u00e3o premiado Chef – acabou de subir o seu estrelado restaurante Belcanto \u00e0 vig\u00e9sima quinta posi\u00e7\u00e3o dos cinquenta melhores restaurantes do mundo<\/a> – o mar, como uma mem\u00f3ria prodigiosa da sua inf\u00e2ncia, \u00e9 o fio condutor da sua jornada gastron\u00f3mica e a fonte de inspira\u00e7\u00e3o para o seu mais recente empreendimento: o restaurante Mar\u00e9. Localizado na deslumbrante regi\u00e3o do Guincho, \u00e0s margens do Oceano Atl\u00e2ntico, este o\u00e1sis de resili\u00eancia \u00e9 um convite para uma experi\u00eancia perto dos elementos da Natureza.<\/p>\n

Life has this audacity to invite us all in the direction of more sublime abodes, so, far from a Lisbon different from what we know, Chef Jos\u00e9 Avillez invites us to embrace the Atlantic breeze.<\/em><\/p>\n

For the much awarded Chef – has just raised its Two Michelin Stars restaurant Belcanto to twenty-fifth position of the fifty best restaurants in the world<\/a>\u00a0– the sea, as a prodigious memory of his childhood, is the thread of his gastronomic journey and the source of inspiration for his most recent venture: the restaurant Mar\u00e9. Located in the stunning Guincho region, on the shores of the Atlantic Ocean, this oasis of resilience is an invitation to an experience close to the elements of Nature.<\/em><\/p>\n

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A trajet\u00f3ria de Jos\u00e9 Avillez \u00e9 uma hist\u00f3ria de perseveran\u00e7a e determina\u00e7\u00e3o. Quando olho para o caminho percorrido, trope\u00e7o na frase de Hemingway quando escreve que “a mais alta montanha, conhece o algures e o nenhures, toca o fundo de todos os mares e deitar-se com as estrelas e correr como o vento”. \u00c9 que o Mar\u00e9 apanhou os tempos de c\u00f3lera na sua concretiza\u00e7\u00e3o e tamb\u00e9m por isso o acolhemos como um projeto ainda mais desejado com o selo a que o chef Avillez j\u00e1 nos habituou.<\/p>\n

O ritmo de Jos\u00e9 Avillez \u00e9 um reflexo da sua criatividade e dedica\u00e7\u00e3o \u00e0 gastronomia portuguesa e se a sua abordagem inovadora gosta de reinventar os sabores tradicionais, elevando-os a um novo patamar, no Mar\u00e9, a experi\u00eancia continua a ir buscar os melhores ingredientes locais, especialmente o peixe e o marisco.<\/p>\n

Jos\u00e9 Avillez’s trajectory is a story of perseverance and determination. When I look at the road travelled, I stumble upon Hemingway’s phrase when he writes that “the highest mountain, knows the somewhere and the nowhere, touches the bottom of all seas and lies down with the stars and runs like the wind”. It is because Mar\u00e9 has caught the cholera times in its implementation and also because of this we welcome it as an even more desirable project with the seal that Chef Avillez has already got us used to.<\/em><\/p>\n

Jos\u00e9 Avillez’s pace is a reflection of his creativity and dedication to Portuguese gastronomy and if his innovative approach likes to reinvent traditional flavours, taking them to a new level, at Mar\u00e9, the experience continues to source the best local ingredients, especially fish and seafood.<\/em><\/p>\n

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Tal como o Chef, n\u00f3s portugueses acreditamos que Portugal possui o melhor peixe e marisco do mundo, e Avillez celebra essa riqueza gastron\u00f3mica nesta sua nova sala de jantar. Especialidades como o Bar de \u201cCrus\u201d, a Corvina marinada com cebola roxa e abacate, e pratos irresisti\u0301veis como o Arroz de Carabineiros, Caranguejo e Ame\u0302ijoas, o \u201cRoyal\u201d de Mariscos, o Carabineiro escalado com molho Mare\u0301 ou simplesmente o melhor marisco e peixe nas brasas, entre muitas outras opc\u0327o\u0303es.<\/p>\n

Like the Chef, we Portuguese believe that Portugal has the best fish and seafood in the world, and Avillez celebrates this gastronomic richness in his new dining room. Specialities such as the “Crus” Bar, the Corvina marinated with red onion and avocado, and irresistible dishes such as the Carabineer, Crab and Clam Rice, the “Royal” of Seafood, the escalated Carabinereiro with ‘Mar\u00e9’ sauce or simply the best seafood and fish on the coals, among many other options.<\/em><\/p>\n

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Al\u00e9m dos pratos marinhos, o Mar\u00e9 tamb\u00e9m apresenta op\u00e7\u00f5es de carne ‘Na Frigideira’, como o Bife do Lombo com molho de Caf\u00e9 e Batata Frita, ou os Bifinhos de Vitela Branca com molho de mostarda e alcaparras.Nas suas sobremesas, o Toucinho do c\u00e9u com pinh\u00f5es e sorvete de framboesa, ou Bolo de chocolate do Mar\u00e9, ou a irresist\u00edvel escolha entre ‘\u00c9 Fruta ou Chocolate’.<\/p>\n

Besides the sea dishes, Mar\u00e9 also presents meat options ‘In the Frying Pan’, such as the Sirloin Steak with Coffee Sauce and French Fries, or the White Veal Steaks with mustard sauce and capers.In its desserts, the Toucinho do c\u00e9u with pine nuts and raspberry ice cream, or Mar\u00e9’s chocolate cake, or the irresistible choice between ‘It’s Fruit or Chocolate’.<\/em><\/p>\n

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Al\u00e9m da frescura dos ingredientes do chef, o Mar\u00e9 oferece uma atmosfera descontra\u00edda assinada pelo Atelier Anahory Almeida. Inspirada nos oceanos e com o convite a uma jornada sensorial, os pain\u00e9is de azulejos que evocam o fundo do mar, foram produzidos e pintados pela prestigiosa f\u00e1brica Vi\u00fava Lamego, segundo uma ilustra\u00e7\u00e3o da artista Henriette Arcelin, que assinou tamb\u00e9m o Bairro do Avillez. O espa\u00e7o esvoa\u00e7a pelo mar tamb\u00e9m pela suspens\u00e3o de uma raia em madeira com tr\u00eas metros, suspensa, de Luis Gallego, e esculturas em cera\u0302mica com figuras de peixes e cavalos-marinhos do Studio Bongard que elogiam o tema desta nova morada.<\/p>\n

In addition to the freshness of the chef’s ingredients, Mar\u00e9 offers a relaxed atmosphere signed by the Atelier Anahory Almeida. Inspired by the oceans and inviting you on a sensory journey, the tile panels evoking the bottom of the sea were produced and painted by the prestigious Vi\u00fava Lamego factory, according to an illustration by artist Henriette Arcelin, who also signed the Bairro do Avillez. The space also flutters through the sea by the suspension of a three-metre long, suspended wooden streak by Luis Gallego, and ceramic sculptures with fish and seahorse figures by Studio Bongard that compliment the theme of this new address.<\/em><\/p>\n

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O novo restaurante tem duas salas e duas esplanadas, viradas para o mar e merece a visita n\u00e3o apenas nos meses de Ver\u00e3o, onde apetece sentir de perto a nossa brisa Atl\u00e2ntica, mas ao longo do ano, j\u00e1 que Portugal \u00e9 conhecido pelos seus dias solares, fazendo justi\u00e7a \u00e0 luz do chef que nunca nos deixa de surpreender com o seu empreendedorismo, resili\u00eancia e criatividade.<\/p>\n

The new restaurant has two rooms and two terraces, facing the sea and is worth visiting not only in the summer months, when you feel the Atlantic breeze, but throughout the year, as Portugal is known for its sunny days, doing justice to the light of the chef who never ceases to surprise us with his entrepreneurship, resilience and creativity.<\/em><\/p>\n

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\n\u00a9 Grupo Jos\u00e9 Avillez<\/a> and\u00a0Sancha.Co Creative Lab<\/a><\/small><\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n

O que adorei<\/strong>
\nO cheiro do mar e a simpatia da equipa
\nO que poderia melhorar<\/strong>
\nNada a declarar
\nA reservar<\/strong>
\nNa esplanada<\/p>\n

What I loved<\/strong><\/em>
\nThe smell of the sea and the friendliness of the staff<\/em>
\nTo be improved<\/strong><\/em>
\nNothing\u00a0<\/em>significant<\/i>
\nTo book<\/strong><\/em>
\nOn the terrace<\/em><\/p>\n

 <\/p>\n

Mar\u00e9<\/em><\/strong>
\nwebsite<\/span><\/span><\/a><\/span> . <\/span><\/span>instagram<\/span><\/span><\/span><\/a><\/p>\n

<\/small>Follow Sancha.Co’s Instagram<\/a><\/em>
\nTo invest in Portugal with heritage preservation: CURATED Investments<\/a><\/em><\/p>\n

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Video here A vida tem esta ousadia de nos convidar a todos na dire\u00e7\u00e3o de moradas mais sublimes, por isso, longe de uma Lisboa diferente do que conhecemos, o chef Jos\u00e9 Avillez convida-nos a abra\u00e7ar a brisa Atl\u00e2ntica. Para o t\u00e3o premiado Chef – acabou de subir o seu estrelado restaurante Belcanto \u00e0 vig\u00e9sima quinta […]<\/p>\n","protected":false},"author":101477,"featured_media":44017,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[81,364],"tags":[],"yoast_head":"\nMar\u00e9 | Sancha Trindade l TV - Published Articles<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mar\u00e9 | Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"og:description\" content=\"Video here A vida tem esta ousadia de nos convidar a todos na dire\u00e7\u00e3o de moradas mais sublimes, por isso, longe de uma Lisboa diferente do que conhecemos, o chef Jos\u00e9 Avillez convida-nos a abra\u00e7ar a brisa Atl\u00e2ntica. 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