{"id":44335,"date":"2023-10-27T15:35:32","date_gmt":"2023-10-27T15:35:32","guid":{"rendered":"https:\/\/portugalcurated.pt\/webcurated\/?p=44335"},"modified":"2024-02-24T14:27:58","modified_gmt":"2024-02-24T14:27:58","slug":"brilhante","status":"publish","type":"post","link":"https:\/\/www.sanchatrindade.com\/published\/brilhante\/","title":{"rendered":"Brilhante"},"content":{"rendered":"

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

\"\" \"\"<\/p>\n

\n
\n
\n
\n
\n
\n
\n
\n

Como amante de uma Lisboa que vai desaparecendo sou suspeita, porque um dos s\u00edmbolos da hist\u00f3ria da sua restaura\u00e7\u00e3o s\u00e3o os balc\u00f5es. E numa cidade que est\u00e1 cada vez mais longe do seu ADN lisboeta, de um postal que era t\u00e3o nosso e t\u00e3o \u00fanico, nesta nova vers\u00e3o do Mundo que tamb\u00e9m tem coisas boas, entrar no Brilhante \u00e9 uma bolha revivalista.<\/p>\n

Uma bolha das minhas melhores mem\u00f3rias dos tempos em que me senti profundamente inspirada pela nossa cidade. E no Brilhante tudo come\u00e7ou pelo espa\u00e7o. Em tons quentes de lacre, carmim e sangue de boi, o bal\u00e7\u00e3o central enaltece-se em osmose com a cozinha, abra\u00e7ando as mesas a toda \u00e0 volta, que numa atmosfera intimista, n\u00e3o podem ser mais indicadas para estes dias de Outono.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

A estrela da carta, orquestrada com o selo do chef Luis Gaspar, e\u0301 o Bife a\u0300 Brilhante, um prato inspirado no cla\u0301ssico lisboeta Bife a\u0300 Marrare, especialidade eternizada nos ce\u0301lebres cafe\u0301s do se\u0301culo XIX, e que agora surge com uma receita aperfeic\u0327oada pelo chef e a sua equipa.\u00a0“A receita, inspirada na original, apresenta-se com uma personalidade diferente, essencialmente no molho\u201d<\/i>,\u00a0um segredo de sabor e te\u0301cnica que dizem ser um dos tesouros do\u00a0restaurante.<\/div>\n
Seguindo a mesma linha cla\u0301ssica de uma Lisboa de boas conversas e tert\u00falias, o\u00a0bar do Brilhante apresenta entre muitas op\u00e7\u00f5es,\u00a0mais de sessenta as refere\u0302ncias de whisky, oriundas um pouco de todos os cantos do Mundo, que homenageiam a cocktelaria cla\u0301ssica do se\u0301culo XIX,\u00a0altura em que o conceito deste restaurante comec\u0327ou tambe\u0301m a estabelecer-se\u00a0em Lisboa. O j\u00e1 conhecido chef de bar executivo do grupo Plateform,\u00a0Ferna\u0303o Gonc\u0327alves, e o chef de bar residente, Lui\u0301s Fonseca, elegeram um\u00a0Old Fashioned, feito com Whisky Bourbon, Bitters e Ac\u0327u\u0301car para abertura dos panos. Adorei a experi\u00eancia e os cocktails n\u00e3o ficam atr\u00e1s, como j\u00e1 \u00e9 selo garantido dos restaurantes do grupo dos impar\u00e1veis empreendedores Margarida e Rui Sanches.<\/div>\n
\n
\n
\n
\n
\n

A carta orquestrada pelo chef residente, Tiago Ribeiro, \u00e9 bastante revivalista e completa, e para isso deixarei as imagens falarem por mim. Recomendo vivamente os ‘Croquetes de Novilho com selec\u0327a\u0303o de mostardas\u2019, o ‘Caviar Oscietra\u00a0com blinis\u2019 e o\u00a0\u201cBife \u00e0 Marrare\u201d\u00a0que pode ter tr\u00eas extras, ovo estrelado, escalope de Foi Grasou ou lavagante. Do que provei achei tudo muito bem executado, com grande elogio ao pur\u00e9 de\u00a0batatada trufado que escolhi para acompanhar o bife.<\/p>\n

\n
\n
\n
\n

Nas sobremesas, com execuc\u0327a\u0303o da chef de pastelaria residente, A\u0302ngela Granho, e sob a alc\u0327ada do meu querido e amigo chef\u00a0Claiton Ferreira, chef executivo de pastelaria do grupo Plateform, destaco o Souffle\u0301 de Avela\u0303s de Piemonte e Chocolate\u00a0e\u00a0Tarte de Morango e Ruibarbo. Sugiro at\u00e9 a pedir os dois, porque as sobremesas do Chef Claiton assim o exigem, de t\u00e3o extraordin\u00e1rias. Atrevo-me a dizer que s\u00e3o duas das minhas\u00a0preferidas de Lisboa.<\/p>\n

O Brilhante j\u00e1 abriu h\u00e1 um ano, mas partilho-o nestas linhas na renova\u00e7\u00e3o de alguns pratos da carta e da cria\u00e7\u00e3o de um menu de almo\u00e7o, que est\u00e1 a deixar esta como uma \u00f3ptima op\u00e7\u00e3o para muitos almo\u00e7os de neg\u00f3cios. Porque sei que sempre vivi fora do meu tempo, claro que me sinto no Brilhante como peixe na \u00e1gua. Adorei a experi\u00eancia, o ambiente, a mestria de cerim\u00f3nias de toda a equipa e o revivalismo de mem\u00f3rias, onde ainda respiram um Sr. Brito no balc\u00e3o de um Gambrinus (que j\u00e1 n\u00e3o \u00e9 o mesmo). \u00a0Ainda um Galetto a seguir ao cinema, em crian\u00e7a ou a mem\u00f3rias \u00a0dos bifes da Cervejaria Alem\u00e3 na Rua do Alecrim, onde ia semanalmente com os meus Pais em adolescente. Lisboa est\u00e1 muito diferente, e se na espuma dos dias todos temos d\u00favidas, o Brilhante \u00e9 claramente um projecto que n\u00e3o fere o ADN da cidade, e s\u00f3 por isso passou a ser uma das minhas melhores escolhas dos tempos das \u00e9pocas de Outonais e frias de Inverno. Um cl\u00e1ssico a n\u00e3o perder em Lisboa.<\/div>\n

\"\"\"\"<\/p>\n

As a lover of a Lisbon that is disappearing, one of the symbols of its restaurant history is the balconies. And in a city that is moving further and further away from its Lisbon DNA, from a postcard that was so ours and so unique, in this new version of the World that also has good things, entering Brilhante is a revivalist bubble. <\/em><\/p>\n

A bubble of my best memories of the times when I felt deeply inspired by our city. And at Brilhante it all started with space. In warm tones of lacquer, crimson and oxblood, the central counter stands out in osmosis with the kitchen, embracing the tables all around, which, in an intimate atmosphere, couldn’t be more appropriate for these autumn days.<\/em><\/p>\n

The star of the menu, orchestrated with the seal of chef Luis Gaspar, is the Bife \u00e0 Brilhante, a dish inspired by the Lisbon classic Bife \u00e0 Marrare, a speciality eternalised in the famous 19th century caf\u00e9s, and which now comes with a recipe perfected by the chef and his team. “The recipe, inspired by the original, has a different personality, essentially in the sauce”, a secret of flavour and technique that is said to be one of the restaurant’s treasures.<\/em><\/p>\n

Following the same classic line of a Lisbon of good conversations and vintage gatherings, Brilhante’s bar presents, among many options, more than sixty whisky references, from all corners of the world, that pay homage to the classic cocktelaria of the 19th century, when the concept of this restaurant also began to establish itself in Lisbon. The Plateform group’s well-known executive bar chef, Fern\u00e3o Gon\u00e7alves, and resident bar chef, Lu\u00eds Fonseca, chose an Old Fashioned, made with Bourbon Whisky, Bitters and Sugar, to open the cloths. I loved the experience and the cocktails were second to none, as is already a hallmark of the restaurants run by the group of unstoppable entrepreneurs Margarida and Rui Sanches.<\/em>
\nThe menu, orchestrated by resident chef Tiago Ribeiro, is very revivalist and complete, so I’ll let the pictures speak for themselves. I highly recommend the ‘Veal Croquettes with a selection of mustards’, the ‘Oscietra Caviar with blinis’ and the ‘Marrare Steak’ which can have three extras, fried egg, Foi Grasou escalope or lobster. From what I tasted, I thought everything was very well done, with great praise for the truffled mashed potato I chose to accompany the steak.<\/em><\/p>\n

For desserts, made by our resident pastry chef, \u00c2ngela Granho, and under the guidance of my dear friend Chef Claiton Ferreira, executive pastry chef for the Plateform group, I would highlight the ‘Piedmont Hazelnut and Chocolate Souffl\u00e9’ and the ‘Strawberry and Rhubarb Tart’. I even suggest ordering both, because Chef Claiton’s desserts are so extraordinary. I dare say they are two of my favourites in Lisbon.<\/em><\/p>\n

Brilhante has been open for a year now, but I’m sharing with you in these lines the renewal of some of the dishes and the creation of a lunch menu, which is making it a great option for many business lunches. Because I know I’ve always lived out of my own time, of course I feel like a fish in water at Brilhante. I loved the experience, the atmosphere, the team’s mastery of ceremonies and the revival of memories, where they still breathe a Mr Brito at the counter of a Gambrinus (which is no longer the same). Still a Galetto after the cinema as a child or memories of the steaks at the Cervejaria Alem\u00e3 in Rua do Alecrim, where I used to go every week with my parents as a teenager. Lisbon is very different, and if we all have our doubts in the foam of the days, Brilhante is clearly a project that doesn’t hurt the city’s DNA, and for that reason alone it has become one of my top choices during the autumn and cold winter seasons. A classic not to be missed in Lisbon.<\/em><\/p>\n

\"\" \"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\" \"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"
\n\u00a9 Brilhante <\/a>and\u00a0<\/i>Sancha.Co Creative Lab<\/i><\/a><\/em><\/small><\/p>\n

O que adorei<\/strong>
\nSentir o ADN de Lisboa. O Bife a\u0300 Brilhante, que sendo uma homenagem a\u0300 receita centena\u0301ria lisboeta do ‘Bife a\u0300 Marrare’, especialidade eternizada nos ce\u0301lebres cafe\u0301s do se\u0301c. XIX tem tr|\u00eas variantes, com ovo estrelado, escalope de foi gras ou lavagante. A mouse de Avel\u00e3 do Chef Claiton Ferreira \u00e9 obrigat\u00f3ria.
\nA melhorar<\/strong>
\nNada relevante
\nA reservar<\/strong>
\nEmbora adore a ideia de bal\u00e7\u00e3o lisboeta, no Brilhante sugiro as mesas da janela para dois e e da parede se for a quatro.<\/p>\n

What I loved<\/strong><\/em>
\nFeel the DNA of Lisbon. The Bife \u00e0 Brilhante, which is a tribute to Lisbon’s centuries-old recipe for iBife \u00e0 Marrare’, a speciality eternalised in the famous caf\u00e9s of the 19th century, has three variations, with fried egg, escalope of foie gras or lobster. Chef Claiton Ferreira’s hazelnut mouse is a must.
\nTo be improved<\/strong><\/em>
\nNothing significant<\/em>
\nTo book<\/strong><\/em>
\nAlthough I love the idea of the Lisbon balcony, at Brilhante I suggest the window tables for two and the wall tables for four.<\/p>\n

Brilhante<\/em><\/strong>
\nwebsite<\/a>\u00a0.\u00a0instagram<\/a><\/em><\/p>\n<\/div>\n

Follow Sancha.Co’s Instagram<\/a><\/em>
\nTo invest in Portugal with heritage preservation: CURATED Investments<\/a><\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Video here Como amante de uma Lisboa que vai desaparecendo sou suspeita, porque um dos s\u00edmbolos da hist\u00f3ria da sua restaura\u00e7\u00e3o s\u00e3o os balc\u00f5es. E numa cidade que est\u00e1 cada vez mais longe do seu ADN lisboeta, de um postal que era t\u00e3o nosso e t\u00e3o \u00fanico, nesta nova vers\u00e3o do Mundo que tamb\u00e9m tem […]<\/p>\n","protected":false},"author":101477,"featured_media":44367,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[81,363],"tags":[],"yoast_head":"\nBrilhante | 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=\"Brilhante | Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"og:description\" content=\"Video here Como amante de uma Lisboa que vai desaparecendo sou suspeita, porque um dos s\u00edmbolos da hist\u00f3ria da sua restaura\u00e7\u00e3o s\u00e3o os balc\u00f5es. E numa cidade que est\u00e1 cada vez mais longe do seu ADN lisboeta, de um postal que era t\u00e3o nosso e t\u00e3o \u00fanico, nesta nova vers\u00e3o do Mundo que tamb\u00e9m tem […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/\" \/>\n<meta property=\"og:site_name\" content=\"Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"article:published_time\" content=\"2023-10-27T15:35:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-24T14:27:58+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2023\/10\/Restaurante-Brilhante-Cais-do-Sodre-Lisboa_Copyright-Brilhante_-CURATED-Experiences_-Sancha.Co32.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1536\" \/>\n\t<meta property=\"og:image:height\" content=\"2304\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data1\" content=\"13 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#\/schema\/person\/f7a6663963aacf3a4465b8a9e721f57c\",\"name\":\"Sancha Trindade Official\",\"logo\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#personlogo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#website\",\"url\":\"https:\/\/www.sanchatrindade.com\/published\/\",\"name\":\"Sancha Trindade l TV - Published Articles\",\"description\":\"Heritage, Curated Hospitality and Travel Collection, Writer & Columnist\",\"publisher\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#\/schema\/person\/f7a6663963aacf3a4465b8a9e721f57c\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.sanchatrindade.com\/published\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"pt-PT\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#primaryimage\",\"inLanguage\":\"pt-PT\",\"url\":\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2023\/10\/Restaurante-Brilhante-Cais-do-Sodre-Lisboa_Copyright-Brilhante_-CURATED-Experiences_-Sancha.Co32.jpg\",\"contentUrl\":\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2023\/10\/Restaurante-Brilhante-Cais-do-Sodre-Lisboa_Copyright-Brilhante_-CURATED-Experiences_-Sancha.Co32.jpg\",\"width\":1536,\"height\":2304},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#webpage\",\"url\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/\",\"name\":\"Brilhante | Sancha Trindade l TV - Published Articles\",\"isPartOf\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#primaryimage\"},\"datePublished\":\"2023-10-27T15:35:32+00:00\",\"dateModified\":\"2024-02-24T14:27:58+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#breadcrumb\"},\"inLanguage\":\"pt-PT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"item\":{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/\",\"url\":\"https:\/\/www.sanchatrindade.com\/published\/\",\"name\":\"Home\"}},{\"@type\":\"ListItem\",\"position\":2,\"item\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#webpage\"}}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#\/schema\/person\/f7a6663963aacf3a4465b8a9e721f57c\"},\"headline\":\"Brilhante\",\"datePublished\":\"2023-10-27T15:35:32+00:00\",\"dateModified\":\"2024-02-24T14:27:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#webpage\"},\"wordCount\":1564,\"publisher\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#\/schema\/person\/f7a6663963aacf3a4465b8a9e721f57c\"},\"image\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/brilhante\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2023\/10\/Restaurante-Brilhante-Cais-do-Sodre-Lisboa_Copyright-Brilhante_-CURATED-Experiences_-Sancha.Co32.jpg\",\"articleSection\":[\"Lisboa\",\"Eat & Drink\"],\"inLanguage\":\"pt-PT\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#\/schema\/person\/f7a6663963aacf3a4465b8a9e721f57c\",\"name\":\"Sancha Trindade Official\",\"url\":\"https:\/\/www.sanchatrindade.com\/published\/author\/sancha-co\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","_links":{"self":[{"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/posts\/44335"}],"collection":[{"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/users\/101477"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/comments?post=44335"}],"version-history":[{"count":23,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/posts\/44335\/revisions"}],"predecessor-version":[{"id":44695,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/posts\/44335\/revisions\/44695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/media\/44367"}],"wp:attachment":[{"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/media?parent=44335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/categories?post=44335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/tags?post=44335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}