{"id":44886,"date":"2024-03-11T18:58:20","date_gmt":"2024-03-11T18:58:20","guid":{"rendered":"https:\/\/portugalcurated.pt\/webcurated\/?p=44886"},"modified":"2024-06-10T14:34:20","modified_gmt":"2024-06-10T14:34:20","slug":"no-convento","status":"publish","type":"post","link":"https:\/\/www.sanchatrindade.com\/published\/no-convento\/","title":{"rendered":"No Convento"},"content":{"rendered":"

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

Antes de Lisboa descobrir o Mundo, o Convento das Bernardas acolhia um dos restaurantes mais amados de Lisboa. Por isso a reabertura do espa\u00e7o com o nome de \u2018No Convento\u2019 era esperado com grande expectativa pelos moradores de sempre da nossa cidade. \u00c9 que nesta morada respirava ‘A Travessa’, um restaurante que fazia as maravilhas dos lisboetas. Quem n\u00e3o se lembra dos \u2018Figados de Aves com uvas\u2019 e do carisma muito espec\u00edfico de Ant\u00f3nio Moita? Era um restaurante diferente numa Lisboa ainda escondida, onde uma cozinha de inspira\u00e7\u00e3o belga, se fundia com um receitu\u00e1rio portugu\u00eas, em pratos com grande qualidade. E aqui sou suspeita, sendo um cl\u00e1ssico preferido, meu e dos meus Pais, regressar a esta morada sem eles vivos, iria ser sempre um marco forte.<\/p>\n

Por isso antes de falar desta nova morada de Lisboa, regressemos por favor ao passado. Em 1978, Viviane Durieu, Virginie Laffou e Pedro Martins tiveram uma ideia: abrir uma morada com bom p\u00e3o, bom queijo e bom vinho, o que foi o embri\u00e3o para um dos restaurantes mais carism\u00e1ticos de Lisboa. E se tudo come\u00e7ou nos anos setenta, foi em 2003 que de um restaurante mais pequeno perto, se instalaram no Convento das Bernardas.<\/p>\n

Eu que sigo atenta sempre com grande carinho a hist\u00f3ria de Lisboa, fiz quest\u00e3o de selecionar o \u2018No Convento\u2019 para a lista das minhas escolhas na cidade. E se \u00e9 um marco hist\u00f3rico pelas tantas alian\u00e7as politicas e neg\u00f3cios que por l\u00e1 passaram, este n\u00e3o \u00e9 um convento qualquer. \u00c9 um Convento de Cister e at\u00e9 me arrepio a escrever isto, porque foi esta ordem que me deu o nome e rege a hist\u00f3ria da minha fam\u00edlia de alfarrabistas e antiqu\u00e1rios, por isso o meu nervoso miudinho em revisitar a morada com outro conceito e assinatura. Como j\u00f3ia escondida nas ruas da Madragoa, queria muito que o brilho se mantivesse, n\u00e3o apenas pela iconografia que carrega, mas por me ser um convento muito querido por raz\u00f5es, de liga\u00e7\u00e3o hist\u00f3rica familiar e homenagem aos monges cistercienses.<\/p>\n

Mas comecemos pelos factos mais antigos. Fundado em 1653 e reconstru\u00eddo ap\u00f3s o terramoto de 1755, o convento, tamb\u00e9m conhecido como Mosteiro de Nossa Senhora da Nazar\u00e9, foi ocupado por recoletas religiosas da Ordem de Cister at\u00e9 \u00e0 aboli\u00e7\u00e3o das ordens em meados do s\u00e9culo XIX. Desde ent\u00e3o, seguiram-se in\u00fameras ocupa\u00e7\u00f5es, desde escolas at\u00e9 uma sala de cinema e de concertos, sede da banda filarm\u00f3nica e habita\u00e7\u00e3o, o que acontece ainda hoje. Com um papel fundamental no panorama das artes e da educa\u00e7\u00e3o no bairro da Madragoa \u00e9 um selo importante da identidade de Lisboa.<\/p>\n

As paredes centen\u00e1rias do restaurante \u2018No Convento\u2019 contam com trezentos anos de hist\u00f3ria e de evolu\u00e7\u00e3o, e a ideia foi sempre manter a morada, o mais pr\u00f3ximo poss\u00edvel do que era no s\u00e9culo XVII. Palavras de Sacha Gielbaum, um dos novos s\u00f3cios do restaurante, que juntamente com Emil Stefkov, ambos fundadores do Reia Collective, trouxeram a Lisboa projectos internacionais a Lisboa, mas tudo em bom com muita qualidade como \u00e9 o \u2018Casa Reia\u2019 na Caparica.<\/p>\n

Emil Stefkov, nascido na Maced\u00f3nia, \u00e9 um empres\u00e1rio com mais de vinte anos de experi\u00eancia, ao longo dos quais fundou v\u00e1rias empresas de restaura\u00e7\u00e3o e hotelaria, viagens e imobili\u00e1rio. Fundador do The Group NYC<\/a>, nos EUA, o seu coletivo desenvolveu restaurantes t\u00e3o reconhecidos como La Boucherie, Olio e Pi\u00f9 e Washoku Rooms.<\/p>\n

Sacha Gielbaum, nascido em Paris, mas com uma vis\u00e3o global, sempre sentiu uma liga\u00e7\u00e3o forte com tudo o que envolvesse pessoas e lugares. O seu percurso no mundo da hospitalidade come\u00e7ou no Rio de Janeiro, onde fundou o The Rio Arts Club e Goitaca Stays, combinando envolvimento da comunidade com alojamento inovador, que acabariam por ser o ponto de partida para projetos futuros, cada um com uma filosofia pr\u00f3pria de integra\u00e7\u00e3o da cultura na hospitalidade.<\/p>\n

O resultado est\u00e1 \u00e0 vista. Juntamente com o gosto sempre depurado, e por isso muito bonito, da designer de interiores Juliana Cavalcanti, o espa\u00e7o est\u00e1 muito bem conseguido. Escreve uma f\u00e3 de ambientes penumbra dignos do s\u00e9culo s\u00e9culo XVIII. Pessoalmente adorei a atmosfera do \u00a0\u2018No Convento\u2019 e n\u00e3o lhe mudava rigorosamente nada. Dos veludos, \u00a0\u00e0 luz das velas, ao papel \u00a0de parede da casa de banho, tudo magnificamente bem orquestrado.\u00a0 E sendo um conceito novo, com novos empreendedores por tr\u00e1s e que n\u00e3o sendo portugueses t\u00eam ainda a eleg\u00e2ncia de escolher um nome em portugu\u00eas. No ambiente, na penumbra, nas velas, na simplicidade, na escolha dos materiais, dei logo a minha nota vinte. Adorei o que fizeram do espa\u00e7o.<\/p>\n

Na cozinha contamos com a assinatura do chef executivo Pedro Henrique Lima, respons\u00e1vel criativo da carta. Juntamente com o chef residente Jo\u00e3o de Oliveira e o apoio dos chefs internacionalmente reconhecidos Alexis Gielbaum e Maxime Kien, com o apoio dos chefs franceses Alexis Gielbaum (Head Chef do Caf\u00e9 des Alpes Gryon) e Maxime Kien (Executive Chef do The Group NYC), que se juntaram ao projeto como chefs consultores, apenas numa primeira fase, para cria\u00e7\u00e3o da carta. Esta ecl\u00e9tica equipa faz acontecer aquele que me parece ser um dos melhores projectos dos \u00faltimos tempos da nova Lisboa.<\/p>\n

A carta ilumina o espa\u00e7o com foco na diversidade do terroir <\/em>local e regional, com uma sele\u00e7\u00e3o de carne, peixe, marisco e vegetais, em que cada prato reflete despretenciosamente, a abund\u00e2ncia de produtos portugueses da terra e do mar em combina\u00e7\u00e3o com v\u00e1rios produtos de origem internacional. H\u00e1 claramente uma busca pelos melhores fornecedores que colocam a qualidade e a sustentabilidade como farol. E se j\u00e1 estava encantada com o ambiente, pelas provas, este \u00e9 um restaurante onde vou querer regressar muitas vezes.<\/p>\n

Na minha experi\u00eancia, \u00a0partilho convosco as \u2018Ostras do Rio Sado, com chalotas, vinagrete de cidra de ma\u00e7\u00e3 vermelha e ma\u00e7\u00e3 verde\u2019 e as \u2018Vieiras St. Jacques seladas com molho de coral e a\u00e7afr\u00e3o e p\u00e9rolas de lima, servidas na concha\u2019. Acompanhei com dois fulgurantes cocktails da casa, altamente recomend\u00e1veis,, assinados por Maur\u00edcio Leal, o bartender <\/em>executivo. A carta de vinhos foi desenvolvida por Maur\u00edcio Leal e o sommelier<\/em> Lu\u00eds Amaral, respons\u00e1vel pela sele\u00e7\u00e3o de vinhos do antigo \u2018A Travessa\u2019 durante oito anos, e que agora inicia um novo cap\u00edtulo no restaurante ‘No Convento’. Neste legado, trouxe consigo algumas garrafas \u00fanicas que se mantiveram guardadas por muitos anos, para verdadeiros en\u00f3filos: refer\u00eancias portuguesas e internacionais, a carta de vinhos inclui vinhos tintos, brancos, laranja e espumantes de produtores reconhecidos para uma harmoniza\u00e7\u00e3o perfeita com as cria\u00e7\u00f5es culin\u00e1rias.<\/p>\n

Nas entradas, entre v\u00e1rias op\u00e7\u00f5es, ainda olhei para o \u2018Foie Gras \u201cmi-cuit\u201d com peras cozidas em vinho tinto, legumes da \u00e9poca em picle, manteiga de pera e brioche tostado\u2019, mas ficar\u00e1 para uma pr\u00f3xima oportunidade.<\/p>\n

Nos principais, as minhas escolhas ca\u00edram pelo \u2018Torned\u00f3 Rossini (lombo de vitela assado) com foie gras de pato, brioche, espargos verdes e demi-glace trufada\u2019 e \u2018Chul\u00e9ton dos A\u00e7ores com Flor de Sal de Vinho Tinto\u2019. Os acompanhamentos s\u00e3o feitos \u00e0 parte e escolhi \u2018Espargos grelhados, com trufa e azeite do Espor\u00e3o Trufado no Convento\u2019 e um magn\u00edfico \u2018Pur\u00e9 de batata com manteiga de cabra\u2019 que me levou a sabores mon\u00e1sticos.<\/p>\n

Para uma pr\u00f3xima ida. fiquei de olho no \u2018Bacalhau Confit a um Filet D\u2019Agneau R\u00f4ti (cordeiro) servido com chutney de beringela e t\u00e2mara, batatas fondant e jus<\/em> de cordeiro infundido com cominhos\u2019 e a \u2018Coxa de Pato confitada com creme de cenoura defumado\u2019.<\/p>\n

Nas sobremesas, j\u00e1 seria dif\u00edcil surpreenderem-me, mas delirei com a \u2018Tarte Tatin de Ma\u00e7\u00e3 Fuji, molho de caramelo salgado, crumble de sabl\u00e9 e lavanda\u2019, e gostei bastante da aveludada \u2018Mousse de chocolate amargo com laranja e casca de laranja cristalizada\u2019, texturas de pralin\u00e9 de pinh\u00f5es. Para os amantes \u2018Cr\u00e8me Br\u00fbl\u00e9e, esperem a companhia da baunilha com Bourbon Beans com frutos vermelhos da \u00e9poca e merengue de l\u00facia-lima\u2019 da casa.<\/p>\n

O compasso \u00e9 lento, por isso n\u00e3o estranhe o movimento do servi\u00e7o, \u00e9 que o esp\u00edrito mon\u00e1stico faz quest\u00e3o de levar a vida com calma e isso vende tamb\u00e9m o esp\u00edrito hol\u00edstico de uma experi\u00eancia de um convento.<\/p>\n

Em tempos a fama trouxe a alta e erudita bo\u00e9mia de Lisboa como m\u00fasicos, artistas e intelectuais hoje vivemos uma nova Lisboa. E se por vezes \u00e9 dif\u00edcil integrar no que a nossa cidade se tornou, h\u00e1 projectos que se destacam, pela sua grande qualidade, com foco na simplicidade e despretens\u00e3o, t\u00e3o caracter\u00edsticas da ordem de Cister.<\/p>\n

O ‘No Convento’ que numa f\u00f3rmula internacional reinventou uma morada importante para os amantes de Lisboa, conseguiu respeitar o ADN de simplicidade dos monges brancos, num restaurante obrigat\u00f3rio, sem ferir a mem\u00f3ria dos lisboetas. E isso \u00e9 not\u00e1vel e altamente recomend\u00e1vel nos dias que correm. E o melhor pode ainda estar por vir, quando escolhermos o claustro, para jantar em fulgurantes noites estivais num dos restaurantes mais marcantes de Lisboa.<\/p>\n

\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"\"
\n\u00a9\u00a0<\/i>Sancha.Co Creative Lab<\/a> & No Convento<\/a> \u00a0<\/i><\/em><\/small><\/p>\n

O que adorei<\/strong>
\nO ambiente e o respeito 360 \u00e0 simplicidade dos monges de Cister
\nA melhorar<\/strong>
\nTalvez o servi\u00e7o mais atento, mas fui no in\u00edcio e os projectos quando abrem est\u00e3o sempre numa fase de adapta\u00e7\u00e3o.
\nA reservar<\/strong>
\nQualquer mesa \u00e9 c\u00e9nica, mas sou suspeita adorei este projecto.<\/p>\n

***<\/p>\n

Before Lisbon discovered the world, the Convento das Bernardas was home to one of Lisbon’s best-loved restaurants. That’s why the reopening of the space under the name ‘O Convento’ was eagerly awaited by our city’s lifelong residents. This is where ‘A Travessa’ breathed, a restaurant that wowed the locals. Who doesn’t remember the ‘Figados de Aves com uvas’ and the very specific charisma of Ant\u00f3nio Moita? It was a different restaurant in a Lisbon that was still hidden away, where Belgian-inspired cuisine merged with Portuguese dishes of the highest quality. I’m a bit of a suspect here because it’s always been one of my and my parents’ favourites and returning to this address without them alive would always be a major milestone.<\/em><\/p>\n

So before we talk about this new address in Lisbon, let’s please go back in time. In 1978, Viviane Durieu, Virginie Laffou and Pedro Martins had an idea: to open an address with good bread, good cheese and good wine, which was the embryo for one of Lisbon’s most charismatic restaurants. And if it all started in the seventies, it was in 2003 that they moved from a smaller restaurant nearby to the Convento das Bernardas.<\/em><\/p>\n

As someone who always follows Lisbon’s history with great affection, I made a point of selecting ‘O Convento’ as one of my picks in the city. And if it’s a historic landmark for the many political alliances and business deals that have passed through it, this is no ordinary convent. It’s a Cistercian Convent and I get goose bumps writing this, because it was this order that gave me my name and governs the history of my family of booksellers and antique dealers, which is why I’m so nervous about revisiting the address with a different concept and ‘signature’. As a hidden gem in the streets of Madragoa, I really wanted it to retain its lustre, not only because of the iconography it carries, but also because it is a convent very dear to me, for historical family connection and homage to the Cistercian monks.<\/em><\/p>\n

But let’s start with the oldest facts. Founded in 1653 and rebuilt after the 1755 earthquake, the convent, also known as the Monastery of Our Lady of Nazareth, was occupied by religious Recollects of the Cistercian Order until the orders were abolished in the mid-19th century. Since then, numerous occupations have followed, from schools to a cinema and concert hall, the headquarters of the philharmonic band and housing, which is still the case today. With a fundamental role in the arts and education scene, the Madragoa neighbourhood is an important stamp on Lisbon’s identity.<\/em><\/p>\n

The century-old walls of the ‘No Convento’ restaurant boast three hundred years of history and evolution, and the idea has always been to keep the address as close as possible to what it was in the 17th century. These are the words of Sacha Gielbaum, one of the restaurant’s new partners, who together with Emil Stefkov, both founders of the Reia Collective, have brought international projects to Lisbon, but all in good quality, as is ‘Casa Reia’ in Caparica.<\/em><\/p>\n

Macedonian-born Emil Stefkov is an entrepreneur with over twenty years’ experience, during which time he has founded several restaurant and hotel, travel and property companies. Founder of The Group NYC<\/a> in the USA, his collective has developed such renowned restaurants as La Boucherie, Olio e Pi\u00f9 and Washoku Rooms.<\/em><\/p>\n

Sacha Gielbaum, born in Paris but with a global outlook, has always felt a strong connection to everything that involves people and places. His journey into the world of hospitality began in Rio de Janeiro, where he founded The Rio Arts Club and Goitaca Stays, combining community involvement with innovative accommodation, which would end up being the starting point for future projects, each with its own philosophy of integrating culture into hospitality.<\/em><\/p>\n

The result is clear to see. Together with the always refined, and therefore very beautiful, taste of interior designer Juliana Cavalcanti, the space is very well realised. She writes that she is a fan of 18th-century shadowy atmospheres. I personally loved the atmosphere of ‘No Convento’ and wouldn’t change a thing about it. From the velvets to the candlelight to the wallpaper in the bathroom, everything is beautifully orchestrated. And since it’s a new concept, with new entrepreneurs behind it and who are not Portuguese, they still have the elegance to choose a name in Portuguese. The atmosphere, the dim light, the candles, the simplicity, the choice of materials, I immediately gave it my top score. I love what they’ve done with the space.<\/em><\/p>\n

In the kitchen we have the signature of executive chef Pedro Henrique Lima, who is creatively responsible for the menu. Together with resident chef Jo\u00e3o de Oliveira and the support of internationally recognised chefs Alexis Gielbaum and Maxime Kien, with the support of French chefs Alexis Gielbaum (Head Chef at Caf\u00e9 des Alpes Gryon) and Maxime Kien (Executive Chef at The Group NYC), who joined the project as consultant chefs,only in the first phase, to create the menu. This eclectic team is making what seems to me to be one of the best projects of recent times in the new Lisbon happen.<\/em><\/p>\n

The menu illuminates the space with a focus on the diversity of the local and regional terroir, with a selection of meat, fish, seafood and vegetables, in which each dish unpretentiously reflects the abundance of Portuguese products from the land and sea in combination with various products of international origin. There is clearly a search for the best suppliers who place quality and sustainability as their beacon. And if I was already enchanted by the atmosphere, by the tastings, this is a restaurant I’ll want to return to many times.<\/em><\/p>\n

In my experience, I share with you the ‘Oysters from the River Sado, with shallots, red apple cider vinaigrette and green apple’ and the ‘St Jacques scallops sealed with coral and saffron sauce and lime pearls, served in the shell’. I accompanied them with two highly recommended house cocktails by Maur\u00edcio Leal, the executive bartender. The wine list was developed by Maur\u00edcio Leal and sommelier Lu\u00eds Amaral, who was responsible for the wine selection at the former ‘A Travessa’ for eight years, and who is now starting a new chapter at the ‘No Convento’ restaurant. In this legacy, he has brought with him some unique bottles that have been kept for many years, for true oenophiles: Portuguese and international references, the wine list includes red, white, orange and sparkling wines from recognised producers for a perfect pairing with the culinary creations.<\/em><\/p>\n

As for the starters, among the various options, I still had my eye on the ‘Foie Gras “mi-cuit” with pears cooked in red wine, pickled seasonal vegetables, pear butter and toasted brioche’, but that will be for another time.<\/em><\/p>\n

My main choices were ‘Torned\u00f3 Rossini (roast veal loin) with duck foie gras, brioche, green asparagus and truffled demi-glace’ and ‘Chul\u00e9ton dos A\u00e7ores with red wine fleur de sel’. Side dishes are made separately and I chose ‘Grilled asparagus, with truffle and Espor\u00e3o Truffled olive oil in the Convent’ and a magnificent ‘Mashed potatoes with goat’s butter’ which took me to monastic flavours.<\/em><\/p>\n

For my next visit, I’ve got my attention on the ‘Cod Confit to a Filet D’Agneau R\u00f4ti (lamb) served with aubergine and date chutney, fondant potatoes and cumin-infused lamb jus’ and the ‘Confit Duck Thigh with smoked carrot cream’.<\/em><\/p>\n

When it came to desserts, it would have been difficult to surprise me, but I was delighted with the ‘Fuji Apple Tarte Tatin, salted caramel sauce, sabl\u00e9 and lavender crumble’, and I really enjoyed the velvety ‘Dark chocolate mousse with orange and candied orange peel’, textured with pine nut praline. For lovers of ‘Cr\u00e8me Br\u00fbl\u00e9e, expect the company of the house’s vanilla with Bourbon Beans with seasonal red fruits and lime meringue.<\/em><\/p>\n

The pace is slow, so don’t be surprised by the movement of the service, it’s just that the monastic spirit makes a point of taking life easy and this also sells the holistic spirit of a convent experience.<\/em><\/p>\n

Fame once brought Lisbon’s high and erudite bohemia together with musicians, artists and intellectuals, and today we live in a new Lisbon. And if it’s sometimes difficult to integrate what our city has become, there are projects that stand out for their high quality, with a focus on simplicity and unpretentiousness, so characteristic of the Cistercian order. <\/em><\/p>\n

‘No Convento’, which has reinvented an important address for Lisbon lovers in an international formula, has managed to respect the Cistercian monks’ DNA of simplicity in a must-visit restaurant without harming the memory of Lisbon. And that is remarkable and highly recommended these days. And the best may be yet to come, when we choose the cloister to dine on sparkling summer evenings in one of Lisbon’s most striking restaurants.<\/em><\/p>\n

What I loved<\/strong><\/em>
\nThe atmosphere and respect 360 for the simplicity of the Cistercian monks<\/em>
\nTo be improved<\/strong><\/em>
\nPerhaps the most attentive service, but I went at the beginning and when projects open they are always in a phase of soft opening adaptation.<\/em>
\nTo book<\/strong><\/em>
\nAny table is scenic, but I’m a little suspicious – I loved this project.<\/em><\/p>\n

No Convento<\/em><\/strong>
\nsite<\/a> . instagram<\/a>\u00a0<\/em><\/p>\n

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

Video here Antes de Lisboa descobrir o Mundo, o Convento das Bernardas acolhia um dos restaurantes mais amados de Lisboa. Por isso a reabertura do espa\u00e7o com o nome de \u2018No Convento\u2019 era esperado com grande expectativa pelos moradores de sempre da nossa cidade. \u00c9 que nesta morada respirava ‘A Travessa’, um restaurante que fazia […]<\/p>\n","protected":false},"author":101477,"featured_media":44911,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[81,363],"tags":[],"yoast_head":"\nNo Convento | 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=\"No Convento | Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"og:description\" content=\"Video here Antes de Lisboa descobrir o Mundo, o Convento das Bernardas acolhia um dos restaurantes mais amados de Lisboa. Por isso a reabertura do espa\u00e7o com o nome de \u2018No Convento\u2019 era esperado com grande expectativa pelos moradores de sempre da nossa cidade. \u00c9 que nesta morada respirava ‘A Travessa’, um restaurante que fazia […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/\" \/>\n<meta property=\"og:site_name\" content=\"Sancha Trindade l TV - Published Articles\" \/>\n<meta property=\"article:published_time\" content=\"2024-03-11T18:58:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-10T14:34:20+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2024\/03\/No-Convento_-Credits-No-Convento_-Restaurant_Lisbon_Santos_Madragoa_-Curated_Sancha.Co_Curated-Magazine_-Curated-Investments8-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n<meta name=\"twitter:label1\" content=\"Tempo estimado de leitura\" \/>\n\t<meta name=\"twitter:data1\" content=\"17 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\/no-convento\/#primaryimage\",\"inLanguage\":\"pt-PT\",\"url\":\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2024\/03\/No-Convento_-Credits-No-Convento_-Restaurant_Lisbon_Santos_Madragoa_-Curated_Sancha.Co_Curated-Magazine_-Curated-Investments8-scaled.jpg\",\"contentUrl\":\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2024\/03\/No-Convento_-Credits-No-Convento_-Restaurant_Lisbon_Santos_Madragoa_-Curated_Sancha.Co_Curated-Magazine_-Curated-Investments8-scaled.jpg\",\"width\":2560,\"height\":1707},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/#webpage\",\"url\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/\",\"name\":\"No Convento | Sancha Trindade l TV - Published Articles\",\"isPartOf\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/#primaryimage\"},\"datePublished\":\"2024-03-11T18:58:20+00:00\",\"dateModified\":\"2024-06-10T14:34:20+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/#breadcrumb\"},\"inLanguage\":\"pt-PT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/#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\/no-convento\/#webpage\"}}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#\/schema\/person\/f7a6663963aacf3a4465b8a9e721f57c\"},\"headline\":\"No Convento\",\"datePublished\":\"2024-03-11T18:58:20+00:00\",\"dateModified\":\"2024-06-10T14:34:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/#webpage\"},\"wordCount\":3178,\"publisher\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/#\/schema\/person\/f7a6663963aacf3a4465b8a9e721f57c\"},\"image\":{\"@id\":\"https:\/\/www.sanchatrindade.com\/published\/no-convento\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.sanchatrindade.com\/published\/wp-content\/uploads\/2024\/03\/No-Convento_-Credits-No-Convento_-Restaurant_Lisbon_Santos_Madragoa_-Curated_Sancha.Co_Curated-Magazine_-Curated-Investments8-scaled.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\/44886"}],"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=44886"}],"version-history":[{"count":25,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/posts\/44886\/revisions"}],"predecessor-version":[{"id":45223,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/posts\/44886\/revisions\/45223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/media\/44911"}],"wp:attachment":[{"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/media?parent=44886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/categories?post=44886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sanchatrindade.com\/published\/wp-json\/wp\/v2\/tags?post=44886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}