Alma is Chef Henrique Sá Pessoa’s new restaurant which very soon is expected to have a Michelin star.

Dedicated to gastronomy, Alma is a fine dining eaterie with signature cuisine served informally in a sophisticated ambience. It aims to be an innovative restaurant, not only regarding to the produce but also to simplify rules for its preparation and presentation.

For Chef Henrique Sá Pessoa there is only good cuisine and bad cuisine. He defines his as tasteful cuisine: refined taste, perfect technique and excellent produce. The basis of his culinary philosophy is in his influences and references: travels around the world, passion for Asia, knowledge of traditional Portuguese cuisine, life in Lisbon.

The event was fully booked - all the 20 places available were taken. A group from the Bailliage of Connecticut (USA), led by Confrère Al Reams, was spending a few days in Lisbon and most welcome at the dinner.

For the aperitif we had sparkling Portuguese wine “Luis Pato Blanc de blancs” accompanied by four amuse bouche creations using octopus, mackerel and red mullet.

After which the menu started with mackerel, vegetable escabèche, mussel and barnacle broth, sea lettuce. Then a wonderful second course of roasted octopus, romesco, potato skins, capers, smoked paprika was followed by red mullet, "xerém caldeirada” sauce and samphire.

The main course was monkfish with zucchini flower, green curry, coconut milk, and baby shrimp. Absolutely delicious!

To conclude we had a pre-dessert followed by a dessert with flavours of the sea and citrus fruits.

Accompanying wines were: Vicentino Sauvignon Blanc, Campolargo Bical Tonel & Barrica, and Vermouth “La Quintinye” Extra Dry.

The dinner ended about midnight. It was a great success!

Fernando Messias
Bailli