the restaurant of the new charming hotel Sublime Lisboa is about to open

Davvero: the restaurant of the new boutique hotel Sublime Lisboa is about to open

Even before receiving guests, it will be possible to eat in the room from Tuesday. NiT has already met him.

The restaurant has a capacity of 60 people.

The Sublime group bought in 2019 an old palace from the 1920s in the center of Lisbon – between Marquês de Pombal and Amoreiras -. The aim was to bring the concept of the well-known Comporta hotel to the capital. The project was delayed due to the pandemic and the resulting lack of supply of construction materials. Work will resume in 2021 and the concept will open.

Guests will have to wait a few more weeks to sleep in one of the 15 rooms of this charming hotel. However, from next Tuesday 26 April it will be possible to eat in restaurant Davvero. Reservations for a table in this space that in recent days brings Mediterranean cuisine, with an Italian base and with various Portuguese products, is open.

The main entrance is via Rua da Artilharia 1† Soon there will be another door, with access through the reception of Sublime Lisboa. The old mansion was completely renovated, yet some elements of the original construction were preserved – both in the hotel and in the restaurant area.

The iron columns, painted in shades of green, in the center of the room are one of the highlights of the decoration. The floor is original, with hydraulic tiles with brick-colored motifs. The tone was chosen for the uniforms of the employees as well as for the dishes – a limited edition made exclusively by Vista Alegre.

The interior design was conceived by Rita Andringa, of Andringa Studio. I had already worked with the Sublime group on the beach club which opened in the summer of 2020 on Carvalhal beach. For Davvero, a more refined and classic atmosphere was created to match the style of the cuisine served.

Hélio Gonçalves is the head chef of the group. Isaac Kumi, 31, is the chef at Sublime Lisboa’s restaurant. Together they developed the menu. “It is an Italian-inspired Mediterranean project with different products from this region. The aim is to give more importance to ingredients and products, to serve quality food through simplicity. Sometimes this is the hardest thing to do,” Isaac Kumi explains to NiT.

This is his first experience in a restaurant in Portugal – he has been working at Sublime for almost a year. It comes from Treviso, a town 20 minutes from Venice. He worked for several years in the Cipirani group. “It is one of the largest Italian brands outside of Italy. I’ve been to Abu Dhabi, Dubai, Ibiza and even the United States, between Miami and New York, where they have seven restaurants.”

At Cipirani, the basis is classic Italian cuisine. The idea in Davvero is slightly different. “It is Mediterranean cuisine that is somewhere between fine dining and traditional. We present everything in a more careful way. We want to add more value to the ingredients.”

The interior design was done by Rita Andringa.

They use different Italian ingredients, but also Portuguese. “Especially the fish, such as sea bass, from local markets. The same goes for the shell. We also use high quality Portuguese meat.”

The kitchen visible from Davvero’s room is where the various dishes are finished. There is also a preparation room on the lower floor. You will definitely see Isaac Kumi preparing the various suggestions there.

To start, tin, for example, the Baccalà Mantecato, a cod brandade with crispy black polenta (12€); the rice and pea croquettes with mozzarella (10€); or the polenta with beef croquettes (10€)

You can try the Spaghetti Alle Vongole, with national mussels (24€), the homemade beet gnocchi with gorgonzola sauce (20€), the black risotto with squid (24€), or even the grilled salmon with broccoli. and a mixture of herbs (26€).

The ideal is not to get too full to try the desserts, such as the panna cotta. “It’s the best in the world,” NiT assures confectioner Mauro, 34 years old. It’s not as gelatinous as we’re used to, it’s more creamy and drizzled with a red fruit syrup.

The tiramisu should not be missed (7€), as well as a lemon tart from the Algarve with meringue (8€). Another proposal is the Meringa Pie (8€), which combines sponge cake, meringue, whipped cream and vanilla (8€).

Davvero will be open for lunch and dinner. The space will serve breakfast as soon as the hotel opens – which can also be taken by those not staying. Another good news is the brunch served on Sundays, between 12:30 and 16:00 – it starts on May 1.

It’s called Bellini Brunch, the house drink – it combines prosecco and white peach juice and can be ordered at the bar. This composite breakfast costs €65 per person. The menu starts with this cocktail, moves on to a selection of cheeses and sausages, corn with parmesan, salmon and avocado and lemon tiradito and sea bass slice with capers and lemon sauce.

The restaurant also has an outdoor terrace with a capacity of 20 people, where a snack menu will be available. Inside it can receive 60 customers. Davvero is the only space at Sublime Lisboa that will be open from next week. You have to wait until May to spend a night in the hotel.

Click on the gallery to learn more about Davvero, the restaurant in the new Sublime Lisboa.

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