Brave new Bistro

A new schedule, new menu and new cocktails: in the end of 2017, we decided to bring new (and long) life to Bistro 100 Maneiras. To celebrate a great year and dream of what 2018 will bring.

After opening its door every day, since Spring, Bistro has now a new schedule, opening from 7pm. This means there are 30 extra minutes every day to drink our cocktails, enjoy a glass of wine or taste the creations of Ljubomir & Co. in the kitchen. All of this in the heart of Chiado, overlooking a silce of Tejo – and the artworks of Mário Belém, on our walls.

As temperatures dropped outside, we also raised the thermometer at the tables and inserted new suggestions that promise to comfort stomach and soul, in a menu that is based on seasonal ingredients and game and that, as usual, seeks references in traditions without being trapped by them. It’s the case of “Into the Cod”, which includes cod, its tongue, chickpeas and coriander, or “Love Story”, cow feet and oxtail, which proves that the attention to the less noble parts of the animals remains a passion of the Yugoslav-made-Portuguese chef. “The Partridge family” (partridge, mushrooms, low-temperature egg and foie gras) and “Mr. Bean” (boar with “feijoada” and bean purée) are the two game suggestions that bring Autumn to Bistro and join classic dishes that transit to this season, such as the Pappardelle with mushrooms and winter truffle, Spicy octopus with spices, black “açorda” and onion purée or the Entrecôte tataki with “torricado”, mushrooms and egg. In addition to the fixed menu, suggestions are added every week based on what the market offers and what the chef feels like cooking. Just like we’re home. Because it’s all about comfort, it was also from his childhood that Ljubo brought one of the new starters of the menu, “Soup that came in from the cold”, a recipe of Bosnian origin with oxtail, okra and yogurt, which increases the list of Eastern references, including the well-known Yugoslav burek with cheese and spinach and Tufahija, roasted apple stuffed with nuts, that remains in the list of desserts. “Pump Queen” (pumpkin pie with yogurt ice cream), “Livin ‘la Piña Loca” (pineapple, coconut milk, ginger and passion fruit sorbet) and “To cheese or not to cheese” (fake cheese on a biscuit base, persimmon and chocolate noisette) make up the trio that debuts in the chapter of sweets, to ensure that the cold is not an obstacle to nights with a happy ending.

From the kitchen to the bar, our team brought pomegranates, grapes, chestnuts, persimmon, but also ginger and spices – some of the ingredients chosen to create the new cocktails that joined the Autumn / Winter menu. A menu with warmer flavors, made with seasonality and sustainability in mind and with preparations created from scratch, to ensure quality from start to finish. Among the new cocktails, six in total, are, for example, “Catch up”, with persimmon liqueur, Ancho Reyes, persimmon ketchup, Amaro Averna and lemon juice, “Power nap” with Boca do Inferno (created by 100 Maneiras with Quinta de Covela), June, grape juice, grapefruit juice, cinnamon syrup and egg white, or “Chupete” with Milagro, Dry Curaçao, lemon juice and pomegranate juice, but also a cocktail with Yugoslavian inspiration: “Dream On”, where the tufahija syrup (a dessert from our menu) joins Jameson Caskmates, June, Aperol, lemon juice and nutmeg.

A brave new Bistro for a full year at 100 Maneiras.