Blood n’ Guts at Bistro 100 Maneiras

The kitchen of Bistro 100 Maneiras is already boiling with preparations for the first Young Chefs with Guts dinner scheduled for this Sunday, May 14.
Chef Ljubomir Stanisic will be joined by four heavyweights from national and international cuisine: chefs Milton Anes from LAB by Sergi Arola in Sintra (1 Michelin star), Chase Lovecky from The Clove Club, London (1 Michelin star , 26th on W50Best), Leandro Carreira (about to open a restaurant in London) and Fábio Quiraz, from Paparico, in Porto.
As usual, the fish will be the star of this dinner, in a menu made exclusively with fish and seafood from our coast. At the table, sustainability will also be served, in a challenge to the consumption of diversified species and in greater abundance.
The creations remain a secret but it’s known that the menu will have between 13 and 14 moments, including amuse-bouches, main courses and desserts. Nuno Faria, partner and F&B manager at 100 Maneiras, will be responsible for choosing the wines that will accompany this meal, to obtain a perfect pairing dish by dish. Unsurprisingly, all dinner will be served using Vista Alegre tableware, a partner brand of chef Ljubomir Stanisic and 100 Maneiras for several years and a favorite of the most Portuguese Yugoslav chef ever.
The dinner, which starts at 7:30 p.m. and is limited to 60 people (130 euros per person), marks the last stage of the participation of 100 Maneiras in the 5th edition of Sangue na Guelra – Blood n’ Guts.
On May 5, the start date of the initiative, the team led by the executive chef of 100 Maneiras, Vítor Adão, served Cow’s hoof with chickpeas and oxtail and “Abade priscos” pudding with lemon foam and basil ice cream, in a lunch for 250 people, as part of the first Blood n ‘Guts Symposium. The dishes, with clear Portuguese roots, made the bridge with the event where the future of national cuisine was discussed. The lunch also featured the creations of chefs Daniel Estriga and Mauricio Vale. On the 7th, 100 Maneiras was also in the first edition of Lisboa Food Festival: a street food festival, part of Sangue na Guelra – Blood n’ Guts program, which was attended by more than two dozen national and international chefs. Among them were chef Vítor Adão and the team of 100 Maneiras, with an open counter from 12 a.m. to 10 p.m., where they served Pork ribs, barbecue sauce, breaded potato in satay and cauliflower pickles.