New 100 Maneiras – a hell of a ride!
It took 4 years. But it was worth it. The new 100 Maneiras opened on February 28.
They say the struggle makes the man. Four years rebuilding made a restaurant that is much more than just that. It’s the fulfillment of an old dream, first of all. And a story (stories) of life, too: the story of chef Ljubomir Stanisic and of many others (like his business partners, Nelson Santos and Nuno Faria) that fit inside these walls made of stone and velvet, ruin and luxury.
With an architectural project signed by HAJE and the interior design by Nini Andrade Silva, the new 100 Maneiras is the natural evolution of no. 35, the former restaurant located on the same street (now closed for refurbishment), which for 10 years marked the rebirth and rising of the most-Portuguese-Yugoslav-chef-ever.
Along with the space, more changes were made: a new graphic identity, created by Partners, and new uniforms, designed by Mário Matos Ribeiro, founder of ModaLisboa and Fashion Professor.
“The Story” is the name of the tasting menu (17 moments) that proposes a journey through the chef-patrón’s life, starting with a very suggestive “Welcome to Bosnia”: first we know where everything was born, then we see how Ljubo grew up, where he traveled to, what marked him. Soon, two more menus will be available too: “The Short Story” (shorter) and “Echoes of 100” (100% vegetarian).
Although the number of seats is almost the same compared with the former restaurant (32, to be precise), this is a brave new 100, divided into three rooms (The Glass Room, The Dining Table and The Back Room), including also one cocktail bar led by the award winning team of Bistro 100 Maneiras, where the shaker was abolished for a stirred experience… Still in the liquid chapter, it is worth mentioning the two new wine menus: the first, with about 400 references, and a second one, with a selection of 100 of those wines, grouped in an usual way – including “To Die For! By Dirk Niepoort”, a selection signed by the wine producer Dirk Niepoort.
The birth of this new restaurant was also the chance to make a declaration of principles. One of them, to reduce the ecological footprint left behind. For that reason, a composting machine was bought, to transform the organic garbage from the group’s restaurants into fertilizer for agriculture – and then exchange it for organic vegetables.
Because 100 isn’t “just” a restaurant. It is the matter of dreams – made true. And it’s finally here: ready to taste, every day, from 19h to 02h.
