Restaurante Feitoria – Altis Belém Hotel & SPA, Lisbon, 1/29/16

exteriora4
exterior

This is a fairly large place that has been open 5 years. They offer 3 tasting menus as well as a la carte options. We chose the Viagem menu.  The staff was attentive but rather serious and aloof.  Their nicely embroidered table clothes are not floor length but are nice quality and all tables are adorned with non-functional black wine glasses. 

outdoor sign
outdoor sign
entry
entry
Artwork at the front
Artwork at the front

Service was rushed at times and had some lapses that you wouldn’t expect at a Michelin starred place and may interfere with their ability to move up in the ratings. The sommelier appeared to suggest the same bottle of wine to several tables making one wonder how in tune they were to preferences.

interior
interior
interior
interior
interior
interior
table set up
table set up
menu cover
menu cover
intro
intro
Tasting menu 1
Tasting menu 1
Tasting menu 2
Tasting menu 2
Tasting menu 3
Tasting menu 3
purse stool
purse stool
bread service
bread service
2 butters - sheep and cow milk
2 butters – sheep and cow milk
olive oil
olive oil

The meal started with several amuse bouche courses. The bread service offered rye, corn and white breads with 2 butters and olive oil for enhancing.

IMG_9116
amuse: Faux tomato filled with mackerel tartar – nice/ Fresh melon with lime zest – good with a concentrated taste but the lime almost overpowered the melon/ Puffed bread stuffed with sheep cheese and topped with sasuage slice – great combo, perfect one bite and the flavor lives on
amuse: grilled carrot with yogurt and crunchies - Great!
amuse: grilled carrot with yogurt and crunchies – Great!
Smoked lettuce hearts and potato - light, nice crunch, pretty good
Smoked lettuce hearts and potato – light, nice crunch, pretty good
Frankie checked out the salt container
Frankie checked out the salt container
wine
wine

 

The first course was a shrimp two ways – cooked and tartar –  and cucumber. A sauce was made from the heads of the shrimp.

Sauted Algarve scarlet shrimp with fresh cucumber salad.
Sauted Algarve scarlet shrimp with fresh cucumber salad.

 

Next was squid where shreds of cucumber made up a ‘jelly fish looking’ body hiding peanuts and pink shrimp inside cabbage.  It would have been nice to have a knife with the dish but a spoon worked.

Squid, prawns, peanuts and dashi
Squid, prawns, peanuts and dashi
close up
close up
inside
inside

 

The seabass came with chanterelles and a loin of Atlantic blue lobster. Jerusalem artichoke puree and a lobster sauce finished the plate. The sauce was too stong for me however the fish was plain without it. The lobster was a bit tough and too strong with the sauce. This course was not a winner.

seabass, Atlantic blue lobster and chanterelles
seabass, Atlantic blue lobster and chanterelles

 

The truffle course included a number of wild mushrooms and fresh leaves with a truffle emulsion. It was more mushroom flavored than truffle and almost sticky in texture. It was a nice strong flavor though.

Searching for truffles
Searching for truffles
as served
as served
wine
wine
Frankie loves a plant
Frankie loves a plant

 

The beef came with bone marrow on top and the spinach was topped with oxalis leaves.  I have had tastier Galician beef but by this point I was getting pretty full and knew dessert was still to come.

40 days aged Galicia beef, sweetbreads, green pepper and creamy spinach
40 days aged Galicia beef, sweetbreads, green pepper and creamy spinach

 

The pre-dessert meringues were filled with “smoke” and it made a fun interlude to play with.

Pre-dessert: Meraingue foam
Pre-dessert: Meringue foam

 

The main dessert was beets in different textures-sliced, sorbet- with raspberry crisps and fresh.  All served with vanilla cream. It was quite unique and a wonderful combination of flavors and textures. The after-desserts were not throw-aways but not as intense as others I’ve had. Overall a nice meal but it just didn’t feel like it lived up to its potential.

Beetroots, raspberry and aged Balsamic vinegar
Beetroots, raspberry and aged Balsamic vinegar
as plated
as plated
Sweet chilie from France with coffee notes and ganache of chocolate carmel
Sweet chilie from France with coffee notes and ganache of chocolate carmel
Puff shell with tiramisu/ chocolate truffle/ chocolate-hazelnut caramel
Puff shell with tiramisu/ chocolate truffle/ chocolate-hazelnut caramel
Frankie came in for a closer look
Frankie came in for a closer look
to go with dessert
to go with dessert
Frankie had never seen black toilet paper
Frankie had never seen black toilet paper
Frankie thought the towels made a king sized bed for her
Frankie thought the towels made a king sized bed for her

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