Portugal is full of good restaurants, which are opening their doors and conquering our taste buds. This year, TheFork Awards event took place for the first time in Portugal. Among the 31 nominated restaurants that were voted on for a month by the public, the coveted People’s Choice Award was awarded to the restaurant ÀCOSTA by Olivier, establishing itself as the favorite restaurant of TheFork users and one of the highlights of the event. The prizes come from the TheFork booking platform, which particularly reflects consumer tastes.
The remaining 9 most voted, presented here in alphabetical order, are: Áurea, Lisbon; Canalha, Lisbon; Neither Meat Nor Fish, Porto; Oculto, Vila do Conde; Pata Gorda, Porto; Petiscaria da Esquina, Lisbon; Rural 150, Valada do Ribatejo; Sal Grosso Taberna, Évora; and Touta, Lisbon. Furthermore, the winners of the four special categories were selected from among the 31 nominees by a jury committee made up of chefs Ana Moura, André Cruz, António Galapito, Filipe Carvalho, Gonçalo Costa, João Oliveira, João Rodrigues and Lucas Azevedo. “The categories and respective winners reflect the diversity and innovation of the Portuguese gastronomic scene”, states the communications agency responsible for publicizing the event. They are:
Rural World – The Lura restaurant in Baiao, received the award that distinguishes projects located outside large urban centers, which through their activity support the dynamization of the local economy and was sponsored by Recheio.
Sustainable Cuisine – Focusing on sustainable practices and environmental responsibility, this award was presented by AHRESP to the winner Ciclo em Lisboa.
Contemporary Cuisine – Awarded the Ryoshi restaurant in Lisbon for its modern cuisine, sponsored by Sogrape, recognizing innovation and creativity.
Media Choice – Chosen by journalists Cláudia Lima Carvalho (Timeout), Edgardo Pacheco (Público) and Ricardo Dias Felner. The award went to the Bar Alimentar restaurant in Lisbon.
Chefs Justa Nobre, Ana Moura, Marlene Vieira and Sara Soares prepared the cocktails and menu dishes for the entire event. Fair of onion and celery, and Sara Soares maritozzo of beetroot and black garlic and carrot entremet, spiced caramel and almond mousse with carrot sorbet and green oil from its leaves.
Source: www.must.jornaldenegocios.pt
