![]() The concept has been so successful that Alcobia and her team are gearing up to open a sibling market in Porto, three hours’ drive north. Our guarantee is that everything you can eat and drink inside the market will provide a great experience.”įood curiosity unites diners at the market’s communal tables. “It draws on decades of local knowledge, independent criticism and the opinions of those who really know their subject. This Time Out Market is the world’s first experiment with creating a gourmet and cultural market entirely based on editorial curation. “We know that tourists follow the locals, but not the other way around. “Our mission is always to have the best of the city under one roof, and that is valid for locals and tourists,” explains Ana Alcobia, Time Out Market Lisboa’s general manager. Today, the market hosts 26 restaurants, eight bars, a dozen shops, a cooking school and live music. It was also the first Time Out Market to open, in 2014, driven by Time Out’s Portuguese office, with the motto: “If it’s good, it goes in the magazine if it’s great, it goes in the market.” ( Time Out launched as a city guide in 1968 in London it’s now available in 315 cities across 58 countries). It’s connected to the traditional, heritage Mercado da Ribeira, which still sells local and imported fresh fish and ham, seasonal fruit, vegetables and nuts. The market is in the vibrant Cais do Sodre district, by the water’s edge. All are united by shared food curiosity – and the willingness to try pretty much anything on a plate. The room buzzes as strangers sit at communal tables to compare dishes and tasting notes. It’s a dish built around rare sirloin steak drowned in garlic, butter, and wine or beer sauce. That includes the young German couple enjoying grilled octopus and croquettes with local Sagres beers, and a French-Asian family tucking into their first-ever pica-pau (by local eatery Pinoquio). It’s also a great place for people and food watching. In fact, the market is much more than that: it’s a food anthropologist’s primary-source delight a crash course in Portugal’s restaurant scene and the perfect spot to try your luck at extracting centuries-old secret family recipes held tight by gnarly old chefs. It bills itself as “the best of Lisbon under the one roof”. The Time Out Market Lisboa is the perfect spot to rub shoulders with locals and other travellers alike. Our group is here for a half-day excursion from the brand-new small ship Silver Dawn as part of Silversea’s innovative S.A.L.T (Sea and Land Taste) program. It’s akin to pre-meal insurance: if things don’t work out in the kitchen, there are plenty more proverbial fish in the sea, swimming all around you, no less. Here, more than 25 “pop-up” outlets surround you, selling everything from classic cod cakes (bacalhau) to cured queijo de Serra cheese (from the country’s mountainous region of Serra da Estrela, 300 kilometres north of Lisbon), and traditional lemon-rich pao-de-lo sponge cake – the recipe for which dates to the Renaissance. Such are the benefits of taking a cooking class in one of Europe’s most famous contemporary food halls. Time Out Market in Lisboa, otherwise known as Lisbon. ![]() Its window cabinet is piled high with still-warm succulent yellow tarts, or pasteis de nata, as the locals would say. At this point, picture 12 pupils in aprons surreptitiously turning around to glance at Manteigaria, a leading Portuguese patisserie. ![]() “Before we start cooking, let me just say that I don’t want you to feel bad if your egg custard tarts don’t turn out like the shop ones behind you,” says Miguel, our cooking teacher for the next 90 minutes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |