A foie gras and port ‘full moon’, tuna belly tartar with oyster, cucumber and apple pearl, and avocado in tempura. According to the write up of the menu we received afterwards there is also kimchi and cocoa in the tempura, but those must be trace amounts as we didn’t notice them.
The pairing with the porto & tonic did not make sense to me, as it simply washed away any flavor from the dish. 8/10 for the amuses.
This orange wine (vinho laranja) is made close to Lisbon fromArinto，FernãoPires和MoscatelGraúdo。它是非常芳香的，因为更多的香气from由于皮肤浸渍，皮肤最终会在葡萄酒中结束雷竞技raybet.com。这款葡萄酒雷竞技raybet.com与两道菜配对。
第一个是蛋黄煮熟的Sous视频，不同纹理的日间，烟熏鳗鱼和榛子黄油。A very tasty dish and a good wine pairing, which is not easy with sunchokes (that are also called Jerusalem artichokes for a reason, and are as difficult to pair wines with as actual artichokes)。脆弱的Sunchoke提供了一种与奶油蛋黄的良好的纹理对比。
The dish is sea bass (cooked sous vide) with ‘scales’ of butternut squash with Japanese soy sauce, razor clams and vongole dashi, lime zest and pumpkin seed oil. The pairing with the sake did work, although the sake did overpower the dish somewhat. 9/10
Next is the first and only red wine, a field blend from Douro of about 30 grape varieties. The wine had hefty but ripe tannins and a nice fruity character as well.
It happens quite often that the appetizers are amazing and it goes downhill from there, but not at Belcanto. After the outstanding lobster dish and very good sea bass, the meat main course of crispy suckling pig is again outstanding. I’ve had crispy suckling pig in places where it is very famous, like Sardinia, and the skin was very tough and difficult to eat. But here it is indeed crispy and almost brittle, and the best crispy suckling pig I’ve ever had. The chef calls it a crunchy suckling pig sandwich and serves it with an orange sauce. I will forgive the souffle potatoes, that were not as crispy as the pork. The orange sauce works as a good contrast with the pork, and the combination of pork and orange works very well with the wine. 10/10
The final part of the dessert is different textures of fresh fig with tomato. This is an original dessert that works very well with the wine and really showcases the fresh fig flavor. 9/10
With coffee or tea a miniature ‘ball from Berlin’ is served, which is apparently also a popular beach snack in Portugal.
The food at Belcanto is outstanding and well worth two Michelin stars. I gladly forgive the carrot dish because of the outstanding lobster and suckling pig. In some cases I thought that parts of a dish were more about technical prowess and novelty than flavor, so not quite 10/10 but a well deserved 9.5/10 for the food. The chef clearly has enough talent for a third Michelin star and I can see why his restaurant has ended up in the world’s 50 best restaurants. The tasting menu is also reasonably priced for the amount and quality of dishes.
The wines and wine pairings are good, but the price for the wine pairing is too high for what you get. Only the red wine was expensive, but all the other wines were not fitting for a 120 euro price tag. 7 wines for 120 euros means 17 euros per glass, which is much more than I’ve paid at other restaurants for a wine pairing of this caliber. And it was certainly not compensated for by the amount of wine served, as very small servings of the wines were poured. It is nice not to be drunk after a wine pairing of 7 wines, but now we had to measure out our small sips to be able to enjoy the wine with the dish. The second serving of the orange wine was so small that we didn’t have enough to enjoy with the lobster curry and so we asked for some more. We got so little more that we were wondering how expensive the wine was. Turns out the local retail price is 15 euros per bottle, so it remains a mystery why they were so skimpy. So only 8/10 for the wine.
The food at Belcanto was so good that I’ll certainly give it a second chance next time we’re in Lisbon.