Last week we went to Lisbon to celebrate my B-day and even though we didn´t have dinner at the Ribeira Market, we had to check out this new place, at least for us, because last time we went to Lisbon was 2016, for the Adele Concert.
The Ribeira Market immediately reminded us of Mercado de San Miguel, in Madrid, but bigger, much bigger and more sophisticated, with chefs signing some of their creations specially for the Ribeira Market. I also checked out the store A Vida Portuguesa, and a Time Out super bar with a DJ that started playing music after 10:30pm… and some dancers exhibited their talent in front of the DJs. We tried some dancing too because it was a Brazilian song… We have to honor the mother country, right?
The magazine Time Out ventured out and won the concession of the Ribeira Market which became, as the magazine often refers to other cool places, an in-spot.
The space’s concept is simple: become the first magazine in the world that you can read, eat and drink. How do you make this possible? By inviting the spots that were highly recommended by its editorial staff to become a part of its physical space. This means you’ll find about 34 spaces in the Ribeira Market, each with a different concept but most of them with an identical principle – to promote Portuguese products and to work with the spaces within the market itself.
The market has a very special offer: top chef stands at low-cost prices (not really), where you can indulge in dishes signed by: Alexandre Silva (Bica do Sapato), Miguel Castro e Silva (Largo, DeCastro e DeCastro Elias), Henrique Sá Pessoa (Alma), Marlene Vieira (Avenue), Vítor Claro (Claro), Susana Felicidade (Restaurante Pharmácia, Taberna Ideal and Petiscaria Ideal) and Dieter Koschina (Vila Joya). Right alongside great names from Portuguese cuisine, you’ll also find the recent project Croqueteria, with its traditional croquette which includes, among other bold versions, a cuttlefish ink croquette.
The place that was crowded was serving a plate with asparagus, truffled mashed potatoes, jamon serrano and 64-degree egg… We couldn´t try the dish, but next time… for sure. But here is the recipe if you wanna try. We have this Sous-vide water bath equipament to control the temperature, but you can monitor the temperature yourself with a little bit of patience.
The 64-Degree Egg Recipe
- Place an egg in a 64 degree C water bath for 45 minutes.
- Monitor the temperature constantly – and adjust the water bath by adding hot water if the temperature drops, or scooping out water if it rises. Keeping the lid on helps conserve heat.
- Once the eggs are ready, crack the shell and remove it under a water bath to prevent stress to the delicate egg.
- Use a spoon to remove the egg
- Enjoy atop a sandwich, break it into a salad or pasta!
Back to the Ribeira Market. In the middle you’ll find beverage suggestions, namely Compal, which presents itself in a more handmade format with natural juices only; and Super Bock, that will teach you, with the aid of an interactive device, how to serve your own draft beer.
Besides those already mentioned, there are many other great concepts here, such as: Delta, Vista Alegre, Renova, Sea Me, Café de São Bento, Monte Mar, João Portugal Ramos, Cinco e Meio, Bar da Odete, Esporão, Casa da Ginja, O Prego da Peixaria, Asian Lab, Pizza a Pezzi, Confraria, Honorato, Manteigaria Silva, Arcádia, Conserveira de Lisboa, O Meu Amor é Verde, Folha do Cais, Santini, Nós é Mais Bolos, Garrafeira Nacional. And the terraces: Trincas (The Decadente), Aloma and Azul.
BTW. We went to As Salgadeiras for my birthday dinner…. Bacalhau ao Morro Alto!!!!!!!!!! Super duper delicious!!!!!!!