“Alma: The Pinnacle of Michelin Star Restaurants in Lisbon”

✨ Alma is michelin star restaurants in lisbon shines bright with its two Michelin stars, a testament to the genius of Chef Henrique Sá Pessoa. Dedicated to elevating local Portuguese cuisine to unprecedented heights, Alma goes beyond the realm of mere dining; it takes patrons on a gastronomic journey, deeply rooted in the land’s rich heritage and sea’s bounteous treasures.

🌊 Opting for the Costa a Costa Menu was akin to diving headfirst into the vast blue waters of Portugal’s coast. Every dish was an ode to the region’s maritime bounty, celebrating the nuanced flavors of fish and shellfish. The very title of the menu, translating to “Coast to Coast,” hinted at the expansive culinary adventure that awaited.

🦐 The first dish presented was the Scarlet shrimp, set against a backdrop of pumpkin, harissa, and black garlic. The combination was a symphony of textures and tastes, each element gracefully complementing the other. The shrimp, tender and succulent, was beautifully juxtaposed against the sweet mellowness of the pumpkin, while the harissa added a gentle heat, and the black garlic brought in a depth of umami flavor.

🐟 Moving on, the “À Portuguesa” baked mullet made its appearance, flanked by grilled sea lettuce and sour pepper. It was a delectable masterpiece, invoking the traditional flavors of Portugal but with an avant-garde twist. The fish was perfectly cooked, its flaky texture melding seamlessly with the smokiness of the grilled sea lettuce and the tang of sour pepper.

🦞 The Monkfish and lobster rice was a revelation. Tomato and coriander delicately flavored the dish, creating a harmonious blend that sang praises to the ocean’s treasures. Each bite was a reminder of the craftsmanship that goes into creating dishes that are as visually stunning as they are delectable.

🍄 Hake, with its subtle flavors, was elevated to new heights when paired with razor clams, grilled mushroom, and fricassé sauce. The combination was inspired, with the earthiness of the mushrooms and the brininess of the clams enhancing the hake’s natural sweetness.

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🍈 The sea fennel and honeydew melon with dashi was a palate cleanser, preparing diners for the sweet crescendo. The dish was an unexpected marriage of flavors that somehow worked in perfect harmony, with the salty undertones of the sea fennel contrasting beautifully with the sweet, juicy notes of the melon.

🍋 And then, the finale: Sea flavors and citrus 2.0. This dessert was a tantalizing blend of yuzu sorbet, crystallized algae, and citrus curd. Every spoonful was a burst of freshness, with the zesty yuzu sorbet cutting through the richness of the citrus curd, and the crystallized algae adding a surprising crunch.

✨ To dine at Alma is to embark on a culinary odyssey, guided by Chef Henrique Sá Pessoa’s deep respect for tradition and his insatiable quest for innovation. His philosophy resonates with every dish – it’s not just about serving food, but emotions, identity, and knowledge. It’s a profound experience that transcends the boundaries of taste and ventures into the realm of soulful expression. In every sense, Alma truly lives up to its name, which means “soul” in Portuguese.

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