The Lisboa Bar serves Cataplana Mar e Terra

For seafarers and landlubbers

Portuguese cuisine is varied: there is a lot of fish on the coast, but more meat inland. This dish, which Fernando Almeida serves in his Lisboa Bar, combines sea and land, “mar e terra”.

The interior of the Lisboa Bar in Berlin (Photo: Lena Ganssmann)

Homeport

The Lisboa Bar is located directly on Boxhagener Platz in Friedrichshain. It is the only Portuguese restaurant in the East Berlin district. The cuisine of the seafaring nation is relatively unknown in this country. Fernando Almeida wants to change that. He focuses on small dishes, petiscos. They are served as starters. In addition, he only serves Portuguese wine.

Fernando Almeida, chef at the Portuguese Lisboa Bar in Berlin (Photo: Lena Ganssmann)

A lot is eaten in Portugal

“I notice that when I go home to my mom. I’m used to eating a small plate all the time, but my mother looks at me and says,” Boy, you’re starving, you have to eat something! “And I notice that to others. A quarter of the salary the Portuguese earn, sometimes more than a quarter, is invested in Essen. ” – Fernando Almeida

Ingredients for the Portuguese dish Cataplana Mar e Terra (Photo: Lena Ganssmann)

Quality and freshness of the basic products

“There is a huge market in Lisbon where you can buy everything and it was fascinating for me to walk through the market as a child. And the contrast of colors and fruits, of fish and meat … How is that going? How is it prepared? That always made me curious. ” – Fernando Almeida

A Cataplana, a Portuguese copper pot, stands on a gas hob (Photo: Lisboa Bar)

No Portuguese cook without Cataplana

The Portuguese have been cooking with this traditionally made copper cookware since the 8th century. The pot has two identical halves that are connected by hinges. If you unfold them, you can cook in both shell-shaped parts. When closed, the Cataplana enables a kind of steam cooking.

The Portuguese fish dish Cataplana Mar e Terra from the Lisboa Bar in Berlin (Photo: Lena Ganssmann)

For seafarers and landlubbers

“This is a typical Portuguese dish, very special, you mix the meat with fish. I can’t explain the reason for it, but I know the Portuguese are always ready to try new things, just like at sea. They were always ready to discover new country, even though the danger at sea was great. That has already shaped Portuguese culture. ” – Fernando Almeida

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