We thought that Bica do Sapato was about a 1/4 mile down the quay from our
ship, so off we walked and then wandered aimlessly for 20 minutes until hopping
in a cab.
5 Euros and 4 minutes later, the driver dropped us one block in the
opposite direction of our ship facing the Ryndam's dining room where Bica do
Sapato stood, unmarked, on the quay.
Well known local chef Manuel Ries has partnered with often Lisbon resident,
John Malkovich to create a trendy yet not noisy or overbearing scene here on the
Tagus River. Our first server seemed a bit confused but we eventually got the
adorable Alex (Alexandre) who helped us choose both food and wine.
Olives, breads, butter and liver pate arrived. I was happy as we ordered a
bottle of FAGOTE 2001 Riserva from the Douro region (yes, we could not resist
the name) made from Malvasia Fina, Rabigato and Viosinho (okay, more new
varietals). Crisp, melon, dry and fresh with a steely no-oak taste it was great
with CLAMS "Bulhao Pato" a bowl of tiny razor clams in garlic-wine sauce,
CODFISH TARTARE with Pennyroyal (???) which was a bit too bland for our tastes
and very nice croquettes of VEAL called VEAL SOFT PIES made with veal, chorizo
and bacon.
We were not thrilled with these, but then the two main courses
arrived:
Grilled OCTOPUS with crushed potatoes and turnip tops is one of the best octopus preparations on earth. Three 7-inch long tentacles are pyramided on top of the potatoes and tasty turnip greens for a brilliant flavor match.
Grilled OCTOPUS with crushed potatoes and turnip tops is one of the best octopus preparations on earth. Three 7-inch long tentacles are pyramided on top of the potatoes and tasty turnip greens for a brilliant flavor match.
DUCK PIE sounds simple but is a perfect blend of duck confit with rich
bechamel ina divine crust. It comes with a small salad to cut the
richness.
We moved on to the FAGOTE red 2008 Riserva which is made from Touriga
Nacional, Tinta Roriz, Touriga France and Tinta Barroca. More new varietals
blended like a Rhone with an aromatic perfume, yet strong tannins for flavor and
spice. WOW!
Dessert was also a huge hit here with my FIG TARTE TATIN made from fresh
local figs with a White Chocolate and Lime Mousse and Strawberry Sorbet. YUM.
The only thing that made it better was the Sandeman 2007 Late Bottled Vintage
Port I had.
Will's PASSION FRUIT PIE came with Mulberry Sorbet & White Chocolate.
His Taylor's 20 Year Tawny was like golden raisin infused nectar and oh so
intense.
It was our last taste of Portugal, but one we shall remember.
Off to Spain....and Gibraltar.
