Awarded with a Michelin star in 2011 and retaining it to this day, Feitoria offers an experience that goes far beyond dining: where haute cuisine is focused on the origin of the product and the respect for the producer.
Feitoria is located on the ground floor of the snow-white Altis Belém Hotel & Spa with a magnificent view of the Tagus River.
AMBIENCE
Entering the restaurant you are greeted by the Namban panel, decorated with gold leaf, which is an authorized copy of the screen displayed at the National Museum of Ancient Art.
Natural light coming from the river is enhanced by its reflection in metal cubes suspended from the ceiling, creating an elegant, private and at the same time welcoming atmosphere.
The tables are decorated with Portuguese linen tablecloths with the embroidered Feitoria monogram, and the tableware, selected according to each dish makes them even more unique.
CHEF JOÃO RODRIGUES
João Rodrigues, a brand chef with extensive experience in different gastronomic projects, took over the Feitoria kitchen in 2009. During his career, João has received many international awards such as:
– Chef de L’Avenir (Chef of Future) | 2015
– International Gastronomy Academy;
– Best Chef | 2015
– Wine Magazine – The Essence of Wine;
– 1st Place in the 10 Preferred chefs | 2016, 2017 and 2018.
João enjoys traveling, surfing, hunting, jazz. With an enviable collection of jazz records, music plays a very important role not only in moments of relaxation, but also in the creative process of new dishes in the Feitoria kitchen.
“The greatest wealth of any nation or culture is its people,” — says João. “We want the guests who come to Feitoria to smell the wet earth and the sea breeze, to be in contact with the product and the people who care for them. We want them to dream, laugh, enjoy new flavors and get real pleasure”.
Through MATÉRIA
Feitoria offers several menu options, of which the most striking and impressive is MENU MATÉRIA | 10 PATHS.
MATÉRIA is a project aimed at promoting national producers using advanced farming and livestock farming techniques, relating to nature and the environment, as fundamental elements of Portuguese culture.
In the Photo: Lenoble Intense Mag 15 Champagne
Feitoria also pays special attention to the wine list created by sommelier André Figuinha. A careful selection of the best national and international wines, champagne and other drinks complements the truly fascinating, interesting and modern menu. Confirming the importance of wines in Feitoria, the wine cellar extends through a wall protected by a gold metal mesh.
Before the start of the set — a glass of Lenoble Intense Mag 15 Champagne as an aperitif and an Amuse bouche of four appetizers in the quaint serving.
Before the tasting of the main courses — Bread serving with two types of butter and olive oil, salt.
The first course is Bluefin tuna, daikon and Ossetra caviar.
Here the sommelier offers Portuguese wine AdegaMåe Chardonnay 2018.
In the Photo: Crab, shrimp and sunchoke
In the Photo: Pumpkins from Hortelão do Oeste, cheese from Topo São Miguel and garlic
“MATÉRIA is the creation of knowledge, it is the search for something new, the reflection on the importance of time,” — continues João.
“It’s primarily a project about people and the space they have created. How often do we think about the origin of food and do we know how it reaches us, what landscapes surround it, who produces it and what difficulties producers face? All these questions are part of the daily process of our cuisine, our education, our philosophy that we want to convey”.
In the Photo: Open samosa of vegetables
André Figuinha has chosen the white Portuguese wine Campolagro Bical Bairrada for these several courses, which well emphasizes the taste of vegetables as well as fish delicacies.
In the Photo: Codfish, pil-pil, grilled potatoes
Along with the wine pering at Feitoria, non-alcoholic is gaining great popularity, where guests are offered special drinks like natural juices or kombucha based on various ingredients: ginger, coffee, berries, lemon.
In the Photo: Black and white — Peniche’s market fish, squid and celery
For the next dish Sea bass, sun choke, langoustine — dry white wine Poco do Lobo Airinto Beiras Portugal.
In the Photo: Sea bass, sun choke, langoustine
The fish theme is replaced by meat courses: Arouquesa beef, leaves and bone marrow
“According to a long tradition of the restaurant, before serving some dishes, we bring to the guests’ table the products from which the presented course is prepared and tell about them”, — says João, “before we did it before each serving, but now we have left only the most interesting ones”.
In the Photo: Small game Carolino rice from Alcácer do Sal and mushrooms
For this course the guest is also offered to choose a handcrafted knife from wooden case.
The taste of meat servings will be especially emphasized by the red Portuguese wine Po ‘de Poeira Tinto, which the sommelier serves in the most unique wine glass from the world-famous brand Zalto.
Before desserts, you can enjoy an impressive cheese selection of a Cheese trolley — hard and soft cheeses from France, Switzerland, Portugal.
The assortment of cheeses in Feitoria is the largest among all restaurants in Portugal, which is the special pride of the restaurant.
Plateau of 4 types of cheese — 12 €, of 6 types — 18 €.
Traditionally, the menu tasting ends with the desserts: Lemon, preserved cucumber and fennel;
In the Photo: Alcobaça apple, wheat Barbela canelé, honey and nuts
For sweet serving you will be offered a glass of dessert wine, as well as tea or coffee. The dinner ends with a beautifully served Sweet compliment from João Rodrigues.
Menu price: 140 € / per person; Recommended wines — 75 € / per person
“The MATÉRIA Project develops through the exchange of information and knowledge between chefs and producers from all over Portugal”. — says João Rodrigues in conclusion. “It is open to everyone who wants to take part in it and help to build this map, thereby contributing to the sustainability of producers and an increase in consumption of national products”.
MATÉRIA Project is financed by Turismo de Portugal, it counts from the beginning with ICEL and Grupo Altis Hotels as a development partners, and with the institutional support of the National Unesco Commission.
Feitoria Restaurant
Address: Feitoria Restaurante & Wine Bar, Doca do Bom Sucesso 1400-038 Lisbon
Reservations: +351 210 400 208; reservationsbelem@altishotels.com
Instagram: @restaurantefeitoria
Editor-in-chief: Patricia Kolari
Text Writer: Marina Timoshevskaya
Technical Director: Evgeny Fedorov Photos: EATWEEK
