The new restaurant in downtown Lisbon honors modern Portuguese cuisine
O In.Vulgar opened its doors on Rua dos Fanqueiros, in downtown Lisbon, with the promise of a journey through Portuguese recipes, with a touch of contemporaneity.
“In.Vulgar is the space I’ve always aspired to exist in Lisbon. It’s a restaurant that brings together a building in downtown Pombaline, a building with noble architecture, with an interior remodeling in a harmonious and historic way. But beyond this framework , it is the cuisine that we are proud of, with the emphasis on national receivables, emphasis on products presented in such a way, with technical details that bring out the flavors in a vulgar way, that is, prominence in prominence”, says Erik Ibrahim, one of the partners of the restaurant , in a statement.
Installed in a historic and imposing building, it has decorative elements in elegant black tones, renowned by the Portuguese company Ludesign. The tables are divided into three zones, with a capacity for 52 seats, to provide customers with different experiences, with an open facade to the dynamics of this street. In the center of the room is the bar area, where cocktails are prepared.
Hélder Martins
Next to In.Vulgar’s kitchen is chef Hélder Martins, who adds the stars of Arzak, in San Sebastián, Spain, The Fat Duck, in the United Kingdom, and also the restaurant Tavares Rico, in Lisbon. National and seasonal products feature prominently on the menu, consisting of couvert (€4.50), starters such as peas, celery and sweet potatoes (€9.50) and crab, spring vegetables and halophytes (€14), main dishes (fish, vegan and meat), including swordfish from Sesimbra, sweet potato and olives (28€) or oxtail, foie-gras and apple from Alcobaça (24€). There are also desserts, created by João Guerreiro, pastry chef of the space, such as priscos and citrus fruit (7€) or Alcobaça apple and miso (7€).
The meal begins with an amuse-bouche, which takes us back to a fun moment of relaxation. Hélder Martins Try to work with local ingredients such as sarrajão, corvina, or the reduction of suckling pig from Cantanhe, always with a problem of deviation due to seasonality and waste. The chef’s kitchen also excels in the pursuit of nutrition. The restaurant’s menu is available four times a year, taking into account the products available in each season. In other words, the experience is never the same.
The bar and wine list are one of the strong points of the space. Customers choose to drink champagne, a signature cocktail, such as the Touriga (11€), the Blue Ron (9€) or the Pear Arbustus (10€), or a more classic drink, such as the Mojito (9€) ), the Negroni (9€) or the Margarita (9€). The restaurant has an extensive wine list with national references.
In.Vulgar was born as part of the expansion strategy of the group of Inês Santos, Erik Ibrahim, Carlos Santos and the Carrilho restaurant, which has already been created a brand for the Terroir de Rua restaurant in Rua dos Fanqueiros. It is open for dinner only, Tuesday to Saturday, from 19:00 to 23:00.
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