Traveling to eat in the best restaurants in the world? Make sure to visit brand new restaurant Epur by top chef Vincent Farges. Only opened this month, but definitely gonna be a hit among foodies.
I had the honor of visiting Epur in Lisbon before their opening. They were still working on the final touches of this impressive renovation. Vincent Farges, who was born in France, worked at the Michelin star restaurant of Hotel Fortaleza do Guincho before opening Epur. When he met Pedro Mendonça, who brought Bulthaup to Lisbon, they thought of doing something together and decided to change the Bulthaup showroom in a restaurant. A beautiful location across the street from the National Academy of Fine Arts and with an even more beautiful view of the river.
They both worked on creating a kitchen where every chef dreams of. If you enter the restaurant you already look into the kitchen entirely made of Bulthaup parts but especially made for a chef to use. If you pass the kitchen you enter a small area where you can wait to be seated or drink a glass of Portuguese wine. Then you enter the restaurant which consists of three different rooms and has a Scandinavian, minimalistic atmosphere created by Desenhabitado. Chairs by Carl Hansen & Son combined with Portugese influences like the original tiles. Also pay attention to the structure in the ceiling designed by architects Guedes Cruz Arquitectos: it reflects the Portuguese azulejos (tiles) on the walls. Because the sky of Lisbon is known for the magical lights, you can expect the restaurant to look different every part of the day.
Epur stands for pureness. To strip down all the noise and concentrate on the senses. The smell of the wood, the view of the city, the minimalistic table setting. “We don’t provide the napkins on the tables already, we present them as it’s the first dish. If you receive the soft napkin you let it go through your hands and feel it instead of just grab it and put it on your lap.” Same goes for the food: of course he works with the seasons, you can expect fish and meat dishes, he works with local producers, but he also likes to present typical Portuguese family recipes in a different way. He smiles if he tells me about the vintage dessert people who grew up in Portugal will remember for the taste, but can’t really bring home as he prepares it slightly different.
Check out: www.epur.pt