As soon as you arrive at the door, a receptionist, dressed as a sailor, greets customers: “Welcome aboard”. Not just a ship, the new restaurant JNcQUOI Fish It impresses as soon as you walk through the door, due to its size and elegant, contemporary aesthetic, the vision of Vincent Van Duysen, responsible for the space’s design. At the entrance, at the bar, another sailor asks if he wants to have an aperitif before starting the journey.
To get to the tables, you pass through a glass-enclosed corridor, where you will first find seafood, then fresh fish that will be processed in the kitchen by the hands of the team led by António Bóia e Filipe Carvalho.
Inside, a group of sailors move in coordination, as if they were in the engine room of a boat, each with a well-defined role. Filipe Carvalho assumes that “the biggest challenge is the wood burning stove, which is difficult to control and naturally takes longer to prepare some dishes”. It pays off “in flavor”, he says, adding that they want to create a restaurant that is a reference in this area of fish and seafood”.
Miguel Guedes de Sousa, CEO and founder of the JNcQUOI universe, has lunch at the new JNcQUOI Fish almost every day. He admits that the months that followed the fire were difficult, but now he is confident in the new epic: “We will finally sail smoothly”.
António Bóia, as captain of this project, expresses “pride in the result achieved”, and goes around each of the tables asking whether perfection has already been achieved. Shares the idea of Filipe Carvalho, who says he wants the JNcQUOI Fish “become one of the largest schools in the country in the area of restoration”.
JNcQUOI Fish
From the vast menu of the new restaurant, installed in the future hotel JNcQUOI Houseon Avenida da Liberdade, in Lisbon, the highlight is the cold starters, such as the “Cod pastry with caviar and tartar sauce” (€16), the “Santola, crab, avocado and citrus fruits” (€38) or the “Sliced fish with caviar, ginger and fine herbs” (€36). In hot dishes, the “JNcQUOI Golden Cod” (€34) and the “Carabineiro with garlic with fried quail eggs” (€55) start the meal well, demonstrating that the year and a half delay, due to the fire that destroyed the building, allowed for a unique tuning.
JNcQUOI Fish
As for the main dishes, an obligatory reference to the “Bitoque de tuna with horse egg” (€75), created to be shared, and the “Cherne blushed with white prawn from the Algarve over spinach and chanterelles” (€55).
Without detracting from these proposals, it is in the central oven that the true soul of JNcQUOI Fish resides and where the “Portuguese-style fish” and the “Lagareiro-roasted octopus” (€38) gain a new life. In the case of fish, prepared on large trays, it is in the room that the expertise of the employees reveals itself, as they cut the steak, remove the bones and compose the dish with elegance and refinement.
JNcQUOI House e JNcQUOI Table
JNcQUOI House
JOSE CAMPOS
O JNcQUOI Fish (Avenida da Liberdade, 189, Lisbon. Tel. 219369900), is located on the ground floor of the JNcQUOI Housea project that marks the Amorim Luxury group’s entry into the world of hospitality. It was born, says the group, “to redefine luxury and hospitality in Portugal and the world”.
More than a luxury boutique hotel, it is immediate access to a stage of lifestylewhere elegance, comfort, personalization and diversity meet with a unique energy. Here, everything has been thought out in detail: the best rooms in the city, privileged access to all JNcQUOI spaces, direct access to the JNcQUOI Club and its exclusive experience program, the Fashion Clinic’s personalized “shop-in-shop” curation service, and the connection to Comporta, where the guest can extend the experience with total personalization”, says the same press release.
Vincent Van Duysen and Miguel Guedes De Sousa
JNcQUOI House is, therefore, the culmination of the presentation, “the maximum expression of the concept “Eat, Drink, Shop, Live, Belong” and the culmination of the strategy that transformed Avenida da Liberdade into a true Portuguese lifestyle hub with global ambition. Morgan Inesta, who moved from Groupe Ducasse Paris, a haute cuisine group founded by chef Alain Ducasse, is the general manager of JNcQUOI House.” Soon the opening of JNcQUOI Table, on the lower floor of JNcQUOI Fish, is a space with just 10 seats that Filipe Carvalho wants to transform into the best fish restaurant in the world.
The post “Welcome aboard”: at the new JNcQUOI Fish, in Lisbon, the flavors of the sea are the greatest of luxuries appeared first on Veritas News.
