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Tapas, pesticos e vermutes

tapas

petiscos

vermutes

United we stand, but at Tapisco we are united around the table. This is the premise set out by Chef Henrique Sá Pessoa who extends an invitation to try tapas and petiscos from both sides of the border, with products that are new to the city of Lisbon

Located at Rua D. Pedro V 81, in Príncipe Real neighbourhood, Tapisco serves Spanish tapas, Portuguese petiscos and vermouths, traditional flavours prepared by the Chef, who leaves the sophistication of fine dining at the door but never its quality, attention to detail and unique taste.

Iberian flavours in the Chef’s unique style, in a sophisticated and congenial atmosphere, at any time of day.

team

team

Both Henrique and Joana have strong connections to Spain, particularly Barcelona – Henrique travels regularly to Catalonia, where he has family; Joana has trained and took her first steps in gastronomy in the six years that she lived in Spain.

henrique sá pessoachef

joana duarte sous-chef

Henrique Sá Pessoa has always sought more knowledge, technique and experience with the greatest names in international cuisine. He completed a stage at Santi Santamaria’s 1* Michelin restaurant Evo, in Barcelona (2007); at El Celler de Can Roca, 3* Michelin, 1st in World’s 50th Best, in Girona (2015), and at the Tippling Club, 23rd Asia’s 50 Best Restaurants, in Singapore (2014).

By joining Multifood, Chef Henrique has begun to develop tailor made projects for the Group, such as Cais da Pedra, on the banks of Tejo river, and the signature cuisine counter at the Time Out Market, in Mercado da Ribeira.

The new ALMA, in the Chiado, opened in 2015 and its first Michelin star arrived less than one year later. And the latest proof that the Chef has not been resting on his laurels has appeared just a few months later: in 2017, he invites us to Tapisco.

Up to the age of 28, Joana swam in other waters. A marine biologist by training and profession, her only contact with kitchens was during summer holidays, when she worked in restaurants to earn money to travel. Then, everything changed. Her interest in the field led her to look for a school where she could train. Her choice fell on Hofmann, in Barcelona. At the same time, she trained at the restaurant Moo, overseen by the Roca brothers. She also worked at Comerc 24 and Tapas 24, under chef Carlos Abellán, where she gained considerable experience in the type of cooking that she currently works with.

After 6 years in Barcelona she returned home. She worked at Pedro e o Lobo and Fortaleza do Guincho and met Henrique Sá Pessoa, who called her to work at Alma. Facing other challenges, Joana had to decline the invitation. In time, however, they would be brought together, now behind the counter at Tapisco.

With 32 seats, 10 at the counter, Tapisco is the perfect location for curious people. One can watch the in action, the preparation of the dishes and even ask the Chef about the details of what is being made.

menu

our menu

Over the course of a year, Henrique Sá Pessoa and Sous-chef Joana Duarte chose ingredients, tested the products, finetuned flavours and created a varied menu, that offers the best from Portugal and Spain, familiar to all those who like to share good experiences over a table.

  • Octopus Salad
    with vinaigrette and smoked paprika
  • Fish Roe Salad
    with bell pepper vinaigrette and quail eggs
  • Marinated Salted Cod
    with tomato and red onion pickle
  • Tuna Tartar
    with avocado and wasabi "eggs"
  • Jamón Ibérico de Bellota
  • Iberian Charcuterie Board
  • La Bomba de Lisboa
  • Jamón Ibérico croquettes
  • Patatas Bravas
  • Cuttlefish Tempura
    with coriander and lime mayonnaise
  • Garlic Prawns
  • Baby Clams
    with white wine, garlic and coriander
  • Tortilla de Patata
  • Scrambled Eggs
    with green asparagus
  • Fried Eggs
    with potatoes and Jamón Ibérico
  • Fried Eggs
    with potatoes and cured blood sausage
  • Salted Cod "à Brás"
    with confit egg yolk
  • Tuna Loin
    with pine nut emulsion and piquillo pepper
  • Roasted Salted Cod
    with baby potatoes and garlic oil
  • Iberian Pork Presa
  • Entrecote
  • Grilled Vegetables
    with salsa Romesco
  • Squid Ink Paella
    with prawns, cuttlefish and alioli
  • Açorda
    with prawns and coriander
  • Braised green peas
    with chorizo and slow cooked egg
  • Potted lentils
    with Iberian Charcuterie and pork rib sous vide
  • Crema Catalana
  • Dark Chocolate Mousse
    with olive oil caviar and fleur de sel
  • Turrón de Alicante
    and milk chocolate Mousse
  • Sweet Egg Flan
    with mandarin sorbet and almonds
  • Lemon Sorbet
    with Vermuth foam and almond biscuit
  • Iberian Cheese Board

There are more than 65 different wines, from Portugal and Spain. However, the highlight goes to vermouths – white, red and rosé.

vermouth bar

Inspired by our Spanish neighbours, Tapisco presents the first vermouth bar in the city, where vermouths star at the table.

The restaurant’s large window overlooking the main street of Príncipe Real offers passers-by a privileged view of the bar team at work. as well as the opportunity to order a vermouth or cocktail from the street.

vermouth
bar

contacts

contacts

address

Rua D. Pedro V nº 81
1250-093 Lisboa

monday to sunday
12:00am to 12:00pm

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