Culinary magic at Cura

We first met Pedro Pena Bastos as the chef at Herdade do Esporão when he was only 25 years old. Sitting at a table overlooking the vineyards of this iconic Alentejo estate, we were taken on an unforgettable culinary journey.

We met Pedro again at Ceia, the elegant restaurant in João Rodrigues’ Santa Clara 1728 hotel. We remember sommelier Mário Marques welcoming us in the courtyard outside the restaurant with glasses of natural sparkling wine from Quinta da Serradinha. Sitting at a long wooden table with a small group of fellow culinary travelers, we experienced once again the wonders of Pedro’s cooking.

As soon as we landed in Lisbon, we made reservations for Pedro’s new restaurant, Cura, at the Four Seasons Ritz hotel. We arrived a few minutes early and knocked on the imposing glass and metal door that separates the restaurant from the hotel. The genial Mário Marques came to greet us and showed us around.

It is difficult to create a new space in the Four Seasons Ritz. Inaugurated in 1959, the building’s modernist geometry serves as the canvas for a stunning art collection that includes works by the great painter Almada Negreiros and many of his contemporaries. Cura’s dining room, decorated by architect Miguel Câncio Martins, integrates well the old and the new. A large metal sculpture hanging from the ceiling harmonizes with the wood panels designed by Fred Kradolfer, a brilliant Swiss graphic design artist who lived in Lisbon. The colorful chairs reference the playful use of color popular in the 1950s. 

While we were chatting with Mário about wine, a plate arrived with long strips made from chickpeas and pumpkin sauce seasoned with marjoram oil. This simple start bears the hallmark of Pedro’s cooking: the constant search for new harmonies and textures that enchant the palate. 

After much pondering, Mário opened a bottle of white Tourónio from Quinta de Tourais in the Douro valley. It is a bright white wine that kept pace with the festival of culinary sensations that followed.

Black pastries filed with veal from the Minho region made a striking appearance on our stone table top. They were pitch black on the outside and succulent on the inside. 

A translucent tagliatelle dressed with a hazelnuts and bergamot sauce came topped with a dollop of caviar.  We recognized this classic trompe l’oeil preparation from Pedro’s repertoire– the “tagliatelle” is made from thin strips of fresh squid.

Slices of breads made from ancient grains were served with butter from the Azores’ Flores island and the magnificent spicy olive oil produced by Pedro’s family. There was also a delicious brioche and some breadsticks made with cheese from the Azores.

Then, a fillet of red snapper came floating on a sauce made from the liver of the fish and perfumed with parsley and saffron. Next, a succulent piece of black pork from Alentejo was accompanied with a beet purée, orange, and foie gras. The dessert featured an original, delightful combination of Jerusalem artichokes, cocoa and arabica coffee. 

We were enjoying one more glass of wine when three little “mignardises” arrived. Mário recommended that we try them in the order, from left to right. The first was made from Belgium biscuit, artichoke and black garlic. The second, made with egg and honey, was an homage to the recipes that came from Portuguese convents. The third, a sphere made from raspberry and lavender, was crispy on the outside and liquid on the inside. It was a final sleight of hand in a dinner full of culinary magic.

Cura is located at Rua Rodrigo da Fonseca 88 in Lisboa. Click here for the restaurant’s website.

3 thoughts on “Culinary magic at Cura

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s