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THE NEW OLD LISBON

C O P E N H A G E N C O F F E E L A B — Nordic Coffee Culture in the South.

A S O C I E D A D E — Lisbon's First Gastronomical Studio.

P E I X A R I A C E N T E N Á R I A — Return of the Fresh Fish Shop.


THE NEW OLD LISBON


NO \W

WASTE IS ALL YOU DON'T NEED. CHANGE THE WAY YOU LIVE.


100% LIFE 0 % WA S T E

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N O - W . D E D E N I S E M A R I E R U P P . D E

NO W.


Salt searches for the unique and alive & Wonder is hungry for discovery and innovation. Born in the Alps of Austria 2016 —

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[S AWLT ] Salt gives liveliness, piquancy, and pungency. Anecdotes are the salt of a narrative. Highlights and shadows are the salt of a composition. Salt is basic, necessary and adds interest and excitement to the dishes of our lives. Salt stings, salt shocks, and salt sparks. It’s the taste that wakes up your body and makes you feel alive. One of the four basic taste sensations but not sweet, not sour nor bitter. You can’t find it out in the open. It must be discovered, and it’s this search for new knowledge that satisfies the hungry mind, it simply makes us thirsty for more.

[WU H N- D ER ] Wonder is curious, relentless and fearless. A periscope is wonder held up to the explorer’s eye. The hole to the other side is the wonder of the fenced-in dog. Wonder is essential, vital, and the seed of surprise, astonishment and admiration. Wonder is what you don’t expect, what you weren’t looking for, what jumps out and hits you in the face when you least expect it. Wonder is what you can’t explain, but believe in anyway. It’s the root of discovery, knowledge and power, striving to know, understand and conquer the unknown.

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F O L L O W

U S

@ S A L T A N D W O N D E R

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L E T T E R L I S B O N

I S

O F

N O T

F O U N D E R by Anna Sarcletti

S O M E T H I N G

E L S E with Define Lisbon

I N G R E D I E N T S illustrated by Maddy Ritchie

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Copenhagen Coffee Lab N O R D I C

C O F F E E — 20

FRUA

C U LT U R E

S M O O T H I E S T H E

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T A K E

O N — 40

A N

Peixaria Centenária

O L D

T A L E

R E T U R N F R E S H

L I S B O N ' S

H E A D

S O C I A L

Suvelle

T W O

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C U L T U R E — 54

C A P E

S T U D I O

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Duque Brewpub A

F I R S T

G A S T R O N O M I C — 82

04 B R E W I N G

T H E S H O P

A Sociedade

Wine with a View I N M Y — 46

O F

F I S H — 70

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03 L I S B O N

— 64

F O R

D W E L L E R

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Miss Can A

C I T Y

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M E L A N G E S B U R G E R S

G O O D A N D &

C O D E

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B E A U T Y

H O P E with Jenna van Schoor P I N C H

O F

C A L M with Sofie Mayer

I C E C R E A M with Lisboa.Come

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Where the light hits like nowhere else.

Reinvention.

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S I M P L I C I T Y

Fis as w h is in el l a s t ou r p e he e nt r s o n a l rep r en DN A , eu r spi r it .

Lisbon is also pioneer.

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. St reet-style entrepreneu rs

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Lisbon, although a big and contemporary city, — still maintains the feeling of the pause, the coffee break and the simple things of life, — it respects the natural time of things.

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C H A P T E R

O N E


[Illustrations: @maddy_ritchie ]

[ I NG R ED IENT S ] We like to believe the stories in this magazine are ingredients, and our magazine is a Potuguese meal. For food lovers like us, it’s no secret that the ingredients simply seal the deal. In our meals and lives, we, as chefs, are merely the hand that prepares, combines, and creates. So we'd first like to thank our ingredients, the people and their visions found on the following pages.

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4 7. 3 1 9 1 5 8 6 °

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H E A DI NG W E ST, TO TH E H A R BOR O F I DE A S . An issue about roots and new movements in Lisbon's food scene.

S P R I NG 2016 — Born in the Alps of Austria, I left on a search of finding and losing my patterns in the unknown of Lisbon. I felt the need to create a natural and authentic piece of my own voice, and Salt & Wonder became a ref lection of my own experiences and a new perspective on travelling. From the spirit of discovery when looking at the Ponte Vasco da Gama to the hidden alleys of Alfama – I couldn’t escape the Portuguese traditions and its strong culinary distinction. Surrounded by their sardinhas and pasteis, the city started to move ahead of me, in part because of all its young passionate people calling it the new center of the world. Living here, shaped the idea to give the city his new voice; The New Old Lisbon has been born. Typical Portuguese restaurants and places rooted in their tradition and cultural history are slightly disappearing from the city’s skyline. Nowadays, innovative local shops pop up and put a fresh spin on the city’s ancient past. Inf luenced by local culture and driven by the start-up movement of Lisbon, a culinary shift is happening on the west coasts of Europe – from new fish shops to nordic coffee culture and burger places – this issue is all about young entrepreneurs rooted in the same beliefs about the importance of ingredients. New and old culinary spots will guide us through survival in the barrios of Lisbon. Locals present visions and food – concepts alongside their missions and ideas, each lead by their passion and expertise in brewery, bakery, winery and many another disciplines; each carving their own space in this beloved city. These stories seek the life behind those concepts, uncover their origin, and perhaps even provide a glimpse of the future. The history of Lisbon’s food industry is also the history of the people behind it, those who embody the link between food and culture. In our own way, we also turn to tradition as eight basic ingredients from Portugal became the base for our selection of startups, each shaping a new identity from a cultural standard. The interest of Salt & Wonder is to go beyond the surface of this movement and track the roots in an effort to understand the new direction. We believe that food is a strong aspect of our cultural roots, partly defines a part who we are and where we belong to. Our very own culinary identity further is a sign of where we stay and where we want to go to. We hope you enjoy this summary of experiences. Yours, Anna


Lisbon is not something else.


S A L T & W O N D E R

x

D E F I N E

L I S B O N

Lisbon is not something else. We define Lisbon. We are authentic. We search big. Define Lisboa is a project from the Mayor's office of Lisboa - CML (Câmara Municipal de Lisboa) conceived by With Company. This research and strategic process is focused on human input. The main goals? To bring up a new brand and platform that can serve Lisbon’s Entrepreneurial Ecosystem.

w w w.definelisboa.pt established 2016 –

TEAM Paulo Soeiro de Carvalho, Ana Margarida Figueiredo, Raquel Félix, Francisco Dias, Rui Quinta, Tiago Nunes, Matilde Horta, João Joaquim, Inês Martins, Catarina Varela


Lisbon is — the new Berlin, the Mecca for creatives, changing for the future, enthusiastic to grow, rich in tradition. the next Silicon Valley, the new buzz, surely dynamic, the center of the world. born of fisher families, salty, watered and sunny, for burger fanatics, a big sardine lover, sweet as honey. looking ahead, honest and curious, the new entrepreneur, a modern discovery.

the new Lisbon.


C H A P T E R

E I G H T

S T O R I E S

C U L I N A R Y

T W O

A B O U T

S T A R T U P

T H E

C U L T U R E

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S A L T & W O N D E R


Copenhagen Coffee Lab N O R D I C

C O F F E E

C U L T U R E

I N

T H E

S O U T H

Nordic Coffee Culture. Twins. 29 years old. Denmark, Born in Fyn — used to live in Copenhagen. Helle: office, marketing, event; backend operator; barista; twin sister. Favorite coffee: Flat white; A pour over coffee of Ethiopia — “Wote #4” Susan: fulltime barista; designer; furnisher; twin sister. Favorite coffee: Flat white made from the base of Kenya — “Kiunyu A A” Laura: jack of all trades; practical enthusiast. Half german — british; grew up in Germany close to Denmark. Favorite Coffee: V60 Filter Coffee of Kenya — “Kiunyu A A”

founded by Helle & Susan Jacobsen and Laura Briesenick

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C O P E N H A G E N

C O F F E E

L A B

PR ACA DAS FLOR ES R. Nova da Piedade 10, 1200 -298 Lisbon copenhagencoffeelab.com established 2015

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C O P E N H A G E N

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Roasted in Denmark, Served in Lisbon. Back in 2015, Helle and Susan Jacobsen’s half Portuguese roommate came back from her yearly Lisbon-travels with a crazy idea. On the hunt for a coffee shop like the ones they have back home, when she came up short, the idea Copenhagen Coffee Lab Lisbon was born. One month later with the roasters and the original Coffee Lab in Denmark behind them, the twins Helle and Susan along with their curiosity and some risk, packed their things and boarded a plane to Lisbon. >>

WHAT IF WE — Café, bica, java, joe, espresso; whatever you want to call it, it’s been fueling thinkers, makers and doers all over the world for centuries, and Lisbon is no exception. You can catch most Portuguese with a little shot–sized white cup called bica taking back the black anywhere between one to four times a day. There are a few different espresso style drinks to try, ranging from cappuccinos to lattés, which they call galão — but for most locals adding milk to their coffee is not a habit. So if you were looking for good old filter driven coffee, for a while you were out of luck. But now, thanks to Copenhagen Coffee Lab, there’s a new way of drinking coffee in Lisbon.

W O R D S Thomas Rose P H O T O G R A P H Y Anna Sarcletti

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C O P E N H A G E N

C O F F E E

L A B

Why bring a different coffee to a place where there is already a good one? Why change something which is already good? Why not? We focus on adding something. HEL L E & S U S A N JA C O B SA N

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We want to show the way we drink and think coffee. That was one year ago. Today the cozy dark scent of Copenhagen Coffee seeps out of a small shop next to Plaça das Flores, the once gay-scene of Lisbon. And though there is a strong coffee culture in Lisbon, Helle and Susan have found a space for their shop and embrace the uncertainty of being one of the first to go against tradition. Inside this clean interior and out of ancient Bairro Alto, a central European café emerges. A man sips from a teal cup at a big table in the room’s center as friendly faces trickle in and out. Some sit, catching up on casual conversation over fresh coffees and others pull out their laptops for an

early morning work session. The music and the people set a friendly mood. Over the day coffee specialists pass by asking about the newest trends, and meanwhile a Danish friend picks up one of the shop’s renowned, Copenhagen style cinnamon rolls. Behind the scenes, the girls run the show. Helle stands behind the counter gauging the strength of the day’s first brew and Laura squeezes oranges to the juicer. A strong passion for coffee-making is evident in the girl’s daily routines. •

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C O P E N H A G E N

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C O F F E E

L A B


C O P E N H A G E N

C O F F E E

L A B

The CPH Coffee Lab Dictionary We took one day to define the key elements of Copenhagen Coffee Lab, what makes it unique and sets it apart from the Lisbon coffee shop landscape. [Interior] White walls, big tables and minimalist design, temporary gallery of artwork from artist Teresa Esgaio. facebook.com/esgaioteresa

[Library] Every café needs reading material. Magazines recently available in the Lab:

[Color Pallet] Silver, mint green, white, black, natural wood, brown, glass and grey

L ODE S TA R S — Anthology “Italy”

B R Y G G — Conversations & Coffee

L O S T M ag azine — Self-discovery through travel

[Wifi] More coffee? Password: Yesplease.

DR IF T — Coffee, One City at a time

[Filter coffee] The clean aromatic filtered coffee. No, it’s not dirty water. These pour-over and press brewing techniques are designed to create a f lavorful, full-bodied coffee.

S TA ND A R T M ag azine — Art of coffee. O A K — The Nordic Journal C as a M ãe — The Journey — A Viagem

[CPH Lab Playlist] Usually the baristas choose the music, but the Lab does have some public playlists which you are more than welcome to follow on Spotify by Ane Bagger: C C L P L 0 — C C L P L I — C C L P L II — C C L P L III — C C L P L IIII

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[knækbrød] Handmade Danish smelling bread provided daily by Miyuki, CPH’s resident baker.

[orange juice] Can’t have a café in Portugal without orange juice, it’s a thing here. Daily handwork turns fresh oranges into the sweet nectar we all want and love.

[bica] Portuguese expression for cafe, only used in Lisbon.

[filter coffee] clean aromatic filtered coffee. No, it’s not dirty water. These pour-over and press brewing techniques are designed to create a f lavorful, full-bodied coffee.

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5 5 °

CPH 1 2 °

Sometimes I would like to blindfold our critics. —

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They have something in mind, that filter is coffee with water, it's dirty. I am helping them to think against their mind; we are giving them an opportunity to try a new culture, show another way of drinking coffee.

HEL L E J A C OB S EN Copenhagen Coffee Lab

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Miss Can A

N E W

T A K E

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O L D

T A L E

Time for reinvention. Miss Can was born in 2013 from the will of three creators to recover the method that their ancestors used to manufacture canned fish in 1911. It all started around 100 years ago, with a recipe from our grandfather, he had two canning industry factories with sardines, anchovies, mackerel, tuna and more. When we were facing the crises, myself, Tiago and my sister Barbara decided it was time for reinvention.

founded by Tiago Sores Ribeiro, Bรกrbara Pais Cabral, Marta Almeida Fernandes

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CASTELO Petiscaria Miss Can Largo do Contador Mor 17, Castelo, 1100 -160 Lisbon miss-can.com established 2013


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M I S S

C A N

Curiosities of Mermaids & Sardines. is part of our personal DNA, as well as the entrepreneur spirit.

PORTUGAL'S HERITAGE — The heritage behind a young Portuguese sardine company that’s already being written into its country’s record books. Miss Can is a brand that, in spite of being born only three years ago, carries more than one century of history. In the beginning of the last century, our grandfather founded two of the most modern canned fish factories in Portugal. Both factories were highly acclaimed worldwide and awarded for the quality of their fish. In the seventies, lots of factories ended up shutting down, but the stories and photographic records endured.

Inspired by the cultural and family traditions and history, we went on the pursuit of a canned fish producer that would follow the exact same production method used by our grandfather, to ensure the maximum quality and the best that Portugal can offer. That is how Miss Can was born. Miss Can aligns tradition, culture, gastronomy and design, promoting Portuguese canned fish of premium quality, captured daily from our coastline, manually selected and prepared, in order to surprise even the most demanding consumer. •

Portugal is the most occidental coutry in Europe, 900 kilometers facing the Atlantic Ocean, which besides the uniquely breathtaking natural landscape, blesses us with the greatest quality and diversity of fish. We come from the design and communication fields. The canned fish industry was not part of our formal education, but the truth is that this industry

W O R D S Miss Can P H O T O G R A P H Y Anna Sarcletti

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My name is Miss Can. Canned fish brands are usually named after a woman. — They say it represents the fisherman’s platonic love.

Miss Can is the daughter of a Varina that is almost a mermaid. Varina is the name given to the Portuguese women that used to wander through the streets of Portuguese coastal ­ v illages, selling fish carried in a basket. She has five different personalities, each personality assembled with three fish cans of various seasoning. More than innovating in the packaging, we wanted to create a truly typical Portuguese experience using different fish species. We have opted for sardine, mackerel and tuna, prepared with four different types of seasoning: T R A D I T I O N A L , in olive oil. H O T , in spicy olive oil. B R A V E , with tomato sauce. C R E A T I V E , in spicy olive oil with pickles B E I N G P O R T U G U E S E , codfish is a must have.

We also launched our line of single cans to offer the possibility to choose both the type of fish as well as the seasoning applied. Each can has a recipe in order to create a true Portuguese experience. Miss Can was awarded with the National Prize for Creative Industries 2015 (PNIC) and last November represented Portugal in the Creative Business Cup (CBC) in Copenhagen where she won the Arla Foods Innovation Challenge. We invested the prize money in a “Petiscaria” (a place for snacking) in the picturesque neighborhood of Castelo de São Jorge, where everyone can socialize, share experiences and taste Portuguese superior quality canned fish food made by the traditional method. In this house we want to share the best Portugal has to offer: Portuguese canned fish, crunchy bread and honest wine. •

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Wine with a View L I S B O N

I N

Y O U R

H E A D

Vida da Costa. With a magnificent view over sunny Lisbon, Wine With a View started out by selling wine by the glass to the visitors of Castelo de SĂŁo Jorge.

founded by Barbara Vidal

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CASTELO / BELEM Lisbon, Portugal

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winewithaview.pt established 2014


W I N E

W I T H

A

V I E W

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My idea of the most perfect view of Lisbon. CASTELO — Compared to one of those plenty outstanding views Lisbon has to offer, it’s this special vibe that keeps lingering in your mind. The smell of fresh orange juice and cherries that fills your nose, while walking down the busy streets of Bairro Alto. The higher you climb up those narrow streets in direction of Alfama to get one of those spectacular views from Castelo de São Jorge, the more you feel a pleasant tickling sensation in your nose: that mix of smoky grilled sardines with the salty breeze coming in from the Atlantic ocean. [V IEW 01]

A particular place offering an exceptional sight to the eye. Lisbon’s hilly architecture offers so many different perspectives of the city — like at Castelo de São Jorge. Wine with a View makes Lisbon’s views linger longer; using space to create a very unique concept.
 [V IEW 02]

The ability to see something or to be seen from a particular place. Wine With a View turned Bárbara's passion for wine and visual beauty into this unique business concept. The first Wine With a View Truck was a "Famel" Tricar from the 1960s, a portuguese make of car that doesn't exist anymore. The truck became the core for selling wine by the glass at Lisbon’s most beautiful viewpoints. [V IEW 03]

Regard in a particular light or with a particular attitude. A glass of wine enjoyed at a perfect location is something quite simple, yet, appealling to all senses. It is this very combination that turns a moment of simplicity into something memorable. [V IEW 04]

There's beauty all around, relax and enjoy with a glass of wine.

W O R D S Stefanie Fellinger P H O T O G R A P H Y Anna Sarcletti

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W I N E

W A L K I N G

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C A S T E L O

The higher you climb up those narrow streets in direction of Alfama, the more you feel Lisbon.

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My most perfect idea of Lisbon that's stuck in my head — an infinite view over red roofs covered in soft light — calming soul and mind. STE FA NIE F EL L ING ER Creative Strategist


Duque Brewpub L I S B O N ' S

F A M I L Y

P I O N I E R S

Bairro Alto. Duque Brewpub could be the coolest spot in town— it’s leather jacket, sunglasses in the dark, still-kind-to-thenerdy-kid cool—relaxed, friendly and lively all at once, this stylish den tucked into the twists and turns of Bairro Alto is Lisbon’s first brewpub, and they’re off to a fine start.

founded by Miguel Nozolino and Tiago Castel-Branco

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BAIRRO ALTO Calรงada do Duquenยบ49 -5, Lisbon duquebrewpub.com 57

established 2015


D U Q U E

B R E W P U B

Grabbing a beer with Lisbon’s first and finest craft brewpub. The space the pub operates out of in Bairro Alto has been in Miguel’s family for years, first his grandfather’s metal warehouse, then comic shop, then thrift shop. “I have so many good memories of that place,” says Miguel, “riding my bicycle down the stairs, playing with the kids from the neighborhood and knowing everyone. It’s like a second home to me.” After outfitting it with vats, a bar, taps, tables and seating, Miguel’s second home has a brand new batch of regulars coming in for a drink. The brewpub plays killer classic rock, has free corn nuts if you’re friendly and of course, a wide selection of craft brews behind the bar at all times, including their own monthly experiments brewed up in the back. “The idea for Duque was to create a relaxed environment with no loud music or TV,” Miguel tells us.

BREWING A NEW SOCIAL CULTURE — It’d be a

stretch to say that Portugal is known for its beer. Walk into most bars and you’ll probably find one of two options on tap: Sagres or Superbock. And if we’re being honest, they taste the same, no matter what the local football fans tell you. But Duque Brewpub, the first of its kind in Lisbon, is making an effort to change that. And to date, they’re doing a damn good job at it. Opened just this February, Duque is the combined effort of Miguel Nozolino and Tiago Castel-Branco, both 30 and both born and raised in Lisbon. They’re cool guys, childhood friends who surf and travel, and they started brewing their own beer back in December 2014. Once they found out another of Miguel’s childhood friends was crafting beer at Cerveja Aroeira, they got together, hatched a plan, and a year later Duque opened its doors.

W O R D S Thomas Rose P H O T O G R A P H Y Anna Sarcletti

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D U Q U E

B R E W P U B

We want people to sit down enjoy a good brew while talking to each other. Communication, story telling and bonding are some of the things our society is leaving behind. What better way to bring them back than good beer?

“We want people to sit down, enjoy a good brew and talk to each other.” It’s a noble idea, talking to each other. One that society is leaving behind, or at least Duque thought so. And what better way to bring back some of the lessons your grandfather lived by? A cool spot with good beer in the

center of downtown Lisbon, “where the light hits like nowhere else,” according to Miguel. A new social watering hole promoting old world values in a historic part of Lisbon ... Ah, the romance — I can raise a glass to that. •

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I was kind of scared, because the business my mother started was in someway a pioneer — and I guess a brewpub in Lisbon is also pioneer.

M I GU EL NOZOL INO Duque Brewpub


D U Q U E

B R E W P U B

Accomplishment at its finest. We wanted to create our own business, our own trade mark, make something that we really enjoy and love. The feeling we have every day when we get home is something that can only be felt when you create something by yourself and put all your hard work into it.

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Barley, hops, yeast and rock. Five songs the Duque boys can't get enough of.

— Cocaine Blues [Led Zeppelin] — Kashmir [Bob Dylan] — Hurricane Heart [Morrissey] — First of the Gang to Die [Heart] — Barracuda [ Johnny Cash]

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Frua S M O O T H I E S T H E

C I T Y

F O R

D W E L L E R

Colors, streets, fruit and drinks; the story of one tuk tuk blending them together for the people of Lisbon. It’s about a tuk tuk car driving down the streets of Lisbon feeding the wanderers with juices, fruit bowls and delicious mixtures of fresh fruits and herbs; turning it all into a concept of city-discovery by naming the delicious products after urban areas of Lisbon.

founded by Vera Leiria, Carina Oliveira & Carlos Relva.

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OCEANÁ R IO Cair Português Lisbon, Portugal facebook.com/ frua.frutanarua established 2014

D U Q U E

B R E W P U B


Smoothies for the City Dweller ALL ABOUT TUKTUK — What happens when you mix an environmental engineer, a forest engineer and a veterinarian, add a little drive for innovations and a thirst for healthy snacking? You get a bubbly, funky orange juice, sprinkling with the spicy touch of ginger and bitter lemon. And a day without a proper sumo de laranja is no day at all. Stumbling through the narrow streets of Lisbon can sometimes be exhausting. Walking along Rua Augusta, watching the slippery square-shaped beige tiles getting wet from a sudden burst of rain from the Atlantic clouds, not to mention walking the never-ending hills up and down, will make you hungry. Sure you can help your exhaustion with pasteis at around every half-a-block, stop by a pastelaria to get a bica and a pasteis de bacalhau or the one and only nata. But after some months, even weeks or days, your nordic tummy begins to remind that you can’t handle that many pasteis even if they were sweet as a candycane dipped in honey or just salty enough to get that snackhunger away. That’s when you need a juice. A juice made out of fresh, colourful ingredients with a some herbs combined. “We all love fruit and it was very difficult to find natural food on the streets. Frua came to bring fruits, colours and taste to the streets.” Streets and fruit — this is what Frua is about. It’s about a tuk tuk car driving down the streets of Lisbon, feeding the wanderers with juices, fruit bowls and delicious mixtures of fresh fruit and herbs, turning it all into a concept of city-discovery by naming the delicious products after urban areas of Lisbon. “We thought it was a good idea to name the juices with street names. It’s a funny way to communicate, to show our purpose and teach the streets to our tourists.” > >

W O R D S Emilia Kauppinen P H O T O G R A P H Y Anna Sarcletti

THE NEW OLD LISBON


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Alecrim S T R AW B E R R Y — B A N A N A BAIXA

Augusta

OR A NGE

L E MO N — G I N G E R

BAIXA

Janelas Verdes PI N E A PPL E — M I N T SANTOS

Junqueira A PPL E

C A R RO T

A L C Â N TA R A


F R U A

>>

What is the purpose then? Is there a deeper meaning? “When we started with Frua in April 2014 in Lisbon Street Food Festival, the street food fever was also kind of kicking off. Now it’s already a lot more competitive, but we think there will be a natural selection of concepts that succeed. “Nevertheless, we, the new generation of 'street-style entrepreneurs' stick together with one thing. We think the laws and bureacracy of Portugal are still not adjusted to this new way of business and that causes a lot of difficulties for all of us.” As we see, eventually it all comes down to the streets of Lisbon. The streets that once were inhabited by the Moors, recently more depressed by the stagnation of economy, loss of jobs and grey news all around. The streets that are grey and empty after rain and economic crisis, but which turn into a colourful feast every June with the San Antonio celebrations. It’s all about the narrow streets that bring you to the most amazing miradouros and plates of sardinhas, fado music and endless wine barriers. It’s about the Lisbonners who wander the streets of the most western capital of Europe and who, even though somewhat moody from time to time, love enjoying life and get the sudden outbursts of light, colours and passion — the sudden outbursts of life. These people, they never forget the true colors of living and enjoy the simple things, like a fresh orange juice every morning. •

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Peixaria Centenária R E T U R N F R E S H

O F

F I S H

T H E S H O P

Culture of preparing fish. In a country where 95% of fish and seafood is sold at markets, three young Portuguese decided to go against the odds and opened a fish shop in a multi-age neighbourhood. Their goal now is to teach everyone — from old ladies to youngsters — Portugal's extraordinary fish variety. But also cooking and eating fish properly. We are

Fresh. Casual. Convenient.

founded by Rui Quinta, Joana Mateus & Filipe Alves

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PL ACA DAS FLORES Praรงa das Flores 55, 1200 -192 Lisbon, Portugal peixariacentenaria.pt established 2013

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Fresh Fish For Everyone. LOVING FISH AGAIN — All the fish here have bright clear eyes, not cloudy or glazed over, and healthy red gills. That's how you tell if the fish is fresh, right? Salmon is not the only fish displayed. Can't be. There is much more than that. A golden shiny pomfret, an ugly red gurnard or a turquoise bonito. The color palette as well as the variety of fish that compose Peixaria Centenária are not there by chance. Joana Mateus, Rui Quinta and Filipe Alves are young designers and illustrators, and they all come from fisher families. “We didn’t want to create a gourmet or too modern fish shop”, explains Joana. “We wanted to create one that made people feel comfortable to comeback. My grandma could come here. And all the old ladies that live in the neighbourhood as well as the young families that live here too.” The knowledge is there. They even have the help of Rui’s father who goes to the fish market everyday to buy the fish that fill their counter. Peixaria Centenária is in a calm and peaceful neighbourhood but also a multi-age one. You see young families playing with kids, old ladies buying their groceries and millennials drinking beers seated on the plaza in front of the fish shop. Joana, Rui and Filipe wanted to attract all these people. Opened in 2010, the shop was never a typical fish market. It wants to change the way we know, buy and cook fish. “We don’t want just for people to buy fresh fish occasionally. We want them to make it a part of their routine", says Joana. The three friends also understood that younger people have a wrong impression of fish. They are afraid of either not cooking it well or smelling bad. And how to trigger people to start loving fish again? Being funny as well as didactic. A sea bass is not just a sea bass. It’s a “little man that comes from the sea to give food to big families with lots of brothers and sisters,” says their post on Instagram. The shop now has things to make life easier, always eating fish. They have fish burgers, groceries like onions or tomatoes or even homemade bread. They are starting workshops to teach people how to prepare and cook fish as well as start sharing fish recipes. And even home deliveries. Our Mission: To create the first fresh fish brand in Portugal. To bring the fresh fish shops back to the street. To make the fresh fish an easy and normal thing to eat by young people like us. PEIXARIACENTENARIA.PT •

W O R D S Miguel Andrade P H O T O G R A P H Y Joana Mateus

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As the Third generation of fisher families, what are your backgrounds and aims? From the fish background, as kids, we were sure that we never ended up selling or working with fish. Rui, because he hated it! Myself, Joana, because I didn't want to have a business and my mother didn’t want me to work with fish — that’s why she paid for my degree in Design. Nowadays I love illustration and to do things by hand. Besides the shop I am also working as a designer. Filipe is an artist and still produces art, as well works 8 hours a day at the fish shop. Rui is also a designer who loves brands and typography. He owns two design companies (toyno — product and exhibitions design | WithCompany — strategic consultant).

If your favorite fish could talk with us, what would be his message?

Can you take us back to the beginning, when the idea came up for a change?

— Have you been eating properly, my dear?

Long story short: all started in 2012 when Rui decided to spend three months helping his father's business (fish wholesale), using D ­ esign Thinking as a methodology. During this project, ­­ he found an opportunity: there are no fresh fish stores anymore — no one is talking to people like me, and younger than me. All the project can be consulted here: FISHINGFORIDEAS. WORDPRESS.COM Can you teach me something in working with fish, that I have never heard before? Put an entire fish in the oven, let the tail outside the baking tray. You’ll know the fish is cooked when the tail gets crispy. How do you influence the city? We brought fresh fish to Lisbon until 8.30pm (we still have fresh fish on the markets, but they close around 1 pm). We interpret an old business and adapted it to our modern lives in the 2000s. •

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To create the first fresh fish brand in Portugal. — To bring the fresh fish shops back to the street. — To make the fresh fish an easy and normal thing to eat by young people like us. JOA NA MAT EU S Peixaria Centenária


A Sociedade L I S B O N ' S

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Connecting ever ything. A Sociedade is a unique project in Portugal — a Creative Gastronomic Studio whose mission is to promote the coming together of creative and inspiring people in the world of food to foster conversations, learning and sharing of knowledge.

founded by Claudia S. Villax

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PL ACA DAS FLOR ES Rua LuĂ­s Fernandes 32 A, 1200 -244 Lisbon asociedade.pt established 2016


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In the small, we see the perfect. CL A U D IA V IL L A X A Sociedade


Taking surprises and unpredictabliity as chance and benefit are the basic vehicles of Susanas creativity.

Lisbon, although a big and contemporary city — still maintains the feeling of the pause, the coffee break and the simple things of life, it respects the natural time of things.


Lisbon's first gastronomic studio The Philosophy of Food from Farm to Table HONESTY FOR CHANGE — A Sociedade is reevaluating the way we prepare, eat and think food, all in an attempt to flip food culture on it's head. Salt & Wonder reached out to Claudia Villax, the mind behind the movement, to learn about the cause and the reasons behind it. How did you get the idea to start A Sociedade? A: My passion is food, not just in eating it but through all its lifecycle, from farming, the environment and sustainability, to production and preparation, from marketing to food photography, food is my life. After being in contact with many projects, chefs, bloggers, and after reading many books from chefs or activists, like Vandana Shiva and Micheal Pollan, I started to realized that consumers were for the most part ill informed as to the food they eat, from how it was produced, to what it contains, its effect on our bodies and the overall impact on the environment. Information that reaches the consumers is generally tailored to serve the economic interests of the industry rather than ensuring a healthy diet for all while considering the impact on the environment. Can you tell me a bit about your background in the industry? A: I started working in marketing within the pharmaceutical industry but soon realized it was not my thing. I then moved on publishing newspapers and magazines, and was one of the founders of Blue magazines, one of the most interesting publishing projects in Portugal which began in 2003. At the same time we started a family project of Azeitona Verde (Green Olive), a working organic farm in Marvão. In 2005 still at Blue, I developed the concept for Blue Cooking — the first cooking and lifestyle magazine in Portugal. In 2007 I left Blue and started my own journey and launched Giggle, the first monthly digital magazine in Portugal, an online magazine for tweenies and families. In 2009 I got involved in the creation and development of a brand for an up and coming chef from which I setup Food People & Design (FP&D) and since then never left the food arena. While working on Azeitona Verde organic olive oil project, I was involved with FP&D working in the food scene in the area of marketing, website design, and cookbook design and content. In 2013 I was asked by a publisher to write a book which gave rise to “The Horta para a mesa”, a book intended to be a stimulus to get people in touch with the earth and setup their own organic gardens at home. In 2015 I launched “Brunch”, my second book, and in 2016 opened the A Sociedade with the help of my loyal team: Diogo Santos, who has been my “Tenzing Norgay” for many years, Luiza Chataigner, Fabio Ferreira, Maria Joao Fernandes and Alberto Quintas.

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All of them contribute with their fantastic skills and creative ideas in the different areas of design, illustration, food and social network and of course we have a few other great and creative people collaborating with us.

What’s the idea behind the logo of “A Sociedade”? A: The concept behind our A Sociedade’s logo is movement and community. The letters are bundled together as a group representing the community, with a simple and subtle movement, slightly provocative, yet perceptible, a sagacious movement to bring about change. The movement in the logo transfers to the space the inherent idea of change through the sharing of knowledge and coming together of people in the field of food and sustainability.

What are the thoughts behind your special events — Beyond the Sea, Breakfast Club LX and Green K itchen Story' ? A: “Beyond the Sea” was the first big event we put together and a model to follow for future events to be titled “Conversas com sabor” (“talks with f lavour”). This first one was dedicated to the sea. Fish is still the least controlled food, whereas the concept of organic meat, vegetables, wine, olive oil or other food is recognized in most countries, only few countries recognized organic fish. This first event targeted journalists, we got them around a long table to share a meal and have a discussion. As speakers we had a biologist, an oyster producer, a fish monger and a chef with environmental concerns. The discussion was around the state of the seas, the current methods of fishing and what else is present in the fish we eat today, the problem we are facing today and in the future, issues of aquaculture amongst others. The result was a fantastic sharing of knowledge, very enlightening and it was super interesting to have a collection of journalists present. Green Kitchen Stories and Breakfast Club LX were events that took place at Sociedade premises but organised by other organizations as the place can also be used by others if they share the same values around sustainability and organic food. Where do you see the mix between innovation and tradition? A: Innovation is pervasive today and essential to our economy. Innovation is the key driver and allows companies to bring new products to the market with high margins in a world of ever shrinking product lifecycles. So how can innovation be reconciled with tradition? Surely innovation will see the end of tradition. However tradition and traditional products are synonymous with hand craft. Hand craft brings about the creation of unique and exclusive products, in an ever increasingly technological word, “handmade” could very well become the new luxury.

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Handcraft brings about the creation of unique and exclusive products, — in an ever increasingly technological word, handmade could very well become the new luxury. CLA U D IA V IL L A X A Sociedade

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How do you change the city with your concept? A: I don’t think I can change the city. I can however inf luence people’s minds. By bringing people together to discuss important issues that affect us all you can bring about awareness. In this way contribute to a critical mass of people and through their trickledown effect drive positive change in the city. What makes your daily life in the neighbourhood of Praça das Flores? A: I love living in an area that oozes tradition, I love the local commerce, to greet the local street sweper, have lunch or a simple coffee in the surrounding area, in the “Praça das Flores”, and recharge my batteries, I love it. My days are always super intense and try to multitask on various ongoing projects. I may be discussing with an expert on how best to treat and prune olive trees, preparing a marketing campaign for a client, in a photo shoot surrounded by yummy food or overseeing the design of a website or the layout for a new book. My days start early around 7:00 am and finish late and describing my average day would take another page or two… Being proud and honest. What are the biggest limitations to reach the people? A: Indeed honesty is foremost on our mind. In a day and age where social network and “photoshop” rules and everyone aspires to project a less than honest and “enhanced” reality of themselves is there any room left for hard and true honest reality? We believe that there is, we believe that in a world of uniformity people will once again value the odd shaped tomatoes or the smell of humid earth on a dusty potato. This is still a niche area but clearly in growth, soon “free WIFI” signs will occasionally be replaced by “WIFI free” signs. Reaching out to new audiences will be challenging but this is what makes it fun.

What is in your mind when you think about your project, Azeitona Verde? A: Azeitona Verde is a project that fills me with pride, it is my great passion, I love everything about this project, organic farming, and the wonderful world of olive oil, the conservation of millennial trees, the conservation of the endangered oak and many others. Azeitona Verde is my perfect world, here I can show that organic farming is a reality and that you can produce good food yet care for the environment. We have a new project for Azeitona Verde scheduled for 2018 that again will be based on the sharing of knowledge which will be very special. We talked about “Everything is connected”. What describes success for you, nowadays? A: Success for me is summed up in having a passion and being able to execute it, in believing that there is something greater than you and striving to make it happen. That’s success. •

W O R D S Claudia Villar P H O T O G R A P H Y A Sociedade

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The code of the beauty of baking. It’s the feeling that pops right out of every picture. Or, as she calls it, these perfect imperfections. MAFRA, PORTUGAL — There is this blog we stumbled upon just recently. We got hooked in an instant, because it was so distinctly different from others. The photos had a very unique atmosphere to them and all recipes just had that special something. Yet, we could not exactly put into words what this Portuguese blog was bounded by, not until the very morning we were invited into the founder of Suvelle Cuisine's — Susana's — home to try out one of her new recipes. (10:00 am) “We just bought the house, it's not finished yet,” she welcomed us. And despite her excuse, we even thought that it was exactly the same feeling we love about her pictures. “I just wanted to share my recipes in the first place, when I was pregnant with my son,” she said, as we were talking about her blog. Susana’s individual understanding of baking and recipes is that interesting mix of her very organized, yet natural approach fueled by that strong passion to create something new: “I love to take recipes and change them. I always first write the whole recipe down and then I try and adapt.” Her latest recipe, Honey Safron Cake with Beurre Noisette was on the tryout. T H E T H E

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She was very dedicated, artless and elemental in every step of her preparation — letting us experience what she meant by the beauty of baking. Talking about the Portuguese inf luence in her kitchen, she said: “We just take fish, grill it and that’s perfect. In Portugal we believe in the simplicity of good food. It’s all about good taste in the end and a really simple approach.” This Portuguese simplicity is crucial to her whole lifestyle, but still, it is being revalued by her natural passion, honesty and love for the very detail, impossible not to notice while watching her prepare the cake: “Look at the color of the dough. Do you smell this? There is nothing like beurre noisette.” She even dares to make exceptions for the sake of a new idea: “Actually I don’t like honey, but I love to use it in recipes.” > >

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A new idea or pleasing her family is always first priority when baking: “Everyone has a different taste, but I like to please my family with my recipes.” With every minute that passed the smells got stronger and finally ended up in that perfect mix of sweet and savory, and the characteristic tart freshness of lemon thyme. The matchless combination of aromas —that's why this recipe was so special to her. So what makes a cake perfect in the end, and what makes food healthy? For Susana, it’s the characteristic combination of f lavors and smells, and a base of the best ingredients, all used in a balanced way.

I just love how the light falls around the things on the pictures. There’s no way it will look this way with a digital camera. After ten years working for Microsoft, Susanna quit her job to focus on her creative passion. Her analytical mindset now positively inf luences her work. Susana has developed her strong characteristic style in photos and recipes over the last years, just when she started to dive deeper into her passion for food & photography, and hence perfected it. “In the beginning eighty percent of the pictures did not turn out well. But I kept trying.” “Once you get started with analog photography you can never go back. I love to get the film developed and see which pictures turned out good. It’s so exciting.” There is so much to learn from this dedicated woman, who in the north of Lisbon began to follow her inner passions and instincts to create beauty. Susana is not only blessing her readers with many delicious ideas, but with truly inspiring images. Your daily bread to feed your very own inner passions: SUVELLECUISINE.COM •

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W O R D S Stefanie Fellinger P H O T O G R A P H Y Susana Machado

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SU V E L L E'S PA S SION There are certain things in life that are born with us. — And then there are others that arise throughout life according to the paths we choose to take.


Honey and safron cake with lemon-thyme beurre noisette.

INGREDIENTS For one cake 250 gr butter 170 gr honey + 1 tblspoon 125 ml milk 2 eggs, lightly beaten 2 tspoon vanilla extract 150 gr white spelt f lour 200 gr whole spelt f lour 1 tspoon Saffron tea 1/2 tspoon baking soda 1 tspoon baking powder 100 gr brown sugar 12 lemon thyme sprigs

METHOD 1. Preheat oven to 180ยบ C 2. Place 100 gr butter in a frying pan and let it cook until it becomes foamy and then gradually brown, making the beurre noisette. Add the honey and stir well. 3. Transfer to a bowl and add the milk, eggs and vanilla and beat for 10 minutes in a mixer at full speed. 4. Add the f lour, a little at a time, baking powder, saffron, baking soda and sugar and stir until the dough is soft and f luffy. 5. Place on a greased and f loured pan and bake for about 30/40 minutes or until the toothpick comes out clean. 6. With the remaining butter make more beurre noisette and add the lemon thyme and remaining honey. Pour over the cake and serve.

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You follow your instincts, you find your own beliefs of beauty. SU S A NA MA C H A D O Suvelle

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Susana took us with her story of simplicity, beauty and following her inner passion.

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Essay about the future of work.

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Standing on the Edge. I like to call myself a writer. My days involve a lot of thinking, mostly about online content, and how to make it good. CAPE OF GOOD HOPE — We’re experiencing the fastest rate of new technology adoption in history. All day, every day, people are furthering this by developing new ideas and working f lat out to get investment funding for their new, big idea. With this rapid pace, it’s easy to get caught up in it and ship things quickly. But in the competitive world of today, attention to detail, design and experience is more important than ever. Customer experience is the new branding, the only way to differentiate yourself. The way you design everything, even your workday, has a profound effect on what you do, and how well you do it. I personally feel like I’m pushing myself so hard to know everything, to manage a schedule and tasks that change week to week. It all feels so vast and all–consuming. Working for a tech startup focused on productivity is one of the most challenging things I’ve ever done. But in the last four months working remotely in South Africa, I’ve felt my mind expand more than I thought possible, because I’ve had to redefine everything in order to grow with the business, including what it means to work, and learn.

The future of work is happening right now. People think technological development is making us less human, but I don’t agree, especially when I consider that we’ve always been like this. We’ve always looked ahead. Standing at the edge of the Tagus on a recent trip to Lisbon, I wondered how Dias and his crew must have felt that day. The day they left from the place where the Monument to the Discoveries now stands, and sailed off into the unknown. We might feel overwhelmed at the thought of the future now, but thinking about these kinds of pivotal global adventures, I can’t help but feel in awe. It’s incredible to think that sailors on those Portuguese caravels braved storms, sickness and unchartered territory to get to the other side of the world, and back. Guided by the stars. And we complain about not getting enough sleep on an overnight f light. The human spirit has always pushed for growth and discovery. We’re just getting better at doing it through the things we continue to create. For me, the world is still vast, because of the vastness of our minds. I believe work is changing because we are. •

W O R D S Jenna van Schoor

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BAIR RO A LTO R. Anchieta 3 1200 - 023 Lisboa kaffeehaus-lisboa.com established 2008

Two Melange and a pinch of calm. Find Viennese 'Gemütlichkeit' in the midst of Lisbon. VIENNA IN LISBON — Not even 10 years ago, mentioning words like Schnitzel, Apfelstrudel or Sachertorte to Portuguese people might have only caused a frown on their faces. But ever since Kaffeehaus Lisboa opened its doors to the Lisbon crowd in 2008, enjoying life like a true Viennese person became a familiar thing to the locals in Chiado. Browsing through the daily newspaper, sipping on some Kleiner Brauner, gathering up the remnants of Streuselkuchen with your fork while arguing about world politics or complaining about the weather – in a Viennese Kaffeehaus it is not only normal, but almost expected to sit for hours and only have a Melange and a glass of water, while musing on life and hiding away from the daily grind.

They came for the surfing and stayed for the magic. After falling in love with Lisbon, self-taught chef Konrad Tretter, and business graduate Christoph Hubmayer, packed up their belongings, leaving their homes in Austria to venture into Lisbon’s gastronomy scene and bring a small piece of internationality to the city. An authentic Viennese Kaffeehaus seemed like the perfect addition at a time when anything extending the local cuisine was still an exotic appearance. Despite friends and family calling it a "crazy idea", for Konrad and Christoph "everything just came together." Combining their expertise, and rather quickly finding the perfect spot, they bravely fought past all bureaucratic hurdles to share their "second living room" and a piece of Vienna with a very welcoming Lisbon.

The calm anchor that is the Viennese Kaffeehaus. From the traditional chairs and the wall full of posters of Austrian films and plays, to the coffee being served with that extra glass of water on the typical silver tablet, right up to the menu of Viennese culi-nary classics like the famous Wiener Schnitzel or Backhendlsalat, and the decent selection of Mehlspeisen – the authenticity of Kaffeehaus Lisboa might even have a true Viennese person think he actually never left Vienna. But in the end, the most essential feature of this place is one that no Austrian café can go without: Gemütlichkeit. While in general translating to coziness or warm cordiality, when applied to a Viennese person it not only means the absence of hecticness, but also a certain kind of cool-headedness when it comes to approaching reality and every day life. And you now find a piece of this Gemütlichkeit right here, on this small corner spot in the midst of Lisbon.

W O R D S Sofie Mayer

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CHRI S T OPH H U B MAY ER K affeehaus Lisboa

Apfelstrudel: layered pastry filled with apples Backhendlsalat: deep-fried pieces of chicken Gemütlichkeit: coziness, comfort, calm Kaffeehaus: coffeehouse K leiner Brauner: espresso with a dash of milk

Mehlspeisen: pastries Melange: long shot of coffee with milk Sachertorte: famous Viennese chocolate cake Streuselkuchen: crumble pie Wiener Schnitzel : deep-fried veal/pork


@cupofcouple

@nicolinanunes

burgers & ice cream, all we really want. @_catwhiskers

@missleote


@lisboa.come was created by Inês Bradling, a Portuguese Translator on January 24th 2016. #️lisboapontocome I simply thought “why not create an Instagram account with all the cool places in town that I’ve been meaning to visit instead of using up all my phone’s memory with the

burgers

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0 1 - G ROU N D BU RG E R Address: Avenida António Augusto Aguiar n.º 148ª Phone number: +351 213 717 171 [Follows diet. Diet doesn’t follow back. Unfollows diet. ]

0 1 - NANNA R ELL A Address: Rua Nova da Piedade n.º 68 Phone number: +351 926 878 553 [ Time to go to Italy or, at the very least, to the nearest gelato stand ]

0 2 - T O. B Address: Rua Capelo n.º 24 Phone number: +351 213 471 046 [ To burger or not to burger. ]

0 2 - G E L AT O DAV V E RO Address: Praça de São Paulo n.º 1 Phone number: +351 300 800 756 [ Note to self: never make eye contact when eating an ice cream. ]

million screen shots I’ve taken? Some people might actually find this useful.”

0 3 - H A M BU RG U E R I A 21 Address: Avenida João XXI n.º 45ª Phone number: +351 218 400 562 [ The best day to start a diet is tomorrow. ]

0 3 - A MO R I N O Address: Rua Garret n.º 49 Phone number: +351 211 913 208 [ Frozen flowers. ]

0 4 - D O G T OW N BU RG E R JOI N T Address: Travessa Água da Flor n.º 42 Phone number: +351 910 359 163 [ I’m not fat, I’m just easy to see. ]

0 4 - SANTINI Address: Rua do Carmo n.º 9 Phone number: +351 915 001 103 / +351 213 468 431 [ Two scoops of sunshine, please. ]

0 5 - BU T C H E R S Address: Rua do Pólo Sul n.º 15 Phone number: +351 936 221 553 [I’m sorry for what I said when I was hangry. ]

0 5 - FIB Address: Avenida Padre Manuel da Nóbrega n.º 13E Phone number: +351 211 324 311 [ I want abs, but I want ice cream more. ]

0 6 - BU N K E R Address: Doca de Santo Amaro, Armazém 7 Phone number: +351 212 841 458 [Burgers with a view. ]

0 6 - G E L AT O M Ú Address: Campo Mártires da Pátria n.º 50 Phone number: +351 218 861 041 [ Remember: ice cream is cheaper than therapy. ]

0 7 - T H E F I F T I E S A M E R I C A N DI N E R Address: Avenida Dom João II, 1.17.02 B Phone number: +351 309 727 919 [ Travelling in time.] 0 8 - GUTS Y Adress: Rua Pascoal de Melo n.º 70 Phone number: +351 213 141 501 [I don’t mean to brag but I finished my 14 -day diet in 2 hours and 12 minutes.] 0 9 - HO N O R AT O Address: Largo Rafael Bordallo Pinheiro n.º 12 Phone number: +351 910 285 425 [Eat clean. Stay fit. And have a burger to stay sane.] 1 0 - C U LT U R A D O H A M BU RG U E R Address: Rua das Salgadeiras n.º 38 Phone number: +351 213 462 322

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0 7 - G E L AT O T H E R A P Y Address: Rua da Madalena n.º 83 Phone number: +351 218 860 831 [ There are two types of person: cone or cup. ] 0 8 - PA L E TA R I A Address: Rua Luz Soriano n.º 25 Phone number: +351 912 585 340 [ My favourite popsicle flavor is more. ] 0 9 - UAU Address: Doca de Santo Amaro, Armazém 13 Phone number: +351 211 384 812 [ There’s always room for desert. In your stomach and on your Instagram feed. ] 1 0 - SOM ET HI NG N’IC E Address: Rua Doutor João Soares n.º 2ª [ The best of both worlds. ]


S A L T & W O N D E R

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Publisher: Anna Sarcletti | Kenyongasse 22/10 | 1070 Vienna | +436505019065 All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means without the prior written permissions of the founder & editor. Printed in Austria by Donau Forum Druck Ges.m.b.H. I S B N 2 5 1 9 -1 3 7 3

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C O L L A B O R A T I O N S contact@saltandwonder +436505019065 F O L L O W instagram/@saltandwonder facebook/@saltandwonder

C R E A T I V E D I R E C T O R Anna Sarcletti (AT) E D I T O R S I N C H I E F Thomas Austin Rose (US), Anna Sarcletti (AT) E D I T O R I A L C O N T R I B U T O R S Stefanie Fellinger (AT), Sophie Leitner (AT), Emilia K auppinen (FI), Jenna van Schoor (SA), Miguel Andrade (PT), Sofie Mayer (AT) I L L U S T R A T I O N Madeline Ritchie (AU) P H O T O G R A P H Y Anna Sarcletti (AT), Susana Machado (PT), Joana Mateus (PT), Claudia Villar (PT)

THE CREATIVE FORCE — My name is Anna Sarcletti, a young creative from Austria’s countryside. It all started as an artistic, student project beginning of the 2016. Living in magical Lisbon spawned the idea to give it an own voice. In launching a print magazine, I saw an opportunity to showcase my design beliefs in an authentic, remaining piece. Together with creatives from USA, Portugal, Austria, Finland, Brazil and South Africa, the mission became to show a unique perspective of The New Old Lisbon. THE EDITORIAL VOICE — I met Thomas Austin Rose in our Art History class in Lisbon, always running around with an analogue camera and skateboard. After sharing my ideas over café at LX Factory, he has become the driven, second half of the mag. Now studying back in Vermont, he is defining the editiorial side of Salt & Wonder.

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T H I S

THE N EW O LD LI SB O N

A L L A N D

M A G A Z I N E .


Ana Pizzaro. Angela Palm. Albert Sarcletti. Andreas Jaritz. Cornelia Gleichweit. Christian Hoffelner. Denise Marie Rupp. Doris Schachner. Diane Rose. Emilia Kauppinen. Erika Sarcletti. Iga Plewa. Jenna van Schoor. Maddy Ritchy. Manuel Grafenauer. Miguel Andrade. Sophie Leitner. Sophie Raubitzek. Stefanie Fellinger. Lorenz Sarcletti. Raquel FĂŠlix. Richard Rose. Robert Leckner. Samanta Velho. Simon Stricker. Sofie Mayer. Thomas Rose.

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Visual storytelling is our passion.

E NJO Y T HE S O UP. CO M


S A L T A N D W O N D E R . C O M


H E A DI NG W E ST, T O T H E H A R B OR O F I D E A S .

Portraying the roots and new movements in the culinary start-up culture of Lisbon, like never done before. ISSN 2519-1373

Salt & Wonder – The New Old Lisbon  
Salt & Wonder – The New Old Lisbon  
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