With table experiences that can last 24 hours, chef Nuno Mendes returns to Lisbon

For the chef Nuno Mendes this is “a fantastic opportunity to be back in Lisbon, a vibrant and cosmopolitan city that has historically embraced a wide range of international flavors, ingredients and culinary techniques.” He created a menu, “faithful to the country’s global roots, a tribute to our commercial history – where we have been, what we learned and what we brought back” in which “the traditional recipe serves as inspiration for the development of contemporary dishes, a journey cuisine through time that shows the history and evolution of Portuguese gastronomy”. It is worth remembering that Nuno Mendes rose to prominence with the Chiltern Firehouse and Viajante restaurants in London, and led the reopening of the Bairro Alto Hotel in 2019 as Creative Chef. In February 2023, he took on leadership of the gastronomic project Cozinha das Flores, in Porto, winning a Silver Fork in the Boa Cama Boa Mesa 2024 Guide.

Sharing and coexistence
Start at the counter with a glass of champagne and Portuguese oysters (€3.50). As appetizers, the chef suggests “Chickpea panisse, smoked pork chorizo ​​and pickles” (€8.5) and “Farinheira bikini, Costa shrimp tartare and seaweed” (€15). Next are the “Algarve Red Shrimp, roasted leek hearts, lime leaf oil” (€17), the “Aged tuna belly, braised broth, mature olive oil, seasonal alium flowers” ​​(€19 ) and “Beef aged in tartare, turnips marinated in fresh cream, pine nuts” (€18). Continue in the same sharing register with the “Tiborna with roasted new onion, 24-month São Jorge cheese, tarragon (€11). Of the main ones, the “Poached hake, smoked butter emulsion, roasted fennel and succulent sea herbs” (€25) and the “Alentejo pork tusk, stewed walnut paste, marinated and roasted turnips and greens” (€ 33 ), as well as “Arroz de Marisco caldoso, crab and national lobster” (€76). For sweets, try the very special “Hot dark chocolate mousse with milk and cream ice cream” (€10).

From seafood to meats and vegetables, ingredients come from an extensive network of farmers, producers and artisans within a 300km radius of Santa Joana, including suppliers such as Wisdom Valley, Nutrifresco and Carnes do Campo. “Getting your hands on fantastic ingredients is one of the luxuries of working in Lisbon, especially now that the city has evolved so much in terms of food”, says Nuno Mendes, remembering that “a few years ago, our menus had little or no gastronomic language, now Lisbon celebrates ingredients and flavors on a completely different level.”

Making Santa Joana a “singular destination”
Enthusiasm is clear from Nuno Mendes. “We are ambitious and would like Santa Joana to be recognized as a unique, world-class destination with hospitality and good food.” He describes it as “welcoming,” “a place for a quick lunch alone, a serious meeting place for business, or the best place to go with friends for a unique night out that ends too late.” It aims “for customers to have a unique experience and genuine hospitality, which can last for 2 or 24 hours, and to immerse themselves in our project in all aspects”. This 24-hour proposal comes from the fact that the Santa Joana restaurant is located in the Hotel Locke Santa Joana, with a structure that is a kind of block dedicated to the table, music, wines and whiskieswith spaces to experience throughout the day and night.