Page 105 - WINE DINE AND TRAVEL MAGAZINE SUMMER 2023 LISBON EDITION

room, a sophisticated, contemporary, and com-
fortable space, and seated us with a clear view
into the open kitchen. Our starters included a
raw beef ‘Pica-Pau’ taco with hints of Azorean
pineapple and a bright sea bass ceviche with
peppery watercress and sweet nectarine. Both
were home runs, but our shared main, Por-
tuguese rice with scarlet shrimp, was a grand
slam. The sea flavors were intense and the
seared shrimp succulent and sweet. No wonder
this dish has been on the menu since BAHR
opened.
Desserts refreshed our palates with sweet and
puckery flavors - strawberries with tomato sor-
bet and yogurt ice cream, and Italian meringue
topped with icy green apple granita and fennel
accents.
The outstanding sommelier, David Rosa, who
became our friend before the night ended,
started us with an aged but still crisp bubbly.
Plus, his selection of a white wine for the meal
from the extensive list was spot on. Our splurge
cost about $100, a fair price for an exceptional
evening that ended with rooftop views over the
glittering city to the Tagus river.

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