ÉON RESTAURANT
- info2294206
- 15. Nov.
- 6 Min. Lesezeit
Aktualisiert: 16. Nov.
TIMELESS ELEGANCE in PALACETE SEVERO
Porto
Palacete Severo, situated in the Boavista district of Porto, first opened in October of 2024. On entering the early 20th century palace ruins, French gallery owner Géraldine Banier (Perspective Gallerie, Paris) and Stéphane Sarré fell in love at first sight.
Theirs was not the first love-affair here, and it won`t be the last. Once home to Lisbon-born engineer and architect - Ricardo Severo – and sweetheart Francisca Santos Dumont, the premises has been transformed into a peaceful and luxurious retreat. Timeless Elegance, best reflected in the subtly sophisticated ÉON Restaurante.
The hotel hosts a vibrant space for Modern-Day Art and Contemporary Design. An artistic philosophy which runs like silken embroidery threads through linen – cultural identity also reflected in Michelin-Star Chef Tiago Bonito`s Menu. Join us on a voyage of Portuguese tradition: one of childhood Memória, of flavour and texture and an intricately detailed recollection of Tiago`s most inspiring moments – “from one side to the other”.
THE MENU
“Lés a Lés”
Cocktails at the bar with Bartender Pedro, a charismatic professional with a contagious smile. Pedro`s Bloody Mary – a personal interpretation – based on homemade tomato and celery consommé, clarified with milk. Tangy lime rather than lemon juice, Worcester sauce for sweetness, tabasco, salt and pepper - the necessary spice and complete, with a skewered baby-tomato.
A refreshing, savoury appetizer in advance of dinner, to then be greeted at the bar by Restaurant Director Francisco and kindly introduced to Chef Tiago and Pedro, his trusty Pâtissier. A personal gesture and one we returned to the kitchen with gratitude, at the end of the evening.
A Menu of 9 or 14 MOMENTS await, also carefully selected wines chosen by Francisco, himself a huge fan of the Portuguese wine region Dão. Francisco`s Aperitif and subsequent wine for the first five MOMENTS ...
▪ ▪ Quinta das Bágeiras BRUTO NATURAL BRANCO 2023. Bottle fermentation, Maria Gomes and Bical grape varieties, zero dosage, dry, fresh acidity. A fine yeasty sparkling on which to set sail.
▪ MARTAINHA CHESTNUT
Madeira Wine ▪ Hazelnuts
November in Portugal – the smell of roasted Martaínha chestnuts on every street corner. A nutty tradition in combination with creamy Requeijão cheese – a Portuguese delicacy in itself. Beautifully presented on a white porcelain cube and serving challenge for even the best of waiters.
▪ BOTICA’S TROUT
Anchovies ▪ Yuzu Koshō
An array of translucent golden amber lights up the spherical white plate. Salty anchovies and delicate trout caviar encased in a delicate crisp basket, spiced with tart, peppery Yuzu Koshō.
▪ PIRI PIRI CHICKEN
Garlic ▪ Lemon
A pair of miniature chickens, shaped from rich tasty chicken-skin, sandwiched with a Piri-Piri, garlic, chilli and lime mayonnaise. An explosion of flavour and fantastic with the sparkling.
A TRIBUTE TO THE SEA
▪ CRAB
Red Prawns ▪ XO Sauce
A culinary masterpiece balanced on a porcelain pedestal - CRAB was more than just CRAB. Inspired by the traditional Japanese Takoyaki - at ÉON – the perfect gilded sphere stuffed with Coral of Spider Crab. Perched on top, zesty orange and white crab adorned with micro herbs, petals and caviar pearls.
▪ RED PRAWNS ▪ XO Sauce
Resting on a crystal glass of coriander infused broth, home-made pepper-enhanced olive oil – a skewer of marinated Red Prawns. A few drops of spicy seafood XO sauce - the umami blast and time for our second wine.
▪▪ Quinta Madre de Água TERRAS - Colheita Branco 2023, Dão DOC - 100% Gouveia. Vinification in temperature-controlled stainless steel retaining Gouveia`s typical stone-fruity, floral character. Fresh peach and apricot, a hint of elderflower and well-integrated acidity.
▪ CAVIAR & ONION
Squid ▪ Miso ▪ Browned Butter
Tagliatelle of Squid, served on savoury, browned butter seasoned with salty miso, topped with firm, onyx Royal Caviar.
▪ BLUEFIN TUNA
Oyster ▪ Cucumber & Apple ▪ Wasabi
Opposites attract: rosa-pink Tuna tartare of firm consistency versus smooth, virgin snow granny smith and cucumber sorbet, dabbed with a cloudburst of colour. Bright yellow Kimizu droplets (Japanese egg-yolk vinegar), spicy green wasabi pearls, opaque ivory teardrops & frosted herbs. Undeniable - Japanese influence at work.
▪ ▪ Barão de Vilar KAPUTT PALHETE - a light rosé red and field blend of old white and red grape varieties. Fermented and matured together for 14 months in stainless steel tanks. Aromatic, fruity cranberry, raspberry and red cherry on both nose and palate. A vibrant, versatile pairing-wine with fresh acidity and a hint of sweetness.
▪ FOIE GRAS
Smoked Eel ▪ Quince ▪ Douro Moscatel
A striking combination of rich Foie Gras, smooth crème fraiche, smoky eel and intense dried-fruity apricot and orange notes of Moscatel do Douro. Perfect execution and well-balanced complexity, crowned with a filigree-lace biscuit doily.
Compliments to Pâtissier Pedro`s exquisite detail.
▪ BREAD & BRIOCHE WITH NATURAL YEAST
Azores Butter ▪ Organic Extra Virgin Olive Oil
A miniature loaf of yeasty sour dough bread, sweet Brioche with a hint of vanilla, served with a variété du beurre à trois & Extra Virgin olive oil. Butter produced from rich Azores cow milk.
▪ pure ▪ smoky charcoal ▪ red paprika
▪ HOOK-CAUGHT HAKE
Parsley ▪ Mushrooms ▪ Pil-Pil
A slice of delicate, moist, flaky textured Hake seared on the skin. Served with wild mushroom duxelles and Pil-Pil sauce – traditionally made from the juice of the fish, olive-oil and garlic. Decoratively presented on patterned white porcelain.
▪ ▪ Quinta do Mondego MUNDA Tinta Roriz Dão DOC 2019 - named after the Mondego River, MUNDA is produced with 100% Tinta Roriz. A deep ruby red in colour, fermented in stainless steel, maturated for 12 months in French oak (500l) barrels. Full body, ripe in blackberry and blueberry, smooth tannins and a lengthy finish.
An interesting choice for our next MOMENT...
▪ SCARLET PRAWN (ALGARVE)
Harissa ▪ Pumpkin ▪ Bísaro Pork
Scarlet Prawn with a lovely bite, served on spicy Harissa sauce of Arabic origin – peppers, coriander, cumin and garlic. White cloaked pumpkin, topped with marble Bísaro ham and pink petals. A delicate combination where well balanced flavours complement each other.
▪ PORTUGUESE STEER
Aubergine ▪ Sauce Béarnaise ▪ Truffle
Young Barrosã sirloin and traditional Portuguese breed of beef - served on rich Demi-Glace, with crispy kale topped aubergine mousse, baby carrots, truffle and Sauce Béarnaise. An intense variety of flavour, paired well with both length and strength of the wine.
▪ GOAT'S CHEESE
Pomegranate ▪ Spices ▪ Walnut
A flawless bracelet of strong Portuguese goat cheese, set on crunchy biscuit filled with pomegranate coulis. As an accompaniment - smooth olive oil ice-cream on a wave of pure white porcelain.
▪ ▪ Adega Casa da Torre SOUSA LOPES Petit Manseng 2021. Late harvested Petit Manseng matured in French oak and a beautiful dessert wine. Golden amber in the glass, notes of honey, peach, candied fruit and apricot jam. An elegant and worthy finish to our evening of MOMENTS.
▪ CHILDHOOD MEMORIES
Popcorn ▪ Caramel ▪ Cotton Candy
A child`s dream – chocolaty hazelnut, sweet salted-caramel, crunchy popcorn, cherries, hearty churros tossed in cinnamon sugar and your very own home-grown candy-floss tree.
▪ PETIT FOURS
Flawless Craftsmanship ▪ Red velvet cocoa beans ▪ caramel-coated peanuts ▪ passion-fruit filled clams & the Portuguese speciality ▪ Ovo-Mole.
UN défi FORMIDABLE
The task of putting words to such an array of colour, flavour and display of skill and precision - in keeping with Ricardo Severo`s own philosophy - was daunting. From the thoughtful presentation through to carefully chosen wines – these were 15 MOMENTS of sheer marvel.
A round of applause to the WHOLE TEAM.
THANKYOU too Joana, for the complementary MASSAGEM CRANIANA - Cranial Massage the following morning. As if we really needed rewarding...
Gail and Ronni
In October 2025
Foto Credits: Ronni Allen Photography & Gail Treuer
R. de Ricardo Severo 21
4050-460 Porto
Portugal
Tel.: +351 22 9677000
E-Mail: CL@palacetesevero.com
