22/12/2024
Part 4 on '๐๐๐ ๐ ๐๐ ๐๐๐ ๐ฅ๐๐ ๐๐ ๐๐ฅ๐๐๐ก๐ ๐ฃ๐๐ฃ๐ช ๐ฅ๐๐ค๐๐๐ค ๐๐๐ ๐ฅ๐๐ง๐๐ฃ๐๐ค'
Nish is a special person in my life, even though we donโt meet as often as we would like. We first connected on one of my food tours and then spent a week together on Pico Island. We concluded our trip by dancing to a playlist of songs we both shared, without realizing it. During a shoot in Lisbon for one of his movies, we visited Tasca Ba*****ca. Both of us are foodies and wine lovers, have a deep appreciation for the Portuguese food scene.
I have been dining at Ba*****ca since I was around 23 years old (at most 25). Now, at 48, I fondly recall celebrating my anniversary there with the original Italian owners when I was still in the fourth grade of Clinical Psychology at ISPA. My father and I would visit the โoldโ Ba*****ca several times, for his favorite dish: pasta with 'farinheira' sausage.
Over the decades, the ownership of Ba*****ca has changed several times, the dรฉcor has evolved slightly, and the dishes served have taken on many forms. Today, represents a significant departure from the traditional tasca experience, blending the informal charm of old-school taverns with a lively, contemporary twist.
Headed by chefs Octavio Delmonte, Bruno Gama and Pedro Monteiro , this establishment is redefining communal dining in the city, emphasizing a direct connection between the diners and the culinary team.
Tasca Ba*****caโs inception reflects a deliberate move away from the subdued atmosphere typically associated with tascas.
Pedro Monteiro, previously of Sal Grosso fame, has infused Tasca Ba*****ca with a philosophy that dining should be both enjoyable and immersive. This approach has transformed the dining experience into something more dynamic and engaging, setting Tasca Ba*****ca apart from its more traditional counterparts.
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