{"id":7450,"date":"2025-02-26T09:04:20","date_gmt":"2025-02-26T09:04:20","guid":{"rendered":"https:\/\/voraz.pt\/?p=7450"},"modified":"2025-04-16T15:28:05","modified_gmt":"2025-04-16T15:28:05","slug":"voraz-cozinha-de-autor-acessivel-no-mercado-do-barreiro","status":"publish","type":"post","link":"https:\/\/voraz.pt\/en\/voraz-cozinha-de-autor-acessivel-no-mercado-do-barreiro\/","title":{"rendered":"\u201cVoraz\u201d: Accessible Signature Cuisine in the Barreiro Market"},"content":{"rendered":"
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With Voraz, Mercado 1.\u00ba de Maio in Barreiro has risen to the top of the national gastronomic scene to ask: what if Michelin cuisine offered prices fair to our wallets?<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Neither Michelin nor haute cuisine \u2014 don\u2019t talk to Bruno Xavier or Tiago Santos about fine dining:<\/em>what they want is to create author cuisine at prices that are fair to the wallet. Humility suits them well \u2014 almost as well as the name of the restaurant they opened at Mercado 1\u00ba de Maio in Barreiro: Voraz.<\/p>

\u201cVoraz is a word that speaks for itself,\u201d says Xavier (or Chef Bruno Xavier, as he is called by those who haven\u2019t yet sat at the industrial yet intimate counter where Voraz welcomes its guests). \u201cWe chose it because it reflects our desire to do more, to launch a different project here in Barreiro, where we feel there is underutilization of many talents and many local products.\u201d<\/p>

Tiago Santos, the other half of the duo (with roots in Margem Sul), explains how this materializes: \u201cWe work with the utmost seasonality and locality without any restrictions on our creativity.\u201d<\/p>

And the ideas, he says, \u201ccome in the most outrageous ways.\u201d One of the most popular dishes at Voraz\u2019s counter, the suckling pig, has an interesting story: \u201cOur vegetable partner is Courela dos Pegos. One day I went there and realized Jo\u00e3o feeds the sow, Ameixa, with leftover produce from organic markets. I also realized I get mesmerized watching a pig eat, so I decided to feed her too, and at some point I was throwing her purple sweet potato, yellow sweet potato\u2026 and I thought, \u2018Why not make a dish from what the pig is eating?\u2019 Then, together, we thought we should really get creative with plating, using a sort of Jackson Pollock technique where we get the customer to \u2018splash\u2019 the meat with colors.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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On the menu, \u201cwhich is always changing,\u201d there is space for those who don\u2019t eat meat, in the section titled \u201cto devour\u201d (there\u2019s another called \u201cto share\u201d). Anyone who tries the beet Wellington, made with organic beetroot, roasted vegetable demi-glace, saut\u00e9ed mushrooms, truffled mashed potatoes, and halophyte plants from the Tagus (\u20ac16), certainly won\u2019t miss animal protein. For those who don\u2019t give up meat, try the curry-braised beef tongue (a starter or sharing dish for \u20ac9) or the Portuguese-style stewed veal in Proven\u00e7al tomato sauce (for one, \u20ac17).<\/p>

In the dessert section, one that respects the new wave of not overdoing sweetness: Algarve orange roll cake with almond sorbet and its crispy wafers, carrot gel and citrus gummy (\u20ac6), or, for those who like to live life on the edge of glucose, the Abade de Priscos pudding with smoked ham, pineapple sorbet, pineapple chutney, vanilla biscuit, and crispy bacon (\u20ac8).<\/p>

At the counter, however, it\u2019s not just starters, main courses, and desserts being served. \u201cIt\u2019s almost like a theatre. Some nights there\u2019s stand-up comedy, other nights a drama play, or monologue nights,\u201d explains Tiago. So, does that mean the chefs explain every dish to every customer? No. But if there\u2019s interest, there\u2019s a story to tell: \u201cThere isn\u2019t a single dish on our menu that isn\u2019t intellectually scrutinized. We don\u2019t put a dish on the menu just because it tastes good. There\u2019s always a story and a journey behind it.\u201d<\/p>

In this exchange\u2014where the customer asks a question and gets an answer\u2014there are no mysteries. These chefs are also in this to make friends.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u201cWe came to Barreiro because the region itself needed something different; and there was a personal need, for both me and Tiago, to leave other places where we couldn\u2019t put our identity on the plate.\u201d<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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For that, he continues, \u201cwe wanted to open something small, but that was ours, something cozy, a place where people feel like they\u2019re at a friend\u2019s home who\u2019s cooking, who opens the oven, talks to us, asks about our tastes, and with a bit of luck, gets it just right.\u201d The result \u2014 is what they do fine dining? \u201cNo, but it\u2019s fun dining.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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Original article here<\/span> <\/a><\/div>\n\t\t<\/div>\n\t<\/div>\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\n Back<\/span>\n <\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

With Voraz, Mercado 1.\u00ba de Maio in Barreiro has risen to the top of the national gastronomic scene to ask: what if Michelin cuisine offered prices fair to our wallets?<\/p>","protected":false},"author":1,"featured_media":7496,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[72],"tags":[],"class_list":["post-7450","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-imprensa"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/posts\/7450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/comments?post=7450"}],"version-history":[{"count":0,"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/posts\/7450\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/media\/7496"}],"wp:attachment":[{"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/media?parent=7450"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/categories?post=7450"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/voraz.pt\/en\/wp-json\/wp\/v2\/tags?post=7450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}