Cervejaria Liberdade in Lisbon expands menu and launches Sunday lunch

Cervejaria Liberdade, a venue located in the Tivoli Avenida Liberdade hotel in Lisbon, has implemented improvements to its menu and introduced the 'Family Lunch' on Sundays. This new offering aims to revive the Portuguese tradition of extended lunches held during the weekends, presenting dishes designed to be shared and finished in the presence of the customers.

Among the additions to the menu is the sweet potato, tofu, and pecan carpaccio, priced at 19 euros and available as a vegan option. The selection of main courses mixes classic Portuguese preparations with new interpretations. The shrimp rissole with creamy tomato rice costs 33 euros and is served with broth-cooked rice, while the seafood açorda, made with garlic, cilantro, bread, broth, and seafood, is priced at 39 euros.

In the meat section, the lamb shank accompanied by sausage rice is available for 38 euros, alongside the mushroom and roasted pumpkin wellington, which serves as a vegetarian alternative for 27 euros. The dessert also pays homage to local cuisine with the 'pera bêbeda' (drunk pear), prepared with pear cooked in wine, and is priced at 12 euros. This creation was developed by chef Mónica Azevedo.

The Sunday Family Lunches are supervised by chef Miguel Silva. The dishes are delivered on a guéridon cart and are presented and finished by the dining room staff directly to the customers, maintaining the restaurant's historic service style. The debut of this lunch offers two sharing options: salted fish, accompanied by sautéed vegetables and boiled potatoes, for 38 euros, or wellington steak, served with sautéed and sprinkled potatoes, also for 38 euros. It is expected that the dishes offered during this Sunday lunch will be changed annually, depending on ingredient seasonality and the inspiration of the kitchen team.

On the night of Karva Chauth, after the fast ends, various dishes are prepared in homes. In several cities of Uttar Pradesh, there is a tradition of making lentil puri and a juicy vegetable ragout made from potatoes and cauliflower. The combination of hot puris and the aromatic, succulent dish significantly enhances the enjoyment of the meal. If you also want to prepare something special and delicious for Karva Chauth, this simple recipe for lentil puri and potato and cauliflower vegetable ragout is recommended.

Ingredients for Lentil Puri

To make lentil puri, you must first thoroughly wash the lentils and soak them in water for two to three hours. After that, drain the water and boil the lentils in a multi-cooker, adding a little water until they become soft. It is important not to add too much liquid. Then, the lentils need to be cooled and lightly crushed.

In a separate bowl, take wheat flour, add the crushed lentils, finely chopped green chili, cumin, asafoetida, red pepper powder, salt, and fresh herbs. Mix all ingredients thoroughly, kneading a dense dough by gradually adding a small amount of water. Leave the dough covered for 10-15 minutes.

Next, form small balls from the dough and roll them into puris. Fry the puris in heated vegetable oil over medium heat until golden and crispy. The finished puris turn out very tasty.

Ingredients for Juicy Potato and Cauliflower Vegetable Ragout

To begin, peel the potatoes and cut them into small pieces, and divide the cauliflower into small florets. Wash both products and set them aside. Heat oil in a pan or multi-cooker, add cumin and asafoetida. If desired, sauté finely chopped onion until light golden brown, then add the ginger and garlic paste and cook for some time.

Next, add the chopped tomatoes, turmeric, coriander powder, red pepper powder, and salt to the pan. Simmer the spices until the tomatoes become soft and completely broken down, and the oil begins to separate. After that, add the potatoes and cauliflower, frying them together with the spices for three to four minutes.

To make the vegetable ragout juicy, add the required amount of water, from one to two cups. Cover the pan and simmer over low heat until the potatoes and cauliflower are tender. If cooking in a multi-cooker, it is enough to cook for 1-2 whistles, then turn off the power. Before serving, add fresh herbs to the dish.

Serving the Dishes: On the night of Karva Chauth, it is recommended to serve hot lentil puris along with juicy potato and cauliflower vegetable ragout. Additionally, the dish can be served with pickled cucumbers, hot peppers, or a salad. Serving with a salad further enhances the flavor of the vegetable ragout and puris.

Located in the heart of Venice, specifically at Piazza San Marco, 57, is Caffè Florian, recognized as the oldest cafeteria in Italy and one of the oldest operating globally. This establishment, situated under the arches and galleries of the emblematic St. Mark's Square, keeps its doors open daily, operating from 9 am until midnight.

Popularly known as the 'noble salon of Europe,' the cafeteria distinguishes itself with its highly refined service. Orders are presented on gleaming silver trays, accompanied by delicate china and fine cutlery, served by waiters dressed in classic formal attire.

Although it may not be on the most common tourist itineraries, the venue warrants a visit, primarily to appreciate its noble architecture. Due to its accumulated historical prestige over centuries and its privileged location, costs tend to be high; an espresso, for example, costs approximately €6.50 when consumed at the table.

Caffè Florian was inaugurated on December 29, 1720, by Floriano Francesconi, initially under the name 'Alla Venezia Trionfante,' which means 'To Triumphant Venice.' Over the years, loyal customers began referring to the place as 'Andemo da Florian,' in reference to the owner's name.

The official name change to 'Caffè Florian' occurred in 1797, during the fall of the Serenissima Republic of Venice, which was overthrown by Napoleon Bonaparte, under the administration of his nephew, Valentino Francesconi. Since the 18th century, the cafeteria has consolidated itself as a meeting point for prominent figures in politics and a setting for cultural discussions, often called the 'drink of the Enlightenment' or the 'drink of reason.'

Caffè Florian possesses significant historical milestones, such as being one of the first public places to allow free presence of women. During the Venetian Revolution of 1848, the famous Republic of San Marco was proclaimed within its premises, which also served as a field hospital for wounded patriots.

The café's guest book records names of great cultural and historical importance, including Casanova—whose legend suggests his spirit still wanders through the sumptuous halls—Mozart, Goethe, Lord Byron, Oscar Wilde, Thomas Mann, Ernest Hemingway, Andy Warhol, and Charlie Chaplin.

Upon entering the cafeteria, visitors can admire a space divided into two main areas: an outdoor area, located in the square, equipped with beige chairs, cream tablecloths, and covered by awnings under the arches; and the luxurious indoor salons, which evoke a palatial atmosphere worthy of aristocratic castles. These interiors feature golden mirrors, ceiling frescoes, and reliefs adorned with gold leaf.

Among the regular attractions stands the Florian Orchestra, a musical group that performs outdoors in the style of 'café-concerts,' very popular in Central Europe. It is interesting to note that, at certain times of the year, a traditional 'orchestra duel' takes place, where neighboring cafes in the square compete musically.

The menu offers notable items such as traditional espressos, cappuccinos with whipped cream, and a variety of hot chocolates, in addition to food options like fresh croissants, known as 'cornetti,' chocolate tarts, tramezzini, and gourmet paninis. To illustrate prices, a cappuccino costs about €10.50, and a full traditional tea service is priced at €35.