João Magalhães Correia
Social Handles
@jamagalhaescorreia @cometotrickys @bar_alimentar @aguapelabarba_restaurante @furia_lisboa
João is the chef/founder behind some of Lisbon’s hottest spots, including the excellent @cometotrickys (pared-back vibes, exceptional small plates, innovative cocktails and natural wines); the vibey, dimly lit, tapas-format Italian @bar_alimentar (which just won the Media Choice award at the Lisbon Fork Awards); and the small, perfectly formed industrial-style bar, @furia_lisboa. He spent several years in Milan, travels extensively, and has a nose for the innovative and authentic. If you’re in Lisbon, definitely work your way around his spots.
We asked Joao for his favourite places in Lisbon and further afield.
Favourite casual restaurant in Lisbon?
Da Noi: love the vibe; great service, good cocktails, fresh dishes.
Favourite restaurant for a special night in Lisbon?
Prado. The quality of ingredients is outstanding. It’s a creative kitchen in a relaxed environment, with an amazing wine list.
Favourite restaurant for a long lunch in Lisbon?
Paço de Carnide, a traditional Portuguese grill, is Portuguese food as it should be: fresh fish, amazing “enchidos”, outside seating and very good service that makes it perfect for a long lunch. They also have very cold beer and nice vinho verde.
Favourite restaurant in Portugal?
Marisqueira Rui has the best marisqueira-style seafood in Portugal; it’s worth a trip to the Algarve. The beer is always flowing, they have the freshest seafood, warm bread and butter, and the local lobster always makes it special. Go for the mixed platter with extra oysters and you can’t go wrong.
Favourite global restaurant?
Omakase Ri for an amazing experience, with a high quality sake and whisky flight. The service is fun and relaxed, and there’s a very cool vibe.
Favourite food market for visitors to check out in Lisbon?
A recent one by the people behind Magnolia and Calma, just next to Praça das Flores on Thursdays. Apart from the local producers, they have oysters, pizza makers, and wine suppliers; it’s a very cool vibe. For a more classic location, I’d say Mercado da Ribeira, which is where I buy most of the fish for the restaurants.
Type of cuisine that’s exciting you right now:
I’ve been falling in love again with Italian cuisine since reconnecting with it by opening Bar Alimentar. There is a new generation of chefs in Italy keeping the tradition going, but making it fun, and that’s been my biggest inspiration lately.
What would your ‘last supper’ order be?
Bread, butter by the slice and anchovies, and a double Negroni.
What have you been listening to in the kitchen lately?
I’ve been listening a lot to the album Body Jumper from Provoker; I always mix it up with Nick Drake and a bit of The Smiths.
Any company news you want to tell us about?
I almost have news but I can’t yet confirm; my business connection with Imprensa was a great success and we want to continue to do projects together. I’d love to do something connected to street food and/or an Italian vibe wine bar, let’s see what happens.
THANK YOU.
