After chef Diogo Noronha closed his fish restaurant Pesca, his next move was in a completely different direction. Ameaça Vegetal (“plant threat”) is proudly flexitarian with a menu that’s driven by vegetables but also has room for a fried oyster sandwich and a shrimp bisque with shrimp heads.
But the vegetables also impress. The menu is divided into sandwiches, soups, “not sandwiches,” and dessert. In the first category are roasted cauliflower on slow-fermentation focaccia, and eggplant tempura on the same.
The “not sandwiches” include light meals like roasted beetroot with tofu and millet, and confit artichokes with white bean cream and fennel (optionally with pancetta for the flexitarians). For the moment, there’s just one dessert, hazelnut buckwheat cake with chocolate mousse and spicy roasted pineapple.
The other big difference is that Ameaça Vegetal does not have a dining room. But it’s more than a ghost kitchen—diners are encouraged to come into the workspace in Penha da França and chat with the cooks. or they can order delivery directly from the website of Foodriders, a collective that Noronha founded with Damian Irizarry and Marta Fea (formerly of Pistola y Corazon), who now make Mexican food in the same space, and host weekend outdoor dining events at their “Beato Island,” an abandoned warehouse on the far east side of Lisbon.
For more information, see the Foodriders website.
Ameaça Vegetal
Calçada Poço dos Mouros, 28
Lisbion
Phone: +351 913 593 205
Hours: Everyday – 12:00 to 23:00
