Lisbonne Region

Lisbonne

Portugal

Arroios

<p>Cooking has been part of my life for as long as I can remember. I grew up surrounded by the aromas of nonna’s kitchen and family, and that’s where my love for food was born.
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Over the past 10 years, I’ve turned that passion into my profession, crafting dishes that feel both comforting and refined. I love creating [homemade pasta / seafood dishes / modern interpretations of classic recipes / vibrant vegetarian plates meat and fish] that tell a story and make people feel at home — even when they’re far from it.
My proudest creation? Definitely my arancini. It’s the one that makes guests close their eyes after the first bite.
For me, cooking is emotion. It’s connection. It’s care. And I bring that energy into every single plate.</p>

Soft, aromatic focaccia baked fresh and served warm.

Homemade Focaccia Starter

Eggplant rolls filled with creamy ricotta and tomato sauce.

Aubergine Roll with Ricotta Starter

Crispy rice balls with a savory filling, golden and delicious.

Mini Arancini Starter

Sweet and tangy Sicilian eggplant stew with vegetables.

Caponata Siciliana Starter

Fresh tagliatelle tossed with a delicate white ragu and mushrooms.

Homemade Tagliatelle with White Ragu

Homemade tagliatelle served with Sicilian almond and tomato pesto.

Tagliatelle with Trapanese Pesto

Tender oxtail braised and served with creamy potato puree.

Oxtail with Potato Puree

Grilled octopus paired with potatoes and a smoky romesco sauce.

Octopus with Potatoes and Romesco

Traditional Italian tiramisu with coffee-soaked ladyfingers and mascarpone.

Classic Tiramisu Dessert

Silky pannacotta topped with tangy passion fruit sauce.

Passion Fruit Pannacotta Dessert

A journey through classic Italian flavors, featuring fresh pasta, savory mains, and sweet desserts.

Menus de Chef Gabriele

Gabbo's Italian Feast