LAB By Sergi Arola: a star on earth and many in heaven
There are restaurants that are difficult to classify. In the good sense. Just because the scale of good, very good, or incredible, we seem to have little, or very little, to function as the classification. The scale of stars, from zero to five, is also relative and little, or nothing, he says. That such scales can be made with only two assessments. There were restaurants of this world and the other world? Maybe it worked better and made more sense before cases such as this, starting by location.
It is in the middle of the green of the Penha Longa Resort in Sintra, which is discovered in the LAB by Sergi Arola. The restaurant of the Catalan chef, Sergi Arola, “the rebel with a cause”, the “star of rock’ n ‘roll who loves to cook”, or Catalan-the more well-known of Portugal, have the name experimental, but very little to be done by someone who is to take the first steps in the kitchen. The Spanish air rebel, a disciple of Ferrán Adrià is the executive chef of a restaurant that, by itself, is an experience. Gastronomic and intuitive. Of high degree.
The “owner” of a Michelin star and Golden Fork in the edition 2017 of the Guide Good Bed Good Table, the restaurant features a service and a service that is far above the average. The LAB by Sergi Arola (Penha Longa Resort. The Blue Lagoon. Sintra. Tel. 219249011) is the one restaurant where, can, we would like to go every day.
It is true that if you go to a restaurant for the food. And the wine cellar. To the LAB it is worthwhile to go through all of this, but also for the space. By surrounding. By the atmosphere. By the details.
Sergi Arola is the chief executive. The chief resident is Vladimir Veiga, cape verdean and former football player, who before coming to the LAB gained inspiration at Vila Joya and in the Fortaleza do Guincho. Is a boss a lot less extravagant than Desire, but the bar is very high, as you can imagine it to be.
Not miss the Gamba red of the Algarve, praliné almond shisô red and peas (€36); the Codfish, green beans, apple crumble Granny Smith, lemongrass and caviar (€49); and the Caviar Osetra about potato foam and foie gras (€69). The stars of the charter are the Molejas veal, baked in spices (€43). Of eat and cry for more.
The way to heaven, also thanks to the huge wall of windows that allows you to see many stars, the dining experience always starts with snacks of entry, which are an ode to the various regions of Spain, especially the Potatoes bravas topped with a velvety aioli,and the crispy of the Pump of la Barceloneta. A trip to Spain, without leaving the chair. From the beginning to the end, this dining experience ends, a symmetrical shape, in the presentation, with desserts. Confused? So, book a table in the LAB by Sergi Arola, the season 2018 has already begun!
The “Menu Discoveries” costs €95 (€135, with matching wines). The restaurant works only for dinner, from Wednesday to Saturday. The room receives only 22 people. At the entrance, you can watch the kitchen in motion and prepare for this gastronomic experience with a signature cocktail at the bar.
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