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Epur, located in the heart of Lisbon, offers an exquisite 10-course tasting menu known as the Epurismo Menu. Crafted by the innovative Chef Vincent Farges, this menu showcases the finest of Portuguese cuisine with a modern twist, emphasizing locally sourced ingredients and delicate flavor pairings.
starters
Begin your culinary journey with refined starters that set the tone for the meal. Enjoy an Amuse Bouche featuring fresh asparagus accented with delicate notes of Procida and geranium, awakening the palate with subtle herbaceous and floral tones. Complementing this, the homemade bread is served alongside rich butter from Pico Island and high-quality olive oil, offering a comforting and authentic taste of Portugal’s artisanal produce.
mains
The main courses at Epur impress with their sophisticated use of ingredients and textures. The catch of the day is exquisitely prepared and elevated with hints of bergamot and a delicate layer of caviar, combining freshness and luxury in every bite. Another standout is the pigeon dish, where tender meat is paired harmoniously with sweet peas and tangy sour shallots, creating a balanced and memorable flavor profile that highlights Chef Farges’ expertise in blending tradition with creativity.
desserts
To conclude your meal, indulge in desserts that are both refreshing and inventive. The rhubarb dessert features a bright grapefruit accent paired with the exotic Timut pepper, delivering a vibrant interplay of tart and aromatic notes. The strawberry dessert offers a creamy yogurt base balanced with the peppery bite of rocket, presenting a unique and elegant finale to your dining experience.
drinks and specials
Epur boasts an attentive wine selection expertly paired with each dish to heighten the flavors and aromas, ensuring a harmonious dining experience. The restaurant also offers a curated choice of cocktails and serves high-quality local beers, providing diverse options to accompany your meal. While the focus remains on the tasting menu, the wine and beverage pairings elevate the meal’s exclusivity and refinement.
- Starters - Amuse Bouche with asparagus, Procida, and geranium; Homemade bread served with butter from Pico Island and olive oil.
- Mains - Catch of the day accented with bergamot and caviar; Pigeon accompanied by peas and sour shallots.
- Desserts - Rhubarb with grapefruit and Timut pepper; Strawberry paired with yogurt and rocket.
- Drinks - Select wines expertly paired with dishes, cocktails, and local beers available to complement your dining experience.
