100 Maneiras

Restaurants Bairro Alto
4 out of 5 stars
5 out of 5 stars
(1user review)
100 Maneiras
© Ana Luzia

Ljubomir Stanisic's history in Lisbon has long made clear that irreverence and creativity are the two distinguishing features of his cuisine. His 100 Maneiras Bairro Alto has a cuisine with an authorial touch, modern techniques, Portuguese produce and unconventional animal cuts. There is only one tasting menu, averaging nine dishes, renovated every season. Everything changes, except for a signature dish that you must try at least once: the Bairro clothesline, made out of dehydrated codfish.

Time Out tips: 

– The menu's price keeps getting higher every year (it's at €60 now).

– Only 30 seats, which are usually all taken on weekends. You know the drill: make a reservation.

– An excellent wine list and knowledgeable servers.



Venue name: 100 Maneiras
Address: Rua do Teixeira, 35
Opening hours: Mon-Sun 7.30pm-1am
Transport: Metro Baixa-Chiado. Bus 28E, 758, 790
Price: More than €50
Static map showing venue location

Average User Rating

5 / 5

Rating Breakdown

  • 5 star:1
  • 4 star:0
  • 3 star:0
  • 2 star:0
  • 1 star:0
1 person listening

This quaint little venue with a fabtastic tasting menu sits within lisbons foodie quarter. Set up by one of Portugal's most renowned chefs ljubomir Stanisic. Each course is a bit of theatre on a plate. Beautifully presented and paired with wines every plate apart from the palette refresher of rosemary and celery, had my taste buds going crazy. We started with the complimentary cod on the line, cod turned Chinese cracker, thin crispy and flavoursome complemented by the coriander aioli and red pepper dipping sauce. Paired with a very drinkable red Visintino Next up was Fresh blood , this beetroot carpaccio with I goat cheese and sprinkles of salad was a good introduction to our trio of starters (Kids like us)The Lamb tartar left me wanting more, fresh lamb, quails egg subtly flavoured and accompanied by crisp bread.. Yummy Next up was the course I was dreading the most, as I often find mackerel overpowering and very fishy "The Big Mack", but a pleasant surprise awaited, Delicate Mackeral Sarma with caviar and a mackerel soup air left me wanting more. Paired with a heady white PoloLobo In Crab We Crust - Half a soft shell crab with Asian salad whilst very small, packed a punch with its flavoursome tempura batter The Water boys this seabass dish with its exciting flavour combinations of burnt cauliflower purée , cuttlefish ink rocks, sea air, cucumber, fennel and a seafood crispy went down a treat Time for a quick palette cleanser, bring out Rosemary and the celery. This sorbet made of you guessed it rosemary and celery was slightly overpowering for most of us. The last of our taster mains and by far my favourite "The Landmark" Succulent pigeon with pork crackling , rocha pear purée, potato in safflower, a potato foam and béarnaise sauce paired by a rich, robust Castello de Alba After these amazing mains we started to feel a bit of "Schizophrenia" Foie gras ice cream with a mushroom crumble, interesting texture and flavour combination Next up was the " Acapella Carrot" carrot served 3 ways, carrot bebinca, ice cream and syrup. This dessert reminded me of carrot halwa with cardamon. It's was the perfect ending to a great meal.