One of the defining aspects of any artistic endeavor is its reliance on intuition. It all started in 2015, when Chef Vincent Farges was about to leave Lisbon for Barbados. At a farewell party held in the then bulthaup showroom in Chiado, Pedro Mendonça and Vincent Farges had a revelation: it could be the perfect space for a restaurant. This affinity of ideas that exemplifies the bulthaup spirit – the passion for gastronomy, the experiences that arise around a table, the pleasure of sharing, the importance of durability, aesthetic emotions – allied to values such as authenticity, led to this place of confluence, this dream finally realized.
Passing through the imposing iron and glass door, you enter a corridor, flanked by a cubist partition through which you glimpse the impressive white and metallic bulthaup kitchen – meeting the demands of haute cuisine and occupying about 100 m2 of the total area of 240 m2 – and reach the lounge and aperitif area. At the back, facing east, the two rooms that make up the dining area, unveil before your eyes a breathtaking view: the houses and roofs of Chiado and the majestic Tagus estuary.
The light, the discreet colors, the delicate oak furniture, the leather details, the organic shapes, and the century-old tiles create a soft environment where nothing was left to chance.
Sea, river, orchard, meadow, earth. The Epur restaurant offers 9 dishes, which can vary according to what the producers have available Sea, river, orchard, meadows, earth are the concepts that form the menu of the Epur restaurant.
The restaurant’s philosophy is closely linked to its suppliers: the restaurant depends on them, and not the other way around. Therefore, Epur lacks a menu in the usual sense. Guests are presented with the indication of nine dishes, without descriptions, divided into groups of three starters (Water, Greens, Meadows), three main courses (Do Mar ou Ria, Da Terra, Tradição) and three desserts (Chocolate, Pomar , Vintage).
