Nem Carne Nem Peixe

We gave memory our starting point, following a unique path in plant-based cuisine. We find its perfect expression in tradition, through which we value the composition of each dish beyond the protein. The plurality of cultures, Portuguese, and of the world's recipes that live and are practised here inspire the most curious and restless spirits. The obvious breaks down its barriers and challenges us to question how far we've come and where we're going. Tradition as a creative stage has transmuted reality: we have created a traditional cuisine without the animal.

Thus uniting generations through a totally vegetarian language. In a world where the speed of time is greater than the time lived, we bring timeless gastronomic classics to the present moment. If in slang the expression "Nem Carne Nem Peixe" (meaning neither meat nor fish) reflects a lack of definition, something that cannot be identified, for us it is the realisation of what we eat through the palate. The conversion of the animal to a vegetable tangibility. Allow yourself to be immersed in lifelong memories and create new sensations.

Chef

Young, creative and talented, David Jesus was born in Setúbal, but it was in Porto that he found his home, where he opened his first plant-based restaurant, Seiva.
Throughout his twelve-year career, he has collected experiences and knowledge, developing and nurturing an inexhaustible passion for cooking.
His professional career includes working in restaurants that are part of the world's haute cuisine universe, with distinctions in the Michelin Guide and The World's 50th Best Restaurants.
These include Feitoria and Fortaleza do Guincho, both located in Lisbon,

Young, creative and talented, David Jesus was born in Setúbal, but it was in Porto that he found his home, where he opened his first plant-based restaurant, Seiva.
Throughout his twelve-year career, he has collected experiences and knowledge, developing and nurturing an inexhaustible passion for cooking. His professional career includes working in restaurants that are part of the world's haute cuisine universe, with distinctions in the Michelin Guide and The World's 50th Best Restaurants.
These include Feitoria and Fortaleza do Guincho, both located in Lisbon, the Spanish Quique Dacosta and DiverXO, as well as Frantzen, in Sweden. Contact with different ways of thinking and interpreting gastronomy has allowed him to merge technique with culture and build new dimensions of flavor.
A strong connection to nature, to the land and to his roots, guided the direction he took and it was in the plant world that he defined his language and identity.
Nem Carne Nem Peixe is the culmination of a creative process that challenges the common palate to taste some of the great classics of world gastronomy in a disruptive interpretation without the animal element.

the Spanish Quique Dacosta and DiverXO, as well as Frantzen, in Sweden.
Contact with different ways of thinking and interpreting gastronomy has allowed him to merge technique with culture and build new dimensions of flavor.
A strong connection to nature, to the land and to his roots, guided the direction he took and it was in the plant world that he defined his language and identity.
Nem Carne Nem Peixe is the culmination of a creative process that challenges the common palate to taste some of the great classics of world gastronomy in a disruptive interpretation without the animal element.

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Reservation

@nem_carne_nem_peixe

OPENING HOURS

Mon. - Sat.:
12pm - 3pm
7pm - 12am
Sun.: closed

OPENING HOURS

Mon. - Sat.:
12pm - 3pm
7pm - 12am
Sun.: closed

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