Seiva
Chef David Jesus, who’s experience includes various Michelin-star restaurants (among which Diverxo by David Muñoz, in Madrid), opened a space dedicated to vegetarian cuisine.
“This is market cuisine, humble, dynamic, with global influences and flavours. Seiva is an expression of nature”, the chef explains, striving to give customers “an experience with plants, that brings them close to the land”.
For this, there is toast made from slow rise bread from the Garfa bakery to start the day; bowls of oats, bulgur or quinoa with granola and peanut butter; eggs; pancakes and homemade cakes.
For lunch and dinner, take your tastebuds on a journey with dishes like Thai lasagne with stewed tofu, spices and coconut, Thai curry and roast tomato sauce; barley risotto with pumpkin and saffron; and an apple pastry with celery root and sesame.
Rua Sarmento Pimentel, 63 - T. 910 546 756
