Abriu na passada segunda-feira dia 21 de Setembro. “Não é carne, nem é peixe, mas tem muita garra e convicção” diz Catarina Gonçalves. O Bistrô é um lugar simples, agradável, com boa comida e bebida para desfrutar e criar momentos agradáveis na companhia de amigos e familiares.
Surge pelas mãos e ideais de João Machado e Ana Machado (donos da Nomalism – Empresa de Tecidos e Confeção) e Catarina Gonçalves (a mente por detrás da ementa). Os três juntos gerem e idealizam o conceito do Bistrô, tudo o que ele defende e partilha. Para percebermos melhor o conceito do Bistrô estivemos à conversa com Catarina Gonçalves, a sócia e chef do Nomalism Bistrô Vegetariano.
Como é que surgiu a ideia de abrir um Bistrô vegetariano?
Há já alguns anos que tinha uma vontade imensa de abrir um espaço onde pudesse receber pessoas, cozinhar para elas, proporcionar um ambiente acolhedor e onde apetecesse estar. Percebi que o João e a Ana andavam à procura de uma pessoa para o restaurante, por isso deixei o meu trabalho na área da engenharia civil para me dedicar de coração ao projeto. Agrada-me esta ideia de criação de espaço que funcione quase como uma extensão de casa onde se possa ler um livro, ouvir música, conversar e comer um petisco. Aliado a este lado mais social, cultural e gastronómico teria também de existir uma forte preocupação ambiental em tudo o que fizéssemos. Adoraria que as pessoas se sentissem bem aqui. Por outro lado a ideia de oferecer alimentação consciente e, espero eu, saborosa poderá fazer nascer uma semente de mudança e espalhá-la por esta Lisboa fora. A vida proporciona-nos surpresas e obriga-nos a escolher caminhos. Na essência está tal e qual como sonhei.A cozinha base do projeto é o vegetarianismo, porque é que te tornaste vegetariana?
Comecei por me questionar sobre a sustentabilidade do planeta. Depois de estudar o assunto percebi que a nossa alimentação é uma das maiores causas do “cansaço” da Terra. O consumo excessivo e massivo de produtos animais armazenados em prateleiras de supermercado alheiam-nos da realidade e do que está por detrás daquilo que tomamos como certo e rotineiro. Logo a seguir percebi que o meu corpo me agradecia a decisão tomada e depois foi só seguir em frente.
Às vezes sonho com pratos! Noutras a inspiração vem no momento da confeção. Também as viagens, a minha história, as memórias, as receitas de família, o estudo e experimentação na cozinha e a leitura, principalmente depois de me tornar vegetariana.
Em que é que o Nomalism Bistrô é diferente?
A consciência do impacto da atividade foi posta no centro do conceito. Alguns exemplos entre outros: não temos garrafas de plástico, procuramos ativamente comprar as matérias-primas dentro do bairro a fornecedores próximos de nós, tentamos que os pratos sejam feitos com produtos biológicos e artesanais, bem como promovemos os produtos nacionais. O conceito de alimentação consciente e responsabilidade ambiental difere também e é com muito orgulho que hoje dizemos que o bistrô é higienizado com detergentes ecológicos e que 90% do nosso papel é reciclado. Acho também que a conceção do espaço-casa e a oferta dos petiscos em versão vegetariana e vegan farão a diferença, principalmente para quem os provar!
Fala-nos sobre algumas especialidades do menu.
Gosto especialmente da ideia do pequeno-almoço versão papas de aveia. Simples, nutritivo, saboroso. Adoro fazer e servir a alguém de manhã ou durante o dia. Cheiram verdadeiramente bem! As bifanas de seitan com mostarda Dijon também me dão prazer pelo prazer que suscitam, principalmente nos meus amigos. Temos ainda os Cogumelos à Bulhão Pato, uma versão de um prato muito português, e os hambúrgueres vegetarianos.
Move-me o sonho, o amor à vida e a procura do cumprimento do desígnio que é criar algo que, de alguma forma me realize. O Bistrô vive dessa procura e é um sonho que se vai tornando realidade. É a história de todos e de cada uma das pessoas que estão envolvidas. É muito bom pensar que a energia e a história de todos está marcada em cada canto, em cada parede e em cada cheiro. Gosto de pensar que há algo de fantástico e um pouco utópico neste projeto.
Procuras adaptar a cozinha tradicional portuguesa ao vegetariano?
Essa não é a ideia fundamental. Claro que os temperos que estão enraizados em mim são essencialmente portugueses. Essa adaptação às vezes torna a aceitação mais fácil outras mais difícil. As pessoas estão à espera de um sabor que conhecem e não o encontram, pelo menos no imediato.
Como encaras as intolerâncias alimentares, por exemplo ao glúten, na oferta do bistrô?
As intolerâncias alimentares são reais e sentidas por cada vez mais pessoas. No bistrô tentamos variar os cereais que oferecemos nas refeições. Será, certamente um desafio fazer mais bolos e pães sem glúten, por exemplo! Acredito que existem intolerâncias causadas pelo consumo excessivo de um tipo de alimento que já foi de alguma forma sendo alterado em relação à sua forma natural.
Queres deixar uma mensagem aos teus futuros Clientes?
Sejam bem-vindos. A cozinha está sempre aberta para saciar quem entra.
Nomalism Bistrô Vegetariano
Rua Saraiva Carvalho, nº358 B
Lisboa – Campo de Ourique
+351 919 475 325
reservas.bistro@nomalism.com
It opened on Monday, September 21st. "It’s neither fish nor fowl, but it has a lot of willpower and conviction" says Catarina Gonçalves. The Bistro is a simple, charming place with delicious food and fresh drinks to enjoy amongst friends and family while creating enjoyable moments.
The idea was proposed by João Machado and Ana Machado (owners of Nomalism – Textiles and Studio) and Catarina Gonçalves (the mind behind the menu). The three collectively manage and idealized the bistro’s concept, everything it stands for and what it shares with the community. In order to dig a little deeper into the Bistro’s concept we met up with Catarina Gonçalves, one of the partners and the Bistro's chef.
Why open a vegetarian bistro?
Throughout the past few years a strong yearning had been building up inside me to open a place where I could receive guests and cook for them while provide a warm atmosphere – somewhere they would want to be. I understood that João and Ana were looking for someone for the restaurant, so I decided to quit my job as a civil engineer in order to dedicate my whole heart to the project. I liked the idea of creating a space that is somewhat of an extension of home – where you can read a book, listen to music, chat and enjoy a snack. Along with the social, cultural and gastronomical side; an adamant concern for the environment had to be an essential factor in everything we did. Additionally, the idea of offering earth friendly food that is equally flavorful (I hope), would plant a seed of change that would spread throughout Lisbon and beyond. Life gives us surprises and forces us to choose paths. In essence it’s just like I had dreamed.
The project is based on vegetarianism, what made you become a vegetarian?
I began to question the sustainability of our planet. After studying the subject I realized our diet is one of the major causes of Earth’s "exhaustion". The excessive and massive consumption of animal products stored on supermarket shelves alienate us from reality which in turn distorts it. We are completely naïve to the entire process of what goes into those products. It inevitably creates a routine of convenience and we begin to take it for granted. A short time after the change to vegetarianism I realized my body thanked me and I just kept on following the diet.
Where does your inspiration come from when creating a dish?
Sometimes I dream about recipes, other times my inspiration arises when I am simply quilting. But it emerges through several outlets for example: traveling, my childhood, a memory, family recipes, even during my research and experimentation in the kitchen, especially after becoming a vegetarian.
Throughout the past few years a strong yearning had been building up inside me to open a place where I could receive guests and cook for them while provide a warm atmosphere – somewhere they would want to be. I understood that João and Ana were looking for someone for the restaurant, so I decided to quit my job as a civil engineer in order to dedicate my whole heart to the project. I liked the idea of creating a space that is somewhat of an extension of home – where you can read a book, listen to music, chat and enjoy a snack. Along with the social, cultural and gastronomical side; an adamant concern for the environment had to be an essential factor in everything we did. Additionally, the idea of offering earth friendly food that is equally flavorful (I hope), would plant a seed of change that would spread throughout Lisbon and beyond. Life gives us surprises and forces us to choose paths. In essence it’s just like I had dreamed.
The project is based on vegetarianism, what made you become a vegetarian?
I began to question the sustainability of our planet. After studying the subject I realized our diet is one of the major causes of Earth’s "exhaustion". The excessive and massive consumption of animal products stored on supermarket shelves alienate us from reality which in turn distorts it. We are completely naïve to the entire process of what goes into those products. It inevitably creates a routine of convenience and we begin to take it for granted. A short time after the change to vegetarianism I realized my body thanked me and I just kept on following the diet.
Where does your inspiration come from when creating a dish?
Sometimes I dream about recipes, other times my inspiration arises when I am simply quilting. But it emerges through several outlets for example: traveling, my childhood, a memory, family recipes, even during my research and experimentation in the kitchen, especially after becoming a vegetarian.
How is the Nomalism bistro different?
The concept is centered around the awareness of our daily impact on the Earth. Here we don’t have plastic bottles, we actively seek to buy raw materials within the neighborhood or nearby suppliers, and we try to incorporate homemade and organic ingredients, as well as promote domestic products. The concept of mindful eating and environmental responsibility is also a differentiating factor. We are proud to say that the Bistro is sanitized with ecological detergents and 90% of our paper is recycled. I also think that the cozy, home-like atmosphere and our style of typical Portuguese snacks in vegetarian and vegan versions will make a difference – especially after you try them!
Tell us about some of the specialties on the menu.
I particularly adore our oatmeal. It’s simple, nutritious, and tasty. I love the process of making it and serving our clients a hearty meal first thing in the morning or even during the day. The fact that they smell really good helps too! The seitan grilled sandwiches (our version of the “bifana”) served with Dijon mustard is also one of my favorites but for an entirely different reason. Watching people’s reactions when they try their beloved “bifana” and their overall satisfaction - especially within my friends. And last but not least, our mushrooms in white wine or “à Bulhão Pato” our version of the typical Portuguese dish, and of course, the veggie burgers.
What does Nomalism bistro wants to tell its customers?
What drives me is my dream, my deep love for life and the ability to create something that is an extension of myself. The bistro thrives off this, it’s the manifestation of one’s dream that has become a reality. It is the story of each and every person that is involved. It's gratifying to think that the energy of each person’s story is prominent throughout all aspects of the bistro, lingering in the corners, on the walls and within each smell. I like to think there is something fantastic and a bit utopian about this project.
Do you aim to adapt traditional Portuguese cuisine to vegetarian?
This is not one of our fundamental objectives. But obviously, the spices ingrained in me are essentially Portuguese. Our versions usually facilitate the adjustment but sometimes it makes it more difficult. With these types of dishes people expect a certain flavor that they don’t find – well at least not immediately.
How do you view food intolerances (i.e. gluten) in the bistro’s menu?
Food intolerances are real and everyday more people are affected by them. Here at the bistro we try to vary the grains we offer as much as possible. It’s definitely a challenge to make cakes and gluten-free breads. I believe some intolerances stem from excessive consumption of products that have been somehow modified from their natural form.
Would you like to leave a message for your future customers?
You are all very welcome here, the kitchen is always open.
You are all very welcome here, the kitchen is always open.
At Nomalism - Vegetarian Bistro each day is special in terms of gastronomy. The daily menu changes, as well as the fresh juices and homemade cakes in order to offer each person a unique experience. The space is cozy and chalk full of good vibes. It was carefully decorated with Nomalism fabrics selected for comfort as well as functionality. Prices are affordable, with a varied menu consisting of snacks, teas, craft beer, organic wines and delicious desserts.
Nomalism Vegetarian Bistro
Rua Saraiva Carvalho, 358 B
Lisbon - Campo de Ourique
+351919475325
reservas.bistro@nomalism.com
