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Sounds & Flavours

Hi! I’m a Lisbon based guy with a craving for great songs and amazing food! Here, I’ll show you songs you should know, review restaurants and bars and explore a lot of cool recipes you can try at home! Click to subscribe


21.02.19 | Sounds & Flavours

A Luz Ideal - Rua General Schiappa Monteiro, 2A, S. Domingos de Benfica, Lisboa

The name says everything we need to know about space. The light that enters inside this cafe is really ideal for anyone who wants to spend a good time unwind and of course, to eat delicious products.


Located in Benfica, A Luz Ideal is one of the coolest cafes in Lisbon.

Away from the heart of the capital, this space has gained recognition for the decoration - highlighting the large windows that let in that light and warmth to the visitors - and the quality of the products, which come directly from a vegetable garden in Parque Saúde.


I was already out to try the great breakfasts and recently I took advantage of a sunny Saturday morning to do that.

For just 9€, I ate some well-seasoned scrambled eggs over a freshly baked toast, along with a bruschetta of tomato and mozzarella, a scone with raspberry jam (made on the spot), fresh orange juice, and a delicious coffee.


It may seem little but was ideal for those who wanted to eat without getting stuffed.


Dozens of cakes and desserts put the exclamation mark on a delicious meal with a highlight for the cheesecake and pavlova, which are made with talent and care. By the way, all the sweets have a phenomenal look and deserve to be tasted at least once.



The space is perfect for those who want to read or work, taking advantage of the sun that enters through the large glass windows, giving a great feeling of comfort to the visitors.

Being a neighborhood coffee, it is normal to have enough people, especially on weekends, but nothing that is an impediment to being able to find a place. Just wait a few minutes.

It is, without doubt, one of my new favorite places in Lisbon.


About this project: Sounds & Flavours

19.02.19 | Sounds & Flavours


Many people have asked me how the idea for this project came about and why I think it's relevant to associate food and music.

As someone who enjoys music from a very young age, it's impossible to imagine my day to day life without any kind of sound stimulus. Like reading, listening to music has become a piece of what I am today, allowing me to broaden my horizons, both culturally and personally. In a social aspect, I seem to fit better into groups of friends where we share the same musical tastes or we have conversations about music.
So it was perfectly normal for me to have a project related to this kind of art.

On the other hand, in recent years I have had the perception that food has gained an increasingly interesting role in my life. If I was not a big fan of eating when I was younger, and my parents made me sit down at the table for lunch, I now feel like going to new restaurants and experiencing new flavors. It's always a pleasure to go to a place where I can eat something completely innovative or delicious. This experience is remarkable. For example, I recently tried oysters for the first time. I did not know what to expect. It was wonderful and I was salivating for more.

I have also noticed that more and more restaurants are giving attention to details that they not previously give, such as smell and of course, to music.
Some of these details are part of marketing strategies designed to create customer loyalty through sensations. As I began to look for more information on the subject, I discovered that there were scientific studies that proved that certain sounds directly influenced the flavors we tasted.

From this perspective, I tried to create a project that would allow readers - and me too - to explore these two cultural dimensions easily and interestingly. I also began to apply these concepts at home. For example, whenever I cook a particular dish, I create a playlist that I think fits with what I'm cooking, or when I'm having dinner with friends, depending on the people and the flavors that will be on the table, I think of songs that can help you explore each sensation by bringing the fork to your mouth.

To get an idea of ​​what I say, I advise you to read this article from The Guardian where the connection between food and music deepens, evidencing that there is a universe still virgin on this theme:…/music-make-food-drink-taste-b…

Tell me what you think about it!

«« Jessie Ware - Adore You »»

18.02.19 | Sounds & Flavours


𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 | The London singer seems to be gearing up for a new album. After the Chicago house banger “Overtime”, Jessie Ware released another new song called “Adore You” and boy does it sound cool. Co-written and produced by METRONOMY leader Joe Mount and mixed by Simian Mobile Disco James Ford, “Adore You” is an rn'b tune turning into a sleek electronic dance-pop track that finds Ware’s lovestruck, feather-light dancing atop a burbling synth groove. It’s one of those cases in which we say welcome back Jessie.

𝗠𝗲𝗮𝗹 | Try it with some One-Pan Breakfast Potatoes


«« Kiasmos - Blurred (live on KEXP) »»

14.02.19 | Sounds & Flavours


𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 | After dropping several tracks and performing at select festivals throughout the years, Ólafur Arnalds and Janus Rasmussen created the electronic project Kiasmos. Joined by their mutual love for electronic music, Ólafur and Janus combine acoustic instruments next to a variety of synthesizers, drum machines, and tape delays and have edited two EP’s that gave them massive recognition worldwide. They’re one of my newest addictions, perfect for those chilly times when you want to enjoy the world without having to deal with all the complicated stuff. Emotional and deep, Kiasmo’s music is one that can’t – and shouldn’t – be missed

𝗠𝗲𝗮𝗹 | Try it with some PLOKKFISKUR




«« Billie Eilish - bury a friend »»

12.02.19 | Sounds & Flavours


𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 | The global phenomenon, Billie Eilish, can look a bit over the edge at first sight but we assure you, she’s not another Millenial hit wonder. With a unique and enigmatic music style, she’s on her way to becoming one of the biggest stars of alternative pop, just like Lorde or Lana Del Rey. The comparisons are too obvious to be denied. As a 17-year-old singer and songwriter, Billie draws inspiration from cultural icons like the villain Moriarty, from the Sherlock Holmes books, or Marilyn Manson in order to write about love, suicide, pain. The approach can be overwhelming, considering her age, but that’s what makes her stand out.

𝗠𝗲𝗮𝗹 | Try it with some bacon-wrapped guacamole stuffed burger

𝗥𝗲𝗰𝗶𝗽𝗲 |


Hail To The Chief - Nelson Nunes

09.02.19 | Sounds & Flavours


𝐀𝐬 𝐚 𝐣𝐨𝐮𝐫𝐧𝐚𝐥𝐢𝐬𝐭 𝐚𝐧𝐝 𝐰𝐫𝐢𝐭𝐞𝐫, Nelson Nunes 𝐢𝐬 𝐚𝐧 𝐞𝐧𝐭𝐡𝐮𝐬𝐢𝐚𝐬𝐭 𝐨𝐟 𝐰𝐨𝐫𝐝𝐬. 𝐇𝐞 𝐫𝐞𝐩𝐫𝐞𝐬𝐞𝐧𝐭𝐞𝐝 𝐭𝐡𝐞 𝐔𝐧𝐢𝐨𝐧 𝐨𝐟 𝐏𝐫𝐨𝐟𝐞𝐬𝐬𝐢𝐨𝐧𝐚𝐥 𝐅𝐨𝐨𝐭𝐛𝐚𝐥𝐥 𝐏𝐥𝐚𝐲𝐞𝐫𝐬 𝐚𝐬 𝐚 𝐩𝐫𝐞𝐬𝐬 𝐨𝐟𝐟𝐢𝐜𝐞𝐫 𝐚𝐧𝐝 𝐡𝐚𝐬 𝐛𝐞𝐞𝐧 𝐢𝐧 𝐬𝐞𝐯𝐞𝐫𝐚𝐥 𝐩𝐮𝐛𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬. 𝐂𝐮𝐫𝐫𝐞𝐧𝐭𝐥𝐲, 𝐡𝐞 𝐢𝐬 𝐚 𝐜𝐡𝐫𝐨𝐧𝐢𝐜𝐥𝐞𝐫 𝐢𝐧 𝐭𝐡𝐞 𝐨𝐧𝐥𝐢𝐧𝐞 𝐧𝐞𝐰𝐬𝐩𝐚𝐩𝐞𝐫 𝐏𝟑 𝐚𝐧𝐝 𝐚 𝐝𝐨𝐜𝐭𝐨𝐫𝐚𝐭𝐞 𝐢𝐧 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧 𝐒𝐜𝐢𝐞𝐧𝐜𝐞𝐬 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞 𝐔𝐧𝐢𝐯𝐞𝐫𝐬𝐢𝐝𝐚𝐝𝐞 𝐂𝐚𝐭𝐨́𝐥𝐢𝐜𝐚 𝐏𝐨𝐫𝐭𝐮𝐠𝐮𝐞𝐬𝐚. 𝐇𝐞’𝐬 𝐭𝐡𝐞 𝐚𝐮𝐭𝐡𝐨𝐫 𝐨𝐟 𝐭𝐡𝐞 𝐛𝐨𝐨𝐤 “𝐈𝐬𝐭𝐨 𝐍𝐚̃𝐨 𝐄́ 𝐔𝐦 𝐋𝐢𝐯𝐫𝐨 𝐝𝐞 𝐑𝐞𝐜𝐞𝐢𝐭𝐚𝐬 - 𝐎 𝐪𝐮𝐞 𝐠𝐫𝐚𝐧𝐝𝐞𝐬 𝐜𝐡𝐞𝐟𝐬 𝐭𝐞̂𝐦 𝐚 𝐝𝐢𝐳𝐞𝐫 𝐬𝐨𝐛𝐫𝐞 𝐚 𝐠𝐚𝐬𝐭𝐫𝐨𝐧𝐨𝐦𝐢𝐚” 𝐚𝐧𝐝 𝐡𝐢𝐬 𝐥𝐨𝐯𝐞 𝐟𝐨𝐫 𝐦𝐞𝐭𝐚𝐥 𝐡𝐚𝐬 𝐧𝐨 𝐜𝐨𝐦𝐩𝐚𝐫𝐢𝐬𝐨𝐧 𝐭𝐨 𝐨𝐭𝐡𝐞𝐫 𝐦𝐮𝐬𝐢𝐜𝐚𝐥 𝐬𝐭𝐲𝐥𝐞𝐬.

𝐂𝐡𝐞𝐜𝐤 𝐨𝐮𝐭 𝐛𝐞𝐥𝐨𝐰 𝐭𝐡𝐞 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐒𝐩𝐨𝐭𝐢𝐟𝐲 𝐩𝐥𝐚𝐲𝐥𝐢𝐬𝐭 𝐦𝐚𝐝𝐞 𝐛𝐲 𝐍𝐞𝐥𝐬𝐨𝐧 𝐚𝐧𝐝 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐨𝐮𝐫 𝐒𝐩𝐨𝐭𝐢𝐟𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥!!

𝐖𝐡𝐚𝐭 𝐢𝐬 𝐲𝐨𝐮𝐫 𝐟𝐢𝐫𝐬𝐭 𝐦𝐞𝐦𝐨𝐫𝐲 𝐰𝐡𝐞𝐧 𝐢𝐭 𝐜𝐨𝐦𝐞𝐬 𝐭𝐨 𝐟𝐨𝐨𝐝?
It’s difficult to answer this question, particularly because I have the memory of a cobblestone. I have a blur of memories of what I ate when I was a kid, I remember going crazy with pizzas early on (although I do not know which pizza I ate first). I know my nanny gave me chicken hearts with white rice I still miss it today and made wonderful farófias. Probably, these are the most remarkable dishes of my childhood. Although the best dish I ever ate was a kidney bean rice made by my mother. It’s customary to ask her often to repeat the delicacy.

𝐈𝐧 𝐲𝐨𝐮𝐫 𝐩𝐚𝐫𝐞𝐧𝐭𝐬' 𝐡𝐨𝐮𝐬𝐞, 𝐰𝐞𝐫𝐞 𝐭𝐡𝐞𝐫𝐞 𝐚𝐧𝐲 𝐟𝐨𝐨𝐝 𝐭𝐫𝐚𝐝𝐢𝐭𝐢𝐨𝐧𝐬 𝐲𝐨𝐮 𝐡𝐚𝐯𝐞 𝐤𝐞𝐩𝐭 𝐭𝐨 𝐭𝐡𝐢𝐬 𝐝𝐚𝐲?
Yes, a lot. The cod with sourcream and the bean rice I just talked about are my mother's specialties, and just thinking about them makes my mouth water. They are probably the most striking.

𝐃𝐢𝐝 𝐲𝐨𝐮𝐫 𝐜𝐡𝐢𝐥𝐝𝐡𝐨𝐨𝐝 𝐢𝐧𝐟𝐥𝐮𝐞𝐧𝐜𝐞 𝐰𝐡𝐚𝐭 𝐲𝐨𝐮 𝐞𝐚𝐭 𝐭𝐨𝐝𝐚𝐲?
Yes and no. Obviously, we end up always getting references to what we ate when we were kids, but I'm also a fanatic about experimentation. I like to taste things I've never eaten, and, rarely, I do not like to eat anything. Not long ago, in a Michelin star restaurant, a dish was made up of two things I detest (cucumber and melon), but even then I didn’t stopped trying it. I like this risk of liking something I thought I did not like. It happens once in a while, and it's magical.

𝐃𝐨 𝐲𝐨𝐮 𝐜𝐨𝐧𝐬𝐢𝐝𝐞𝐫 𝐲𝐨𝐮𝐫𝐬𝐞𝐥𝐟 𝐚 𝐟𝐨𝐨𝐝𝐢𝐞?
I wouldn't say that, because I'm not a militant in the discovery of new restaurants every day. I really enjoy eating but I don’t change my life around food.

𝐘𝐨𝐮'𝐫𝐞 𝐚 𝐣𝐨𝐮𝐫𝐧𝐚𝐥𝐢𝐬𝐭, 𝐚 𝐰𝐫𝐢𝐭𝐞𝐫, 𝐚 𝐩𝐨𝐝𝐜𝐚𝐬𝐭𝐞𝐫. 𝐀 𝐝𝐢𝐯𝐞𝐫𝐬𝐢𝐟𝐢𝐞𝐝 𝐛𝐚𝐜𝐤𝐠𝐫𝐨𝐮𝐧𝐝 𝐛𝐮𝐭 𝐚𝐥𝐰𝐚𝐲𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐦𝐢𝐝𝐝𝐥𝐞 𝐨𝐟 𝐰𝐨𝐫𝐝𝐬. 𝐈𝐬 𝐭𝐡𝐚𝐭 𝐰𝐡𝐞𝐫𝐞 𝐲𝐨𝐮 𝐟𝐞𝐞𝐥 𝐜𝐨𝐦𝐟𝐨𝐫𝐭𝐚𝐛𝐥𝐞?
Yes, definitely. Besides, if writing didn’t give me money I would be disgraced because I can’t do anything else with the same competence. Besides, there is nothing that gives me more pleasure than writing. It may seem exaggerated, an overstatement, but it’s not. It's really what gives me the most joy in life.

𝐘𝐨𝐮'𝐫𝐞 𝐚𝐰𝐚𝐫𝐞 𝐨𝐟 𝐬𝐨𝐜𝐢𝐚𝐥 𝐧𝐞𝐭𝐰𝐨𝐫𝐤𝐬 𝐚𝐧𝐝 𝐲𝐨𝐮’𝐯𝐞 𝐰𝐫𝐢𝐭𝐭𝐞𝐧 𝐭𝐡𝐞 𝐛𝐨𝐨𝐤 "𝐐𝐮𝐞𝐦 𝐕𝐚𝐦𝐨𝐬 𝐐𝐮𝐞𝐢𝐦𝐚𝐫 𝐇𝐨𝐣𝐞?". 𝐃𝐨 𝐲𝐨𝐮 𝐥𝐨𝐨𝐤 𝐚𝐭 𝐅𝐚𝐜𝐞𝐛𝐨𝐨𝐤 𝐚𝐧𝐝 𝐨𝐭𝐡𝐞𝐫 𝐝𝐢𝐠𝐢𝐭𝐚𝐥 𝐩𝐥𝐚𝐭𝐟𝐨𝐫𝐦𝐬 𝐚𝐬 𝐜𝐞𝐧𝐭𝐫𝐚𝐥 𝐭𝐨𝐨𝐥𝐬 𝐢𝐧 𝐭𝐡𝐞 𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐢𝐧𝐠 𝐨𝐟 𝐬𝐨𝐜𝐢𝐞𝐭𝐢𝐞𝐬 𝐨𝐫 𝐚𝐬 𝐬𝐨𝐦𝐞𝐭𝐡𝐢𝐧𝐠 𝐭𝐡𝐚𝐭 𝐢𝐬 𝐛𝐞𝐜𝐨𝐦𝐢𝐧𝐠 𝐯𝐞𝐫𝐲 𝐮𝐧𝐡𝐞𝐥𝐩𝐟𝐮𝐥 𝐚𝐧𝐝 𝐢𝐧𝐜𝐫𝐞𝐚𝐬𝐢𝐧𝐠𝐥𝐲 𝐮𝐧𝐜𝐨𝐧𝐭𝐫𝐨𝐥𝐥𝐞𝐝?
A bit of both. Not long ago, I spoke at a conference on journalism in the digital age and in the end, a lady in her 60s came and told me she thought it was strange that I was so pessimistic about social media. I’m not pessimistic but I am realistic: I am fully aware that social networks are extraordinary. We know people we would not know otherwise, we do things we would never do otherwise. Hell, I would not even be a writer if it were not for social networks: it would be infinitely more difficult for me to talk to the public figures I speak of, and on the other hand, I could not reach a tenth of the readers. So to this extent, social networks are extraordinary. But do social networks potentiate aggression? Of course. Because they withdraw humanism, given that we’re intermediated by screens, and this removes empathy from the conversations. Besides, we have a shield on the screen that creates the illusion that we can say everything without suffering consequences. And this can have dramatic consequences.

𝐘𝐨𝐮 𝐰𝐫𝐨𝐭𝐞 𝐭𝐡𝐞 𝐛𝐨𝐨𝐤 "𝐓𝐡𝐢𝐬 𝐈𝐬 𝐍𝐨𝐭 𝐀 𝐑𝐞𝐜𝐢𝐩𝐞 𝐁𝐨𝐨𝐤", 𝐢𝐧 𝐰𝐡𝐢𝐜𝐡 𝐲𝐨𝐮 𝐭𝐚𝐥𝐤𝐞𝐝 𝐭𝐨 𝐬𝐨𝐦𝐞 𝐨𝐟 𝐭𝐡𝐞 𝐛𝐞𝐬𝐭 𝐏𝐨𝐫𝐭𝐮𝐠𝐮𝐞𝐬𝐞 𝐜𝐡𝐞𝐟𝐬 𝐚𝐛𝐨𝐮𝐭 𝐭𝐡𝐞𝐢𝐫 𝐩𝐞𝐫𝐬𝐨𝐧𝐚𝐥 𝐞𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞𝐬. 𝐇𝐨𝐰 𝐝𝐢𝐝 𝐭𝐡𝐞 𝐢𝐝𝐞𝐚 𝐜𝐨𝐦𝐞 𝐚𝐛𝐨𝐮𝐭?
I really like to brainstorm ideas that have been put into limit situations. For example, it intrigued me to know what it was like to live like a football player without having the success that the newspapers promise. So I made a book called “Quando a Bola Não Entra” which tells the stories of some footballers whose careers were not wonderful. On the other hand, I also wanted to know what people thought about the bizarre decision to make others laugh for the rest of their lives. It was in this line that I decided to make the book with the chefs: what is it that takes someone to cook for strangers, forever? These and other answers have become latent in those pages and it is a job that I am very proud of.

𝐖𝐡𝐚𝐭 𝐝𝐢𝐝 𝐲𝐨𝐮 𝐥𝐞𝐚𝐫𝐧 𝐟𝐫𝐨𝐦 𝐭𝐡𝐞𝐦? 𝐎𝐫 𝐰𝐡𝐚𝐭 𝐬𝐭𝐫𝐮𝐜𝐤 𝐲𝐨𝐮 𝐭𝐡𝐞 𝐦𝐨𝐬𝐭?
I learned a lot from the art of cooking to the intricacies of the gastronomic industry. But what puzzled me the most was the fact that however much they were obsessed with the unmatched creations worthy of Michelin stars, they all returned to the archaic dishes their grandmother or mother were doing and only needed some embers and of good ingredients. They’ve shown me that, for many turns, it all comes down to the simplest and most basic of having good ingredients and bringing them in just the right amount of heat.

𝐅𝐫𝐨𝐦 𝐰𝐡𝐚𝐭 𝐲𝐨𝐮 𝐭𝐚𝐥𝐤𝐞𝐝 𝐭𝐨 𝐭𝐡𝐞 𝐜𝐡𝐞𝐟𝐬, 𝐝𝐢𝐝 𝐲𝐨𝐮 𝐟𝐞𝐞𝐥 𝐭𝐡𝐚𝐭 𝐭𝐡𝐞𝐲 𝐜𝐨𝐨𝐤 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐥𝐨𝐯𝐞 𝐨𝐟 𝐟𝐨𝐨𝐝 𝐨𝐫 𝐮𝐬𝐞 𝐭𝐡𝐞𝐢𝐫 𝐭𝐚𝐥𝐞𝐧𝐭𝐬 𝐢𝐧 𝐨𝐫𝐝𝐞𝐫 𝐭𝐨 𝐚𝐜𝐡𝐢𝐞𝐯𝐞 𝐩𝐮𝐛𝐥𝐢𝐜 𝐫𝐞𝐜𝐨𝐠𝐧𝐢𝐭𝐢𝐨𝐧 𝐨𝐫 𝐌𝐢𝐜𝐡𝐞𝐥𝐢𝐧 𝐬𝐭𝐚𝐫𝐬?
It’s always the love of food, which then translates into empires of restoration, ambition for Michelin stars or a simple desire for customers to leave the restaurant as satisfied as possible.

𝐈𝐬 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐚𝐧 𝐚𝐫𝐭, 𝐚 𝐜𝐮𝐥𝐭𝐮𝐫𝐚𝐥 𝐩𝐫𝐨𝐜𝐞𝐬𝐬 𝐨𝐫 𝐬𝐨𝐦𝐞𝐭𝐡𝐢𝐧𝐠 𝐜𝐨𝐦𝐩𝐥𝐞𝐭𝐞𝐥𝐲 𝐝𝐢𝐟𝐟𝐞𝐫𝐞𝐧𝐭?
It's all at the same. For now, it's a survival mechanism: a lot of stuff, if it was not properly cooked, had the potential to kill us. At the same time, we’re a creature of habits and it transposes itself over generations. We liked to eat that soup our grandmother made and tried to replicate it. It’s therefore natural for certain regions to be recognized by certain dishes. It’s a tradition, an inheritance. But it’s also an artistic process to reformulate confections or reinterpret millennial dishes.

𝐘𝐨𝐮'𝐫𝐞 𝐢𝐧𝐭𝐞𝐫𝐞𝐬𝐭𝐞𝐝 𝐢𝐧 𝐦𝐮𝐬𝐢𝐜. 𝐖𝐡𝐚𝐭 𝐝𝐨 𝐲𝐨𝐮 𝐡𝐞𝐚𝐫 𝐚𝐧𝐝 𝐰𝐡𝐲?
What I like the most is metal, although I hear a lot outside of that spectrum. In metal, what pleases me is the technical taken to the extreme and the power of violent emotion. It’s a genre that calms my demons, however paradoxical it may seem. And I really like to write to the sound of metal (I'm doing it right now, thanks, Slipknot) because I feel it creates a barrier around me, which prevents me from hearing noises other than the words that form on the screen in front of me.

𝐖𝐞 𝐥𝐢𝐯𝐞 𝐢𝐧 𝐚 𝐭𝐢𝐦𝐞 𝐰𝐡𝐞𝐧 𝐢𝐭'𝐬 𝐡𝐚𝐫𝐝 𝐭𝐨 𝐤𝐞𝐞𝐩 𝐮𝐩 𝐰𝐢𝐭𝐡 𝐚𝐥𝐥 𝐭𝐡𝐞 𝐧𝐞𝐰𝐬. 𝐃𝐨 𝐲𝐨𝐮 𝐭𝐡𝐢𝐧𝐤 𝐭𝐡𝐞 𝐡𝐮𝐠𝐞 𝐨𝐟𝐟𝐞𝐫 𝐡𝐚𝐬 𝐭𝐚𝐤𝐞𝐧 𝐭𝐢𝐦𝐞 𝐟𝐨𝐫 𝐮𝐬 𝐭𝐨 𝐝𝐢𝐬𝐜𝐨𝐯𝐞𝐫 𝐚𝐧𝐝 𝐞𝐱𝐩𝐥𝐨𝐫𝐞 𝐚𝐫𝐭𝐢𝐬𝐭𝐬 𝐚𝐧𝐝 𝐚𝐥𝐛𝐮𝐦𝐬?
On one hand, yes. But this offer also gives us extraordinary freedom: we can hear more creations than ever and that can only be good. And the truth is, when an album appeals to us, we inevitably return to it and listen to it for hours, days, weeks. Moreover, there is another positive factor in this immense offer: we can learn much more from each other. It’s often said that people who read the same things end up thinking the same things. Transposing this to the music, I think we are free today to be listening to the same thing and consequently to find the same things about the same records. My interpretation of a rock record is going to be very different from that of someone who usually listens to hip-hop because that person pays attention to things I'm not good at. And that can only be good. I notice this in my day-to-day life: I have a Brazilian colleague and great friend, a huge fan of MPB, and when we listen to the same record, we take very different things from him. And we end up learning a lot from each other.

𝐃𝐨 𝐲𝐨𝐮 𝐡𝐚𝐯𝐞 𝐚𝐧𝐲 𝐛𝐚𝐧𝐝𝐬 𝐭𝐡𝐚𝐭 𝐚𝐫𝐞 𝐬𝐭𝐢𝐥𝐥 𝐢𝐧 𝐲𝐨𝐮𝐫 𝐡𝐞𝐚𝐫𝐭 𝐚𝐧𝐝 𝐟𝐨𝐫𝐞𝐯𝐞𝐫 𝐰𝐢𝐥𝐥 𝐛𝐞?
Hard to say. The first band that grabbed me by the collars was The Offspring. But I do not hear them often today. From time to time, I'm going to miss it, but it fills me quickly. The same thing happens to me with Metallica, for example, which was something that I started hearing pretty early too. From then on, I began listening to heavier things that I occasionally regain, such as Slipknot, Foo Fighters, Pearl Jam, Smashing Pumpkins, Keane, Biffy Clyro. But I tend to dedicate myself obsessively to one band at a time. My last obsessive relationship has been with Bring Me The Horizon and this lasts from 2014.

𝐓𝐡𝐞 𝐫𝐞𝐥𝐚𝐭𝐢𝐨𝐧𝐬𝐡𝐢𝐩 𝐨𝐟 𝐟𝐨𝐨𝐝 𝐰𝐢𝐭𝐡 𝐦𝐮𝐬𝐢𝐜 𝐢𝐬 𝐬𝐨𝐦𝐞𝐭𝐡𝐢𝐧𝐠 𝐢𝐧𝐭𝐢𝐦𝐚𝐭𝐞. 𝐇𝐚𝐯𝐞 𝐲𝐨𝐮 𝐞𝐯𝐞𝐫 𝐟𝐞𝐥𝐭 𝐭𝐡𝐞 𝐢𝐧𝐟𝐥𝐮𝐞𝐧𝐜𝐞 𝐨𝐟 𝐨𝐧𝐞 𝐚𝐫𝐭 𝐢𝐧 𝐭𝐡𝐞 𝐨𝐭𝐡𝐞𝐫?
That's a good question, but I don’t think I can answer. Because of my relationship with music and food is from the user's perspective. I have never seriously created either of them, so I can’t make a connection between them, except that they both respond to the visceral emotions in each of us. And, therefore, they are innate.

𝐋𝐢𝐠𝐡𝐭 𝐑𝐨𝐮𝐧𝐝!

-𝐓𝐞𝐥𝐥 𝐮𝐬 𝐚 𝐝𝐢𝐬𝐡 𝐭𝐡𝐚𝐭 𝐲𝐨𝐮 𝐜𝐨𝐨𝐤 𝐚𝐭 𝐡𝐨𝐦𝐞 𝐚𝐧𝐝 𝐚𝐭 𝐭𝐡𝐞 𝐬𝐨𝐮𝐧𝐝 𝐨𝐟 𝐰𝐡𝐚𝐭?
Scandal, horror, ignominy: I am a disaster to cook. Therefore, it does not apply. Next question.

- 𝐖𝐡𝐚𝐭'𝐬 𝐭𝐡𝐞 𝐮𝐭𝐞𝐧𝐬𝐢𝐥 𝐲𝐨𝐮 𝐜𝐚𝐧’𝐭 𝐦𝐢𝐬𝐬 𝐢𝐧 𝐲𝐨𝐮𝐫 𝐤𝐢𝐭𝐜𝐡𝐞𝐧?
Fork, because I don’t love eating with my hands.

- 𝐖𝐡𝐚𝐭 𝐫𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐝𝐨 𝐲𝐨𝐮 𝐜𝐨𝐧𝐬𝐢𝐝𝐞𝐫 𝐚 𝐬𝐞𝐜𝐨𝐧𝐝 𝐡𝐨𝐦𝐞?
A pizzeria in Cascais called Porta Romana Pizzeria. I'm crazy about those pizzas. There is also a restaurant that I would love to consider a second home, which is LOCO Restaurante, from the great Alexandre Silva.

- 𝐓𝐡𝐞 𝐫𝐞𝐚𝐝𝐞𝐫𝐬 𝐦𝐮𝐬𝐭 𝐥𝐢𝐬𝐭𝐞𝐧 𝐭𝐨 𝐰𝐡𝐚𝐭 𝐚𝐫𝐭𝐢𝐬𝐭 𝐚𝐧𝐝 𝐫𝐞𝐜𝐨𝐫𝐝?
So that you feel my discomfort, "I love", Bring Me The Horizon. I need to justify: the BMTH are a band that left many people's jaws open because they were monstrous in making heavy music. But the albums have been more and more melodic over the years and this has caused them to take a lot of metal criticism. It turns out that they define very well what they’ve been doing: "We are not the most pop-metal band, we are the most metal band pop." And this latest album is the pinnacle of that: pop sounds with thematic and melodic phrases of the metal. I love the record, although I hated it the first three times I heard it. Now, it's looping in my car.

- 𝐖𝐡𝐨'𝐬𝐬 𝐛𝐞𝐞𝐧 𝐩𝐥𝐚𝐲𝐢𝐧𝐠 𝐢𝐧 𝐫𝐞𝐩𝐞𝐚𝐭 𝐢𝐧 𝐲𝐨𝐮𝐫 𝐩𝐥𝐚𝐲𝐥𝐢𝐬𝐭𝐬?
As I said just now, BRING ME THE HORIZON is a habitué for a few years now. But there are other bands I hear with great religiosity: Biffy ClyroRoyal BloodFoo FightersPearl Jam TriviumMachine Head, Lamb of God, SlipknotAlter BridgeGojira, Yonaka, MarmozetsFEVER 333.

DJ Vibe SBS Xinobi

09.02.19 | Sounds & Flavours


He’s an inescapable name of the Portuguese electronic scene, which does not require presentations. Dj Vibe, aka, Tó Pereira began to take the first musical steps at the age of 15 and today expresses himself when he is behind a mixer.
For this night, he invited XINOBI with whom he will playing side by side, traveling through Disco / House / Electro / Techno.
The axes align: this time, side by side. A night not to be missed at Rive-Rouge.

Check out all the information above!


«« RY X - The Water »»

08.02.19 | Sounds & Flavours


𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 | With just days until the release of his new album Unfurl, RY X (aka Ry Cuming) has shared another new track, this time the hypnotic "The Water". Following the lines of the amazing album Dawn, RY X is beginning to let loose the mixture of folk and electronic beats that started his career as a hot act from Australia. This track comes as a crescendo that blossoms into new musical directions, while holding its roots, with Cuming’s gentle voice in the center of it all. You can catch him in concert this summer in Lisbon in NOS Alive.

𝗠𝗲𝗮𝗹 | Try it with some Australian meat pie

𝗥𝗲𝗰𝗶𝗽𝗲 |…/e97e5ce8-b7ab-4379-b208-a4f28f64…

«« Conan Osiris - Telemóveis »»

08.02.19 | Sounds & Flavours


𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 | There is no avoiding: Conan Osiris was the king of 2018 in Portugal. From the first concert in Zé dos Bois Gallery, he took the country by storm and created a legion of fans as big as the horde of haters. But none of it matters for him. At 29 years of age, Tiago Miranda is an artist in his own terms, even if it doesn’t fit the conventional. His music mixes fado, kuduro, music from the Middle East and Balkans. It’s a real amalgam of life experiences. In Telemóveis – a song that competes for the Eurovision Song Contest – we can hear everything he is and still wants to be. One thing is sure: Antonio Variações would be proud.

𝗠𝗲𝗮𝗹 | Try it with some migas with entrecote

𝗥𝗲𝗰𝗶𝗽𝗲 |…/recipe/migas-entrecosto/



05.02.19 | Sounds & Flavours

With a vast culinary experience, Chef João Francisco - he worked in kitchens from Eleven, Arola and Midori, at Penha Longa Resort, Sushisamba and Bica do Sapato - designed his own gastronomic concept that mixes Asian and South American flavors, giving wings to his culinary imagination.


Let's start with the name: Tarara. It’s an agricultural machine that separates the wheat from the chaff. A copy of this machine is in the center of the room and belonged to the great-grandparents of Chef João Francisco Duarte, owner, and Executive Chef.

Set in the Beato, Tarara maintains the rustic look of the area with the ancient arcades, mixed with the more modern side like the vertical garden behind the bar or the pleasant lights that give a great ambiance to the place. I’m a regular at Tarara, which indicates something very positive. Whenever I go there, I experience something new or a plate that struck a nerve in my palate.


I can’t explain how good the tacos are. I'll start there. I have tasted tacos in different restaurants but it was here that I got hooked, especially those of spicy tuna and crab. Perfectly seasoned, they’re the most amazing way to start to a meal.


I followed it with gyozas of chicken and vegetables - slightly toasted as they should be - and then with two types of ceviche: salmon and strawberries and white fish with tiger milk. You want some advice? Try both genres. I can’t tell you which is best. The flavors are all there and they’re different, more refined and at the same time, it gives the sensation that they’re easy to make.


The Chef and his cooks make the food the key point of the restaurant and for that it has to be perfect, tasty and attractive.


For the main course, I always have the same good problem. Should I choose the steak tataki with Japanese purée or the yakitori skewers of black cod with miso? It’s a complicated choice. They’re the cherry on top of the cake, as they say. The steak comes slightly undercooked, sliced over a delicious purée. The combination is phenomenal. I had never eaten anything like it in Lisbon. The black cod skewers are a delicacy that takes talent to cook.


What I suggest is that you visit the restaurant more than once, so that you can try different dishes without feeling full. And if your preference is sushi, no problem. Every Wednesday the menu is transformed and you will find hosomaki, uramaki, niguiris, sashimi, temaki, tempuras, and tatakis.

Tarara is a different restaurant from the other fusion ones. The small menu allows each dish to stand out by itself, with the flavors and the presentation showing the love the cooks have for what they do. It's worth every bite.


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