This is the best tartare my mouth has experienced in Lisbon. The brilliant mind of the chef decided to play with two killer elements: dried seaweed and vodka.
First thing first, what is a tartare you ask...
According to Wikipedia and other Googlable source, steak tartare is a dish made from raw beef 🐂 or horse 🐎, which has been chopped by hand using a knife or cleaver. It is usually served with a raw egg yolk on top of the dish, and other easonings.
And other seasonings - this is the part where the chefs unleash their creativity.
I have tried various combinations, and chef Kiko's creation is my favorite so far. Besides the tartare fundamentals (well-chopped and raw steak, creamy egg yolk), he used horseradish mayo to enhance the creaminess, nori (dried seaweed) to add a crunchy sea texture, and vodka for the hint of wild freshness.
Wow, just wow. The flavors are so well balanced and complimenting each other perfectly. I like the mouthfeel of various textures and the forward taste. It was a delightful exposure in my mouth.
Lastly, to answer the question, did I taste the alcohol in this dish? Nope. If you are really looking to get tipsy, the restaurant has a great gin tonic menu.
Stay hungry Lisbon! See you next dinner.
Try this tasty vodka tartare at one of Chef Kiko's restaurants - O Talho.