Chef Ljubomir Just Opened A New Restaurant In The Azores Island ♦ Líquen by Ljubomir Stanisic is the full name of the restaurant that the Yugoslav chef inaugurates this Saturday at Furnas Lake Forest Living in São Miguel. Installed in the hotel of the Gago da Câmara family, in an emblematic place of the island, Furnas, surrounded by green on all sides, this new restaurant of “Ljubo” is “a tribute to the generosity of land and ocean”. Despite being a concept signed by Ljubomir Stanisic, Líquen’s team is led by executive chef Hugo Alface, responsible for ensuring that recipes like Wrapped Milk arrive blamelessly on the table – it’s a combination of cow’s milk, pineapple, mustard leaf, mint, and leaf count, by the way. Also noteworthy for the squid B & W, sauteed with mushrooms, white and black sauce of the said and Piri-Piri. Secrets From Portugal is here to let you know all about this amazing place in the Azores, at the Furnas Lake Living Hotel.
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The island of São Miguel, in the Azores, is the latest house of Ljubomir Stanisic. The chef packed his bags in the direction of the archipelago and opened the doors of Lichen, a restaurant that presents itself as “nature, being alive and mutant, an organism formed by a fungus and algae.” The new project promises to bring flavour, passion and technique, with the sea and the forest as the main inspirations. It is in the Furnas Lake Forest Living hotel and is a place where words such as authenticity and simplicity abound. On the other hand, Ljubomir Stanisic guarantees that there is no margin for false traditionalisms.
Despite being a concept signed by Ljubomir Stanisic, Líquen’s team is led by executive chef Hugo Alface, responsible for ensuring that recipes like Wrapped Milk arrive blamelessly on the table – it’s a combination of cow’s milk, pineapple, mustard leaf, mint, and leaf count, by the way. Also noteworthy for the squid B & W, sauteed with mushrooms, white and black sauce of the said and Piri-Piri.
Among the main meals are the B & M squid sautéed with mushrooms, white and black sauce and Piri-Piri (12 €), one of the chef’s favourite dishes. It is also worth mentioning the limp limpets, which is a grilled version with butter sauce and passion fruit (€ 12); the tuna cured, a dish of Azorean tuna with lemon cream, lyophilized corn and Asian sauce (€ 12); and tentacle operation, which is composed of octopus with honey and spices, yam puree and yam leaves oil (16 €). To finish there is Gorreana bread, that is, banana flambéed with sugar cane brandy and mint foam (6 €). If you prefer, you can try wrapped milk, a dessert that uses the milk of the Gago da Camara family (owners of the Furnas Lake Forest estate), the São Miguel pineapple, the mustard leaf and the agroforestry mint near the esplanade and the sheet of sheet collected in the mountain around the restaurant (6 €).
