A Terra Cota: A New Dining Experience in Alfragide Led by Chef Nuno Bandeira de Lima

Source: Público

Alfragide, once known as “Alfarragide,” was historically recognized for its fertile land used to grow livestock fodder. In the 18th century, it was located south of the Ecclesiastical Parish of Benfica. Today, Alfragide is part of Amadora and is best known for its commercial districts and the headquarters of major companies, with hotels, restaurants, and residential neighborhoods also becoming part of its landscape.

Recently opened next to the Moxy Alfragide Lisboa Hotel, A Terra Cota aims to attract diners beyond hotel guests. Chefs Nuno Bandeira de Lima (resident chef) and Miguel Rocha Vieira (consulting chef) developed the restaurant's concept, which Nuno describes as “a combination of several elements, including cuisine with technique and identity, a dynamic menu, a comfortable and informal atmosphere, attentive service, and the flexibility to adapt the experience to each guest's pace.”

For the chef, the goal is to establish a distinctive dining destination in Alfragide, “one that people want to return to and that is appreciated for more than just its convenience.”

Nuno explains that the restaurant welcomes not only professionals working in the surrounding area but also “local residents, groups, families, and guests from other parts of the Lisbon Metropolitan Area who are curious to discover the restaurant.”

Born in Alcântara, Lisbon, Nuno Bandeira de Lima played hockey from the age of five until he was 40, eventually reaching the professional level. At 15, he took up surfing, a passion that remains part of his routine today.

His culinary training in Cooking and Pastry Arts at Escola da Pontinha led him to a variety of establishments, including Lapa Palace, Altis Belém, The Independente, and Mama Shelter.

Nuno highlights the experience gained alongside chefs such as Bertílio Gomes, Luís Antunes, and Giorgio Damasio, as well as the foundations established during his culinary education, as essential influences throughout his career.

Looking back, he particularly values the instructors who taught him “the first techniques, knife cuts, recipes, and discipline needed to build everything that came afterward.”

He describes his cooking style as “simple, dynamic, and creative, always strongly focused on flavor.”

At A Terra Cota, the chef recommends starting with marinated Azorean amberjack with pickled green tomatoes, a dish that “reflects the importance we place on quality ingredients and freshness.”

For the main course, he suggests Mertolenga beef with seasonal vegetables, Swiss chard, and wild herbs, highlighting “the connection between a high-quality Portuguese product and what each season has to offer.”

To finish, he recommends the A Terra Cota tart, which “changes throughout the year and directly reflects our commitment to seasonality.”

Nuno Bandeira de Lima considers A Terra Cota a highly personal culinary project, one that reflects his vision as a chef and the experience he has accumulated throughout his career. He emphasizes that the restaurant has given him the creative freedom to explore and express his culinary identity.