Inflight Magazine of Brussels Airlines

FOOD & DRINK

INDULGE

Our round-up of favourite restaurants from Brussels Airlines’ European network

LéLé
DENMARK
Vesterbrogade 40, Copenhagen, tel. +45 33 22 7135

What a treat this Vietnamese restaurant is. It used to be located one block away, but since the owners moved it to a larger establishment the buzz has just got better. Don’t be surprised if you have to wait a while before being seated, especially in the evenings, but stick around as a meal here is worth the wait. Before being shown to your table, order a cocktail and take a seat at the large bar, the perfect spot for surveying Copenhagen’s trendy, creative crowd. Unsurprisingly, the menu consists of traditional Vietnamese cuisine; the spring rolls are highly recommended, as is the Asian noodle soup. Wine does tend to be rather expensive in this part of the world, so your best bet when it comes to the drinks menu is Tiger beer.

While LéLé isn’t a place you’d visit for its surplus of northern architectural wonders, it’s a foodie paradise for designers, architects and people brimming with creativity. It’s also a favourite of Henning Kern, the strategic half of Danish accessory design duo Dyrberg/Kern.

Expect to pay around €100 for dinner for two, including drinks. VW

 

 

Restaurante Cop ’3
PORTUGAL
Largo Vitorino Damásio 3, Lisbon, tel. +351 21 397 3094

Lisbon’s latest hot spot is Cop ’3 (pronounced ‘cop tresh’), a stylishly decorated eatery that opened in August last year, which is attracting a crowd of local celebs and other trend-conscious gourmets from all walks of life. The restaurant is owned by well-known local lawyer João Nabais. More importantly, the Cop ’3 kitchen team is headed by Portugal’s Chef of the Year 2006, Nuno Mendes.

The name of the restaurant refers to a traditional Portuguese wine glass that is now a rarity. It’s an indication of the restaurant’s philosophy, which “is to present new interpretations of traditional Portuguese dishes”, says Mendes. The restaurant is part of the refreshing wave of nova cozinha Portuguesa (Portuguese nouvelle cuisine) that has swept the nation in recent years.

Dishes that can be found on the menu include codfish pies with rice and a special tomato sauce, and sautéed veal with a mushroom risotto. The average price of a meal per person with wine is €40. HVDP

Emni
UK
353 Upper Street, London, tel. +44 (0)20 7226 1166

Indian cuisine has been ‘rediscovered’ on north London’s trendy Upper Street by swanky new restaurant Emni. And a great find it turns out to be, too.

Housed in a cool, intimate space of low-lit chocolate browns and simple black and white, it fits right in with the urban chic that dominates this part of the capital. Chef Uttam Shah comes highly recommended from the five-star Le Meridien New Delhi hotel and brings with him a subtle understanding of the regional delights and differences of Indian cuisine.

Each dish on the menu is labelled with its place of origin, from the pungent aromas of the North-West Frontier to the spice blends of Awadh. It’s a nice touch that instils confidence, but is nothing compared with tasting the stuff.

Ghinga sunhari (from Punjab) is a monster king prawn in lemon, onion seeds and cardamom, while the doora kebab (Awadh) is a log of ground lamb invented for a toothless Maharaja. Classic chicken korma is more subtle and delicate than expected, full of slow-released flavours, while mahi pandan is chunks of juicy monkfish cooked with chilli and wrapped in pandan leaves. Make sure to leave room for dessert – coconut ice cream in a chichi half-shell is the perfect tonic for all that spice.

The average price of dinner for two with wine is €75 MB

* If you know a great restaurant that you want to share with other b.there! readers, let us know. Email: info@btheremag.com

Foodie corner

Many cultures celebrate the advent of spring with roast lamb – it’s traditionally served on both Easter Day and Passover. Spring lamb has pale, delicate flesh (if you’re in Rome, look for abbacchio lamb, which is milk-fed and meltingly tender) and requires gentler treatment than the more robust mid-summer meat.

Rub 1.5kg lamb with sea salt and olive oil. Marinate with rosemary, garlic and bay and leave overnight. Bring to room temperature, then roast at 200°C in a preheated oven. Turn after 20 minutes and add 300ml dry white wine and 500g parboiled potatoes to the roasting tray. Cook for 30 minutes and allow to rest before serving.

Text Veerle Windels
Image Anthony Blake

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