DIGBY Restaurant, Porto
TENRO BY DIGBY
Tenro by Digby — gastronomic flavors and memories served with modernity
Digby Restaurante Bar's signature cuisine is once again celebrated with a renovated space and a new menu. In a place that is also an invitation to a journey through the usual flavors and the richness of Portuguese cuisine.
In partnership with José Gordón's El Capricho project, known for producing and preparing what is considered by many to be the best meat in the world, Tenro by Digby serves aged beef sirloin and working cow Chuleton at the table. matured (for more than 30 days), always cooked at the ideal point and temperature. The meats presented by Digby are from breeds born and raised in Portugal. To season them, all you need is fleur de sel from four different options, to choose from and in the preferred dose of each customer.
The side dishes, served in a box that retains all the flavors, are chosen separately.
Digby presents, for dessert, unlikely combinations executed by the confectioner Anabela Lemos. It's really impossible to resist options like Orange and Coffee or Chocolate, mascarpone and red fruits.
The Tenro by Digby offer is complemented by the diversified Brunch, served on Saturdays and Sundays, with the Executive Lunch on the week, and also with the signature cocktail menu that invites you to a unique experience next to the new Bar.
Hand in hand with the global concept of the Hotel, where the avant-garde and creativity are privileged, the Digby restaurant perfectly combines art and materials that are the expression of Portugal – the expertise of the joinery, the innovation of cork and the shades of Earth. Isabel Sá Nogueira signs again the interior project, which is the stage for new flavors.
The art in flavors!