Inflight Magazine of Brussels Airlines

Indulge

Text Kathryn Ayers, Guy Dittrich

Favourite restaurants and foodie titbits from Brussels Airlines’ short-haul network

The dimpled, silver hexagons that seem to float over the back wall and the angular, zinc-topped counter set the slightly alternative tone at MMBar, a new café located in a wing of Brussels’ La Monnaie opera house. Setting its sights firmly on a younger generation of theatre-goer, the functional aluminium lamp shades, fold-up plywood seating and black granite tables allow the café to morph into a bar by night. Soups, sandwiches and pastries are served well into the evening. Salads, such as the Eroica, which is made with ricotta, pumpkin and Parma ham, and the Gershwin, with chicken, chervil and Parmesan, come in Sinfonia and Sonate-size portions. Meanwhile, the cheesecake served with specaloos, a local spicy ginger biscuit, is worth saving space for. Expect to pay around €8,50 for lunch with coffee. GD

Bistro des Z’Artes FARO
69 Rua Calvario, Almancil,
tel. +351 91 940 7366, www..bistro-des-artes.com

Once famous for beaches and golf, the Algarve is fast becoming a foodie destination. Latest in a raft of accomplished restaurants (Vila Joya, Monte Rei, Couleur France) to open its doors is Bistro des Z’Artes. Chef/proprietor Jonnie Pratt is an alumnus of Raymond Blanc’s Le Manoir aux Quat’Saisons and here he has turned his technical talents to creating an inventive menu of modern Portuguese dishes. Starters such as tea-smoked duck and pear salad with Grana Padano, and marinated sardine fillets with roasted peppers, make full use of locally sourced ingredients, while main courses such as saddle of rabbit and presunto (dry-cured ham) with carrot mousseline and tarragon jus, and pan-fried sea bream fillets with saffron potatoes and smoked tomato salsa, are fresh takes on regional favourites.

A tasting menu is available at €35 per person. KA

Foodie corner
Gorgeous meals on a budget

Given that austere is the new luxe, it’s little wonder Tuscan cuisine – where simplicity, seasonality and locality are watchwords – has found itself back in favour. Out this month, The Real Flavour of Tuscany (Quadrille, €16) is half cookery book, half intimate regional portrait, and features 90 traditional Tuscan dishes including tripe salad and octopus with potatoes. Try the following recipe for panzanelle (bread salad):

Take six slices of day-old bread, soak in cold water for 10 minutes, squeeze out then rub to make crumbs. Add a thinly sliced red onion and two handfuls of torn basil. Toss with four tablespoons of good olive oil, a splash of red wine vinegar and season.

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