Inflight Magazine of Brussels Airlines

Indulge

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

Text Tabitha Lasley, Kathryn Tomasetti

Bagatelle NORWAY

3 Bygdøy Alle, Frogner, Oslo, tel. , bagatelle.no

Tucked away behind a deceptively lowkey façade, Bagatelle looks an unlikely candidate for even one Michelin star. But, until recently, it was the only place in Norway to have two, making it arguably the country’s best restaurant. Despite the restaurant being stripped of one of its stars this spring, head chef Eyvind Hellstrøm has remained philosophical and, on the strength of his tasting menu, he’s got little to worry about. The menu deftly fuses French and Norwegian cuisine and focuses firmly on fish, with local ingredients playing a starring role.

A sea urchin with lime foam makes a piquant, surprisingly palatable start to the meal. A piece of Salma salmon (the piscine equivalent of Kobe beef) with a sweet, seared crust, followed by a firm fillet of Norwegian sole, were enough to turn even my fish-phobic dining companion. Expect to pay about €100 per person for dinner without wine. TL

Restaurante Osso e Espinha PORTUGAL

960 Avenida Gomes Guerra, Praia da Aguda, Vila Nova de Gaia, near Porto, tel. 

Surrounded by 15km of blue-flag beaches, Osso e Espinha is the perfect spot for a lazy Sunday lunch with a side order of ocean breezes. The restaurant actually has two menus, one for meat and one for fish, but there’s nothing like seafood in the sunshine.

Start your meal with a glass of chilled vinho verde – the local, slightly fizzy white wine – then move swiftly on to daily specials like caldeirada de peixe, fish stew with potatoes and grilled peppers. The starfruit and pineapple platter would make a restrained ending to your meal if you could ignore the dessert table, laden as it is with typically indulgent Portuguese puddings such as chocolate-flecked custard flan. Expect to pay approximately €30 per person for dinner with wine. KT

Foodie corner

Dip into Greece
This month sees the hotly anticipated release of Theodore Kyriakou’s A Culinary Voyage around the Greek Islands. A paean to the joys of simple Hellenic food, it’s packed with robust, seasonal recipes such as artichoke casserole; bulgar, walnut and spinach pilaf; and this easy smoked mackerel dip:

Take 370g of smoked mackerel and mash with 60ml extra virgin olive oil, 150g strained Greek yoghurt, the juice of one lemon and a handful of chopped dill. Mix until you’ve got something resembling the consistency of taramasalata. Add a little black pepper and a pinch of salt and serve with some fresh bread.

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