In the heart of Lisbon, in one of the most iconic places in Lisbon next to Praça das Flores, Picadero was born, an irreverent, unpretentious and fun space, with a diverse gastronomic offering, ranging from the La Carte counter menu to the Signature menu by Chef Pedro Quintas, without forgetting the signature cocktails by Bar Chef Israel Neto.
It is precisely with a focus on this irreverence and unpretentiousness that Chef Pedro Quintas presents Valentine’s Week @ Picadero, for which he created a special menu that will only be served between the 13th and 18th of February.
Love is in small and large gestures, in attitudes and respect, in dedication and commitment, all of which are the fundamental elements of inspiration that led to the creation of this special menu to celebrate what is probably the strongest and most essential feeling.
Costing €55 per person, Chef Pedro Quintas suggests a Welcome Drink Cocktail Lisbon Rosé which opens the door to a surprising sensory experience, a Tempura Oyster Bouche and Natural Oyster Amouse, accompanied by the bread and butter cover of roasted garlic. The experience is then extended with a Shrimp Bisque that precedes the main course, the Steak à Picadero. To sweeten your mouth and free your mind, a surprising dessert… Cacau D’Amour.
For wine lovers, there are two additional options. To accompany the Valentine’s Week menu, lovers can opt for a wine pairing of 3 wines and champagne (for an additional €35), or of 8 wines and champagne (for an additional €100),
For those who believe that love is in the details, commitment and delivery, this is the time to celebrate Love… for each other and good cuisine.
- Praça das Flores nº 44/45, Lisboa
- T: 912 280 037
ABOUT CHEFE PEDRO GUILHERME QUINTAS
Pedro Quintas was born in Lisbon 47 years ago but has his family origins in Alentejo. A nature lover, he enjoys surfing, motocross and running. From his memories of Alentejo come the first flavors that would point to his vocation in the kitchen. His preference is gastronomic concepts linked to fish and seafood and his experience is vast, both in the national territory and abroad. It is versatile and highlights some particular “styles” of cuisine, such as Mediterranean, Asian or Italian. He has gone through very different concepts over the years and his cuisine tastes like the world.
His training took place in London, at Le Cordon Bleu, where he finished his studies in 2010, obtaining Le Grand Diplome, in addition to training in HACCP. After the training period, Pedro Quintas headed to Albufeira and joined the kitchen team at Vila Joya, where he performed various roles from Demi Chef, Chef de Partida and Junior Sous Chef. Pedro Quintas recalls the privilege of working with Dieter Koschina, in a highly demanding environment, natural in a restaurant with 2 Michelin stars, but also of great rigor and continuous learning, which constitutes a great asset in Pedro Quintas’ professional life. You can also actively participate in the Tribute to Claudia Festival, something you remember with a certain nostalgia and during your time at Vila Joya you participated in several gastronomic events, including Rota das Estrelas, Portugal dos Sabores, Sangue na Guelra and Evento Hermés – Palácio Seteais.
After the Algarve, Chef Pedro Quintas followed other flights, literally. He was part of the Australian private aviation company Captain ’s Choice for 2 years as an Inflight Chef. Returning to Portugal, in 2015, he was Sous Chef at the Portobay Hotel, followed by SeaMe, as Head Chef. He was Consultant Chef at Têzero, in Lisbon and Executive Chef of the Olivier Group until the end of 2017. It was time for a change of scenery and Pedro Quintas traveled to São Tomé and Principe to take on the position of Executive Chef at the Bom Bom resort restaurant, on Principe Island. In 2019, at the invitation of Chef Chakall, at the time Consulting Chef of the HDB group in São Tomé and Princípe, he returned to Portugal as Production Chef for the catering company Cozinha Divina, as well as Chakall’s Assistant Chef, in the development of several projects, recipes originals, showcookings and events.
Later he took over as Head Chef in the kitchen of the Sentido do Mar space, a restaurant with a Nikkei gastronomic concept, where he stayed for around 2 years and also had the opportunity to return to teaching, this time as a trainer in professional training courses at the same time. who was responsible for technical consultancy for some restoration projects. In 2022 he was invited to relaunch the Fullest group’s MöTao Vilamoura summer project, as Executive Chef.