There’s probably no greater endorsement of a “wine bistro” than my own stamp of approval. Why? Well I’m 13 years sober and somehow find myself craving the food at Parra just as often as any top-shelf restaurant.
While most wine bars get away with a mediocre kitchen, the team at Parra serves up a delightful array of seasonal vegetables, croquettes, yellowtail crudo, and more — and since every trusted wine-snob I know loves this place, I guess the alcohol isn’t half bad, either. There’s an understated elegance to Parra, with its warm lighting elegantly bouncing off the cool marble and matching the red-theme of its accented furnishings.
It’s a simple, effortlessly gorgeous space, but if you can only pit-stop here for a single item, then order the steak tartare, which uses egg yolk to glue a sardine to it for a perfect salty finish: possibly the best in the entire city.
O jornalismo que a Mensagem de Lisboa faz une comunidades,
conta histórias que ninguém conta e muda vidas.
Dantes pagava-se com publicidade,
mas isso agora é terreno das grandes plataformas.
Se gosta do que fazemos e acha que é importante,
se quer fazer parte desta comunidade cada vez maior,
apoie-nos com a sua contribuição: