🍷Wine Dinner at Libertá: A Journey Through Portugal's Terroirs with Maçanita Wines
🍷 Wine Dinner at Libertá: A Journey Through Portugal's Terroirs with Maçanita Wines
On Friday, June 19th at 8pm, join us at Libertá for a special evening celebrating the wines of António Maçanita, one of Portugal's most acclaimed and innovative winemakers. Known for his relentless pursuit of terroir and his dedication to recovering forgotten grape varieties and historic winemaking traditions, António's wines offer a unique expression of place, history, and identity.
To accompany this journey, Chef Pedro Silva has created an exclusive tasting menu inspired by the character of each wine, with every dish carefully designed to highlight and complement the stories, landscapes, and flavours found in the glass.
Hosted by Nuno Faria of Profetas & Vilões, this dinner is an invitation to explore Portugal through its landscapes, traditions, native grape varieties, and the people behind them.
For António Maçanita, terroir is more than a concept—it is the unique combination of climate, soil, exposure, local varieties, and traditional practices that makes a wine impossible to reproduce anywhere else in the world. His work is driven by a passion for recovering forgotten grape varieties, reviving historic winemaking techniques, and uncovering what makes each region truly unique.
Throughout the evening, we'll travel from the volcanic vineyards of the Azores to the mountains of the Douro, from Madeira to Alentejo, through a menu carefully crafted to showcase the personality of each wine and region.
✨ Menu & Pairings
🍉 Watermelon Gazpacho
Tomato, red bell pepper, red onion, garlic, and Jerez vinegar.
Paired with A Proibida Rosé, Azores Wine Company
🦪 Oyster
Ginger purée, curry, and seaweed.
Paired with Arinto 3 Colheitas, Azores Wine Company
🥩 Beef Tartare
Smoked egg yolk, leek and anchovy emulsion, crispy fried bread.
Paired with Maçanita Reserva Branco, Douro
🐟 Rockfish Cataplana
Perfect potato, bell pepper, and tomato.
Paired with Caracol dos Profetas, Madeira
🦆 Duck Magret
Cauliflower, cherry, kale, and leek.
Paired with Tinta Negra dos Vilões, Madeira
🌻 Sunflower Ravioli
Wild boar filling, white asparagus sauce, and blood sausage.
Paired with Canivéis Tinto, Douro
🥩 Beef Cupim
Demi-glace, kohlrabi salad with charred leek and mandarin.
Paired with Preta, Fitapreta, Alentejo
🍋 BABA
Limoncello and basil oil.
Paired with Laranja Mecânica Orange Wine, Fitapreta, Alentejo
Details
📅 Friday, June 19
🕗 8:00 PM
📍 Libertá
🎟️ €110 per person
💳 Payment: paid in advance via Bank Transfer to secure your spot.
📧 Payment details on your confirmation e-mail.
⚠️ No refunds. Please make sure you can make it before you sign up.
✨ A night of exceptional wines, thoughtful pairings, and stories that connect territory, tradition, and craftsmanship.
💫 Limited seats available. Reserve your place now.
🍽 This event is organized and hosted by Libertá Kitchen and endorsed by FoodiesLX
MEET THE HOSTS
Libertá Kitchen is a love letter to Mediterranean hospitality and culinary craftsmanship, nestled just off Lisbon's Avenida da Liberdade. Inspired by Italian traditions and rooted in a deep respect for local Portuguese ingredients, Libertá embraces a simple philosophy: exceptional food begins with exceptional produce.
The restaurant's cuisine blends Mediterranean and Portuguese influences, balancing tradition and creativity through seasonal ingredients, handmade preparations, and a warm, welcoming atmosphere. Every dish reflects a commitment to authenticity, quality, and the belief that great dining should be both refined and approachable.
At the heart of Libertá is a celebration of community—from producers and suppliers to guests gathered around the table. It is a place where craftsmanship, hospitality, and a passion for good food come together to create memorable experiences built on sharing, discovery, and connection.
https://libertakitchen.com/en
António Maçanita Wines is the expression of one of Portugal's most innovative and influential winemakers. Working across regions as diverse as the Azores, Douro, Alentejo, and Madeira, António Maçanita has built a reputation for uncovering what makes each place truly unique, producing wines that are deeply rooted in terroir, history, and local identity.
Driven by curiosity and a relentless desire to challenge convention, António has dedicated much of his career to recovering forgotten grape varieties, reviving historic winemaking practices, and exploring vineyards and traditions that had nearly disappeared. His projects are guided by a simple belief: great wines should reflect the singular character of the place from which they come.
From the volcanic landscapes of the Azores to the ancient vineyards of the Douro and the heritage-rich terroirs of Alentejo and Madeira, António's wines are celebrated for their authenticity, personality, and sense of place. Each bottle represents an ongoing journey of discovery—connecting past and present while revealing the extraordinary diversity of Portugal's wine regions.
https://www.antoniomacanita.com/pt/vinhos-online
Nuno Faria is a Lisbon restaurateur, wine enthusiast, and co-founder of Companhia de Vinhos dos Profetas e dos Villões.
During the first lockdown, while spending time on the island of Porto Santo, Nuno challenged winemaker António Maçanita to explore the extraordinary winemaking heritage of Madeira and Porto Santo. Together, they founded Profetas e Villões, a project named after the affectionate nicknames exchanged between the two islands: Profetas, as Madeirans call the people of Porto Santo, and Villões, as Porto Santans call the people of Madeira.
Driven by a passion for recovering rare indigenous grape varieties and preserving local traditions, the project has brought renewed attention to historic grapes such as Caracol and Listrão. Their wines have received international acclaim, with the Listrão dos Profetas and Listrão dos Profetas – Vinho da Corda earning 94 and 95 Parker points respectively—among the highest scores ever awarded to Portuguese white wines. The Vinho da Corda was later distinguished with 19 points by Jancis Robinson, marking an extraordinary beginning for the project.
Throughout the evening, Nuno will guide us through the stories, landscapes, and people behind all these remarkable wines.
Chef Pedro Silva discovered his passion for cooking in early childhood by watching his parents prepare meals at home. Surrounded by aromas, recipes, and emotional memories, he developed the desire to turn gastronomy into a profession at just 15 years old.
At 16, he began his culinary training in Italian cuisine and shortly afterwards also studied pastry arts. He graduated in Gastronomy from SENAC, one of the most prestigious culinary institutions in Brazil. During university, he began his career as an intern at D.O.M. under Chef Alex Atala, where he gained some of the most valuable experience of his career before moving on to Maní, where he deepened his knowledge of contemporary fine dining. He also joined the team at A Casa do Porco, led by Chef Jefferson Rueda, one of the leading names in Brazilian gastronomy.
He moved to Portugal in 2018, where he further strengthened his career by working in renowned restaurants such as Ofício and 100 Maneiras. He also worked at Eleven, Tágide, and Fogo by Chef Alexandre Silva, where he took part in LOCO events featuring some of the world’s leading chefs, as well as at the iconic Fortaleza do Guincho alongside Chef Gil Fernandes.
It was at Fortaleza do Guincho that he experienced one of the most defining moments of his career, developing a deeper understanding of the connection between gastronomy and nature. The daily search for ingredients directly from the natural environment—such as seaweed from Ericeira, sea fennel, wild plants from Sintra, and fresh seafood—transformed the way he cooks and understands ingredients.
With a career built on curiosity, technique, and continuous learning, Chef Pedro Silva has specialized in Brazilian, Portuguese, and Italian cuisine. He is currently part of Libertà Kitchen, where he develops Mediterranean cuisine with Italian roots, reflecting all the experience, knowledge, and sensitivity gained throughout his professional journey.