Restaurante 100 Maneiras

/ We start with Welcome to Bosnia and end with the roots of this Tree of Life. The full stop of The Story that is told at our tables is sweet: miniatures of tufahija, baklava and halva, typical Bosnian specialties, prepared by the hands of our Mamma Rosa. Vidimo se uskoro.



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/ Divided. Inside the same restaurant, two worlds. Upstairs, with the dining rooms and the kitchen, the sound of the city and the music, the people and the action. Downstairs, low lights, low voices. Voices from the past, echoing from the washrooms, and the coveted wine cellar, housing liquid tales to share at the table. Two sides of the same story, open to the world everyday, from 7pm.



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/ The same street, the same essence, another door. In January 2009 we opened the doors of the first 100 Maneiras in Lisbon, at number 35 Rua do Teixeira, in the heart of Bairro Alto. In February 2019, 10 years later, we opened the same restaurant two doors up, at number 39. We have grown but we kept our ways. More mature but equally restless, without losing who we are. We are 100 and we are Lisbon and the world at our table. Then as now.



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/ Ideas that sprout. From the changing seasons, from the kitchen’s wishes, from what arrives in the restaurant. A History that constantly evolves in the hands of the true main characters: the products.


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/ Foie pour toi: foie gras, “Mais Vale Tarde do Que Nunca” late harvest (produced by 100 Maneiras with Real Companhia Velha) jelly, Dr. Bayard mint, yogurt and ras el hanout. One of the most unusual moments in this Story, present on the menu since day one.



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/ From Bosnia, with love - and more. It was from Sarajevo that chef Ljubomir Stanisic brought many of the pieces that populate 100 Maneiras. Just as it was the history of his home country (Yugoslavia) that inspired the creation of the team’s uniforms. In Lisbon, with eyes pointing east.



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/ Party menus? Yes, we have! At 100 Maneiras, we open our doors to groups and events of all sizes. More info by phone (+351 910 918 181) and/or email ([email protected]).



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/ “Smoking Gun” is the vegetarian version of the “Last Supper” moment, the last savory chapter on the menu. Designed to be eaten with your hands, it combines different elements on the table that should be placed inside corn tortillas with seaweed: roasted celery, spicy horseradish with smântâna (a kind of crème fraîche), fried onion, kupus (fermented cabbage), organic salad from Horta da Garça and “Poison”, the hot sauce made in 100 Maneiras, inspired by a recipe from the grandmother of Mexican chef Luis Ortiz (creative chef of the 100 Maneiras group and head chef at .gastrobar). Shining on the Echoes of 100 menu (vegetarian), every day, from 7pm.



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/ One small step for man, one giant leap into an experience with coordinates spread through time and space. The journey begins here.



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/ Through seas never sailed before. We cross borders, we break down barriers. We travel on the table with our feet firmly planted in Portugal and our eyes pointed to our world, reflecting the origins and experiences of our team: Bosnia, naturally, but also Mexico, France, Asia, Scandinavia and many other points on the map. Without losing north, always following our direction.



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// Tirar férias da monotonia e viajar até às entranhas do 100. Vouchers disponíveis em 100maneiras.com.

/ Take a vacation from monotony and travel to the inside of 100 Maneiras. Vouchers available at 100maneiras.com.



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// Fresh organic beets incoming from our friends at Horta da Garça, to be transformed into a classic 100 Maneiras’ dish, that has been on the menu from day one, with slight variations across the time: Feel the Beet, currently composed by beetroot, almond cheese and dill.



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// Currently looking for extra hands to share both the work and the perks of being part of 100 Maneiras. Sommeliers, waiters/waitresses and pastry chefs, please apply via email to [email protected] or online at 100maneiras.com.



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// “All products which are not entirely used in the Restaurant are transferred to Bistro and used in dishes of the daily menu. «There are some things that we, here, cannot achieve, but that Bistro eventually can, so that is what we try to do», explains Luis Ortiz, Creative Chef. Restaurant manager Alexandre Fraga explains the process in more detail: «the fillets, which are the noblest part, will be used at 100 Maneiras Restaurant and the rest of the fish is taken to Bistro, in pieces that are sold by weight».

in “The role of public relations as an agent of change in the fight against food waste: The case of 100 Maneiras group.” [Master’s thesis, Escola Superior de Comunicação Social], Martins, B.S. (2023)



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// Porque a reserva nos permite receber-vos melhor, preparando tudo de antemão para garantir uma viagem sem sobressaltos (a não serem os desejados), aconselhamos sempre que marquem a vossa mesa através dos nossos canais: por telefone (+351 910 918 181), email ([email protected]), ou online, em 100maneiras.com.

/ Because reservations allows us to welcome you better, preparing everything in advance to guarantee a hassle-free experience, we always advise you to book your table through our channels: by phone (+351 910 918 181), email ([email protected]), or online, at 100maneiras.com.



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// Caras para preencher os espaços vazios, precisam-se. Estamos a recrutar sommeliers, empregad@s de sala e pasteleir@ para os restaurantes do grupo 100 Maneiras. Candidaturas (acompanhadas de CV), para [email protected]

/ Fill in the voids. We are hiring sommeliers, waiters/waitresses and pastry chef for 100 Maneiras’ group. Applications (with CV) to [email protected].



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// Comunitária não apenas no nome. Fora das horas de serviço, é o palco de reunião do 100 por excelência, onde acontecem reuniões, provas, refeições da equipa. Uma mesa para agregar e fazer confluir: gente, vontades, objetivos. Pronta a partilhar com o mundo, com vista aberta para o nosso mundo (a cozinha), todos os dias, a partir das 19h.

/ Communal not just by name. Outside of working hours, it is 100 Maneiras’ meeting point par excellence, where meetings, tests and team meals take place. A table to combine and bring together: people, desires, goals. Ready to share with the world, with an open view of our world (the kitchen), every day, from 7pm.



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/ A natureza à nossa mesa, a influenciar a História que é contada aqui todas as noites. Uma História que se transforma e transfigura consoante as estações e os produtos de cada época, mantendo a essência 100 Maneiras.

// Nature at our table, influencing the Story that is told here every night. A Story that transforms and transfigures according to the seasons and the products of each time, maintaining the essence of 100 Maneiras.



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// O delicado trabalho de montar, à mão, as dezenas de Charutos de Sarajevo que são servidos, todas as noites, às mesas do 100. Pão de chá fumado, enrolado, recheado com espuma de batata e “tabaco” duvan čvarci (uma espécie de torresmos de porco desfiados), na versão sem restrições, ou couve desidratada, no menu vegetariano Ecos do 100.

/ The delicate work of assembling, by hand, the dozens of Sarajevo Ci**rs that are served, every night, on 100 Maneiras’ tables. Smoked tea bread, hand rolled, stuffed with potato foam and duvan čvarci “tobacco” (a kind of shredded pork crackling), in the unrestricted version, or dehydrated cabbage, on the Echoes of 100 vegetarian menu.



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// Fogão-Ferrari. Desenhado pelo chef em Itália, está longe de ser um fogão qualquer. Foi este fogão, com cerca de 1 tonelada, que tirou o sono ao chefe-patrón, que não dormiu na noite anterior à sua chegada em grande (literalmente), ao restaurante, transportado de grua através desta ruela do Bairro Alto. Ljubo madrugou para assistir ao momento. Mas o momento não foi o que esperava: à chegada, percebeu-se que o fogão não cabia no portão da antiga Adega do Teixeira. E para entrar na cozinha, foi preciso destruir uma das poucas paredes já terminadas deste restaurante que levou 4 anos a erguer. É certo que teve vontade de bater nos engenheiros que se tinham esquecido de tirar algumas medidas, mas não houve registo de feridos neste episódio (apenas uns cabelos brancos a mais e uns anos de vida a menos…). Certo certíssimo, também, é que este “Ferrari” entrou. E logo se tornou a concretização de um sonho antigo. E uma história para lembrar para sempre.

/ Stove-Ferrari. Designed by chef in Italy, it’s not just any stove. It was this stove, weighing around 1 ton, that kept the chef-patron awake, as he didn’t sleep the night before he arrived grandly (literally) at the restaurant, transported by crane through this narrow street of Bairro Alto. Ljubo got up early to witness the moment. But the moment was not what he expected: upon arrival, the stove did not fit through the gate of the old Adega do Teixeira. And to enter the kitchen, it was necessary to destroy one of the few already finished walls of this restaurant that took 4 years to build. It’s true that he felt like hitting the engineers who had forgotten to take some measurements, but there were no injuries reported in this episode (just a few more gray hairs and a few less years of life...). It is also true that this “Ferrari” entered. And it soon became the realization of an old dream. And a story to remember forever.



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// Pão Rosa. É o protagonista indiscutível do primeiro momento de todos os menus - Bem-vindos à Bósnia - em que é servido com um conjunto de especialidades de leste. “Ruža pogača”, chamam-lhe na Bósnia; Pão Rosa, no 100 Maneiras, não só por ser a tradução do seu nome mas também em homenagem à mulher que o faz como ninguém: Rosa Stanisic, a mãe do chefe. Fofo, leve, amanteigado e servido ainda morno, quase a derreter-se na boca, é a materialização perfeita da ideia de boas-vindas. Todas as noites, nas mesas do 100.

/ Flower Bread. It is the undisputed star of the first moment of all our tasting menus - Welcome to Bosnia - in which it is served with a set of eastern specialties. “Ruža pogača”, they call it in Bosnia; Pão Rosa (“Rosa Bread”), at 100 Maneiras, not only because it is the translation of its name but also in honor of the woman who makes it like no one else: Rosa Stanisic, the chef’s mother. Fluffy, light, buttery and served still warm, almost melting in the mouth, it is the perfect embodiment of a hearty ​​welcome. Every evening, at 100 Maneiras’ tables.

   

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// Estamos a recrutar empregadxs de sala e escanções para partir a louça toda connosco (metaforicamente, sublinhe-se) no e . Candidaturas para [email protected]

/ We’re hiring waiters/waitresses and sommeliers to break all rules with us at and . Applications via [email protected]



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// O produto. A requerer tempo, cuidado, técnica, respeito e atenção. A exigir o melhor de nós para se mostrar no seu melhor à mesa.

/ The product. It requires time, care, technique, respect and attention. Demanding the best of us so it can be at its best at the table.



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// “Em criança, tive um sonho que me marcou, em que estava sempre a fugir de um touro. Uma das primeiras esculturas que fiz foi através da recuperação do esqueleto de um boi. A força do touro, a ideia de agarrar a vida de frente, pelos cornos, sem medo, é algo com que me identifico muito. Quando pedi ao “cromo” artista e grande amigo Vasco Branco para pensar numa imagem para me representar, foi assim que ele a viu, na mouche.”

/ “As a child, I once had a dream that marked me, in which I kept running away from a bull. One of the first sculptures I made was through the recovery of an ox skeleton. The strength of the bull, the idea of ​​taking life head on, by the horns, without fear, is something I identify with a lot. When I asked the artist and great friend Vasco Branco to think of an image to represent me, that’s how he saw it, straight in the bull’s eye”

in , 05.24



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// Focados no último serviço desta Primavera. Portas abertas a partir das 19h00.

/ Focused on this Spring’s last service. Doors open from 7pm.



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// Passeio pelo campo numa tarde de Primavera. Tart Attack: ananás, gerânio e azedas.

/ A walk through the countryside on a Spring afternoon. Tart Attack: pineapple, geranium and sorrel.



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// A nossa Lisboa. Da calçada que apaixona e enlouquece na mesma medida. Da moda e dos típicos estendais na janela. Dos velhos e dos novos, dos que sempre foram e dos que chegam agora. Da luz única, do cheiro a sardinha assada por estes dias, das esplanadas em ruas impossivelmente estreitas, das subidas intermináveis com vistas impagáveis, dos inícios das histórias mais perfeitas. Se podíamos existir noutro lado? Talvez. Mas é esta Lisboa do Bairro Alto que nos corre no sangue. Menina, moça, nossa.

/ Our Lisbon. With cobblestone sidewalks that make you fall in love and drive you crazy in equal measure. Fashionable while keeping the typical clotheslines on the windows. A city of the old and the new, of those who have always been and of those who now arrive. Lisbon with the unique light, the smell of grilled sardines these days, the terraces on impossibly narrow streets, the endless climbs with priceless views, the beginnings of the most perfect stories. Could we exist elsewhere? Perhaps. But it is this Lisbon of Bairro Alto that runs in our blood. That makes our hearts beat. Our Lisbon.



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// Três, a conta que o 100 fez. Para os 3 menus degustação servidos às mesas do número 39 da Rua do Teixeira (incluindo um menu 100% vegetariano), foram pensadas diferentes harmonizações que permitem realçar os sabores e completar a experiência de embarcar nesta História. Em versões ou sem álcool, para que todos encontrem, nos copos, a companhia perfeita para o que os aguarda nos pratos.

/ For the 3 tasting menus served at the tables of 100 (including a 100% vegetarian menu), we created different pairings, designed to enhance the flavors and complete the experience of embarking on this Story. Available with or without alcohol, so that everyone can find, in glasses, the perfect companion for what awaits them on their plates.



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// “Deus quer, o homem sonha, a obra nasce.” Não sabemos se algum Deus esteve aqui envolvido, mas houve, sem dúvida, um homem que, mais que qualquer outro, sonhou este restaurante por anos. Ljubomir Stanisic, o chefe patrón e amolador de sonhos do 100, que não descansou até ver estas portas abrirem tal e qual como as tinha imaginado. Com cada pedra no seu lugar, cada peça de louça Bósnia ao serviço, cada parte da sua História posta nos pratos (e o gigantesco fogão finalmente encaixado no seu espaço, depois de mandar derrubar as paredes acabadas de erguer). Ljubo faz anos hoje e o seu aniversário é, de certa forma, o aniversário do grupo 100 Maneiras. Desta ideia de uma cozinha que não se curva a regras, do prazer como maior luxo, do risco sem pedir desculpas como prato principal. Da vida como um enorme banquete. Muitos parabéns, chefão! 🖤🥂

/ “God wills, man dreams, the work is born.” We don't know if any God was involved here, but there was, without a doubt, a man who, more than anyone else, dreamed of this restaurant for years. Ljubomir Stanisic, the chef patron and dream sharpener of 100, who didn't rest until he saw these doors open just as he had imagined them. With every stone in its place, every piece of Bosnian crockery in service, every part of his Story placed on the plates (and the gigantic stove finally fitted into the kitchen, after having the newly erected walls torn down). Ljubo's birthday is today and his birthday is, in a way, the anniversary of the 100 Maneiras group. This idea of ​​a kitchen that doesn't bend to rules, of pleasure as the greatest luxury, of risk without apology as the main dish. Of life like a huge banquet. Happy, happy birthday, chef! 🖤🥂



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