April was the expected month, but "several problems" changed the plans. The future restaurant “Faina”, at the Portimão Museum, does not yet have a fixed opening date, but the Head Emídio Freire, the main responsible for the space, "wants very much" for this to happen in early July.
In an interview with Sul Informação: Head he explained that the problems encountered are "normal in a nine-year-old structure". Despite the privileged location, right next to the River Arade, the space was never really working, so the equipment was «used sporadically», which doesn't help either.
For now, and even without having opened doors yet, the news that “Faina” will bring to that space has already been noticed. For example, on the lower floor of the restaurant, there is now a donkey brick wall.
“The idea is for customers to come in here and think: “this is really part of the museum”. Therefore, we want to make this approach», even through the chosen materials and decoration, explained Emídio Freire. José Gameiro, the Museum's scientific director, also wants the restaurant to be “an extension” of that award-winning museum space in Portimo.
And how to take the first steps in the his future “Faina” is important, the Head this Monday, June 19, in one of the kitchens, prepared snacks for the participants in another Beta Talk, in which Emídio Freire himself was one of the guests. For the future menu of “Faina”, there is already a gastronomic proposal, a ceviche grouper with arbutus.
In this – or other dishes – the Head Emídio guarantees that he will always “search for things from our DNA, giving it a contemporary twist, in terms of presentation or the introduction of something different”.
Also for this reason, the Museum's canning past will not be forgotten, either on the menus or in a small canning shop that the lower floor of “Faina” will have. «We have already contacted Conservas Ramirez, which bought La Rose [whose former manufacturing facilities are now occupied by the Portimão Museum], but also Saboreal», revealed the chef.
In fact, on this floor, the objective is to have a cafeteria and brewery service, with the right to meals in cans or lunch boxes.
As for the top floor, with a panoramic view of the Arade River, the idea is different, as is the Sul Informação had already noticed. There will be gastronomic experiences, which will be changed according to the taste of the products of each season.
Renovations at the restaurant are yet to begin, but ideas abound. “It will have to be something more conceptual. The site was poorly designed in terms of using the public and technical area. It doesn't look like a restaurant, but a meeting room», considered the Head Emidium.
So, on the right of the entrance, there will be a counter with wines and drinks. On the left, the objective is to have a counter and high stools, «so you can have a drink while you wait»… with a view of the Arade.
And the (future) surprises do not stop there. Almost in the middle of the room, one of the kitchen walls will be extended "so that people feel less exposed", explained Emídio Freire. The money "is not much", according to the Head, but «we are looking for funny ideas».
With or without completed works, there is already a certainty to start preparing the palates. Salicornia, a halophyte plant existing in the Ria Formosa and other salt marsh environments, will be used in “Faina”.
It is that Miguel Salazar, from the company Agro-On, which produces and sells this product, was the other participant in Beta Talk and the Head Emídio used salicornia in the appetizers, showing himself to be delighted with the ingredient. Even because the plant, being a salt substitute, «is healthier», explained Miguel Salazar.
In the future “Faina”, there will be food, drink, but also music. A space nationwide, with a terrace, is being created outside the restaurant, on the edge of the Arade, but it wants to be more than that. «The idea is to have, mainly, music, with some DJ set or known groups. We will always be concerned with culturally animating this area».
O Head Emídio has no doubts: “it's possible to bring more people to this area and for that we have to break what has been instituted, show new proposals. Let's try to stir up a bit», he concluded.
Photos: Pedro Lemos | Sul Informação
Comments