Chef Vítor Sobral has just opened another «Esquina», this time in S. Bento, Lisbon. Talho da Esquina is here to put the good meat back on the agenda. In this new space of the renowned Portuguese chef, the best Portuguese meat will be served. Beef, matted and unripe meat, lamb and pork will be some of the main types that can be eaten there. More than simple side dishes, grilled vegetables will be given special attention and may even be an option for vegetarians. «I am particularly happy to contribute to have good meat on the agenda again, and also for helping our national producers to disseminate their highest quality products», said Vítor Sobral. And these high quality products will be present in dishes such as Tutano bovino no forno, com limão, tomate, pinhões, alecrim e salsa, (ox marrow in the oven, with lemon, tomato, pine nuts, rosemary and parsley), Focinho de porco grelhado, creme de coentros, cebola avinagrada e azeite de trufa (grilled pork snout, coriander cream, onion and truffle oil), Entremeada de porco grelhado, creme de alho e vinagrete de tomate assado (grilled pork flank, garlic cream and roasted tomato vinaigrette), or Tártaro bovino, avelãs torradas e vinagrete de cacau (ox marrow, roasted hazelnuts and cocoa vinaigrette). Creativity will also be at its best with dishes like Asas de galo grelhadas, limão, gengibre e mel (grilled rooster wings, lemon, ginger and honey) or Barriga de novilho, bico de pato, farinheira e laranja (flank steak, duck beak, traditional smoked sausage and orange). Moreover, traditional dishes like Mão de cabrito e batata assada (Roast lamb hand with roast potato) can be eaten. At 52 and being a cook long before the newsworthy chefs, Vítor Sobral opens his tenth restaurant, all spaces spread between Portugal and Brazil.