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Aleph Studio

Aleph | Restaurant & Hospitality Marketing

We turn Every Plate into measurable growth. Based in Lisbon | Working Worldwide. Request a Content Audit

Social Media & Digital Ads for Luxury Restaurants & Hospitality.
28K+ views this month for our clients.

13/06/2026

A final memory from in Lisbon.
For the fifth and final stop of Portuguese Ingredients, Reinterpreted, Claudia Priscila met head of bars Mauro Roldão to explore how a Portuguese ingredient can find its place behind the bar.
At Kissaten, ingredients are not approached through tradition alone. They become part of a broader dialogue between technique, culture, and hospitality.
Through Mauro’s perspective, pennyroyal takes on a new role, shaped by influences that reach far beyond Portugal while remaining connected to it.

The medium changes.
The ingredient remains Portuguese.

This marks the end of Portuguese Ingredients, Reinterpreted.
Five stops. Five different perspectives. One ingredient at a time, seen through the hands of creators who continue to redefine what Portuguese ingredients can become.

Aleph | Restaurant & Hospitality Marketing

11/06/2026

At Portuguese heritage meets the philosophy of a Japanese listening bar.

For the fifth and final chapter of Portuguese Ingredients Reinterpreted, continues the conversation through a cocktail built around pennyroyal, one of Portugal's most traditional herbs.

Inspired by the Japanese kissaten tradition, every detail is considered. From the music selection to the ingredients in the glass.

A space where Portuguese flavours take on a new identity through a different cultural perspective.
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On camera:

09/06/2026

A final chapter of "Portuguese Ingredients Reinterpreted"
and .pt end the series at The
A hidden cocktail bar inside de Santa Joana, where Portuguese ingredients meet Japanese influence.

Head of Bars, creates a signature drink that honors local herbs in a new way.

Follow the journey as Lisbon’s culinary creativity moves from the plate to the glass.

On camera:

06/06/2026

At .pastry traditional pastry meets food design.

For this fourth chapter of Portuguese Ingredients Reinterpreted, continues the conversation through a dessert built around Carolino rice, lemon, and chef 's unique creative vision.

After more than a decade catering for luxury brands in Lisbon, Chef and Food Designer Ann-Kristin Wenzel now brings that perspective to Atelier AK in Rua de Santa Marta in Lisbon.

Here, a traditional Portuguese arroz doce (Rice pudding) is completely reimagined through texture, composition, and visual form.
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on camera:

06/06/2026

A final memory from .pastry in Lisbon.

For the fourth stop of Portuguese Ingredients, Reinterpreted, met Chef to explore a pastry approach where Portuguese classics become part of a personal creative language.

At Atelier AK, dessert is not treated as an ending, but as a space for experimentation.
Familiar ingredients are reimagined through texture, contrast, and unexpected combinations.

The interpretation changes.
The ingredient remains Portuguese.
pt

02/06/2026

Portuguese classic desserts through a Nordic pastry approach.

In Chapter 4 of the "Portuguese Ingredient, Reinterpreted" series,
and .pt step inside .pastry by chef
A pastry atelier hidden just off Avenida da Liberdade in Lisbon.

The ingredient remains Portuguese.
The interpretation changes.

28/05/2026

Azores meets Beirut in Lisbon.

For the third stop of the "Portuguese Ingredient, Reinterpreted" series, and .pt dive into the kitchen of , a freestyle Lebanese restaurant in Estrela, Lisbon.

Here, Chef , the first Lebanese chef to be awarded a 1 Sol 2026, shows how local Portuguese seafood completely transforms when viewed through a freestyle Lebanese lens and refined French culinary technique.

With Chef Cynthia, we explore the memories and heritage behind this incredible gastronomy.

26/05/2026

and .pt continue their journey through Portuguese Ingredients Reinterpreted.

This week, the destination is in Estrela, where Chef reinterprets local Portuguese ingredients, blending Lebanese flavors and French technique.

A freestyle Lebanese restaurant in Lisbon, where each dish reflects memory, heritage, and flavors of seasonal ingredients.

21/05/2026

At Portuguese ingredients meet Brazilian art, memory, and flavour.

For this second part, continues the conversation through a dish built around magret duck, polenta, and the world of Cícero Dias.

A restaurant where the plate is only one part of the story.

19/05/2026

Second stop: in Lisbon.

For "Portuguese Ingredients Reinterpreted" series, and .pt visit Cícero,
a Lisbon fine dining restaurant where Portuguese ingredients meet Brazilian art and culture.

Here, the experience begins before the plate arrives.

The atmosphere, the references, and the cuisine are built around one vision: a restaurant with its own world.

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