Makka refers to the Neapolitan vintage spiral screw – like equipment for making the dough, aka as the muscle energy to form the dough, aka Macaroni.
By the door, a dedicated staffer rolls out and thins out the dough in an extruder. After flattening it to its desired thickness, he puts it in a cutter and separates out by portions, carefully adding the flour. Key to their pasta is adding parmesan cheese and makes for a flavorful fresh pasta.
This is one of the very best Italian restaurants we have eaten in almost five decades. The chef is very innovative and knows how to combine flavors. It is exciting to eat ravioli with salmon with light apple green sauce which is asparagus cream. How inventive is that!!
Rest of menu:
Spaghetti with prawns, cherry tomatoes, parsley, shallots – love love love the al dente texture and flavored with anchovy oil.
Ravoli with salmon on asparagus cream (asparagus, flour, eggs, black pepper, salmon, butter, parmesan cheese)
Neapolitan cuoppo fried with lime and black pepper gel (mussels, octopus, anchovies, squid, lime, black pepper) – this dish was lightly breaded and with the lime and black pepper gel as dip was really good.
Panna cotta with raspberry spread and tiramisu with cake placed in the core encapsulated with the espresso filling.
And to think, the restaurant is just 3 months old. If you reserve through ‘The Fork’, you get a gift – a discount on your total. We turned it into tip, though not customary, as it is good to do it for this new small business.
Please come and support this new place, it lives up to its name, authentic Italian. Locals have already returned as the chef welcomed them at a table near the kitchen.
P.S.: Restrooms or wash stations are clean and smelling fresh.
Makka Restaurant
Av. Barbosa du Bocage 107, 1050-052 Lisboa, Portugal