{"id":6864,"date":"2021-03-07T18:03:04","date_gmt":"2021-03-07T18:03:04","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/marlene-vieira\/"},"modified":"2023-02-23T10:43:46","modified_gmt":"2023-02-23T10:43:46","slug":"marlene-vieira","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/marlene-vieira\/","title":{"rendered":"Marlene Vieira"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Marlene\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n Marlene Vieira <\/h1><\/div>\n\n\n
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\n\tFocus, determination, talent. Chef Marl\u00e8ne Vieira has all that (and then some) in large amounts. In 2020 the chef opened Zunzum Gastrobar, which quickly became a reference in Lisbon and echoed in the press worldwide. She is recognised for her traditional yet creative cuisine, a \u201cnorthern woman\u201d who never ceases to surprise in a world still dominated by men. Her new restaurant, Marl\u00e8ne, which is due to open later this year, will be where the chef hopes to conquer her much desired Michelin star. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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Pink Swordfish ceviche<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The pink swordfish, being fatter, tends to be tastier and is therefore preferred by chefs. Zunzum Gastrobar’s Pink Swordfish ceviche with sweet potato, passion fruit and Azorean pepper sauce by chef Marlene Vieira is an excellent example of how versatile and appetising this fish can be.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"espadarte\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Swordfish<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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A large fish, the swordfish is distinguished by its elongated shape that resembles a sword.<\/p>\n

It can exceed three meters in length and weigh up to 500 kilos, making it a coveted trophy for sports fishermen. In Portuguese waters – from the continental coast to both archipelagos – swordfish is a constant. The waters off Sesimbra, a place with a long tradition of swordfish fishing, are one of the fish’s crossing points as they get closer to the coast in the autumn months, during their migratory movement to the Mediterranean where they spawn. According to Sesimbr’Acontece magazine, “its soft meat and absence of bones make it a much-appreciated fish, both by the locals, who cook it in more traditional ways -, namely grilled, with onions or in stews -, or by chefs, who today offer a greater variety of sophisticated swordfish dishes”.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tRegions\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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Lisbon<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Kissed by the Tagus that reflects its ample light, it hides a thousand and one charms on seven hills. The sound of the trams, the clamour of the markets, the river lapping on its bank, and the trilling of the Portuguese guitar. The Portuguese pavements\u2019 intricate designs, the arabesques on the Manueline fa\u00e7ades, the churches\u2019 bell towers, and the houses perched on the castle\u2019s hillside. Exotic, cosmopolitan, classic, and modern; few cities are as worldly as Lisbon.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Focus, determination, talent. Chef Marl\u00e8ne Vieira has all that (and then some) in large amounts. In 2020 the chef opened Zunzum Gastrobar, which quickly became a reference in Lisbon and echoed in the press worldwide. She is recognised for her traditional yet creative cuisine, a \u201cnorthern woman\u201d who never ceases to surprise in a world still dominated by men. Her new restaurant, Marl\u00e8ne, which is due to open later this year, will be where the chef hopes to conquer her much desired Michelin star.<\/p>\n","protected":false},"author":3,"featured_media":6865,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,342,340],"tags":[],"acf":[],"yoast_head":"\nMarlene Vieira - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/marlene-vieira\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Marlene Vieira - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Focus, determination, talent. Chef Marl\u00e8ne Vieira has all that (and then some) in large amounts. 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Chef Marl\u00e8ne Vieira has all that (and then some) in large amounts. In 2020 the chef opened Zunzum Gastrobar, which quickly became a reference in Lisbon and echoed in the press worldwide. She is recognised for her traditional yet creative cuisine, a \u201cnorthern woman\u201d who never ceases to surprise in a world still dominated by men. 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