what remains.
What prep leaves on the board, and where it goes next.
Prep leaves onion skins, chickpea cooking water, the whey from a yogurt. Some of it goes into another preparation. Some still has no use here.
one bag of walnuts.
The yogurt is served. The liquid drained from it is cooked down for the dessert.
walnuts
Soaked overnight.
walnut yogurt
Blended with water and cane honey, cultured six hours.
walnut whey
Drained from the yogurt through cloth.
whey caramel
Cooked down slowly.
baba do camelo
Caramel, coconut milk and salt.
served · 'alt-choc' cake, spring 2025The 'alt-choc' cake is made with THIC® from Endless Food Co, Copenhagen.
endless food co.
Two dishes on the summer 2026 menu use THIC® Oat, a chocolate alternative made by Endless Food Co in Copenhagen from upcycled ingredients. On their data sheet it is shea butter, beet sugar, oat protein, cocoa husk, sea salt and sunflower lecithin; the oat protein and the cocoa husk are the parts that other producers leave behind. It is made in Denmark and qualifies as gluten-free.
Here it goes into the mole on the fried wild leaves and the ganache on the tarte.
alt-'choc' mole · alt-'choc' tarte
endlesscph.comwhat comes off the board, the pot and the bar.
from the board
skins, tops and stalks from prep.
onion skins
The dry outer layers.
charred
Over the flame until black.
kukicha broth
Poured over the acorn crepe and mushrooms.
A recipe from the same season grinds burnt peel with nigella seed into a powder.
mushroom dish · kukicha broth
leek tops
Trimmed from the leeks in the first dish.
burnt
Blended with smoked paprika.
leek ash
Carried in oil onto the mushroom.
king oyster mushroom · lemon curd · leek ash
herb stalks
What is left after the leaves are picked.
blended
Into a green sauce.
green sauce
On the roots, with the coffee clay below.
roots · onions · coffee
sour leeks
Whole leeks braised in lemon, white pepper, dill stems and the herb stalks left from the day.
leeks · asparagus · buckwheat
from the pot
cooking water, soaking liquid, strained solids, skins.
tomatoes
Blended whole for the tomato water.
strained
The clear water drips through cloth. The pulp stays behind.
chutney
Red currant and tomato chutney, on the same plate as the water.
chickling vetch falafel · tomato water
chickpea water
Aquafaba: the water the chickpeas cooked in.
whipped, baked low
With sugar and cream of tartar, at 120°C.
meringue
caramel meringue, 'alt-choc' cake
figs, after the infusion
Dried figs, steeped to flavour a liquid.
blended
fig jam
The infusion and the jam go on the same plate.
poached turnip
the cabbage marinade
Red wine, hibiscus, juniper, garlic, sugar.
reduced
After cooking the cabbage, we reduce the marinade.
hibiscus and red wine sauce
walnut yogurt dish
sunflower pulp
Left in the cloth after the seed milk is pressed.
bound, spread, baked
With a gel boiled from more sunflower seeds, salt and oil.
crackers
Thin, salty.
banana skins
fermented
Into a vinegar.
banana skin vinegar
On the chard and nasturtium of the leek dish.
leeks · asparagus · buckwheat
stems and tops
The parts that never made the menu.
kimchi
Salted, fermented.
kimchi ice cream
Cold and sharply acidic, over the fried rice.
fried rice · charred aubergine · homemade kimchi ice cream
from the bar
what's left after a drink is made.
coffee grounds
Spent, from the morning.
made into a clay
With carob, a little liquid and oil. Roots and onions slow-bake inside it.
roots baked in coffee clay
Slow-baked roots and onions.
A notebook recipe bakes the same grounds with muscovado into a crust.
roots · onions · coffee
still open
a recipe note, not yet a use.
nettle pulp
Nettles are blanched and blended into oil, then strained. The recipe says to keep the pulp, and gives no use for it.
where the rest goes.
From head chef Monika Bloch's kitchen notebooks, the typed recipe sheet for the March to April 2025 menu, and the published menus for winter 2025, spring 2026 and summer 2026. Photographs by Paula Yubero and Luís Ferraz.