Small Café and Bistro – P. Real
Pequeno Café e Bistrô is one of those places you can go at anytime. They have toast, toasties and bowls to start the day, lunch
We could say that Isco is a bakery. Period. But it would be very ungrateful. Isco is a bakery, yes, but it is also a space where each ingredient is treated with the care it deserves. Result? Sourdough bread, puff pastries like few others around, soups that are worth every trip to Alvalade, and extreme care so that nothing goes to waste.
They sell specialty coffee, but only allow the customer to take it with them if they bring their own cup from home. They work with Refood to dispose of what is in excess, and they don’t sell sparkling water, because they make it available for free to everyone. On top of all this, they are still some of the most original in the way they communicate their events and special products. Follow their work.
Features LED illuminationWater-saving system installedThey recycleThey use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)They offer tap waterThe receipt/invoice printing is optionalAll employees have an employment contractLeftovers are reused for projects like Too Good To Go or Phenix(at times near the closing of the establishment) or Refood and Utopia Verde – OR they don’t because they work in such a way that they don’t have leftoversThey use tableware and utensils (cutlery) produced in PortugalThe straws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request.Take-away packaging is made of biodegradable materialEncourage the customer to bring his own take-away boxThey do not send unsolicited items(e.g., napkins, chopsticks, sauces)They make the most of ingredients, including animals (bark, branches, bones, bones, bones, and bones to make broth or new dishes)More than 50% of food ingredients are organicMore than 50% of the products are nationalThey work with local producers and when these products do not exist locally they seek fair trade(for example: coffee, chocolate, tea, etc.)Weekly, they use traditional cooking techniques, such as fermenting and smokingThe packaging and preservation of the food are made with reusable utensils (ex. Tupperware, jars, etc)The menu changes at least every season, made with seasonal productsThere are at least 3 vegetarian/vegan main course options(balanced options – no mixed salad, for example).There are at least 2 vegetarian/vegan options in the entrees
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