NaMesa

Titled O Sabor da Noite », our installation defied rational thought and preconceptions by blurring boundaries between sweet and savory, natural and artificial, off-putting and mouth-watering. 💦 Our menu read as follows: If it’s round, it’s sweet 🍋 # LEMON CAKE / LAVENDER CREAM 🍐 # DRUNKEN PEAR CAKE / VANILLA CREAM If it’s four-sided, it’s savory 🥒 # CUCUMBER / HERB CREAM CHEESE / LEMON 🍷 # FIG JAM / PORT WINE REDUCTION / BLUE CHEESE 🥂 If it’s jelly, it’s also champagne* 🌿 If it’s meringue, it might hide basil lemon curd 🍸 If it’s in a martini glass, it’s # VODKA / GINGER ALE / RED CABBAGE / A DROP OF LEMON 🥃 If it’s in a highball, it’s # GIN / GRAPEFRUIT / TONIC / REDCURRANT SYRUP * Cakes and jellies were crafted with food designer Francisca Paiva @________chica________ With and for @ifportugal , @bocabienal and @culturgest #foodart #artfood #artistrunproject #artsupper #foodporn #martini #cakes #contemporyart #foodartist #chef #chefstable

What a night ✨ What a year, actually. We started NaMesa in August 2022, not knowing where this adventure would take us. Looking back now on our most recent event for for the Noite das Ideais at @culturgest with @ifportugal and @bocabienal … we couldn’t be more proud! NaMesa dived into the Night’s theme, « Mais? », with a culinary installation playing with alchemical experiments, food additives and symbols of abundance. Here some beautiful pictures of our rococo cakes crafted with food designer Francisca Paiva @________chica________ and our signature cocktails made to stimulate the senses and nurture ideas. Stay tuned for more delicious pics 🤤 📷 1&2: @_jule_anna_ 📷 3&4: © Enric Rubio / BoCA – Bienal de Artes Contemporâneas 2023

🌸 Proud to announce we will be presenting a tasty installation for the Noite das Ideais on Sunday, September 17th at @culturgest . 🌙 Thanks to @ifportugal and @bocabienal ! NaMesa delves into the Night’s theme with a culinary installation playing with alchemical experiments, food additives and symbols of abundance. 🍭 Titled "O Sabor da Noite", the project defies rational thought and preconceptions by blurring boundaries between sweet and savory, natural and artificial, off-putting and mouth-watering. 💦 Against the backdrop of an exuberant red carpet, expect rococo cakes crafted with food designer Francisca Paiva @________chica________ and signature cocktails to stimulate the senses and nurture ideas. 🌹 Em parceria com @electra.magazine @

Our menus always echo our invited artists’ works – their colors, shapes, patterns and textures but also the very essence of how they think and create. This time, we were inspired by Tim Ralston’s fascination with wood as both a support and surface for his work. We marveled at his skill in transforming discarded materials from abandoned spaces into treasures, breathing new life into them. We started by pouring smokey bourbon cocktails and sipping amber wine. We crafted a broth of kitchen scraps, Pau d’arco and mushrooms - as they thrive on decaying woods. We presented a black raviolo as a Tondo and served a sawdust-like crumble. For the main course of ribs and veggies, we drew inspiration from influential artists who have shaped Tim's journey: from the movement of Supports/Surfaces to the iconic Gordon Matta Clark. The latter, celebrated for his architectural interventions and bold building cuts, was also known for a « bone meal » he famously served at the artist-run restaurant FOOD in 1970s’ New York City. Ossos (‘Bones’) was also the name of an exhibition Tim participated in last year. 
 The experience continued with a selection of cheeses thoughtfully assembled, and concluded with fruits served with cinnamon barks and melting ashes in the shape of black sesame ice cream. #supperclub #artsupperclub #blacksesameicecream #namesa #namesalisboa #foodlisbon #foodinlisbon #diningexperience #privatedining #artdinner #artistrundinner #artistmenu

Our NaMesa hearts have burst with joy this weekend! We are so stunned by how this edition with @tim.ralston 's work turned out — having created a massive round table for us to sit at, a performative entrance and again a surprising finale where the tables had literally turned. We would also want to shout out to our very special, gifted and incredibly great chef @_rissamiller . Rissa made sure our crazy creations actually turned out edible and not only that, delicious! This would have been impossible without you! And last but not least, our talented friend and ceramist @martacypel delivered us the beautiful ceramics we served from. So amazing how her recent project resonates perfectly with Tim’s work. We also wanted to thank each and every one of you who came to the dinner for the support! See you at the next one 🍇🧈🥩🍝🍷 Pics by @excelsso 🦋 More of the magic we shared coming soon! ✨

Meet chef Rissa! 👩🏼‍🍳 RISSA L. MILLER is a professional French-trained chef, (Le Cordon Bleu, Paris, 2005), and worked as Chef de Cuisine and Chef de Patisserie in traditional French, Italian, and Japanese cuisines at the Michelin-star level. She graduated in Italian Art History from John Cabot University in Rome (2018). As an art and food historian Rissa teaches studio arts, art history and art criticism for Montgomery College, USA. In 2023 she began her PhD research at the intersection of culinary and visual arts and food tourism in the Mediterranean context with the Universidade Católica Portuguesa, Lisbon. Rissa will be helping us this weekend with @tim.ralston x NaMesa and we cannot be more excited!! RSVP is possible until end of the day tomorrow. Only few seats left so act wisely! 👀 Photos by Meeta K. Wolff

Our last event at PADA Studios was like a roadside picnic in a dizzy dream. We had an incredible time crafting nine unique cocktails, each inspired by the brilliant artists in residence there. 🍹🎨 Here are some pictures of our tinted teas and infused liquors, threaded candies and all kind of colors. Thanks so much to everyone who joined ✨and obviously to @thomvrrr , @wast_los , @ajeanmitchell , @jesyoung_ , @paperbrownpoetry , @nicolasheehanart , @najstudio , @julietelizabethbaker and @matthew_mosher_art for sharing your works with us. Gratidão to @padastudios for welcoming us too 🌞 Stay tuned for more pictures and for news about our upcoming event, as we're already brewing up exciting news to share with you!

RSVP in dm or email 📧 Are you ready for this?! Cause we can’t wait! 🌴💦 Join us for a refreshing drink on this smoking hot Saturday night (June 24th) at PADA. This time we have shaken things up a little and we are not just working with one, not two, but ALL of the artists in residence @padastudios ! 🍸 For each artist, we've crafted a unique cocktail inspired by their practice. The event starts at 6 at the gallery of PADA in Barreiro and will last until 8ish, leaving you enough time to taste this collection of concoctions. Slide in our dm’s or write us an email to make sure you have a seat! 💦🤘🏼🏊‍♀️ These beautiful artworks are by @_miki__kim

We are really excited to be back @padastudios and have a @namesa event in June. Yesterday we made studio visits with the artists in preparation of creating individual cocktails responding to each artist for a summer cocktail party. More info soon…🍸🍹🧉

After a long time of radio silence NaMesa is back with a full program for this summer! 🍸 As of today we will be collaborating with chefs to make the NaMesa dining even more mouth watering.. 💦 Are you or do you know a chef who wants more creative freedom and have you always been dreaming of working together with artists? Get in touch and write us an email to [email protected] Tag your chef friends or share in your story and one of you will get free access to the next NaMesa ❣️🍰🦪

Throwback to our last dinner with @evagaspaar at @salto_lisboa 🕯🕯 #tablescapes #candlelightdinner #namesa #namesanamesa

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