The secret formula of Coca-Cola and Big Mac sauce, which very few people know, is now joined by this gastronomic marvel created by Rui Matias, who wisely went to “train” in the United States to bring us the best pastrami sandwich we’ve ever eaten in our lives.
And we firmly believe that we are not the only ones to say so; proof of this can be found in the queues outside the new KAU Pastrami House (in Saldanha) from 12 noon onwards, which quickly sells out its daily stock ( “at 2 pm there’s no more, you can come back tomorrow”) of these incredible and succulent smoked meat sandwiches.
KAU Pastrami House: a success story
@kaupastramihouse
We finally got to talk to Rui Matias, the mastermind behind this delicious project, who knows exactly what he has on his hands: a highly “addictive” sandwich that you’ll want to eat every day.
Make a note of this address: Avenida Duque de Ávila 38H, the new must-visit place in Lisbon if you can’t do without quality meat. At Kau Pastrami House, time is the main ingredient. For Rui Matias,
“The only reason we don’t sell more is because the curing process takes 21 days until the meat is ready to serve our customers.”
The recipe for being so good?
@kau_barbecue
To get the meat to this point, juicy and full of flavor, you can’t rush it. In the process that gives this meat its intense flavor, it’s essential to follow the traditional and rigorous Texas barbecue preparation rules, which Rui Matias and his family learned in the United States until they were able to fine-tune everything down to the smallest detail.
The result is this pastrami sandwich, available in three versions:
- 120g for €12;
- 230g for €18;
- 500g for €36
Undoubtedly , the 21-day curing process is the basis of this successful recipe, because the meat is only seasoned with salt, pepper, and garlic, although it is also a very valuable ingredient: brisket that travels directly from Colorado to enter a preparation cycle that requires the patience of a monk.
The Lisbon Secreta experience
@kaupastramihouse
At Kau Pastrami House, there is no room for artifices that “mask” the flavor of the meat; the approach is completely purist, with generous slices of succulent meat that melt in your mouth served at the counter, with just a subtle layer of mustard and two slices of homemade Montachique bread, which was a huge surprise for us, as it “held up” to all the weight and oiliness of the meat without falling apart.
Also alongside the sandwich, if you’re a fan, is the classic cucumber pickle, which adds a little acidity to the sandwich, just enough to balance the richness of the meat’s fat.
More than just a restaurant, Kau Pastrami House is an example of the new wave of restaurants in Lisbon, which focus more on extreme specialization and unique products that we are not so used to tasting.
It’s good to know that there is still good food in the city, the kind that leaves us completely “drooling.”
Address: Avenida Duque de Ávila 38H (Picoas/Saldanha)
Hours: Thursday to Sunday, from noon until SOLD OUT
Prices: from €12 to €36
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