Azores Greater Amberjack
Garum de Lírio GARUM LUSITANO by CAN THE CAN Garum
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Garum de Lírio GARUM LUSITANO by CAN THE CAN Garum
Tuna Haimation Garum GARUM LUSITANO by CAN THE CAN Garum
Oyster garum GARUM LUSITANO by CAN THE CAN
Sardine garum GARUM LUSITANO by CAN THE CAN
Mackerel flos gari Garum obtained from the first filtration
The sea as you’ve never tasted
Bottarga Ova de Corvina Ova de Corvina desidratada em ambiente
Queijo de cabra com bottarga de bacalhau Queijo de cabra
Bottarga ovas de pescada em cera de abelha Ovas de
Cod roe cured in fleur de sel, dehydrated in a controlled environment
Cuttlefish roe cured in fleur de sel, dehydrated in a controlled environment
European hake roe (Merluccius merluccius) cured in fleur de sel, dehydrated in a controlled environment
Atlantic Wreckfish bottarga dehydrated in a controlled environment and coated with beeswax
Manteiga dos Açores com bottarga de ovas de bacalhau Manteiga
Manteiga dos Açores anchovada Ingredientes: Manteiga dos Açores, anchova de
Azorean butter with cured European hake roe (bottarga)
Azorean butter with cured Atlantic Wreckfish roe (bottarga)
Enchido de atum picante Enchido de atum picante, com malagueta
Rabo de espadarte curado Rabo de Espadarte (Xiphias gladius) curado
Cured swordfish loin with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.
Cured swordfish loin with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.
Swordfish cured belly with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.
Tuna loin cured (muxama) in fleur de sel following the traditional Algarve method
Tuna loin cured with fleur de sel, espelette peppers, allspice, garlic, coriander seeds and dehydrated fennel, in a controlled environment
Almaco Jack heat terrine with homemade pickles and mustard seeds
Almaco Jack cured belly with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.
Almaco Jack loin with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.
Smoked octopus tentacle Octopus tentacle confit with garlic and organic olive oil, smoked with oak wood and dehydrated orange peels
Xara de cabeça de pescada Xara de pescada (Merluccius merluccius) com pickles caseiros e sementes de mostarda
Xara de cabeça de cherne Xara de Cherne (Polyprion americanus) com pickles caseiros e sementes de mostardaXara de lírio com pickles caseiros e sementes de
Almaco Jack heat terrine with homemade pickles and mustard seeds
Customer Care
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Contact
reservations@canthecan.net
info@canthecan.net
T. +351 914 007 100
T. +351 218 851 392
Terreiro do Paço 82/83
1100-148 Lisboa – Portugal
Open everyday from 9:00 AM to 1:00 AM
