Can the Can Lisboa

Opened on June 9, 2012, at the Terreiro do Paço square in Lisbon, with a concept of gastronomy that prepares Mediterranean cuisine using in their dishes the best of national canned fish.

THE PROJECT

Our cuisine is bold, distinctive – and very healthy, too.

Our way of cooking is a direct translation of our way of building cultural heritage – the enormous wealth passed down to us from generation to generation.

We are a kitchen full of “Portugality”, one that represents the best of Portugal and the Portuguese. An openness to outside influences is also key, and we welcome the world here, every day, in a grand, unique square intimately connected to the global story of our country.

Ours is a typically Mediterranean cuisine, one defined by the use of natural, healthy ingredients as made the most of by Mediterranean peoples for more than 5,000 years.

The art of food preservation is one that has also developed over the ages. The canning industry in Portugal was born in 1865, in a country with an extraordinary coast, an ancestral tradition of fishing and an unparalleled quality of fish. This is the oldest and dearest industry in our land.

Our dishes are so healthy because they are based on a combination of fresh vegetables with quality canned fish, a product, rich in Omega 3 oils and without need of preservatives.

But we do not just serve conserves. We use the best conserves within a concept of Mediterranean gastronomy. We elevate the conserves we use to the level of exclusive gastronomic products, at the same time as innovating in our recipes, joining fresh ingredients and placing a premium on quality of preparation and presentation.

Along the way, we promote the recognition and consumption of the very best of our national conserves, helping make Portuguese conserves an integral part of Lisbon’s touristic offer to lovers of great gastronomy and culture.

 

The space

A bright and airy space, that breath`s Portugal in every sence. A perfect example of a practical, thoughtful and unique decor.

A tribute to the old Lisbon tavern, with wall`s covered by metric wood shelves, colored by cans of canned fish of all kinds: sardines, mackerel, codfish, tuna octopus. Also numerous olive oil and wine bottles, not forgetting old Portuguese cans, records, bottles and other objects of all kinds.

In this project the ambiance is well contrasted between the natural woods, chic off-white walls and ceillings, Portuguese tipical Lisbon stone Lioz, on the floor and wall paneling. Riga wood turn the space confortable and it is present in every place we can touch and feel: the counter, tables, benches, shelves, stairs and mezzanine floor.

Only a glass separates us from the kitchen, allowing us to enjoy the hustle bustle of what is happening over there. A kitchen where Portuguese canned food and fresh produce are every day combine in a new concept of Mediterranean cuisine.

 

Can’s define the place

Can’s define the place specially by the form of a huge silver chandelier, made of three thousand empty cans, signed by Portuguese designer Victor Vicente, that acts as a revelation of what this contemporary place is all about and a tribute to the national canned food industry.

Can the Can offers a feast for the senses; relying its positioning in a simple concept of modernity, which combines the most typical Portuguese traditions.

Everything is handled differently than we expect. The kitchen will surprise you with a wonderful combination of colours and flavours.

If you imagine you are only going to snack canned fish, prepare your self.

Here nothing is left to chance, from the wonderful tuna muxama, served with orange wedges and amaranth sprouts, the sardine tiborna (toasted bread), lemon marinated mackerel on bed of sweet potato or the amazing red fruit couscous for dessert, preferably served with port wine.

SUSTAINABILITY

Our restaurant promotes the benefits and quality of Portuguese canned fish.

Our partners include portuguese companies who manufacture canned fish products and
ANICP, Associação Nacional dos Industriais de Conservas de Peixe.

Canned f+fish are nutritious and healthy and, alongside fresh, frozen and chilled, can provide
you with a balanced, healthy diet. Canned fish can provide you gourmet meals.

Cans are great value, convenient and versatile to use straight off the shelf as an ingredient for a meal.

Metal cans are good for the environment – they can be recycled again and again to make new cans or other metal goods like fridges and cars.

We work closely with various chefs, broadcasters, nutritionists, dietitians and in partnership with a variety of organisations.

In our web site you will find lots of recipes and very useful information about health and nutrition facts.

 

INFORMATION ABOUT HEALTH & NUTRITION

Canned fish is:

• a natural product

• with no preservatives or dyes

• extremely safe food (such as milk, are subjected to heat treatment – the sterilization, which gives it a shelf life)

• They are rich in omega3 (fat healthier than it can consume). The recommended intake of Omega 3 for adults is 250mg per day. A tin of canned sardines has about 2500mg of  omega-3 to 10 times the recommended dose.

• Several published studies show that regular consumption of omega-3 reduces the risk of death from heart attacks and heart disease.

• The consumption of omega-3 reduces the risk of cancer, particularly breast, pancreas, prostate and colon. According to Dr. Hardman’s American Institute for Cancer Research, the omega-3 not only inhibit enzymes and proteins interfere with the inflammatory chain

• Also has a beneficial effect on human brain development and prevention of various diseases (coronary heart disease, hypertension, diabetes, rheumatoid arthritis, Alzheimer’s, Parkinson’s, schizophrenia, bipolar disorder, depression, male infertility, endomitrose)

• Has positive effects on cognitive development and during pregnancy and lactation reduces the risk of an inappropriate neural development of infants;

• Recent study suggests that consumption of canned fish is important in fetal growth and size of the newborn. In this study we assessed the relationship with the canned fish weight and length of newborns. It was concluded that pregnant women who ate canned tuna had a lower risk of having a small baby. Moreover mothers who consumed two servings of canned tuna per week had babies who weighed an average of about 115gr more than the mothers who rarely or never ate canned tuna. In “Fish consumption … During pregnancy cohort study in Spain”

• The nutritional properties of the fresh fish material does not change: rich in omega3-, high biological value protein, high levels of calcium (in the case of canned sardine). The vitamins, they are best preserved because  they are not exposed to air (oxygen) and therefore do not undergo oxidative degradation, all while preserving the value of these vitamins

 

ECONOMIC INFORMATION

• The Cannery Portuguese uses mainly domestic raw materials and manpower Portuguese, and 90-95% is female labor for a total of 3500 jobs. It’s produce about 60 000 tonnes of canned fish per year. It is undoubtedly one of the engines of national development, economic, social and cultural.

• Globalization: It’s an industry that had long become internationalized, it exports more than 100 years for all continents.

• Canned sold around the world: “The canning industry in Portugal is a real success. In addition to being able to produce enough to supply the domestic market, can still export 60% of the products. The most production  are exported to UK, Italy, Belgium, Canada, USA, Greece, Spain, France, Germany, Sweden, Finland, Japan, Cyprus. The main markets are France, UK, Italy and Benelux. But we also sell to America, China, Philippines, Australia and the jungles of Peru. We export to all over the place. ”

• The production of canned fish, by species and in percentage is 48% sardines, mackerel, 27%, 24% tuna and 1% for the another ones.

 

OTHER INFORMATION

The Portuguese Sardines Canned fish are produced with the Portuguese coast fish, caught by Portuguese vessels and processed by Portuguese labor. At this point of view, we can say that is 100% PORTUGUESE

They are economical, convenient, ready to use and versatile in its use, may be drawn up from entries such as hot dishes, salads, molecular gastronomy (eg Chief Victor Matos) and gourmet dishes (Can the Can Restaurant in the Terreiro do Paço .)

The Portuguese first cannery was born in 1879 in Vila Real de Santo António in the Algarve. The raw material, at the time was the sardine

Innovation Policy: The Fish Cannery offers a large portfolio of products, always taking care to keep up with new trends and surprise the consumer: canned light, low salt, children’s products (fillets skinless and boneless, hamburgers, etc.), reworked traditional recipes, salads, sauces with high nutritional value, pates.

The Cannery Fish is concerned with the ecological footprint it leaves on the planet. We want small and we have two certifications for sustainability of resources we use: fishing in Portugal sardine and tuna fishing in the Azores. In addition, participate in different projects  where studying ways of use of subproducts. Finally we use mostly recyclable packaging as well as emerging technologies in the production.

RECRUITMENT

Interested in joining a new team with a track-record of past success on an exciting new project?

Are you passionate about food, the best of Portugal and doing things in the best way possible?

 If you know what it means to truly care about customers and work hard with great colleagues, too, then we’d like to meet you. Send us your CV to info@canthecanlisboa.com