Taberna Londrina opens this Wednesday in Kirchberg: here is the brand’s recipe for success

Legend has it that the first francesinha was created in Porto in the 1950s by a Portuguese emigrated to France. Inspired by the French croque-monsieur, he decided to adapt the recipe by adding meat inside and cheese on top. To finish, he drizzled it with a spicy sauce, which became the main feature of this traditional dish from northern Portugal.

Today there are several types of francesinha, whether with eggs and chips, vegetarian or even with seafood. But what is the secret to a good francesinha? We went to taste one at Taberna Londrina, which is opening its first restaurant in Luxembourg this Wednesday at 6 p.m.

The establishment is clearly visible to passers-by on Avenue JF Kennedy in Kirchberg. It is housed in the building of financial auditing and consultancy firm EY, with huge floor-to-ceiling windows allowing views of the decor inside. We toured the space on Monday, two days before opening. While one part of the team was finalizing the final details in the room, another was practicing in the kitchen. Between the hustle and bustle and work, they prepared francesinhas to refine their techniques. João Francisco, the supervisor of Taberna Londrina, coordinates the operations. “I accompany the team to Luxembourg during the first weeks,” he explains.

João is responsible for seven restaurants of the Portuguese company. “I spend a day in each restaurant to ensure that the products meet the quality and requirements of Taberna Londrina,” he explains. He came to the Grand Duchy to train staff and help with preparation during a busy period. “These are very busy days, there are always a lot of unforeseen events, but we manage to overcome them easily.” The head chef of Luxembourg’s first restaurant is from Portugal but to make sure everything goes perfectly, the supervisor explained to all new employees how to prepare francesinha. And we followed the whole process.

A secret sauce from Portugal

First we toast two slices of bread. We then add a slice of ham on both sides. Then two slices of chourição (pork meat), a slice of black pork paio and a slice of bacon. We then add the grilled veal steak and close the francesinha with the other slice of bread and ham. We cover it all with four slices of cheese and then it goes into the oven. We wait a bit for the cheese to melt. “Out of the oven, we put a fried egg on the francesinha and we finish with the main ingredient, our sauce, the secret to a good francesinha. A sweet and light sauce,” concludes João.

It is often said that tastes cannot be discussed and when it comes to francesinha, it is practically impossible to reach a consensus on the subject. What makes Taberna Londrina so special? “It’s a lighter francesinha. The sauce is quite sweet which makes it different. You don’t feel too full. This is what sets us apart,” says the supervisor. The recipe remains secret, because the sauce comes directly from Portugal, already prepared. Besides francesinhas, other dishes such as hamburgers or steaks are on the menu.

The big challenge, João admits, will be to convince customers of other nationalities to taste francesinha. “The question is whether they want to try it. If they try it, they will like it. But we also have other options for those who do not have the courage to try the francesinha, which at first glance is banal for us Portuguese, but which for other cultures is a mixed toast with steak and sauce “.

In the kitchen, everything is ready for the grand opening this Wednesday at 6 p.m. The room is expected to be full. “Let’s hope everything goes well and in the best way possible. We have the perfect conditions to satisfy everyone,” says the supervisor.

La francesinha in the world

The Luxembourg restaurant is the group’s 19th and its second outside Portugal, after the opening of the establishment in Saint-Maur, near Paris. It is part of the expansion and globalization plan of the company, created ten years ago. “We want to bring francesinha to the four corners of the world. We chose markets with a strong Portuguese community, which is our driving force to bring francesinha everywhere,” explains Gabriel Batista, 33, operations director of Taberna Londrina.

Like João, Gabriel came to Luxembourg to help prepare the opening of the new space. His role is to ensure all daily operations of the restaurants in the three markets where they are present. “I am responsible for defining the processes and ensuring that all restaurants follow the brand’s procedures and that the customer is served in the same way,” he explains, satisfied with the end result. The restaurant can accommodate between 180 and 200 people and there are already plans to increase the number of tables outside next summer.

Reservations opened on Monday and expectations are high, recognizes the operations director. “At Taberna Londrina we generally have very strong openings, with great attendance and an enthusiastic and very demanding audience. Luxembourg will be no different. We are located in a privileged area of ​​the capital and the country. We are convinced that success will be there from the start. Starting Thursday, the restaurant will be open from 8 a.m. to midnight Monday to Thursday, 8 a.m. to midnight Friday, 12 p.m. to midnight Saturday and 12 p.m. to midnight Sunday.

One of the novelties of the establishment in the Grand Duchy compared to those in Portugal and France is the emphasis placed on breakfast, hence the opening at 8 a.m. As for the lunch and dinner menu, “it’s pretty much the same,” explains Gabriel. As for prices, “they will naturally be adapted to Luxembourg reality”. The price of a francesinha, for example, is 21.90 euros. It increases to 24.90 if it is accompanied by a sirloin steak. A plated steak costs 26.90 and grilled salmon 19.90. Burgers cost between 14.90 and 20.90 euros. “The map is vast and we have several options. We also have a beer menu.

For Gabriel, there is no doubt that the soul of francesinha is the sauce and that this is the main secret of Taberna Londrina’s success. But he also insists on the quality of the ingredients, “especially the meat, with the selection of a quality steak”, and the sausages, most of which are Portuguese products. “All this characterizes our francesinha. It is our flagship product, the best known, of which we are very proud. The same goes for our beer menu, perhaps in a more modern way,” he adds.

The new restaurant’s team will be made up of around thirty people, all of whom speak Portuguese. Some of them were already present in Luxembourg. “We have an employee who was born here. Others were in Portugal and took the opportunity to try their luck in a foreign country. Half of them just arrived and the other half was already there,” notes Gabriel.

And after the Grand Duchy, where will Taberna Londrina go? The goal is to continue growing, but without rushing. “We have our feet on the ground. This is the first year that we have left Portugal.

The company continues to explore and study new markets and intends to continue finding countries where Portuguese communities are strong. “Switzerland, Belgium and Germany could be possibilities. Outside of Europe, only time will tell. The United States, for example, could be an option in the coming years,” admits Gabriel.

For now, the focus is on Luxembourg. The invitation is in any case launched: “We look forward to welcoming everyone, especially the Portuguese, so that they can bring a little bit of home to Luxembourg. To all those who do not yet know Taberna Londrina, or even francesinha, we invite you to come and taste it and discover the Portuguese brewing culture.

This article was originally published on the Contacto website.
Adaptation: Simon Martin