The Long Table
Supper Club
Once a month, twenty guests take their seats along a continuous pine table inside a restored 1890s Lisbon bakery. Wood-fired loaves hot from the century-old brick oven, coastal Portuguese harvests, and conversation shared late into the night.
The Historic Oven
Our masonry wood oven was built in 1892 during the reign of King Carlos I. Revived after thirty dormant years, it burns seasoned olive and holm oak from the Alentejo.
The Communal Pine Table
No private islands. A solitary five-meter timber table brings artists, travelers, bakers, and locals into spirited unscripted conversation over shared platters.
Natural Portuguese Wines
Low-intervention, un-fined vintages from tiny coastal and volcanic plots: Colares sand dunes, Azores basalt stone, and high-altitude Dão granitic slopes.
Marguerite Okonkwo-Delacroix
Lisboa · Lagos · Paris Heritage
“Bread has always been an invitation to break barriers. When twenty strangers sit shoulder-to-shoulder with wood smoke in the air, pretension dissolves and true communion begins.”
A Padaria de Santa Luzia (Est. 1892)
Tucked behind a quiet cobblestone staircase in Alfama, this former neighborhood bakery fed the fishermen and dockers of Lisbon for nearly a century. After standing dormant for decades, the original hand-cast refractory stone oven was rekindled specifically for our monthly communal table.
One unbroken table. Twenty strangers. A fire rekindled after thirty years.
When Marguerite Okonkwo-Delacroix first stumbled into the shuttered bakery on Rua dos Remédios, flour sacks from 1988 still lay stacked near the iron oven doors. Where others saw forgotten ruins, Marguerite recognized an ancient gathering sanctuary.
Drawing on culinary training in classical Parisian bistros, deep West African roots, and a decade spent foraging Portugal’s wild coastline from Sagres to the Minho, the supper club was conceived as an antidote to fast, solitary urban dining. There are no private booths and no divided tabs.
Every communal dinner is centered around a custom-built five-meter table carved from fallen Alentejo maritime pine. Guests arrive at 7:30 PM just as the evening embers reach baking temperature, and the night unfolds through five seasonal courses, biodynamic Portuguese wines, and unhurried storytelling.
Wood & Ember
Every dish touches live heat, smoke, or ancestral sourdough fermentation.
Local Forage
Atlantic line-caught fish and seasonal produce sourced within 80km of Lisbon.
Communal Kinship
Strangers break bread together, passing platters hand to hand down the pine.
Reserve Your Place at the Table
Communal dining takes place once monthly with strictly twenty seats. Please reserve your place below.