May I pose a question?  If you have children, when you first thought about having kids, did you say to your partner, “they will be coming into our lives, we will just bring them along?”  And…if you did say that, how is the execution going?

For us, this philosophy has become more than a theory. We believe deeply that sharing new experiences helps shape our daughter’s adaptability and curiosity.  Of course, there is a balance.  Sometimes our idea of an unforgettable evening must shift to make room for her needs and interests too.

A Friday night in Portugal offered the perfect chance to test that balance, and we left feeling so grateful. Wandering Alfama’s winding streets, a charming little place caught our eye. SEM Restaurant – sem meaning “without” – is built on a regenerative mission to reduce food waste and utilize every part of the ingredient. This ethos, blending creativity with sustainability, intrigued us. So, we made a reservation for the three of us.

The tasting menu has no children’s option, but kids are welcome, and we were eager to dive in together. With a rainy evening setting the scene, we made sure our daughter had some snacks before heading out, yet still hoped she’d be up for an adventure in flavors.

Entering SEM felt like stepping into an intimate food theater. From the open kitchen, we saw chefs intensely focused on each dish. When our daughter decided to join the tasting experience, we were delighted. She was curious, engaged, even asking questions about the dishes as they arrived. It transformed our night – elevating the experience and making it more special.

Do we need a date night to connect, laugh and have our own time – certainly – yet, on this family adventure, the moments and experiences are what create the tapestry of our family values to live by.

One of the highlights was Chef George McLeod himself, who not only prepared the courses but also came to our table to share stories behind each one. As we savored warm bread with house-made miso butter and a delicate puff pastry with blue cheese and chili, the sense of passion from the kitchen was palpable.

Next, we moved to Chef’s favorite vegetable, the yacon – a root vegetable, native to the Andes and grows well in the New Zealand climate where Geroge is from.  He described it as having the crispness of an apple – it was accompanied by quince, green figs and green tomatoes and in a rhubarb broth – it was actually our daughter’s favorite!

Then came the zander – SEM believes in serving fish that is…wait for it…not from the sea! Located only 3-4 kilometers (about 2 miles) from the Atlantic, SEM offers no seafood. Instead, they delight diners with sustainably sourced river fish. The zander, or pike-perch, may not be a popular choice among locals, but as Chef George holds you captive (and captivated) in his kitchen, he introduces you to the surprising flavors of this river fish. An invasive species with no predators in local rivers, zander poses a significant threat to biodiversity. By serving it, SEM not only creates a delicious, unique experience but also takes a responsible step toward ecological balance.  For Kent & I, this was the standout.

The evening ended with two memorable desserts: a persimmon and salt ice cream, as fall-oriented and delicious as it sounds, and TGIC – “This Isn’t Chocolate,” an incredible flavor, you have to taste it to believe it. 

So, do we need occasional date nights? Absolutely. And does our daughter need her own moments, free from our adult plans? Of course. But nights like this, where we step out of our comfort zones together and share something new, are what make this journey meaningful.

We left SEM with full hearts and full stomachs, learning as much as we tasted. And we’re deeply aware that this adventure – discovering the world – is possible only because of our daughter’s willingness, openness, and trust. She’s not just coming along; she’s guiding us every step of the way.