Larau, do you know what it is? Alex Melo and Filipe Bilro, founding chefs of the eponymous restaurant in Estremoz, explain: "larau was a word used in olive picking in the upper Alentejo, which designated the burlap cloth for picking it." With roots deep in Portuguese origins, the chefs create the concept of Larau, which revolves around sharing, seasonality, and local ingredients.

O conteúdo Alexandre Melo e Filipe Bilro aparece primeiro em The Art of Tasting Portugal.

Ana Leão has a nomadic soul, and so does her kitchen. Born in Porto, the chef left early in search of the world. First, she moved to Spain where she worked, amongst other places, at El Bulli. Then she moved to Australia where she lived for quite a few years. Last year the pandemic brought her back to Portugal and Ana is now stationed in Vila Nova de Milfontes. The founder of the Colher Torta project, dedicated to pop up gastronomic events, simultaneously embraces a new challenge: the kitchen of Statera, at Hotel Selina, where she does what she loves the most: she handpicks the best ingredients, cooks them, and shares them with the world.

O conteúdo Ana leão aparece primeiro em The Art of Tasting Portugal.

Alentejo cuisine with a taste of home, memories and tradition. In Porto Covo Ana Moura opens her first restaurant designed from scratch for this place where she too has roots. At Lamelas (surname of her maternal family, born in Porto Covo), the chef pays homage to the local cuisine, bringing her recognized creativity to the plate.

O conteúdo Ana Moura aparece primeiro em The Art of Tasting Portugal.

Memory, innovation, respect, and tradition are the four pillars of António Loureiro‘s restaurant A Cozinha. The chef from Guimarães set out on a remarkable journey that culminates in the achievement in 2018 of his first Michelin star. Its restaurant in the heart of Guimarães is “committed to projecting the identity of Portuguese cuisine by combining the Portuguese recipe with the creativity of the author‘s cuisine“. Another important award from A Cozinha is the Green Key international recognition for the environmental practices implemented. For the chef, “cooking is an act of kindness, a passion and an art when it provokes emotion. A trip that makes me and makes others happy.“

O conteúdo António Loureiro aparece primeiro em The Art of Tasting Portugal.

António Nobre, born and raised in Alentejo, is one of the figures of the region‘s gastronomy. A staunch defender of the local flavors and aromas and passionate about its magnificent products: from river fish to olive oil, meat, and bread. In addition to commanding the kitchen of the M‘AR De AR Hotels group, the award-winning chef is a confrere of the Confraria Gastronómica do Alentejo, author of cookbooks, and writes in various newspapers and websites about gastronomy.

O conteúdo António Nobre aparece primeiro em The Art of Tasting Portugal.

With an extensive curriculum, where names such as Rota das Sedas, O Viajante, Taberna do Mercado or DOM, Bruno Caseiro is renowned for his unpretentious cuisine. In Comporta, the chef opened Cavalariça restaurant in 2017. It is such a reference in the region that, last year, the chef opened the doors to a homonymous restaurant in Cais do Sodré in Lisbon.

O conteúdo Bruno Caseiro aparece primeiro em The Art of Tasting Portugal.

He is one of the talents of this new generation of Portuguese chefs who went through haute cuisine, national and international, to achieve his interpretation of regional cuisine, combining technique with flavors of memory and family history. At O Frade, he presents an Alentejo cuisine with more“ baggage ”of products and knowledge.

O conteúdo Carlos Afonso aparece primeiro em The Art of Tasting Portugal.

Born in Alentejo, the head chef of Basilii, Torre Palma’s restaurant, says that the secret to a great Alentejo dish is time. And it is with time, and also willpower, imagination, resilience and humbleness - the values he considers essential in a chef - that Filipe Ramalho has been making his way in the gastronomic world!

O conteúdo Filipe Ramalho aparece primeiro em The Art of Tasting Portugal.

Filipe Rebocho and João Narigueta met in the kitchen of the L‘and Vineyards restaurant in Montemor-o-Novo. Their shared passion for genuine Portuguese cuisine led them to extensive research work in libraries and universities. They identified many common ingredients in the past and are now forgotten; thus, Híbrido was born. A restaurant willing to “renovate the gastronomic tradition in Évora“ focused on “sustainability, respect for the product and forgotten tradition“. The menu is based on ancient products and recipes approached in a modern way and showcases local and seasonal products.
Book a table, if you are in Évora or nearby!

O conteúdo Filipe Rebocho e João Narigueta aparece primeiro em The Art of Tasting Portugal.

This smile is not just for the picture - it‘s the trademark of chef Henrique Mouro. Bold and precise, the man in charge of Aperta restaurant in Campo Maior pays tribute not only to Alentejo’s gastronomy but also to the region‘s well-known hospitality.

O conteúdo Henrique Mouro aparece primeiro em The Art of Tasting Portugal.