Restaurant Temperatura is a space of creative freedom focused on product excellence and respectful of the seasonality of the ingredients, willing to break down some of the barriers that consumers have towards food. Chef Afonso Cabral e Silva is in charge of the kitchen.
After a decade in London, much of it alongside chef Nuno Mendes, António Galapito returned to Lisbon and, in 2017, opened Prado, a restaurant founded on the “farm to table” concept that has conquered a demanding and heterogeneous clientele. The great objective of Prado is not the coveted Michelin stars, but rather “to make good food, simple and tasty. And above all, make known good national ingredients ”.
Born in France, Cyril Devilliers begun his journey as an apprentice in Normandy. His extensive curriculum includes names such as Les Prés d‘Eugenie, La Ferme aux Grives, (the first one to be awarded three Michelin stars), Les Compagnies des Comptoirs, Girassol and Eleven. Today the chef shows all his talent and devotion for gastronomy at The Oitavos, in Cascais, about which he writes: “our cuisine at The Oitavos neither wants nor can be classified as modern or rustic, contemporary or anchored in the past, less still author. Rather, it is authentic, supported by a unique terroir, spontaneous and above all generous“.
Some take a lifetime to discover their vocation; others discover it at a young age. Diogo Rocha is one of those who realised early on that gastronomy would be his art. And what a brilliant journey the young chef has had so far, earning his first Michelin star in 2019 with his work at the Mesa de Lemos restaurant in Viseu. His cuisine is a reflection of immense love and respect for Portuguese ingredients and recipes. Mesa de Lemos “is a sustainable restaurant based on national and seasonal flavours. The main focus is on the ingredients: keeping them in their purest and most natural state and serving them with the most genuine flavours”.
Considered a specialist in codfish, chef Duarte Eira is also an expert with this week‘s product, the monkfish. Born in Vila Real, the chef started working in several restaurants in the north of the country, including the one in Casa da Calçada Relais & Chateaux, before settling in Salpoente, one of Aveiro‘s go-to places, which pays homage to the local art, tradition, gastronomy and culture.
For George McLeod and his partner Lara, food and sustainability are inextricably linked. Together, they created SEM, a restaurant that uses only regenerative food from Portuguese producers. They also don’t have a bin, and thrive on creating dishes with undervalued ingredients. Passionate for foraging and bringing what has been forgotten about in nature onto a plate. The creative mind behind the food and with an extreme passion for the future of the world, George likes to create dishes which look simple but have great depth and complexity of flavours. Without pre-established notions of tradition, George is having a great time creating dishes that are not typical with incredible Portuguese ingredients.
Guilherme Spalk, graduated from the Estoril Hotel and Tourism School and then went abroad. In his luggage back home he brought many lessons, techniques and influences that today he puts into practice, with elegance and a lot of creativity, at 9B, the fine dinning of the renowned Via Graça.
He became a chef out in the world and brought the world back with him on his return to homeland Portugal. Henrique Sá Pessoa is one of the biggest names in Portugal‘s gastronomy. Proud holder of two Michelin stars, the Alma restaurant is, at the time, the culmination of a gastronomic journey where, talent focus and determination were the keys to success. The Chef is also the author and protagonist of several books and television programs, among them Entre Pratos, Ingrediente Secreto, and COMTRADIÇÃO.
Hugo Candeias brings years of experience in the restaurants of some of the best hotels in Portugal and in globally renowned restaurants such as the iconic Hoja Santa (Barcelona). After years abroad, Hugo returned to Portugal and is the executive chef of Grupo Paradigma, which has several projects, including The Art Gate and the Ofício Lisboa restaurant.
At the age of 24, José Paulo Rocha can boast that he is living his childhood dream. Since he was a little boy, he wanted to be a pastry chef so he took the Cooking and Pastry course at the Professional School of Hotel and Tourism in Lisbon and put on his chef uniform. Nowadays Zé Paulo explores all areas of cuisine, not only pastry, at Velho Eurico, a well-known restaurant in Lisbon that he reopened back in August 2019. In O Velho Eurico, Zé Paulo practices a “sort of tradition 2.0, a mixture of traditional flavors achieved through the best products and an
indisputable technique.“ In 2021, he was awarded the Daily Table, from the blog Mesa Marcada, a distinction for restaurants that combine quality with affordable prices. Zé Paulo is also one of the founders of the New Kids OnThe Block collective.
Born in Aveiro, one of the eight municipalities of the Bairrada region, Ricardo Costa is a brilliant star in the firmament of Portuguese gastronomy. The executive chef of The Yeatman, and his gastronomic restaurant, which already has two Michelin stars, is a staunch supporter of national flavors, local products, and traditional recipes, which he approaches with a contemporary eye and an extremely refined and innovative technique.
Born in Porto, Rui Paula is one of the most recognized faces of Portuguese cuisine. Founder of DOC, in the heart of the Douro Wine Region, DOP, in the historic center of Porto, and Casa de Chá da Boa Nova in Leça da Palmeira, where he won his second Michelin star in 2019. Other than this, the chef has embraced with equal enthusiasm a myriad of different projects. The kitchen, he says, has “an emotional root, a link to the cultural context. Ours has as the universe of Trás-os-Montes and Alto Douro and the Douro Litoral“. “In its essence, eating is an act of basic satisfaction. But a meal must be more than that. It must be a sensory and cultural experience.”
Specialist in vegetarian cuisine, the award-winning Stephanie Audet is the chef and owner of Senhor Uva, a wine bar and a restaurant. Stephanie started her journey as a chef in Hawaii in 2007; she then traveled the world to broaden gastronomic horizons. Stephanie spent some time as the curator of the menus of LOV restaurants in Montreal. Today, she is based in Portugal, where side by side with her husband, sommelier Marc Singh Davidson, runs Senhor Uva and Senhor Manuel in Lisbon.
Rita Gama and Tomás Rocha created a restaurant where the products‘ seasonality and local origin are the watchwords and where flavor, texture, and creativity mark every detail. Rita and Tomás met at Cevicheria, worked in Nice, and returned to Lisbon to open Bicho Mau, an idea they dreamed of together.
Vitor Sobral’s journey merges with the last 30 years history of Portuguese gastronomy. He is a staunch defender of national products, which he highlights in his daily work in his various spaces, with modernity, technique and, above all, a lot of flavor.
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