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.

O conteúdo Afonso Cabral e Silva aparece primeiro em The Art of Tasting Portugal.

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 ”.

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

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“.

O conteúdo Cyril Devilliers aparece primeiro em The Art of Tasting Portugal.

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".

O conteúdo Diogo Rocha aparece primeiro em The Art of Tasting Portugal.

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.

O conteúdo Duarte Eira aparece primeiro em The Art of Tasting Portugal.

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.

O conteúdo George Mcleod aparece primeiro em The Art of Tasting Portugal.

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.

O conteúdo Guilherme Spalk aparece primeiro em The Art of Tasting Portugal.

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.

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

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.

O conteúdo Hugo Candeias aparece primeiro em The Art of Tasting Portugal.

He is from Coimbra, but it was in OPorto that he decided to open the doors of his Almeja, a restaurant with a contemporary cuisine concept that excites those who visit it for the way he works the products.

O conteúdo João Cura aparece primeiro em The Art of Tasting Portugal.