Formed by the French school, inspired by the world, chef André Lança Cordeiro takes the words “less is more” very seriously and that is quite evident in the enchanting space of his Essencial restaurant, in Lisbon, where the decoration is free of excesses and the dishes are simple so that the “star” ingredients can shine.
With a mother from the Minho region and a French father (who happens to be a cook!), Aurora Goy grew up between France, her home, and the Minho, where she spent her holidays. She became a chef in Paris and interned in France and Portugal with prominent chefs, such as Alain Ducasse, Guy Savoy or José Avillez. At the Apego restaurant in Porto, where the chef now works, there is no fixed concept, just two focuses: a relaxed atmosphere and good food.
Every Portuguese foodie has heard of O Gaveto restaurant. A reference in traditional Portuguese cuisine, especially fish and seafood dishes, the Matosinhos restaurant has kept the same management, the same chef – Humberto Alonso – and the same identity and quality its devotees got used to since its foundation back in 1984.
This is one of the most famous smiles of Portuguese cuisine, frank and genuine, just like its owner, Justa Nobre. Born in the heart of the Trás-os- Montes region, the chef, puts the soul and flavours of traditional cuisine – not only from her native land but from all over the country -, into each of her recipes. “O Nobre“ is the chef‘s restaurant in Lisbon, a must-visit.
“A proper vegetarian concept with no false pretensions“, this is what we can expect from Fava Tonka, in Leça da Palmeira. Suppose you‘re looking for vegetarian versions of Portuguese cuisine. In that case, you won‘t find them, but if you want to try delicious vegetarian suggestions made from scratch with seasonal products, mostly organic and local, you‘re in the right place. Fava Tonka is the latest project by chef Nuno Castro, executive chef of Grupo do Avesso.
Out of all chef Nuno Diniz’s various skills, his pedagogical streak and deep respect for Portuguese products are two that most stand out. An expert in sausages and smoked meats, to which he dedicated his book “Entre Fumos e Ventos – Fumeiros e Enchidos de Portugal” (“Between Smoke and Wind – Smoked Meats and Sausages from Portugal “). The chef and professor at Lisbon’s Hospitality School, together with Rodrigo Meneses, is the creator of Revolução, a restaurant in the capital that represents the gastronomy of our entire country.
Geadas is a nickname that has overshadowed his family name. Óscar Geadas is an absolute reference in northern cuisine. The passion for cooking is in his blood. Son of a cook mother, he grew up in his parents‘ restaurant – the famous Geadas -, graduated in kitchen management and production and worked, among others, at Feitoria and Fortaleza do Guincho. Next to his brother, António, a manager, he took over the kitchen at G Pousada, Pousada de Bragança‘s restaurant. His dedication, exhaustive study of products and palates, and the innovation he brings to the traditional cuisine earned him a star in the famous Michelin Guide.
Cook, gastronome, oenophile, teacher, and creative. This is Renato Cunha, Famalicense, chef and owner of Ferrugem in Vila Nova de Famalicão, and executive chef of Vinha Boutique Hotel, in Vila Nova de Gaia. A cook by heart, he likes to be seen as an ambassador of Portuguese gastronomy. Attentive to what is done in Portugal and the world, Renato seeks training based on empiricism and knowledge of haute cuisine. His cooking has its main ingredients, products with a Portuguese identity and preferably from sustainable agriculture (biological or biodynamic). This cuisine of popular roots, creative, innovative, and techinical, has earned him several awards, including Chef of the Year (Wine Magazine).
Ruben Santos is a fan of all arts in general and gastronomy in particular. He is the chef at the O Paparico restaurant, a traditional restaurant that travels through flavors and recipes from all over the country, riding on the chef’s creativity.
Largo do Paço, restaurant of the Casa da Calçada hotel in Amarante, is a reference in the north of the country thanks to this chef who surprises at every moment of his menu. His memories are very present in the dishes he develops, attentive to his surroundings and in permanent innovation.
The cuisine that this chef presents at his Euskalduna combines creativity, technique and breaks barriers, transforming the concept of “fine dining” into a fun experience that appeals to the five senses and his professional career.
In Vítor Adão’s dictionary, food has always been synonymous with sharing. Born in a small village in the municipality of Chaves, the Chef grew up among pots and pans and family get-togethers, a passion he turned into a profession when at the age of 14, he enrolled in cooking school. He worked at the DOC and DOP restaurants, interned at Ocean and Vila Joya, and did a stint at 45 Park Lane, in London, with chef Wolfgang Puck. He was Executive Chef for the 100 Maneiras group, a consultant at Quinta do Arneiro and, in 2019, opened the popular pop-up Izakaya Tokkuri, in the Bairro Alto, Lisbon. That same year, he opened his first restaurant, Plano, which won the Boa Cama Boa Mesa 2020 Revelation award. Here seasonality, origin, and tradition are treated with the utmost respect and have a contemporary and very personal stamp.
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