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.

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.

André Fernandes left Portugal to devour the world and made it the recipe book of his Restaurant Attla. In this intimate, relaxed and comfortable space in Alcântara, the dishes are based on Portuguese seasonal produce.

O conteúdo André Fernandes aparece primeiro em The Art of Tasting Portugal.

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.

O conteúdo André Lança Cordeiro 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.

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 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.

O conteúdo Aurora Goy aparece primeiro em The Art of Tasting Portugal.