Filipe Rebocho e João Narigueta

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!

Chef Dishes

Pure Alentejo pork neck, red Montemor onion and pleurothus

Pure Alentejo pork neck, red Montemor onion, pleurothus. A tribute to this delicious region to try at Híbrido, chefs Filipe Rebocho and João Narigueta restaurant in the historic center of Évora.

Pure Alentejo pig

The one considered the best breed of pigs in Portugal.

The Alentejo cork oak forest is their home. It is here that is bred, on an extensive basis, the one considered the best breed of pigs in Portugal: the Porco Puro Alentejano (pure Alentejo pig). The animals live in the countryside and feed mainly on acorns, herbs, and stubble, which results in tasty, tender, and juicy meat.

Alentejo and Ribatejo

Miguel Torga once wrote that “more than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate”. Let’s meditate then, as we’re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.