Hugo Candeias
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.
Chef dishes
Cod tongues, their emulsion, cuttlefish sauce, coriander oil and lemon skin
A bold proposal for an unusual ingredient by chef Hugo Candeias.
Products used
Cod tongues
Highly appreciated for their taste and tenderness.
Cod tongues make up in flavor what they lack in beauty. Highly appreciated for their taste and tenderness and the ability to adapt to the creativity of chefs (and everyday cooks). And what can you do with them? Almost everything! The most common recipes are rice or risotto, bean stew, or boiled cod tongues with potatoes, chickpeas, eggs, and vegetables.
Regions
Center
The centre of Portugal is proof that virtue (or, in this case, the virtues) is in the middle. From the highest mountain in mainland Portugal to the world’s biggest waves, there is a little bit of everything, without forgetting priceless monumental and human heritage. Schist villages, castles that look like they have emerged from fairy tales, one of the oldest universities in Europe, and even a Portuguese-style Venice.
