1.0The Art of Tasting Portugalhttps://theartoftastingportugal.com/en/artoftastinghttps://theartoftastingportugal.com/en/author/artoftasting/rich600338<blockquote class="wp-embedded-content" data-secret="4W09Hddfur"><a href="https://theartoftastingportugal.com/en/chefs-en/julio-pereira/">Júlio Pereira</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://theartoftastingportugal.com/en/chefs-en/julio-pereira/embed/#?secret=4W09Hddfur" width="600" height="338" title="“Júlio Pereira” — The Art of Tasting Portugal" data-secret="4W09Hddfur" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(c,d){"use strict";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!/[^a-zA-Z0-9]/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),n=d.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),o=0;o<n.length;o++)n[o].style.display="none";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute("style"),"height"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if("link"===t.message)if(a=d.createElement("a"),i=d.createElement("a"),a.href=r.getAttribute("src"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener("message",c.wp.receiveEmbedMessage,!1),d.addEventListener("DOMContentLoaded",t,!1),c.addEventListener("load",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf("MSIE 10"),i=!!navigator.userAgent.match(/Trident.*rv:11\./),s=d.querySelectorAll("iframe.wp-embedded-content"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute("data-secret")))r=Math.random().toString(36).substr(2,10),t.src+="#?secret="+r,t.setAttribute("data-secret",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute("security"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:"ready",secret:r},"*")}}}}(window,document); </script> https://theartoftastingportugal.com/wp-content/uploads/2021/03/JP.jpg13661366“It was in his father‘s butcher shops, in his grandfather‘s vegetable gardens, and his mother‘s kitchen that it all started. The essence of the product and their seasonality are engraved in his genes”; this is how is presented Júlio Pereira, the chef responsible for Kampo and Akua, two references in Funchal. Meat and farm products are the key ingredients at the former, while fish and seafood take centre stage at the latter - two different proposals for different palates that you should discover on your next visit to the island.