{"id":6856,"date":"2021-02-08T12:48:26","date_gmt":"2021-02-08T12:48:26","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/manuel-lino\/"},"modified":"2023-02-23T11:09:15","modified_gmt":"2023-02-23T11:09:15","slug":"manuel-lino","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/manuel-lino\/","title":{"rendered":"Manuel Lino"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Manuel\t\t\t\t\t\n\t\t\t\n\t <\/div>\n \n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t
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\n Manuel Lino <\/h1><\/div>\n\n\n
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\n\tFollowing a tour of some of the best restaurants in the world, such as Cellar de Can Rocca or Moments by Carme Rosacalleda, Manuel Lino returned to Portugal and cemented the journey he started as a young man in Salvaterra de Magos. Today he is the creative mind behind Audaz’s daring cuisine. The new restaurant in Campo de Ourique is the place to eat, have a drink, and listen to music. Living proof that sophistication and popular culture can go hand in hand, Audaz brings a polished and up-to-date approach to traditional dishes. <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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\n \n\t\t\t\t\tChef Dishes\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"tartaro-beterraba\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Beetroot tartar<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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A relaxed and creative cuisine, offering memorable dishes such as this beetroot tartar. Roasted beetroot, smoked yoghurt and almond milk are the main ingredients; the rest is pure talent! Bravo, chef Manuel Lino!<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tProducts used\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"beterraba\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Beetroot<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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A tuberous root with a sweet taste, beetroot is originally from Europe and appears in three types intended for different uses: table beetroot, consumed as a vegetable; sweetener, used in sugar production and feed, for animals.<\/p>\n

A tuberous root with a sweet taste, beetroot is originally from Europe and appears in three types intended for different uses: table beetroot, consumed as a vegetable; sweetener, used in sugar production and feed, for animals. There are several varieties within the \u201ctable\u201d type – such as yellow or golden, white and striped – with red being the most used. To be eaten raw, in juices and salads, or cooked, pickled, preserved, in sweets, bread, pastes or soups, it is small in size but has many attributes. Regarding its numerous properties, we give the floor to the Celeiro – Living with Body and Soul: \u201cIt contains betaine and many other nutrients, namely folic acid, carotenoids, vitamin B6, fibres, manganese, potassium, vitamin C and iron.\u201d<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tRegions\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h2>\n<\/div>\n\n\n
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"regiao-lisboa\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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Lisbon<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Kissed by the Tagus that reflects its ample light, it hides a thousand and one charms on seven hills. The sound of the trams, the clamour of the markets, the river lapping on its bank, and the trilling of the Portuguese guitar. The Portuguese pavements\u2019 intricate designs, the arabesques on the Manueline fa\u00e7ades, the churches\u2019 bell towers, and the houses perched on the castle\u2019s hillside. Exotic, cosmopolitan, classic, and modern; few cities are as worldly as Lisbon.<\/p>\n\t\t\n\t\t\t \n\t\t

Read more<\/a><\/p>\n\n\t\t\n\t \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Following a tour of some of the best restaurants in the world, such as Cellar de Can Rocca or Moments by Carme Rosacalleda, Manuel Lino returned to Portugal and cemented the journey he started as a young man in Salvaterra de Magos. Today he is the creative mind behind Audaz’s daring cuisine. The new restaurant in Campo de Ourique is the place to eat, have a drink, and listen to music. Living proof that sophistication and popular culture can go hand in hand, Audaz brings a polished and up-to-date approach to traditional dishes.<\/p>\n","protected":false},"author":1,"featured_media":6858,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,342,333],"tags":[],"acf":[],"yoast_head":"\nManuel Lino - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/manuel-lino\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Manuel Lino - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Following a tour of some of the best restaurants in the world, such as Cellar de Can Rocca or Moments by Carme Rosacalleda, Manuel Lino returned to Portugal and cemented the journey he started as a young man in Salvaterra de Magos. 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