{"id":6882,"date":"2021-02-08T15:50:28","date_gmt":"2021-02-08T15:50:28","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/vitor-adao\/"},"modified":"2023-02-23T11:03:33","modified_gmt":"2023-02-23T11:03:33","slug":"vitor-adao","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/vitor-adao\/","title":{"rendered":"V\u00edtor Ad\u00e3o"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"V\u00edtor\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 V\u00edtor Ad\u00e3o <\/h1><\/div>\n\n\n
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\n\tIn V\u00edtor Ad\u00e3o’s dictionary, food has always been synonymous with sharing. Born in a small village in the municipality of Chaves, the Chef grew up among pots and pans and family get-togethers, a passion he turned into a profession when at the age of 14, he enrolled in cooking school. He worked at the DOC and DOP restaurants, interned at Ocean and Vila Joya, and did a stint at 45 Park Lane, in London, with chef Wolfgang Puck. He was Executive Chef for the 100 Maneiras group, a consultant at Quinta do Arneiro and, in 2019, opened the popular pop-up Izakaya Tokkuri, in the Bairro Alto, Lisbon. That same year, he opened his first restaurant, Plano, which won the Boa Cama Boa Mesa 2020 Revelation award. Here seasonality, origin, and tradition are treated with the utmost respect and have a contemporary and very personal stamp. <\/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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Sea bass, crushed potatoes and sparkling wine sauce<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Sea bass, crushed potatoes and sparkling wine sauce: this is one of the key moments on Plano’s tasting menu and where the potato plays a leading role.\u00a0<\/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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Potato<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Of the many good things that come from the fertile soils of Tr\u00e1s os Montes, the potato is perhaps the most special.<\/p>\n

Its enjoyable and characteristic flavour results from the particular conditions of the soil, relief and climate of the region, and “the warm bed provided by the well dug and manured land”. Slightly sweet with a pleasant aroma, the Tr\u00e1s-os-Montes potato is a Protected Geographical Indication product. It is appreciated for its aforementioned “sweet taste, resulting from the truly exceptional sugar\/starch ratio and ideal texture to ‘absorb’ the taste of sauces in dishes with fatty meats (pork), which are the base of the region’s gastronomy”.<\/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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Oporto and North<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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In 200 BC, when it was called Portus Cale, the city that gave Portugal its name became the Portucalense County\u2019s capital; Porto is the country\u2019s second-most populous city. Classified as Cultural Heritage of Humanity, its historical centre offers endless opportunities to taste authentic northern gastronomy \u2013 from tripe to world-famous Port wine -, while enjoying a magnificent view of the Douro river.<\/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":"

In V\u00edtor Ad\u00e3o’s dictionary, food has always been synonymous with sharing. Born in a small village in the municipality of Chaves, the Chef grew up among pots and pans and family get-togethers, a passion he turned into a profession when at the age of 14, he enrolled in cooking school. He worked at the DOC and DOP restaurants, interned at Ocean and Vila Joya, and did a stint at 45 Park Lane, in London, with chef Wolfgang Puck. He was Executive Chef for the 100 Maneiras group, a consultant at Quinta do Arneiro and, in 2019, opened the popular pop-up Izakaya Tokkuri, in the Bairro Alto, Lisbon. That same year, he opened his first restaurant, Plano, which won the Boa Cama Boa Mesa 2020 Revelation award. Here seasonality, origin, and tradition are treated with the utmost respect and have a contemporary and very personal stamp.<\/p>\n","protected":false},"author":1,"featured_media":6883,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[311,347,339],"tags":[],"acf":[],"yoast_head":"\nV\u00edtor Ad\u00e3o - 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\/vitor-adao\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"V\u00edtor Ad\u00e3o - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"In V\u00edtor Ad\u00e3o's dictionary, food has always been synonymous with sharing. 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Born in a small village in the municipality of Chaves, the Chef grew up among pots and pans and family get-togethers, a passion he turned into a profession when at the age of 14, he enrolled in cooking school. He worked at the DOC and DOP restaurants, interned at Ocean and Vila Joya, and did a stint at 45 Park Lane, in London, with chef Wolfgang Puck. He was Executive Chef for the 100 Maneiras group, a consultant at Quinta do Arneiro and, in 2019, opened the popular pop-up Izakaya Tokkuri, in the Bairro Alto, Lisbon. That same year, he opened his first restaurant, Plano, which won the Boa Cama Boa Mesa 2020 Revelation award. Here seasonality, origin, and tradition are treated with the utmost respect and have a contemporary and very personal stamp.\n<h2>Chef Dishes<br\/><\/h2>\n<h2>Products used<br\/><\/h2>\n<h2>Regions<br\/><\/h2>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6882"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=6882"}],"version-history":[{"count":5,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6882\/revisions"}],"predecessor-version":[{"id":13146,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6882\/revisions\/13146"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/6883"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6882"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6882"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6882"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}