{"id":8154,"date":"2021-09-09T08:48:20","date_gmt":"2021-09-09T08:48:20","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/antonio-loureiro\/"},"modified":"2023-02-22T20:01:47","modified_gmt":"2023-02-22T20:01:47","slug":"antonio-loureiro","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/antonio-loureiro\/","title":{"rendered":"Ant\u00f3nio Loureiro"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Ant\u00f3nio\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 Ant\u00f3nio Loureiro <\/h1><\/div>\n\n\n
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\n\tMemory, innovation, respect, and tradition are the four pillars of Ant\u00f3nio Loureiro\u2018s restaurant A Cozinha. The chef from Guimar\u00e3es set out on a remarkable journey that culminates in the achievement in 2018 of his first Michelin star. Its restaurant in the heart of Guimar\u00e3es is \u201ccommitted to projecting the identity of Portuguese cuisine by combining the Portuguese recipe with the creativity of the author\u2018s cuisine\u201c. Another important award from A Cozinha is the Green Key international recognition for the environmental practices implemented. For the chef, \u201ccooking is an act of kindness, a passion and an art when it provokes emotion. A trip that makes me and makes others happy.\u201c <\/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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Lamb, broad beans, chorizo, sweet potato<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Typically Alentejo ingredients in the hands of a chef from Minho. The outcome? Portugal at its best! Cordeiro e Alentejo is the name of this creation where the lamb shares the stage with sweet potato raviolis, broad beans with chorizo, cauliflower cream, and crunchy cauliflower.<\/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\"Borrego\"\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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Lamb<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Roasted lamb is, alongside young goat (predominantly further north), one of the greatest gastronomic traditions of this festive season.<\/p>\n

This is the meal protagonist in most portuguese houses on Easter, especially in the alentejo. \u2018Borrego\u2019 is the lamb\u2018s calf when under 12 months (then it is called \u2018cordeiro\u2018). Also known as \u2018anho\u2018, its meat is very tender and tasty and is an excellent source of protein and vitamin B12. Roasted lamb is, alongside young goat (predominantly further north), one of the greatest gastronomic traditions of this festive season.<\/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-alentejo\"\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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Alentejo and Ribatejo<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Miguel Torga once wrote that \u201cmore than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate\u201d. Let\u2019s meditate then, as we\u2019re 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.<\/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":"

Memory, innovation, respect, and tradition are the four pillars of Ant\u00f3nio Loureiro\u2018s restaurant A Cozinha. The chef from Guimar\u00e3es set out on a remarkable journey that culminates in the achievement in 2018 of his first Michelin star. Its restaurant in the heart of Guimar\u00e3es is \u201ccommitted to projecting the identity of Portuguese cuisine by combining the Portuguese recipe with the creativity of the author\u2018s cuisine\u201c. Another important award from A Cozinha is the Green Key international recognition for the environmental practices implemented. For the chef, \u201ccooking is an act of kindness, a passion and an art when it provokes emotion. A trip that makes me and makes others happy.\u201c<\/p>\n","protected":false},"author":3,"featured_media":8192,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,622,311],"tags":[],"acf":[],"yoast_head":"\nAnt\u00f3nio Loureiro - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Mem\u00f3ria, inova\u00e7\u00e3o, respeito e tradi\u00e7\u00e3o; s\u00e3o estes os quatro pilares d\u2019A Cozinha de Ant\u00f3nio Loureiro. O chef vimaranense tra\u00e7ou um percurso not\u00e1vel que culmina com a conquista, em 2018, da sua primeira estrela Michelin.\" \/>\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\/antonio-loureiro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ant\u00f3nio Loureiro - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Mem\u00f3ria, inova\u00e7\u00e3o, respeito e tradi\u00e7\u00e3o; s\u00e3o estes os quatro pilares d\u2019A Cozinha de Ant\u00f3nio Loureiro. 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O chef vimaranense tra\u00e7ou um percurso not\u00e1vel que culmina com a conquista, em 2018, da sua primeira estrela Michelin.","breadcrumb":{"@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/antonio-loureiro\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theartoftastingportugal.com\/en\/chefs-en\/antonio-loureiro\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/antonio-loureiro\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"In\u00edcio","item":"https:\/\/theartoftastingportugal.com\/en\/"},{"@type":"ListItem","position":2,"name":"Ant\u00f3nio Loureiro"}]},{"@type":"Person","@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4","name":"artoftasting","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g","caption":"artoftasting"},"url":"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/"}]}},"builder_content":"<img loading=\"lazy\" src=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/09\/j7UTvSOg-1024x1024-1000x800.jpeg\" width=\"1000\" height=\"800\" title=\"j7UTvSOg\" alt=\"Ant\u00f3nio Loureiro\">\n<h1> Ant\u00f3nio Loureiro <\/h1>\nMemory, innovation, respect, and tradition are the four pillars of Ant\u00f3nio Loureiro\u2018s restaurant A Cozinha. The chef from Guimar\u00e3es set out on a remarkable journey that culminates in the achievement in 2018 of his first Michelin star. Its restaurant in the heart of Guimar\u00e3es is \u201ccommitted to projecting the identity of Portuguese cuisine by combining the Portuguese recipe with the creativity of the author\u2018s cuisine\u201c. Another important award from A Cozinha is the Green Key international recognition for the environmental practices implemented. For the chef, \u201ccooking is an act of kindness, a passion and an art when it provokes emotion. A trip that makes me and makes others happy.\u201c\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\/8154"}],"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\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=8154"}],"version-history":[{"count":7,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/8154\/revisions"}],"predecessor-version":[{"id":13038,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/8154\/revisions\/13038"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/8192"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=8154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=8154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=8154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}