{"id":9194,"date":"2022-01-05T13:27:13","date_gmt":"2022-01-05T13:27:13","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/filipe-rebocho-e-joao-narigueta\/"},"modified":"2023-02-22T19:17:38","modified_gmt":"2023-02-22T19:17:38","slug":"filipe-rebocho-e-joao-narigueta","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/filipe-rebocho-e-joao-narigueta\/","title":{"rendered":"Filipe Rebocho e Jo\u00e3o Narigueta"},"content":{"rendered":"\n
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\n \t\t\t\t\t\n\t\t\t\t\t\t \"Filipe\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 Filipe Rebocho e Jo\u00e3o Narigueta <\/h1><\/div>\n\n\n
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\n\tFilipe Rebocho and Jo\u00e3o Narigueta met in the kitchen of the L\u2018and Vineyards restaurant in Montemor-o-Novo. Their shared passion for genuine Portuguese cuisine led them to extensive research work in libraries and universities. They identified many common ingredients in the past and are now forgotten; thus, H\u00edbrido was born. A restaurant willing to \u201crenovate the gastronomic tradition in \u00c9vora\u201c focused on \u201csustainability, respect for the product and forgotten tradition\u201c. The menu is based on ancient products and recipes approached in a modern way and showcases local and seasonal products.\nBook a table, if you are in \u00c9vora or nearby! <\/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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Pure Alentejo pork neck, red Montemor onion and pleurothus<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Pure Alentejo pork neck, red Montemor onion, pleurothus. A tribute to this delicious region to try at H\u00edbrido, chefs Filipe Rebocho and Jo\u00e3o Narigueta restaurant in the historic center of \u00c9vora.<\/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\"mWkTE4LQ\"\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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Pure Alentejo pig<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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The one considered the best breed of pigs in Portugal.<\/p>\n

The Alentejo cork oak forest is their home. It is here that is bred, on an extensive basis, the one considered the best breed of pigs in Portugal: the Porco Puro Alentejano (pure Alentejo pig). The animals live in the countryside and feed mainly on acorns, herbs, and stubble, which results in tasty, tender, and juicy meat.<\/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":"

Filipe Rebocho and Jo\u00e3o Narigueta met in the kitchen of the L\u2018and Vineyards restaurant in Montemor-o-Novo. Their shared passion for genuine Portuguese cuisine led them to extensive research work in libraries and universities. They identified many common ingredients in the past and are now forgotten; thus, H\u00edbrido was born. A restaurant willing to \u201crenovate the gastronomic tradition in \u00c9vora\u201c focused on \u201csustainability, respect for the product and forgotten tradition\u201c. The menu is based on ancient products and recipes approached in a modern way and showcases local and seasonal products.
\nBook a table, if you are in \u00c9vora or nearby!<\/p>\n","protected":false},"author":3,"featured_media":9138,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[344,311,753],"tags":[],"acf":[],"yoast_head":"\nFilipe Rebocho e Jo\u00e3o Narigueta - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Filipe Rebocho e Jo\u00e3o Narigueta conheceram-se na cozinha do restaurante L\u2019and Vineyards, em Montemor-o-Novo.\" \/>\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\/filipe-rebocho-e-joao-narigueta\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filipe Rebocho e Jo\u00e3o Narigueta - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Filipe Rebocho e Jo\u00e3o Narigueta conheceram-se na cozinha do restaurante L\u2019and Vineyards, em Montemor-o-Novo.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/filipe-rebocho-e-joao-narigueta\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2022-01-05T13:27:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-22T19:17:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/01\/i3-VIPWw.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/filipe-rebocho-e-joao-narigueta\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/01\/i3-VIPWw.jpeg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2022\/01\/i3-VIPWw.jpeg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/filipe-rebocho-e-joao-narigueta\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/chefs-en\/filipe-rebocho-e-joao-narigueta\/\",\"name\":\"Filipe Rebocho e Jo\u00e3o Narigueta - 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Their shared passion for genuine Portuguese cuisine led them to extensive research work in libraries and universities. They identified many common ingredients in the past and are now forgotten; thus, H\u00edbrido was born. A restaurant willing to \u201crenovate the gastronomic tradition in \u00c9vora\u201c focused on \u201csustainability, respect for the product and forgotten tradition\u201c. The menu is based on ancient products and recipes approached in a modern way and showcases local and seasonal products. Book a table, if you are in \u00c9vora or nearby!\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\/9194"}],"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=9194"}],"version-history":[{"count":6,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/9194\/revisions"}],"predecessor-version":[{"id":12956,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/9194\/revisions\/12956"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/9138"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=9194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=9194"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=9194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}