Chef interview in Portugal

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Chef Lídia Brás: 'Portuguese chefs are increasingly looking back and thinking that the past is the future'

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What can tascas (traditional Portuguese taverns) teach haute cuisine? Which recipes best represent popular Portuguese cooking? The chef and owner of Stramuntana and Proua in Vila Nova de Gaia assesses the current state of gastronomy and reveals her favourite tascas and marisqueiras (seafood restaurants). Lídia Brás is one of 12 guest cooks featured in the guide '365 Tascas & Marisqueiras'.

Expresso26 Jan

Chef Lídia Brás: 'Portuguese chefs are increasingly looking back and thinking that the past is the future'

Gastronomy as culture: chef Simon Lau's perspective between Brazil and Europe

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With an established career in Brazil, the Danish chef speaks about gastronomic policy, the Amazon and the Lisbon that has welcomed him.

Público25 Jan

Gastronomy as culture: chef Simon Lau's perspective between Brazil and Europe

Peru is mixed. Our cuisine is a mixture — it's 'all the bloods': interview with the owner of the world's best restaurant

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Micha Tsumura is the chef of Maido, currently the world's best restaurant. With a cuisine that combines Japanese techniques and Peruvian ingredients, he seeks to challenge a culinary landscape still dominated by a European perspective. In an interview with Expresso, he explains how Peru became a culinary powerhouse and what Portugal can learn from that journey.

Expresso22 Jan

Peru is mixed. Our cuisine is a mixture — it's 'all the bloods': interview with the owner of the world's best restaurant

Portugal news explained

Portugal news explained

The Lisboeta

The Lisboeta

Chef interview in Portugal

Chef Lídia Brás: 'Portuguese chefs are increasingly looking back and thinking that the past is the future'

Gastronomy as culture: chef Simon Lau's perspective between Brazil and Europe

Peru is mixed. Our cuisine is a mixture — it's 'all the bloods': interview with the owner of the world's best restaurant

Chef Lídia Brás: 'Portuguese chefs are increasingly looking back and thinking that the past is the future'

Gastronomy as culture: chef Simon Lau's perspective between Brazil and Europe

Peru is mixed. Our cuisine is a mixture — it's 'all the bloods': interview with the owner of the world's best restaurant