Latest news and stories about gastronomy in Portugal for expats and residents.
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The Santar Vila Jardins project includes several vineyards that produce the 'Memórias' wine. Ana Constantino and Joana Pereira explain all the details of the project.
Lamb chops with asparagus migas was the recipe this Tuesday on 'Olá, Bom dia!'.
With monthly losses, Vibe will close at the end of the month. The location, the menu, and the economic crisis are some of the factors pointed out by the Italian chef for the closure. His future lies in Lisbon.
Dois Corvos won the National Homebrew and Craft Beer Competition with an unconventional entry: The Black Ginjinha Murders. Here is the curious and imperial case of the Black Ginjinha Murders.
Monte Santo Resort in Carvoeiro will celebrate Easter with a series of special dining experiences and activities for families. On April 3, the resort will mark Good Friday with a The post Monte Santo celebrates Easter with Portuguese Night appeared first on Portugal Resident.
Leandro Araújo moved from Goiás to Portugal as a boy and brought his childhood references from Anápolis to the kitchen of CaféZïque in the Algarve, one of the new entries in the 2026 Michelin Guide.
“Coffee: A Global History”, by Jonathan Morris, offers a clear perspective on humanity's relationship with the beverage obtained from the roasted seeds of a shrub native to Ethiopia.
São Paulo businessman Thiago Tavares plans to expand the Holy Sandwich Shop restaurant in Portugal and invest in social projects in the country. “We are studying where we can help and contribute,” he says.
An hour from Lisbon, Salvaterra de Magos is promoting the Eel Month initiative until the end of March. 19 restaurants are serving various preparations, with a highlight on fried eel with bean rice.
An hour from Lisbon, Salvaterra de Magos is promoting the Eel Month initiative until the end of March. 19 restaurants are serving various preparations, with a highlight on fried eel with bean rice.
A technique common in the Jerez and Champagne regions allows for the creation of more complex wines with more intense aromatic profiles.
Four exclusive dinners will blend art, wine, and gastronomy at Quinta do Paral in the Alentejo region. The series begins on March 21st to celebrate Spring, with subsequent events scheduled for Summer, Autumn, and Winter. Chef Rui Paula, recently awarded his third Michelin star, will host the inaugural dinner, accompanied by wines from Wine&Soul, winemaker Sandra Tavares da Silva, and musician Luís Trigacheiro. The '4 Seasons' dinners are limited to 45 guests per event, reflecting the estate's commitment to authentic, high-quality experiences.
Born from three generations of family cooking, it establishes itself as a space where tradition and technique unite to value the territory, local products, and seasonality. The Trintta restaurant, in Batalha, is celebrating one year of being open.
Has the sense of tradition been lost, or are we living in times of scarcity? In search of the 'café com cheirinho' (coffee with a splash of brandy), the memory of those who served it, and the few places where it is still served without an extra charge.
Enter Madeira. Made on the island of Madeira since the 1600s, this wine has a long and fascinating history. Like Port, Madeira was fortified to withstand long voyages to Europe The post Wine Talk – What is Madeira? And why should you have a bottle in your fridge? appeared first on Portugal Resident.
It was at this historic roastery in Campo Maior that the commander would stop first every morning. Because it was here that it all began in the 1930s with his uncle, Joaquim d’Olaia.
A humorous or hyperbolic statement about being overwhelmed by 'malandrinho' rice, a traditional Portuguese soupy rice dish.
The Porto native, who is also at Matriarca, a Symington project in Porto, cooks dishes inspired by the north, “good food” that he prepares, whenever possible, in a wood-fired oven.
Born in Engenheiro Beltrão (PR), Angélica Salvador has lived in Portugal for a long time. Arriving in 2005, she built a solid career in the hotel industry, working at establishments such as the Sheraton Algarve and the Tróia Design Hotel. Now, the chef makes history by becoming the first Brazilian immigrant to be awarded a Michelin star in Portugal. At a ceremony held at the Savoy Palace in Funchal, Madeira, the chef received what is considered the pinnacle of a gastronomic career for her work at the Indiferente restaurant in Porto.
Port is more or less like the child who plays well wrapped up, afraid of catching a cold; Madeira is more like that mischievous boy who walks the streets barefoot and gains resilience for life. Chronicle by Pedro Garcias.
With one eye on the gala and the other on the service. That was how Tuesday night went at Fifty Seconds, at the top of the Vasco da Gama Tower in Lisbon, while watching the presentation of the Michelin Guide Portugal 2026 stars. “The first person who realised let out a rather loud shout in the restaurant.” Then they shared it among...
We have music from Mário Laginha, Milhanas, and Luta Livre, 'Os Jugoslavos' on stage, Chaplin in a cine-concert, a cheese fair, and a 'foda' (traditional goat dish) fair.
Vila Real de Santo António will host a new gastronomic route named “Do Mar p’ra Mesa” from March 30 to April 5, an initiative designed to highlight the town’s fishing The post Seafood inspires new tapas route in Vila Real de Santo António appeared first on Portugal Resident.
Faro is attracting a growing number of foreign chefs, drawn by the city’s relaxed lifestyle, mild climate and access to high-quality local produce. According to Lusa news agency, many are The post Faro attracts growing number of foreign chefs appeared first on Portugal Resident.
