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

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'.