Portugal has developed its own cuisine, one that is different from traditional recipes and that brings surprise and delight to all those who visit Portugal. Alongside this marvellous tradition the country now has an elite group of chefs that work in our new kitchens, fusing classic flavours with new trends. Flexibly prepared and presented dishes are the order of the day for these state of the art professionals who over the last decade have affirmed their place as Master Chefs.
Often anchored in the country’s culinary tradition, using new techniques to achieve new effects with authentic recipes, their culinary creativity and experimentation has given rise to a new era, in which the chef has become the author. Preparing dishes like never before, true creativity has become the essence of this cuisine. In Portugal there are numerous restaurants that have appropriated this new mindset, serving unique dishes designed by the house chef.
Some Portuguese dishes go back way before this concept emerged, taking on the name of its creator and propagator; as is the case with the dishes Eggs scrambled with dried salt cod, onions and potatoes (Bacalhau à Brás ) and Casserole of salt cod, potatoes and onions (Bacalhau à Gomes de Sá).