It’s 18 years of experience gathered in LOCO’s dinning room. He debuted at Le Meridien and quickly improved his taste for customer contact. In 2007, he was at Yasmin , where he met chef Alexandre Silva, who invited him to join his team when he took over the leadership of Bocca. It has helped the restaurant […]

Our version of “Pastel de Bacalhau” Ingredients – Cod fish tartare – Parsley puree – Egg yolk puree – Onion powder Inspiration Portuguese “Pastel de Bacalhau” Curiosities The first official recipe for “Pastel de Cacalhau” dates back to 1904, in a book called the Kitchen and Cup Treaty, by Carlos Bandeira de Melo, an officer […]

Sea-flavored menu! Ingredients – Monkfish liver mousse – Nori roll – Chives Curiosities: Monkfish is a benthic fish that lives near the bottom, which can be found from the tide zone up to 600 meters deep. The anglerfish is characterized by a disproportionately large head, with a semicircular mouth with pointed teeth. As an adult, […]

Another new flavor added to our Menu! Ingredients – Confited cod fish – Fermented black garlic pure – Skin’s emultion – Citric herbs Inspiration Work with a new product – typically Portuguese – that has never been part of our Menu, except for our Cod Cake, present in the Menu from the beginning. Curiosity Among […]

2019 begins with news in our Menu! Ingredients – Suckling pig belly – Agria french fried roll – Fermented mushrooms sauce – Black pepper Inspiration Leitão à Bairrada Origin The earliest document referring to this delicacy is a convent recipe of 1743, probably from Mosteiro do Lorvão or Mosteiro da Vacariça, compiled in a dining […]

Welcome to our magazine 3rd Edition! This time we wanted to make a difference by presenting a new look. Gastronomy, Innovation and Science: compatible? Take a look into our opinion about this and other topics. [CHECK OUR MAGAZINE]

LOCO MAGAZINE is already online. Have you already seen it? [CHECK OUR MAGAZINE]

With a quarterly publication, our main goal is to show who we are, where our inspiration cames from, what can take us forward and what leads us to our craziness. CHECK OUR MAGAZINE

Estrella Damm Gastronomy Congress 2017 was held on October 30th and for us, it could not have started better. Alexandre Silva and Manuel Liebaut took to the stage at 11:30 am to offer all the guests a completely LOCO moment. The Congress was dedicated to Generating Trends, a theme at the height of what we […]

October 17 was the day that marked the visit of Jacob Holmström and Anton Bjuhr – from Gastrologik, to Portugal. Did you promise a different 4-Hand Dinner? Clearly! Because this time, we counted on 6 hands. If on the one hand we have a kitchen that values the national products and the Nature and elevates […]