Gastronomy on Board
Enjoy the best Portuguese Cuisine in tap|executive
New Menus
Discover a new world of flavours with tap|executive
When you travel in tap|executive class, our goal is to make your trip a unique, exclusive and memorable experience.
Our new menus put the spotlight on Portuguese products, flavours and traditions in order to strengthen TAP’s image as a promoter of national products.
Dessert offerings will continue to highlight traditional Portuguese sweets and pastries, an optional cheese plate and fresh fruit in season.
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Typical Portuguese cuisine reinterpreted by Chef Vítor Sobral in a contemporary, creative and sophisticated way.
To start off the meal, the new amouse-bouche with toasted nuts and seeds.
A selection of six new soups, a culinary icon of the long-haul in-flight service, served with delicious garnishes.
Salad garnishes include a generous sampling of top quality products, including partridge escabeche, marinated shrimp, salt cod confit and wheat salad, among others. All accompanied by chutneys or vinaigrettes specially designed to complement the selected garnishes.
Six new desserts and the traditional Port wine.
New Breakfast
To wake up in style, the tap|executive breakfast includes a plate of cold cuts and various cheeses, fresh fruit, yoghurt and a bread basket.
Selection of teas, coffees and juices.
New Snack
Light meals that include a variety of quiches, pies, salads, fresh fruit and a sweet dessert.
Veal in puff pastry and sautéed green vegetables
Recipe (serves 10)
Ingredients:
Meat
1.8 kg veal tenderloin
Extra virgin olive oil, as needed
Traditional sea salt to taste
Sauce
250 g tomatoes, peeled, seeded and diced
100 g onion, finely chopped
4 cloves garlic, sliced
100 g sun-dried tomatoes
150 g Ilha São Jorge cheese, grated
1 dl extra virgin olive oil
4 tablespoons fresh cilantro, chopped
Puff pastry
1 kg prepared puff pastry
2 egg yolks
Garnish
600 g snow peas, scalded
600 g spinach leaves
1 dl extra virgin olive oil
Traditional sea salt to taste
Freshly ground pepper to taste
4 tablespoons fresh parsley
Directions
Season the whole tenderloin with salt and sear it on all sides in olive oil.
Remove from heat and cut into serving-sized portions.
Sauté the onion and garlic in olive oil until golden; add the tomato and simmer over low heat. Add the dried tomato and boil for 2 to 3 minutes. Place the mixture in a blender along with the cheese and coriander. Purée and check the seasoning.
Set aside.
Roll out the puff pastry and cut into 10 squares.
In the centre of each square, place some of the sauce and a portion of the meat. Seal the pastry and brush with egg yolk.
Bake in a 180ºC oven until the pastry puffs up.
Heat the olive oil and sauté the snow peas and spinach. Season with salt and pepper.
Sprinkle with parsley just before serving.
Drinks
TAP offers a large selection of sparkling wines, red and white wines, ports and spirits.
Tropical fruit juices, coffee - including "Expresso" - and a variety of teas are also served on-board our aircraft.
Wines
It is our custom to prioritise wines from Portuguese vineyards in our wine list, whose richness and quality result from centuries of work and the diverse terrain, which contribute greatly to spreading Portugal's reputation overseas.
After careful selection by a panel of renowned specialists, including João Paulo Martins, David Lopes Ramos, Manuel Gonçalves da Silva, Maria João de Almeida, Luis Antunes and Dânio Braga, this list comprises white wines, reds, ports and sparkling wines.
Three Portuguese wines served on-board our aircraft were acclaimed by the American Global Traveler magazine as being among the best wines served by airlines across the world.
The award-winning wines served on TAP flights were Casa de Santar Reserva 2007, RDO Dão, which was voted the best red wine in Business Class, Luís Pato 2010, which won third place for the best sparkling wines, and Paulo Laureano Reserve 2010 Branco, RDO Alentejo, which was considered the fourth best white wine served on board.
More information about "Wines on the wing 2011" available in here.
NOTE: TAP may limit or prohibit the consumption of alcohol on board their aircrafts. The consumption of any alcoholic beverages carried into the aircraft by passengers is prohibited.
The Chefs
Vítor Sobral - Cuisine Consultant
Vítor Sobral has a unique cooking style, combining traditional ingredients in his dishes, such as olive oil and aromatic herbs, in an ongoing search for new experiences.
He unites great creativity with absolute mastery of the culinary art, without forgetting artistic flair.
His cuisine is firmly based on celebrating Portuguese products, flavours and traditions which he defends with passion and for which he has been an ambassador. His creative, serious and solid cookery has colour, fragrance and flavour, building on our best traditions, without forgetting contributions from Africa, Brazil and other ports of call.
Vítor Sobral's cuisine combines tradition with modernity, without yielding to passing fads. He has an aesthetic but clean sense which gives his cookery a very personal and distinct character.
His considerable success has won him awards such as Chef of the Year 1999, awarded by the Portuguese Cookery Academy and Commander of the Order of Henry the Navigator.
Alongside his work as Head Chef and Cuisine Consultant, he also teaches at ESHTE (the Estoril Hotel and Tourism College), has various books published and is ever present at international cookery events and in renowned publications such as the New York Times. He has won Portuguese and international awards.
Dânio Braga - Cuisine Consultant
TAP invited chef Dânio Braga to introduce the huge diversity of culinary ingredients and influences from Brazilian cookery and to create a menu especially for you.
This award-winning chef is a member of the “Ordre de Coteaux de Champagne” association in Reims and has a diploma from the “Associazione Italiana di Sommeliers”. He is also one of the most distinguished chefs in Brazil and a gastronomic reference among critics.
He is Founder of the Boa Lembrança Restaurants Association and the Brazilian Sommeliers Association and was elected Wine Personality of the Year 1992. He was also named Cookery Personality of the Year 2006 by Prazeres da Mesa Magazine, the most important cookery magazine in Brazil.
Dânio Braga is currently a respected gastronomic consultant who works with restaurants and companies in Brazil and other countries.
Invited Chefs
Six well-known chefs have been invited by Vítor Sobral, TAP’s Gastronomy Consultant, to create recipes based on products that are iconic in Portuguese cuisine, such as salt cod, octopus and veal.
Combining the creativity of these master chefs with the versatility of these typical ingredients is TAP’s way of introducing its passengers to Portugal’s rich culinary tradition.
Monthly in-flight recipes
Chef Henrique Sá Pessoa
Henrique Sá Pessoa was born in Oeiras in 1976 and his vocation led him to the US, where he completed his training at the Pennsylvania Institute of Culinary Arts in Pittsburgh in 1997.
He launched his career at the Hotel Park Lanein Picadilly, London, UK, where he remained until 1999, after which he accepted an offer from the Starwood hotel chain to move to their Sheraton on the Park Hotel in Sydney, Australia.
Returning to Portugal in 2002, he joined the team of the Hotel Lapa Palace and the experience he gained in the hotel’s famous Ristorante Cipriani enabled him to join the Xarope, Cascais (2003), and La Villa, Estoril (2004) restaurants as Head Chef.
In March 2005 he took on the challenge of opening the Flores Restaurant in the Bairro Alto Hotel in Lisbon. During his stint as Chef of this unit, his talent was recognised when he won the “Chef of the Year” award in the most prestigious cooking competition in Portugal. Two years later he took charge of the reopening of the Panorama Restaurant, located on the 27th floor of the Sheraton Lisboa Hotel & Spa, where he worked as Chef until the end of 2008. He received more awards and honours in recognition of his excellent performance: “Figure of the Year 2007”, from Inter Magazine at the Congresso dos Profissionais de Cozinha [National Conference of Culinary Professionals] held in Santarém, and the “Culinary Arts Award” from the Portuguese Academy of Gastronomy (2008).
He then channelled all his years of apprenticeship and creativity into establishing his own restaurant in 2009. With the evocative name Alma [Soul], it is here that he gives wings to his imagination, always based on perfectly fresh seasonal products in season.
His career then embarked on a new direction with television appearances on programmes like “Entre Pratos” and “O Ingrediente Secreto”, which have served as a springboard for publishing several cookery books.
Chef Luís Baena
Born in Lisbon in 1958, Luís Baena completed his professional training in Brussels (1980), after which he worked as a chef in well-known restaurants in Lisbon and Cascais. It was the beginning of a career that has extended over 25 years.
Strongly influenced by the experience he gained from working with Paul Bocuse and Joël Robuchon, two big names in French cuisine, Chef Baena has enjoyed international success as executive chef at various 5-star hotels – the Hilton, Meridien, Westin, Marriott and Tivoli hotels – and on board the luxury cruise ships of the Fearnley & Eger and V. Ships lines.
Over the years, Chef Baena has been very active as a teacher and consultant to important companies. He is a frequent speaker at conferences and seminars and is often invited to serve on judging panels for competitions. He has also represented Portugal in some of the most prestigious gastronomy exhibitions and events around the world. He has been a member of the most prestigious European association of chefs, Euro-Toques International since 1995.
Between 2005 and 2007, he was Executive Chef at the gourmet restaurant Quinta de Catralvos in Azeitão, which, according to the Portuguese and international press, is one of the foremost restaurants in Portugal. There he was awarded the equivalent of 1 Michelin Star by the famous Guia Metropóli de Espanha e Portugal.
Three years later, in 2010, he created his Manifesto, an avant-garde space where he puts into practice his “artistic manifesto”, which is what the act of cooking embodies to him.
Chef Baena’s daring concepts will also be “manifested” in an “author’s cuisine” cookery book soon to be published.
Chef Leonel Pereira
Leonel Pereira began his career in 1986 at prestigious five-star establishments in the Algarve. He was already Head Chef when he joined Hotel Pestana Carlton Alvor in 1998, where he introduced cuisine with a more contemporary tone, creating three haute cuisine restaurants.
For around ten years, he took on roles as Executive/Corporate Chef, F&B Manager and Consultant, and oversaw the opening of several Pestana Group hotels inBrazil (Salvador da Bahia, Rio de Janeiro, Angra dos Reis, Natal, São Paulo and Curitiba) and Portugal (the Pousadas). At the same time he enriched his knowledge by attending various international courses and internships.
Basing his cuisine on traditional and regional cookery and Portuguese monastic confectionery, he gave free rein to his creativity and won prestigious awards, including ‘Chef Discovery of the Year for Brazil in 2003/2004 (Cais da Ribeira Restaurant, Hotel Pestana Rio).
Over the years he has taken part in many cookery competitions and was often invited to take part in courses and events as a teacher and jury member.
In 2007, he returned to Portugal and joined Hotel Sheraton Lisboa & Spa, where he is Executive Chef.
He has received awards repeatedly throughout his career, most recently winning ‘National Chef 2011’ from the Portuguese Gastronomy Academy.
Chef Ljubomir Stanisic 
Ljubomir Stanisic trained in Baking and Fine Pastry (1995) and International Cuisine (1997).
At the end of the 1990s he left his home country and moved to Portugal, where he established himself in his profession. He gained experience in Lisbon restaurants under Vítor Sobral and became 1st Cook and Head Chef. Later he joined Hotel Albatroz in Cascais and Hotel Fortaleza on Guincho beach (which has a Michelin star), developing innovative techniques.
From 2002 to 2005 he broadened his scope: he increased his knowledge in France and Portugal (notably training in Molecular Gastronomy), became an intern in ‘Aldebaran’ restaurant (which has a Michelin star) in Badajoz, undertook consultancy work, and released the book ‘Cascais 100 Maneiras’, revealing his work in the eponymous restaurant.
His awards speak for themselves: ‘Restaurant Discovery of the Year 2004’ by Vinhos magazine, ‘Head Chef of the Year 2005’, ‘Best Modern Cuisine Restaurant 2007’ by Veja magazine, ‘Entrepreneurial medal of merit for cultural and tourism development’ from the Cascais Local Council, and in 2008 he was named one of the most creative chefs in Portugal by food writer Rafael Santos (at the ‘Lo Mejor dela Gastronomia’ Festival).
In 2009, Ljubomir Stanisic brought ‘100 Maneiras’ from Cascais to Lisbon’s Bairro Alto and a year later opened ‘Bistrô 100 Maneiras’ in the distinguished Chiado district.
Chef Marco Gomes
Marco Gomes trained in Cookery and Pastries in 1998.
From the Algarve to Porto, with stopovers in Chaves, Viseu and Amarante, this young chef’s career was built in well-known hotels, including the ‘Largo do Paço’ restaurant (which has a Michelin star) in the emblematic Casa da Calçada luxury hotel.
In 2003 he embarked a new project, acquiring ‘Foz Velha’ restaurant, an old manor house with a view over the Douroriver. In that refined and intimate atmosphere of “his home”, where good food was a given, he challenged diners’ imaginations and lavished his culinary creations and tasting menus on his customers.
From 2004 – when he was chosen to be Vice-Chairman of the First Professional Cooks and Pastry Chef Association of the North of Portugal – until now, Marco Gomes divides his time between chef work, teaching and appearing as a panellist at competitions. He also takes on other challenges which have brought him (in 2007) the Infante D. Henrique Award (a tribute from the Gastronomic Brotherhood of Porto Offal) and the Gold and Silver Diplomas (in the Traditional Portuguese Cookery and Signature Chef categories respectively) at the ‘Gastronomy featuring Port and Douro Wines’ competition; that year he also became a Founding Member of the ‘Portuguese Tourism Professionals Association’.
And, since his full professional life never stops him from going the extra mile, he is currently attending the Higher Management and Business course at IESF in Vila Nova de Gaia.
Chef Miguel Castro e Silva
Miguel Castro e Silva studied Biology at the University of Kiel, Germany, before starting the Cookery Course at Faro Catering College – which he completed in 1981 – with internships in Portugal and Germany.
Ten years later he launched his first project ‘Quinta do Vales’, followed by ‘Restaurante do Miguel’ and ‘Bull & Bear’ in the Stock Exchange building (Palácio da Bolsa). This elegant space has won several awards and was deemed one of the best 25 restaurants in Europe by the Financial Times. In 2001, he released the book ‘Uma Cozinha de Aromas’ (‘A Cuisine of Fragrances’), inspired by an innovative culinary concept. In that exceptional year he was invited by the Porto Local Council to launch the Restaurant and Concert Café of the Rivoli Theatre and also won the ‘Chef of the Year 2000’ from the Portuguese Gastronomy Academy.
Miguel Castro e Silva ranks among Portugal’s top chefs, combining intensive consultancy work with his restaurants and companies, along with plenty of teaching, regular participation in culinary events, competitions and Portuguese and international publications.
He signalled a new direction in his career with the launch of a new restaurant in Lisbon, ‘De Castro’, at the Gulbenkian Foundation, and in 2010 took on a new challenge in Portugal’s capital: the splendid ‘Largo’ restaurant in front of the São Carlos National Theatre.
Boa Lembrança Dish
Whenever we have an unforgettable experience, we like to keep a memento. This is the aim of the Boa Lembrança ('Souvenir') Dish.
When we travel to a different place, meet someone interesting or watch a great film, we like to keep a souvenir. This might be a photo, a card or an old ticket. It is a simple way never to forget good times. Why not do this with a creative and well-cooked dish?
This was Dânio Braga's idea, in March 1994. He is the founder and vice-president of the Boa Lembrança Restaurant Association. Inspired by the customs he brought from his region of origin, Emilia Romagna, and from Parma, the city of his birth, Dânio decided to encourage the habit, in Brazil, of taking a nice souvenir with you after a good meal. Or rather, not just a simple souvenir, but a collectable work of art - the Boa Lembrança dish.
Today the Boa Lembrança Restaurant Association has over 93 (ninety-three) associates and TAP.
Choose TAP's Boa Lembrança Dish and take home a fun ceramic interpretation of the exclusive recipe.
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The Boa Lembrança Dish is available on selected TAP routes, which change every month.
| 2013 | JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT | NOV | DEC |
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| Guarulhos / Viracopos | X | X |
