Medium shot photograph of Chef Carlos Afonso. He is dressed in a white kitchen coat that has "The art of tasting Portugal" written on the upper left pocket, over the chest. The TAP Air Portugal logo can be seen on the left arm sleeve. Behind the Chef, in the background, there is a panoramic photograph of the plains of Alentejo with dry, golden soil, dotted with a few scattered holm oaks and/or cork oaks. On the right side of the image, an arm appears holding a kilo of Alentejo bread in front of the Chef, partially covering the left side of his face.
Local Stars Project

Local ingredients are the stars

Enjoy the new Business Class menus on long-haul flights departing from Lisbon, created by local Chefs.

The best Portuguese cuisine, region by region

The TAP Local Stars Project, a partnership with The Art of Tasting Portugal, aims to bring the best Portuguese cuisine to the whole world. But there's more. It also aims to give our passengers the chance to taste the star ingredients of each Portuguese region.

The Art of Tasting Portugal is a platform that aims to promote Portuguese cuisine by mapping the country's food traditions and offering experiences focused on Portugal's gastronomy. It brings together the best ingredients while respecting their seasonality, worked on by Portugal's best chefs in a sustainable manner, so that you will fondly remember this country that so cherishes its gastronomic heritage.

For the TAP Local Stars project, we invited twelve Chefs - all of them famous in Portugal and steeped in local traditions - to prepare twelve menus using traditional ingredients from each region of the country, including a star product.

Logo of the platform "The Art of Tasting Portugal", formed by the inscription of the brand name in golden capital letters.
The Gastronomic Experiences

Find out more

12 Chefs, 12 special menus

In September and October, the flavors of Alentejo are highlighted on Chef Carlos Afonso's menu.
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SEP/OCT 24
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Alentejo Bread by:
Carlos Afonso
In September and October, Chef Carlos Afonso offers a gastronomic proposal on board TAP planes. The menu highlights the simplicity and authenticity of the typical flavors of the Alentejo region, where the Chef comes from, and combines them with the touch of modernity and innovation that Carlos Afonso seeks to give to his creations, always with deep respect for the gastronomic traditions of his region.

In this dish, Alentejo Bread is the local product that stands out. Known for its acidity and density, this product is one of the main gastronomic symbols of this vast region in southern Portugal.
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Stay tuned...
Over the next few months, we will reveal the other menus that have been created by the best Chefs using ingredients from Portugal's regions.

Discover the local ingredients chosen by the Chefs

In September and October, Alentejo Bread adds substance to your flight menu

Golden, crispy crust, and a dense, soft crumb – Alentejo Bread is a symbol of the rich cultural and gastronomic heritage of the Alentejo region. With a unique flavor, which results from the natural fermentation process, it is common to find it on the table several times throughout the day as a protagonist, side dish, or as the basis for some of the most popular traditional dishes, such as migas (crumbs).

In September and October, Business Class passengers will have the opportunity to taste this and other typical flavors of Alentejo in a menu created by Chef Carlos Afonso.

Photograph of a shallow white plate, with the golden TAP Air Portugal logo on the rim, inside which is a bed of tomato crumbs and Alentejo bread, topped by four slices of chicken breast, flanked on the right and left by a small roasted cherry tomato. On top of these ingredients, a few grains of barley are scattered alongside a generous layer of sauce.

Main Course

Tomato 'Migas' with Chicken Breast, Thyme Sauce

Ingredients:

Quantity for 10 portions/people

1.8 kg of stale bread crumbs (you can use day-old bread, from the Fermentopão brand, without the crust)
8 ripe tomatoes (about 1 kg)
4 garlic cloves (about 80 g) 
220 ml extra virgin olive oil
40 g salt
Black pepper to taste
40 g coriander
20 g river mint
100 g sun-dried tomato
600 ml extra virgin olive oil
2 large lemons
Cider vinegar
20 cherry tomatoes
100 g barley
5 corn-fed free-range chicken breasts
Classic beef broth infused with thyme

 

Preparation: 
Preparing the tomatoes:
- Ripe tomatoes: Wash and remove the skin from the tomatoes. To remove the skin, make a cross-shaped cut at the base of the tomatoes, dip them in boiling water for a few seconds, then transfer them to ice water. The skin should come off easily. Chop the tomatoes into small pieces and discard the seeds. 
- Dried tomatoes: Hydrate the tomatoes in 1 liter of warm water, reserve the water and chop the tomatoes.
- Cherry tomatoes: in a baking tray with olive oil, place the tomatoes with a sprig of thyme and allow it to roast for 5 minutes; season with salt and pepper and set aside.

Preparing the crumbs:
- In a large saucepan, heat a generous drizzle of olive oil over medium heat.
- Add the chopped garlic cloves and sauté until golden and fragrant.
- Add the chopped tomatoes to the pan and cook for a few minutes until they break down and form a sauce.
- Finally, add the sun-dried tomatoes.
- Season with salt and pepper.

Adding the Bread Crumbs:
- Break up the stale bread crumbs a little with your hands and add them to the pan.
- Mix well so that the crumbs absorb the tomato sauce.
- Add the water in which the tomatoes hydrated (about 1 liter), and continue to mix well.
- Add the coriander and the mint and season with the juice of one lemon.
- Cook for a few more minutes, stirring constantly to ensure the crumbs absorb the flavors.
- Continue cooking until the crumbs are well mixed with the tomato and have absorbed the sauce. 
- Sauté some bread croutons and add to the crumbs.
- Set aside. 

Preparing the chicken breasts (corn chicken supreme):
- In a frying pan with a little olive oil, place the chicken breast and brown it with the skin facing down until it is nicely browned.
- Cool with vinegar and thyme.
- Remove, vacuum seal with a knob of butter and lightly season with nutmeg. Let it cook at 65º.
- Serve ½ breast per person.

Preparation of crispy barley:
- In a pan, heat water seasoned with olive oil, salt and a clove of garlic, and let the barley cook until it opens.
- When the barley is open and cooked, strain it, dry it well and set aside.

Sauce preparation:
Allow it to simmer until the beef broth with thyme thickens.

 

Plating: 
- Place a layer of crumbs underneath.
- Serve the chicken breast on top of the crumbs and drizzle with the sauce.
- Finally, arrange the crispy barley and cherry tomatoes for decoration.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium shot photograph of Chef Carlos Afonso. He is dressed in a white kitchen coat that has "The art of tasting Portugal" written on the upper left pocket, over the chest. The TAP Air Portugal logo can be seen on the left arm sleeve. Behind the Chef, in the background, there is a panoramic photograph of the plains of Alentejo with dry, golden soil, dotted with a few scattered holm oaks and/or cork oaks. On the right side of the image, an arm appears holding a kilo of Alentejo bread in front of the Chef, partially covering the left side of his face.

Discover the other dishes in this Menu:

Photograph of a deep white plate, with the golden TAP Air Portugal logo on the rim, containing a generous portion of marinated duck, with ingredients such as shredded duck and carrots and other vegetables cut into thin strips, dipped in a generous portion of sauce or marinade.
Starter
Marinated Duck
Photograph of a deep, white plate, with the golden TAP Air Portugal logo on the edge, containing a generous portion of the golden soup dessert, sprinkled with a layer of sliced almonds and cinnamon.
Dessert
Conventual Dessert with Bread, Eggs and Almonds
Watch video
JUL/AUG 24
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River crayfish by:
Rodrigo Castelo
In July and August, a unique gastronomic experience on board TAP that highlights various flavors and ingredients characteristic of Lezíria do Tejo, with Chef Rodrigo Castelo, ambassador for Santarém Gastronomy since 2022 and Chef of the Year 2024 by the guide Boa Cama Boa Mesa. Known for creatively exploring local ingredients, this year he was recognized with a Michelin star and a green star for leading the sustainability revolution.

The choice of river crayfish as the protagonist of the menu illustrates this environmental awareness. By using this crustacean as an ingredient, an invasive species abundant in the waters of the Tagus River, it promotes the balance of the region's fauna and honors its history and flavors.

In July and August, the river crayfish dives into our menu

In July and August, the gastronomic experience on board TAP highlights flavors and ingredients characteristic of Lezíria do Tejo, a region known for the extension and fertility of the soils of its alluvial plains. In the calm waters of the Tagus and Sorraia, the rivers present in this region, the river crayfish proliferates and has been selected as the Local Star by Chef Rodrigo Castelo.

An original and special tasting, available to Business Class passengers on long-haul flights departing from Lisbon.

Photograph of a white plate, with the golden TAP logo on the edge. Inside the dish is a salad with peppers, onions and bimis, on which rest some pieces of river crayfish.

Starter

River Crayfish and Bimi Broccoli Salad

Ingredients for Crayfish and Bimi Salad

Amount for 10 servings / people.

Salad ingredients:
60 g red bell pepper cut into rings
30 g chopped cilantro
60 g chopped red onion
50 g natural lime juice

Salad marinade ingredients:
46 g olive oil
20 g honey
20 g natural lemon juice
20 g mustard
1 g Maçarico Piri Piri sauce
1 g fine salt

Ingredients for seasoned crayfish:
300 g boiled crayfish kernels 100/150
1 g fine salt
1 g white pepper powder
10 g sliced garlic
35 g cooking oil
15 g white wine

Ingredients for the bimis:
350 g bimis
10 g smashed garlic
500 g water
4 g bay leaves
10 g salt
10 g olive oil
4 g white pepper powder

Preparation:

Marinade preparation:
Add all the ingredients and mix well with a wire whisk.

Crawfish preparation:
- Season the crayfish beforehand with fine salt and pepper.
- Separately, put the garlic and oil in a frying pan.
- When the garlic is golden, add the white wine.
- Pour this sauce over the crayfish and let it steep for 3 to 5 minutes.

Bimis preparation:
- Place all the ingredients except the bimis in a frying pan.
- When it boils, add the bimis and cook for 3 minutes.
- Remove and place in water and ice. Drain.
- Chop the bimis in Brunesa.

Plating:
Add the chopped bimis and the drained crayfish. Add all salad ingredients (red pepper, cilantro, red onion) and marinade to salad. Wrap well and serve.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Panoramic photograph of a landscape in the Lezíria do Tejo region, showing a river, with sand and vegetation around it, a plain and vegetation, and in the background a village. On the right-hand side, above the photograph, is Chef Rodrigo Castelo. On the right side, there is an arm holding a river crayfish, which is superimposed on the left side of the chef's face.

Discover the other dishes in this Menu:

Photograph of a white plate, with the golden TAP logo on the edge. Inside the dish is a Beef, Potato and Mushroom Gratin, flanked by a tomato and a leafy vegetable, topped by a carrot.

Main Course

Beef, Potato and Mushroom Gratin
Photograph of a shallow plate, with the golden TAP Air Portugal logo on the edge, which has Pumpkin Flan inside surrounded by Cream Cheese and partially covered by a portion of Wine Poached Pumpkin.

Dessert

Pumpkin Flan, Wine Poached Pumpkin, Cream Cheese
Watch video
May/Jun 24
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Moscatel de Setúbal by:
André Cruz
Chef André Cruz grew up in Almada, a city south of the Tagus River, which has inspired much of his professional career. Sustainability, proximity, and contact with producers, respect for the essence of the product, its quality, and seasonality, are characteristics that this chef, already recognized with a Michelin star, emphasizes in his cuisine.

Moscatel de Setúbal was the star product chosen to represent the flavor of his region. Using one of the most emblematic products of the Setúbal Peninsula, Chef André Cruz created an innovative menu with unique flavors.

Moscatel de Setúbal will sweeten your trips in May and June

During the months of May and June, the gastronomic experience on board TAP will be inspired by the flavors of the Setúbal Peninsula, located on the west coast, south of Lisbon. It is in this wine region that the famous Moscatel de Setúbal is produced, a wine with an intense aroma and honeyed flavor, which was the Local Star product chosen by Chef André Cruz.

Business Class passengers, on long-haul flights departing from Lisbon, will have the opportunity to enjoy an unparalleled experience of the flavors of a region that combines history and nature.

Photography of a deep white plate with the golden TAP Air Portugal logo on the rim, containing a piece of veal Osso Buco in the center, surrounded by orange Moscatel de Setúbal sauce, carrot puree and spring vegetables.

Main Course

Veal buccal bone, Moscatel de Setúbal sauce, carrot puree, spring vegetables

Ingredients for national veal buccal bone stewed with Moscatel de Setúbal, creamy carrot puree and sautéed vegetables

Quantity for 10 doses / people.

Ingredients for buccal bone:
5 pieces of veal buccal bone weighing +/- 500g (1 for each 2 people) previously seasoned with sea salt (23 g per kg), pepper, and olive oil to taste
1 unit of Moscatel
3 pieces of carrots cut into chunks
3 minced garlic cloves
100 g of fresh parsley
2 chopped onions
2 diced tomatoes
100 g of tomato paste
2 bay leaves
Black pepper to taste
100 ml of olive oil
10 g of paprika
4 g of thyme
50 g of transglutamine

Ingredients for carrot puree:
5 medium/large carrots, peeled, washed and cut into chunks
1 large onion roughly chopped
3 minced garlic cloves
100 g of butter
300 ml of cream
1 l of water
7 g of salt

Ingredients for sautéed vegetables:
1 zucchini
10 pieces of baby carrots
10 pieces of snow peas
10 pieces of pearl onions

Preparation:

Preparing buccal bone:
- Roast the ossobuco in the oven until it gains color (220 degrees +/- 12 min), remove from the oven, let it rest, and set aside.
- Sauté the onion, garlic, paprika and carrots in a pan with olive oil until golden, refresh with the muscatel (2/3 of the bottle).
- Let it simmer and add the tomatoes, bay leaf, thyme, bring to boil and add the ossobuco to this preparation.
- Cover with water and let it boil. Lower and cook slowly for more or less 5 hours, until it falls off the bone.
- After cooked, let it rest for 45 minutes, remove the meat from the bone, mix the marrow with the meat.
- Strain the muscat sauce, add the remaining muscat and 100 g of butter to this part and simmer until 2/3, set aside.
- After the meat has been separated and lightly shredded (not too much), place it on a counter lined with cling film (or a gastronorm tray lined with greaseproof paper and coating).
- Brush with a little muscat sauce and sprinkle with transglutamine, add salt if necessary and roll it into a cylinder (if wrapped in film), set aside in the cold and cut it into the necessary portions, each with 120 g.

Preparation of the carrot puree:
- Let the onion and garlic cook in butter until golden brown, then add the carrots, salt and water and cook over high heat until the carrots are cooked.
- Add the cream and allow it to shimmer until the carrots begin to break down and turn into jam.
- Blend well (in a food processor if possible) until it's a coarse but creamy puree, set aside.

Preparation of the sautéed vegetables:
- Saute the vegetables in olive oil and garlic and season with salt and pepper.

Plating:

Start with the carrot puree and the previously cut and regenerated dose of buccal bone, then add the sautéed vegetables and, on top of the meat, the muscat sauce. Finish with chopped fresh parsley.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium shot of Chef André Cruz, dressed in a white chef's coat, with his arms slumped, half-bent below his chest, the fingers of both hands intertwined. On the right side, there is an arm holding a glass of Moscatel de Setúbal, which is superimposed on the left side of the chef's face. In the background is a panoramic view of the green mountains of the Setúbal Peninsula.

Discover the other dishes in this Menu:

Photography of a deep white plate with the golden TAP Air Portugal logo on the rim, containing rectangular slices of seared tuna, surrounded by green lettuce, red tomatoes cut in half and white strips of Setúbal onion.

Starter

Tuna Salad, Setúbal Onion Pickle
Photograph of a deep white plate with the golden TAP Air Portugal logo on the rim, containing sheep's milk pudding covered with an orange liquid and a beige crumble on top, covering approximately 1/3 of the pudding.

Dessert

Sheep's Milk Pudding
Watch video
MAR/APR 24
Watch video
Maronesa meat by:
Arnaldo Azevedo
Chef Arnaldo Azevedo, a native of Valongo, who has been awarded a Michelin star for his ability to combine history, taste and nature in every dish. The secret of his cuisine lies in seasonal, local products and suppliers from his region, Porto.

The star product chosen by the chef is Maronesa meat, a product recognized all over the world, which promises a unique experience of taste, creativity and satisfaction.

Maronesa meat is the highlight of March and April

The Maronesa Meat, juicy and with an exceptional taste, was the Local Star chosen by Chef Arnaldo Azevedo with the aim of highlighting the excellence of the pastures of the Porto region for the breeding of indigenous breeds. A menu that reflects Portugal, both through the products it uses and through the memories its flavors evoke. 

Now, Business Class passengers on long-haul flights departing from Lisbon will have the opportunity to immerse themselves in a journey of unique smells and tastes!
Photography of a white plate with a base of creamy mashed potatoes on which the Maronesa meat terrine rests, topped with three small mushrooms and flanked on the top and right by some Bimi broccoli.

Main Course

Maronesa Meat Terrine, Creamy Potato and Shimeiji Mushrooms

Ingredients for the Maronesa Meat Terrine, Creamy + Potato and Shimeji Mushrooms:

(For 10 portions)

1.2 kg beef neck 
800 g agria potatoes without skin 
400 g Bimi broccoli 
25 g Shimeji mushrooms 
Salt and pepper to taste 
30 ml olive oil 
300 g butter 
3 garlic cloves 
5 bay leaves 
30 g thyme 
300 g meat broth 
30 ml red wine 
50 g onion 
15 g carrots 

Meat preparation: 
- Cut the meat into small pieces and marinate for 5 hours with salt, pepper, bay leaf, thyme, garlic and red wine. 
- In a pan, add the olive oil and chopped onion. - Drain the meat well and add it. - Let it brown. 
- Add the carrots and marinade, bring to a boil and gradually add the meat broth until the meat falls apart. 
- When cooked, remove from the pan and allow to drain a little. 
- Place the meat on a platter, press it and place in the chiller. 
- Strain the sauce and set aside. 

Bimi broccoli preparation: 
- Cook the Bimi broccoli in salted water and chill in water and ice. 
- Sauté the Bimi broccoli in olive oil and garlic. 

Creamy mashed potatoes preparation: 
- Boil the potatoes. 
- Once cooked, pass them through a food mill. 
- Place the result in a pan with butter, salt and pepper until everything is well combined. 

Mushroom preparation: 
- Sauté with olive oil, salt and pepper. 

Plating: 
- Dose the meat in 120 g portions. 
- Place the creamy mashed potatoes in the bottom of the dish, followed by the meat, Bimi broccoli and mushrooms. 
- Drizzle with some of the stew sauce.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium shot of Chef Arnaldo Azevedo. He wears a white chef's coat with "The art of tasting Portugal" written on the upper left pocket, on his chest, and the TAP Air Portugal logo on his left arm. Behind the Chef, in the background, is a panoramic photograph of Porto with the Douro River and the city in the background and the D. Maria Pia Bridge on the right. Also to the right is an arm holding a piece of Maronesa meat in front of the Chef, partially covering the left side of his face.

Discover the other dishes in this Menu:

Photography of a white plate with a portion of chickpeas overlaid with some cod chips and a leaf of parsley.
Starter
Confit Codfish, Chickpea and Green Sauce Salad
Photography of a wooden tray on which two white bowls rest, flanked on the right by four pieces of cheese. The bowl on the left contains the dessert with chocolate and raspberry textures, and the second bowl contains diced pieces of mango.
Dessert
Textures of Chocolate, Raspberry

Chefs and menus that have already been part of this project:

Watch video
MAR/APR 23
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Grouper by:
Henrique Sá Pessoa
In March and April, Chef Henrique Sá Pessoa will present Grouper as the main ingredient of the menu he created using the best flavors from the Lisbon area.

Inspired by Lisbon's Atlantic breeze and his own experience as a Lisboner, Chef Henrique Sá Pessoa created a menu that invites you to discover an unusual and irreverent combination of flavors. At the end of this flavor trip, you will fall in love with Grouper.

The star of the March and April Menu is Grouper

This fish, known for its mild flavor and very common on the coast of Lisbon, is one of Portugal's best-loved dishes and part and parcel of Lisbon's regional cuisine.

And now, thanks to the imagination and talent of Lisbon-born two-Michelin-starred Chef Henrique Sá Pessoa, it is set to fly around the world and delight our Business Class passengers on long-haul flights departing from Lisbon.
Photograph of a white plate with grilled grouper with shrimp stew and sweet potato.

Main Course

Roast Grouper with shrimp and sweet potato stew

Ingredients for the roast Grouper:

120g clean Grouper loin
30ml olive oil
5g laminated garlic
2g coriander stalks
2g lemon thyme
Brine to taste

Preparation
- Soak the Grouper fillet in a liquid brine (100g salt for each 1litro of water, 10%) for about 20 minutes. Remove and set aside.
- After seasoning with all the other ingredients, roast at 160°C for about 10/12min.


Ingredients for the shrimp and sweet potato stew:

30g chopped onion
5g minced garlic
5g ginger
1 chili pepper
30ml white wine
60g Aljezur sweet potato, diced
30g red pepper
30g yellow pepper
30g chopped tomatoes
20g tomato pulp
60g peeled shrimps, diced
250ml shrimp stock
2g chopped coriander
30ml olive oil
Salt and pepper to taste

Preparation
- Stir fry the onion, garlic and ginger in olive oil. Add the peppers and stir fry for 8-10min.
- Refresh with white wine and add the tomato pulp, shrimp stock, and diced sweet potato. Cook over low heat for 10 minutes.
- Add the diced shrimp and coriander, adjust the seasoning, and cook for 3-4 minutes.
- Serve as fish bed.


Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium shot of Chef Henrique Sá Pessoa smiling, dressed in a white chef's coat and holding a unique dish with grouper. In the background there is an aerial image of Lisbon and the Tagus river, with the 25th April bridge on the left side.

Discover the other dishes in this Menu:

Photograph of a white plate with an octopus salad.
Starter
Octopus salad
Photograph of a white plate with a pear and a cinnamon & chocolate brownie.
Dessert
Pear, Cinnamon and Chocolate Brownie
Watch video
MAY/JUN 23
Watch video
São Jorge Cheese by:
Cláudio Pontes
Born in the island of São Miguel, Chef Cláudio Pontes represents the Autonomous Region of the Azores. This region is surrounded by the blue immensity of the Atlantic and by an unparalleled natural beauty of infinite harmony.

The star product chosen by the Chef is the São Jorge Cheese, a unique product with characteristics that go back centuries. Considered by all Azoreans to be a product of excellence, it is one of the most emblematic flavors of the archipelago.

São Jorge Cheese is the protagonist in May and June

The Local Star chosen by Chef Cláudio Pontes is the São Jorge Cheese, a unique product with a century-old culture and a Protected Designation of Origin certification, with characteristics that go back centuries. São Jorge Cheese is considered by all Azoreans to be a product of excellence and is one of the most emblematic flavors of the archipelago located in the middle of the Atlantic Ocean.

Through Chef Cláudio Pontes' menu, Passengers on Business Class will have the opportunity to immerse themselves in the flavors of what is considered the most emblematic territory in Portugal.
Photo of a white plate featuring São Miguel-style veal loin, São Jorge cheese, and pak choi.

Main course

Micaelense-style veal tenderloin, São Jorge cheese and pak choi

Ingredients of the Micaelense-style veal tenderloin, São Jorge Cheese and pak choi:

120 g of veal fillet
20 g of ground pepper
1 garlic clove
1 bay leaf
50 g of Azorean butter
1 kg of agria potato
250 g of clarified butter
50 g of chopped shallot
20 g of cornstarch
200 g of pak choi cut into fine julienne strips
30 g of beef broth
50 g of São Jorge cheese
20 g of São Jorge cheese (grated)

Preparation:
- Beef tournedo: measure 120 g, heat a sauté with a drizzle of olive oil and brown the tournedo. Place 1 crushed garlic, the bay leaf, the butter, and glaze the tournedo with butter. Remove and leave to rest.
- Ground pepper sauce: put butter and ground pepper in the sauté where the tournedo was sautéed, refresh with white wine and add the meat broth. Combine with xanthan or cornstarch-based roux and finally add the cheese.
- Potato puffs: laminate the potatoes over the length with a 2 mm thickness. Chop the shallot and let it cook in clarified butter. Once cooked, add the cornstarch, then place the laminated potato on a tray, and brush each layer of potato with the shallot-butter preparation, until in reaches 7-8 cm high. Bake at 180 ºC for 25 to 30 minutes, covered. Once ready, let it cool and divide it by 10 cm in length and 3 cm in width. After this division, bake in the oven at 200 ºC until it gets brown.
- Pak choi: cut into julienne strips, saute with shallots, a little butter and season with salt.

Completing the dish:

Put the pak choi on the base, place the tournedo over it, place the potato chips on one side and spread the sauce over the meat. Finish with the grated cheese over the meat.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium long shot photo of Chef Cláudio Pontes dressed in a white chef jacket, with his arms crossed over his chest. To the right, a hand is holding a piece of São Jorge cheese in front of the Chef's face. In the background, a panoramic photo of São Miguel island's lush green hills.

Discover the other dishes in this Menu:

Photo of a white plate featuring Azores tuna slices, arugula, and São Jorge cheese.
Starter
Azores tuna slices, arugula and São Jorge cheese
Photo of a white plate featuring Azores pineapple flan.
Dessert
Azores pineapple pudding
Watch video
JUL/AUG 23
Watch video
Octopus by:
Noélia Jerónimo
Born in Tavira, Chef Noélia Jerónimo represents the Algarve region - and it is in the beautiful Algarvian sea that she finds inspiration to bring her creations to life.

The secret of her cuisine lies in the combination of sea products from Ria Formosa and the freshness of local ingredients. In July and August, Octopus is the star product selected by Chef Noélia Jerónimo to brighten up the menu she created for TAP's Business Class service.

Octopus will be the king of our July and August menu

Octopus is one of the most famous items in traditional Portuguese cuisine, and it is also one of the main ingredients found in Algarvian recipes. One of the highlights of our menu is octopus from Santa Luzia, whose unique flavor and characteristics have earned this fishing village in the Algarve the title of 'Octopus Capital'.

Discover the menu that Chef Noélia Jerónimo has created for TAP's Business Class service and immerse yourself in Southern Portugal's finest flavors.
Photograph of a white plate with the TAP logo, with octopus over diced potatoes and bimis on the side.

Main Course

Algarve-style Octopus Stew

Algarve-style Octopus Stew Ingredients:

4 minced garlic cloves
1 onion cut into half moons
20g paprika
2 bay leaves
1kg previously cooked octopus
800g yellow sweet potato (diced)
180g baby broccoli (remove the stalk)
50dl red wine
olive oil, to taste
salt, to taste
black pepper, to taste

Preparation:
- Cook the potatoes and broccoli separately and in advance.
- Cover the bottom of a pan with olive oil and add the minced garlic cloves.
- Once it starts to brown, add the onion and bay leaves. - When it is well braised, add the paprika.
- Next, add the wine and the octopus and let it simmer.
- At the end, add the previously cooked broccoli and diced potatoes.

Plating:
- Serve 200g of the final product.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Panoramic photograph of a small part of the Algarve coast where, from left to right, the sea meets the rocks. On the right hand side, above the photograph, Chef Noélia Jerónimo is holding an octopus in her left hand that partially covers the lower part of her face.

Discover the other dishes in this Menu:

Photograph of a white plate with the TAP logo, with two hake croquettes in a curry and mango sauce.
Starter
Hake croquette with curry and mango sauce
Photograph of a white plate with the TAP logo, with a cheese and almond mousse from the Algarve, with almond slices and chocolate shavings on the mousse.
Dessert
Cheese and Algarvian almond mousse
Watch video
SEP/OCT 23
Watch video
Sugarcane Molasses by:
Júlio Pereira
Based in Madeira since 2013, Chef Júlio Pereira created a menu to showcase the flavors of this amazing island. The majestic green scenery and rare beauty of this Atlantic Ocean archipelago are his daily inspiration.

With his September and October TAP Business Class menu, Chef Júlio Pereira seeks to showcase regional cuisine using the most iconic Madeiran products and recipes - and he has chosen Sugarcane Molasses as his Local Star.

Sugarcane Molasses will sweeten your trip in September and October

Sugarcane Molasses is used in most traditional Madeiran sweets, and its identity intersects with that of Madeira Island itself. It is 100% natural and its production still relies on traditional techniques, maintaining its originality and outstanding quality.

In September and October, Business Class passengers will have the opportunity to taste this and other traditional Madeiran flavors available on the menu created by Chef Júlio Pereira.

Photo of a white dish showing the TAP logo, with Beef Sirloin, Mashed Corn and Cabbage with Madeira Sugarcane Molasses.

Main Course

Veal Sirloin, Corn and Cabbage Purée with Madeira Sugarcane Molasses
Ingredients for the Madeira gravy: 

60 ml Meat juices 
20 g Carrots 
14 g Portobello mushrooms 
7 ml Soy sauce 
7 ml Vinho Madeira Meio-doce - Madeira wine (kitchen) 
2.5 g sugarcane honey from Fábrica do Ribeiro Sêco

Preparation: 
- In a pan, add a drizzle of olive oil and brown the thinly- sliced carrots.
- Add the sliced mushrooms and ""stew"" the vegetables a little.
- Add the meat cooking juices and leave to boil.
- Separately, boil the Madeira wine and set aside.
- Once the juices are boiling, add the soy sauce and the sugarcane honey.
- Leave to boil for about two minutes and then add the Madeira wine.
- Leave to boil for another five minutes.


Ingredients for the Boiled Corn:

17 g corn flour 
2 g Lard 
0.7 g Peeled garlic 
80 ml Water 
8 g Green Broth cabbage
0.7 g Savory 

Preparation: 
- In a pan, place the lard, the savory and the garlic over low heat.
- After the lard has melted, stir for 2 minutes.
- Add warm water.
- With a wooden spoon, stir while adding the corn flour.
- When it starts to boil, add the chopped cabbage and let it simmer for about 20 minutes.
- Season with salt and adjust the consistency if necessary.
- The corn should have a creamy texture.


Ingredients for the Sauteed Cabbage:

50 g Portuguese cabbage or Savoy cabbage 
10 g Olive oil 
4 g Garlic 
2 g Salt 

Preparation: 
- Blanch the cabbage in boiling water.
- Prepare the garlic and olive oil emulsion.
- Sauté the cabbage with the emulsion.


Ingredients for the Mendinha Lacada TAP: 

315g Beef Clod
31ml Red Wine 
20g Onions 
15g Carrots 
2.5g Peeled Garlic 
6.5g Leeks 
12g Coarse salt 
1.8g Spice Blend 

Preparation: 
- Salt the pieces of meat for two hours.
- After two hours, wash the meat well and drain.
- Boil the red wine.
- Add the garlic and the spice blend to the red wine.
- Grind well.
- Cut the onion into julienne strips. - Cut the carrot and leek into thin slices.
- Cut the beef clod along the length of its fibers.
- Put the meat in vacuum bags for cooking.
- Divide the vegetables into the bags, then do the same with the wine, garlic, and spice marinade.
- Clean the sides of the bags well so that they seal properly.
- Bake in the oven at 90º C (190º F) for 12 hours.
- Remove the bags from the oven, remove the meat from the bags, and put the pieces in the blast chiller immediately to cool down completely.
- Grind the meat juices with the vegetables, run them through a Chinois strainer, and set aside.
- Divide the pieces into 150g portions.
- Put each portion in a small vacuum bag and lightly crush the piece of meat.

Plating: 
- Place the boiled corn at the base of the plate.
- Serve the piece of meat on top and pour the stewed Madeira wine sauce over it.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Panoramic photo of Madeira Island's lush mountains. To the right, overlapping the photo, Chef Júlio Pereira is holding a bottle of Madeira Sugarcane Molasses with his left hand; the bottle covers part of his lower left face.

Discover the other dishes in this Menu:

Photo of a white dish showing the TAP logo, with Smoked Trout, Fennel Pickle, and Passion Fruit Emulsion.
Starter
Smoked Trout, Fennel Pickle, Passion Fruit Emulsion
Photo of a white dish with the TAP logo and a dessert consisting of a banana, cream cheese, and a sugarcane molasses cake.
Dessert
Banana, Cream Cheese, and Sugarcane Molasses
Watch video
NOV/DEC 23
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Cod by:
Diogo Rocha
Hailing from the Viseu region, Chef Diogo Rocha is a connoisseur of Portugal's finest regional and national ingredients and enjoys blending tradition with modern cooking techniques. His cuisine is a reflection of his profound affection and reverence for Portuguese ingredients and culinary traditions, awarded 1 Michelin star and 1 Green Michelin star, the latter for its commitment to environmental sustainability.

Cod takes center stage as the chosen star ingredient, as it is one of the most renowned items in Portuguese cuisine and the main ingredient in several traditional dishes that epitomize the country's culture and identity.

It is only natural that Cod is the star of November and December

The Local Star selected by Chef Diogo Rocha is Cod, an ingredient that is deeply ingrained in traditional Portuguese cuisine. The incorporation of cod into Portugal's national diet can be traced back to Norwegian and Portuguese fishermen, who had mastered the art of salting fish since the 14th century, an era of large seafaring vessels.

Thanks to Chef Diogo Rocha's menu, our Business Class customers will have the opportunity to savor Cod, our Local Star, along with other traditional flavors from Central Portugal.

Photograph of a white plate with the TAP logo, with Cod, Potato Cream and Spinach.

Main Course

Cod, Creamed Potatoes and Spinach
Ingredients for Cod Fillet, Creamed Potatoes and Spinach:

10 boneless Cod Fillets
200g shredded cod
2l olive oil
20g sliced garlic
200g sliced onion 
1 bay leaf 
1kg mashed potato
0.1l cream
75g butter  
200g slightly boiled spinach
Salt to taste
Nutmeg
50g chopped olives (fresh or dehydrated) 

Preparation:
- Pour a drizzle of olive oil into a pan, then add garlic, onion and a bay leaf, and let them sauté.
- Add the shredded cod, puree, butter, cream and season with salt and nutmeg. 
- Season the spinach with olive oil and salt.
- Bake the cod fillet in the oven with the remaining olive oil for 5 minutes at 150 ºC.

Plating:
- Arrange the spinach underneath, add the creamed potatoes, and then place the cod fillet and olives on top. Finish by drizzling the olive oil that was used for cooking the cod. 

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium shot of Chef Diogo Rocha, dressed in a white kitchen coat. On the right hand side, an arm appears holding a dried salted cod in front of the Chef, partially covering the left side of his face. In the background, there is a panoramic photograph of the hills full of green vegetation in central Portugal.

Discover the other dishes in this Menu:

Photograph of a white plate with the TAP logo, with a guinea fowl salad and roasted asparagus.
Starter
Guinea fowl and roasted asparagus salad
Photograph of a white plate with the TAP logo, with a dessert of Beiras Apple Pudding, Cinnamon and Almond Cream.
Dessert
Beiras Apple Pudding, Cinnamon Cream and Almond
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JAN/FEB 23
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Chestnut by:
Óscar Geadas
Chef Óscar Geadas, from Bragança, is known for his dedication and study of the products and tastes of the Northern region of Portugal. For this reason, and for the innovation he brings to traditional cuisine, he was awarded a star from the famous Michelin Guide.

Inspired by local products of excellent quality and by a diversity of aromas and flavors, he designed a menu that highlights the region's gastronomy. Chestnut was the star product chosen to represent the flavor of his region.

Chestnut is the queen on the January and February menu

The Local Star chosen by Chef Óscar Geadas is a tribute to the Chestnut, one of the most genuine products that the North of Portugal has to offer. This choice took into account the quality of local and seasonal ingredients from the Northern region of Portugal and Trás-os-Montes, where chestnut cultivation is ecologically adapted and has a high economic potential. 

With this menu, a welcoming trip through the paths amid the chestnut trees is guaranteed, and will certainly remain in the memory of the Business Class passengers who will have the privilege of tasting it.

Photograph of a white plate, with the golden TAP logo on the edge. On the plate there is stewed veal, chestnut puree and mushrooms.

Main Course

Stewed Veal, Chestnut Puree and Mushrooms

Ingredients for Stewed Veal, Chestnut Puree and Mushrooms

10 doses
1.2 kg Veal cheek

Ingredients for the Duxelle (mushroom paste):
500 g of onions
500 g of Boletus mushrooms
500 g of carrots
10 dl of white wine
5 L of meat broth

Ingredients for the chestnut puree:
1 kg of chestnuts
500 g of butter
1 L of milk
20 g of salt
20 g of nutmeg

Preparation:

Cheek Preparation:
- Put the cheeks in boiling water for about 5 minutes, then place 100g of liquid brine in a liter of water for 2 hours.
- Drizzle the cheeks with olive oil and cook for 24 hours at 80 degrees.

Duxelle preparation:
- Chop the onion in small bits, let it brown, and add the finely chopped carrot.
- Let it brown, cool it with white wine, let it simmer until some of the water evaporates.
- Add the sliced boletus mushrooms and then cool them with the meat broth.
Note: This duxelle can make 10 cheek doses.

Preparation of the Chestnut puree:
- In a pan, melt the butter, mix the chestnuts with the butter for about 5 minutes.
- Add the milk, salt and nutmeg.
- Let it cook until the chestnut breaks down.
- Put it in a food processor and turn it into puree.
- If necessary, adjust the seasoning.
- Keep in mind that the puree should have a cream-like consistency.
If there is a need to a add a little more milk when processing, we should add half the milk we used in the cooking process.

Plating:
Serve around 120g of cheek, 20g of duxelle and 50g of chestnut puree per serving.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium shot photograph of Chef Oscar Geadas. He is dressed in a white kitchen coat that has "The art of tasting Portugal" written on the upper left pocket, on the chest, and the TAP Air Portugal logo on the left arm. Behind the Chef, in the background, there is a panoramic photograph of a region in northern Portugal.

Discover the other dishes in this Menu:

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Starter
Fresh Water Fish, Beetroot and Orange Salad
Photograph of a white plate, with the golden TAP logo on the edge. On the plate is almond pudding and Montesinho honey.
Dessert
Almond Pudding, Montesinho Honey

Maronesa meat is the highlight of March and April

The Maronesa Meat, juicy and with an exceptional taste, was the Local Star chosen by Chef Arnaldo Azevedo with the aim of highlighting the excellence of the pastures of the Porto region for the breeding of indigenous breeds. A menu that reflects Portugal, both through the products it uses and through the memories its flavors evoke. 

Now, Business Class passengers on long-haul flights departing from Lisbon will have the opportunity to immerse themselves in a journey of unique smells and tastes!
Photography of a white plate with a base of creamy mashed potatoes on which the Maronesa meat terrine rests, topped with three small mushrooms and flanked on the top and right by some Bimi broccoli.

Main Course

Maronesa Meat Terrine, Creamy Potato and Shimeiji Mushrooms

Ingredients for the Maronesa Meat Terrine, Creamy + Potato and Shimeji Mushrooms:

(For 10 portions)

1.2 kg beef neck 
800 g agria potatoes without skin 
400 g Bimi broccoli 
25 g Shimeji mushrooms 
Salt and pepper to taste 
30 ml olive oil 
300 g butter 
3 garlic cloves 
5 bay leaves 
30 g thyme 
300 g meat broth 
30 ml red wine 
50 g onion 
15 g carrots 

Meat preparation: 
- Cut the meat into small pieces and marinate for 5 hours with salt, pepper, bay leaf, thyme, garlic and red wine. 
- In a pan, add the olive oil and chopped onion. - Drain the meat well and add it. - Let it brown. 
- Add the carrots and marinade, bring to a boil and gradually add the meat broth until the meat falls apart. 
- When cooked, remove from the pan and allow to drain a little. 
- Place the meat on a platter, press it and place in the chiller. 
- Strain the sauce and set aside. 

Bimi broccoli preparation: 
- Cook the Bimi broccoli in salted water and chill in water and ice. 
- Sauté the Bimi broccoli in olive oil and garlic. 

Creamy mashed potatoes preparation: 
- Boil the potatoes. 
- Once cooked, pass them through a food mill. 
- Place the result in a pan with butter, salt and pepper until everything is well combined. 

Mushroom preparation: 
- Sauté with olive oil, salt and pepper. 

Plating: 
- Dose the meat in 120 g portions. 
- Place the creamy mashed potatoes in the bottom of the dish, followed by the meat, Bimi broccoli and mushrooms. 
- Drizzle with some of the stew sauce.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium shot of Chef Arnaldo Azevedo. He wears a white chef's coat with "The art of tasting Portugal" written on the upper left pocket, on his chest, and the TAP Air Portugal logo on his left arm. Behind the Chef, in the background, is a panoramic photograph of Porto with the Douro River and the city in the background and the D. Maria Pia Bridge on the right. Also to the right is an arm holding a piece of Maronesa meat in front of the Chef, partially covering the left side of his face.

Discover the other dishes in this Menu:

Photography of a white plate with a portion of chickpeas overlaid with some cod chips and a leaf of parsley.
Starter
Confit Codfish, Chickpea and Green Sauce Salad
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Dessert
Textures of Chocolate, Raspberry

Moscatel de Setúbal will sweeten your trips in May and June

During the months of May and June, the gastronomic experience on board TAP will be inspired by the flavors of the Setúbal Peninsula, located on the west coast, south of Lisbon. It is in this wine region that the famous Moscatel de Setúbal is produced, a wine with an intense aroma and honeyed flavor, which was the Local Star product chosen by Chef André Cruz.

Business Class passengers, on long-haul flights departing from Lisbon, will have the opportunity to enjoy an unparalleled experience of the flavors of a region that combines history and nature.

Photography of a deep white plate with the golden TAP Air Portugal logo on the rim, containing a piece of veal Osso Buco in the center, surrounded by orange Moscatel de Setúbal sauce, carrot puree and spring vegetables.

Main Course

Veal buccal bone, Moscatel de Setúbal sauce, carrot puree, spring vegetables

Ingredients for national veal buccal bone stewed with Moscatel de Setúbal, creamy carrot puree and sautéed vegetables

Quantity for 10 doses / people.

Ingredients for buccal bone:
5 pieces of veal buccal bone weighing +/- 500g (1 for each 2 people) previously seasoned with sea salt (23 g per kg), pepper, and olive oil to taste
1 unit of Moscatel
3 pieces of carrots cut into chunks
3 minced garlic cloves
100 g of fresh parsley
2 chopped onions
2 diced tomatoes
100 g of tomato paste
2 bay leaves
Black pepper to taste
100 ml of olive oil
10 g of paprika
4 g of thyme
50 g of transglutamine

Ingredients for carrot puree:
5 medium/large carrots, peeled, washed and cut into chunks
1 large onion roughly chopped
3 minced garlic cloves
100 g of butter
300 ml of cream
1 l of water
7 g of salt

Ingredients for sautéed vegetables:
1 zucchini
10 pieces of baby carrots
10 pieces of snow peas
10 pieces of pearl onions

Preparation:

Preparing buccal bone:
- Roast the ossobuco in the oven until it gains color (220 degrees +/- 12 min), remove from the oven, let it rest, and set aside.
- Sauté the onion, garlic, paprika and carrots in a pan with olive oil until golden, refresh with the muscatel (2/3 of the bottle).
- Let it simmer and add the tomatoes, bay leaf, thyme, bring to boil and add the ossobuco to this preparation.
- Cover with water and let it boil. Lower and cook slowly for more or less 5 hours, until it falls off the bone.
- After cooked, let it rest for 45 minutes, remove the meat from the bone, mix the marrow with the meat.
- Strain the muscat sauce, add the remaining muscat and 100 g of butter to this part and simmer until 2/3, set aside.
- After the meat has been separated and lightly shredded (not too much), place it on a counter lined with cling film (or a gastronorm tray lined with greaseproof paper and coating).
- Brush with a little muscat sauce and sprinkle with transglutamine, add salt if necessary and roll it into a cylinder (if wrapped in film), set aside in the cold and cut it into the necessary portions, each with 120 g.

Preparation of the carrot puree:
- Let the onion and garlic cook in butter until golden brown, then add the carrots, salt and water and cook over high heat until the carrots are cooked.
- Add the cream and allow it to shimmer until the carrots begin to break down and turn into jam.
- Blend well (in a food processor if possible) until it's a coarse but creamy puree, set aside.

Preparation of the sautéed vegetables:
- Saute the vegetables in olive oil and garlic and season with salt and pepper.

Plating:

Start with the carrot puree and the previously cut and regenerated dose of buccal bone, then add the sautéed vegetables and, on top of the meat, the muscat sauce. Finish with chopped fresh parsley.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Medium shot of Chef André Cruz, dressed in a white chef's coat, with his arms slumped, half-bent below his chest, the fingers of both hands intertwined. On the right side, there is an arm holding a glass of Moscatel de Setúbal, which is superimposed on the left side of the chef's face. In the background is a panoramic view of the green mountains of the Setúbal Peninsula.

Discover the other dishes in this Menu:

Photography of a deep white plate with the golden TAP Air Portugal logo on the rim, containing rectangular slices of seared tuna, surrounded by green lettuce, red tomatoes cut in half and white strips of Setúbal onion.

Starter

Tuna Salad, Setúbal Onion Pickle
Photograph of a deep white plate with the golden TAP Air Portugal logo on the rim, containing sheep's milk pudding covered with an orange liquid and a beige crumble on top, covering approximately 1/3 of the pudding.

Dessert

Sheep's Milk Pudding

In July and August, the river crayfish dives into our menu

In July and August, the gastronomic experience on board TAP highlights flavors and ingredients characteristic of Lezíria do Tejo, a region known for the extension and fertility of the soils of its alluvial plains. In the calm waters of the Tagus and Sorraia, the rivers present in this region, the river crayfish proliferates and has been selected as the Local Star by Chef Rodrigo Castelo.

An original and special tasting, available to Business Class passengers on long-haul flights departing from Lisbon.

Photograph of a white plate, with the golden TAP logo on the edge. Inside the dish is a salad with peppers, onions and bimis, on which rest some pieces of river crayfish.

Starter

River Crayfish and Bimi Broccoli Salad

Ingredients for Crayfish and Bimi Salad

Amount for 10 servings / people.

Salad ingredients:
60 g red bell pepper cut into rings
30 g chopped cilantro
60 g chopped red onion
50 g natural lime juice

Salad marinade ingredients:
46 g olive oil
20 g honey
20 g natural lemon juice
20 g mustard
1 g Maçarico Piri Piri sauce
1 g fine salt

Ingredients for seasoned crayfish:
300 g boiled crayfish kernels 100/150
1 g fine salt
1 g white pepper powder
10 g sliced garlic
35 g cooking oil
15 g white wine

Ingredients for the bimis:
350 g bimis
10 g smashed garlic
500 g water
4 g bay leaves
10 g salt
10 g olive oil
4 g white pepper powder

Preparation:

Marinade preparation:
Add all the ingredients and mix well with a wire whisk.

Crawfish preparation:
- Season the crayfish beforehand with fine salt and pepper.
- Separately, put the garlic and oil in a frying pan.
- When the garlic is golden, add the white wine.
- Pour this sauce over the crayfish and let it steep for 3 to 5 minutes.

Bimis preparation:
- Place all the ingredients except the bimis in a frying pan.
- When it boils, add the bimis and cook for 3 minutes.
- Remove and place in water and ice. Drain.
- Chop the bimis in Brunesa.

Plating:
Add the chopped bimis and the drained crayfish. Add all salad ingredients (red pepper, cilantro, red onion) and marinade to salad. Wrap well and serve.

Watch the video and learn more about the dish that you will be able to see - and taste - on board!

Panoramic photograph of a landscape in the Lezíria do Tejo region, showing a river, with sand and vegetation around it, a plain and vegetation, and in the background a village. On the right-hand side, above the photograph, is Chef Rodrigo Castelo. On the right side, there is an arm holding a river crayfish, which is superimposed on the left side of the chef's face.

Discover the other dishes in this Menu:

Photograph of a white plate, with the golden TAP logo on the edge. Inside the dish is a Beef, Potato and Mushroom Gratin, flanked by a tomato and a leafy vegetable, topped by a carrot.

Main Course

Beef, Potato and Mushroom Gratin
Photograph of a shallow plate, with the golden TAP Air Portugal logo on the edge, which has Pumpkin Flan inside surrounded by Cream Cheese and partially covered by a portion of Wine Poached Pumpkin.

Dessert

Pumpkin Flan, Wine Poached Pumpkin, Cream Cheese
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