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.
Local Stars Project

Local ingredients are the stars

Between March 2023 and April 2025, 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.

12 Chefs, 12 special menus

The Local Stars menu for January and February will be created by Chef Óscar Geadas.
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January and February
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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.
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November and December
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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.
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September and October
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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.
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July and August
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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.
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May and June
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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.
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March and April
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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.
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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

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:

Photograph of a white plate, with the golden TAP logo on the edge. On the plate is river fish, beetroot and orange salad.
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

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

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

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

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

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
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