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    Taste the Stars

    TAP offers the world the best of Portuguese cuisine.

    Portuguese cuisine is more than just one flavour. 

    To its long, rich and diverse history, made from the best ingredients and the best wines, we can now add the imagination of the today’s creators. 

    Together, six of the best Portuguese Chefs promise to take the best of what is ours to our customers all over the world. 

    Henrique Sá Pessoa, José Avillez, Miguel Laffan, Rui Paula and Rui Silvestre are the rising stars on the horizon –  Michelin stars – and they are joined by Vítor Sobral as ambassadors for TAP and for Portuguese cuisine.

    Because our cuisine is Portugal. On board from September 2017.

    Vítor Sobral 

    One of the most important national references, he is the cook who transformed Portuguese cuisine. No comments are needed for the only Portuguese chef distinguished by the President of Portugal.

    He is the face of the most international Portuguese group, running restaurants in Portugal and Brazil, where he consistently showcases Portuguese cuisine. In Portugal, he was one of the revolutionaries of the national cuisine and the restaurant business itself.

    The new Chefs

    José Avillez, Belcanto Restaurant, Lisboa
    At “Belcanto”, awarded two Michelin stars and considered one of the best one hundred restaurants in the world by the renowned "The World's 50 Best Restaurants List", José Avillez offers revisited Portuguese cuisine in a sophisticated atmosphere that still keeps a certain romance from the old Chiado. This is the type of cooking that truly identifies him and that expresses his creative evolution.


    Rui Silvestre, Bon Bon Restaurant, Carvoeiro
    His strength, determination and professionalism became clear when, at 29 years old, he was awarded his first Michelin star, for the restaurant “Bon Bon”, in Carvoeiro, Algarve. Endowed with a gastronomic language strongly based on French technique, he boldly transforms improbable connections in exciting and tasty dishes. He believes that proximity products, carefully selected, make the difference in each of his dishes which, together with his art, are truly memorable.


    Miguel Laffan, L’And Vineyards Restaurant , Montemor-o-Novo
    He works on his cooking in an emotional way. In love with Asian flavors, he mixes them with national flavors in a very unusual way. Miguel Laffan has found in Alentejo, at L’AND Vineyards Wine Resort, his terroir, and, at “L’AND” since 2011, he has been developing his cooking, creating a unique language.


    Henrique Sá Pessoa, Alma Restaurant, Lisboa
    To Henrique Sá Pessoa, there is only good cooking and bad cooking. He defines his as “taste cuisine”: refined taste, perfect technique and excellent product. The base of his gastronomic philosophy is in his influences and references: the travels around the world, the passion for Asia, the knowledge of traditional Portuguese cuisine, life in Lisbon.


    Rui Paula, Casa de Chá da Boa Nova, Leça da Palmeira

    Rui Paula, born in Trás-os-Montes, has in the space of his restaurant ‘Casa de Chá da Boa Nova’, in a building signed by the architect Siza Vieira, in Leça da Palmeira, by the sea, the bet that gave him his first Michelin star. This is a high gastronomy project, based on traditional cuisine techniques, the result of many years as Chef and the work made by him and his team in world renowned restaurants. 

     

    Manifesto signed