Portugal has a goal: to see their hometown Lusitanian chefs triumph. Up until now, the colonialist that is the Michelin guide has been in the habit of awarding only foreign restaurants of French, German, Austrian, etc. inspiration, their stars in the country… a very Michelin thing to do. However, the time has come for the Portuguese and their younger generation to rise. There are new chefs coming up through the ranks who are non-conformist, talented, full of ideals, called on to create a new culinary proposal with global sensibilities without forgetting the local history. Portuguese haute cuisine is already here, albeit in its embryonic stage. Inspired by just a dozen or so chefs, it is a movement that is faced with two difficult obstacles to surmount. First, we are talking about employed chefs of restaurants rather than owners, with all the limitations and inconveniences that entails. Second, their work is a real mission; sociologically the country is entrenched in traditional, popular culture–we would be kidding ourselves if we said otherwise. But even with these rather hefty problems to overcome, the movement is here, with full names to mark down next to their corresponding restaurants.
In Lisbon: Luis Baena, “Terraço”; Jose Avillez, “Tavares”; Vítor Sobral, “Terreiro Do Paço”; Bertilio Gomes, "Virgula”; Henrique Sá Pessoa, “Panorama” and Fausto Airoldi, "Pragma do Casino de Lisboa”; and in Cascais: Ljubomir Stanisic, “100 Maneiras”. All of them deserve high marks.