It was not yet this year that João Rodrigues won the (deserved) second star. Still, it is always worth going to the Feitoria when changing a season, to know the excellent work that the chef has done to bring the producers closer to the customers - for example, take the product to the table in raw. With the aim of extracting the best flavor from the products, each dish is a discovery and the meal a trip of textures and spectacular experiences with fumes, powders and the like, orchestrated by a great kitchen artist.
Perfect for: a trip through the work of one of the most creative Portuguese minds.
Must try: the carabineiro from the Algarve.