Chefs on Fire is returning to Vila Nova de Foz Côa on 24 and 25 October. The Côa Museum will once again host a unique gastronomic experience, bringing together eight renowned chefs for a celebration of regional flavours, ancestral traditions and open-fire cooking.
Following its first edition, which brought gastronomy to one of Portugal’s most remarkable destinations, Chefs on Fire returns to Foz Côa for two days dedicated to creativity, tradition and local produce.
Set against the backdrop of a UNESCO World Heritage Site, eight chefs will present exclusive dishes inspired by regional ingredients and the origins of Paleolithic cuisine. The menus have been developed through the exploration of ancestral cooking techniques, in collaboration with archaeologist Pedro Cura.
On Saturday, 24 October, the gastronomic experience will feature António Queiróz, from Lura, presenting barbel with wild asparagus açorda and roe; Rui Silva, from Euskalduna, awarded one Michelin star and two Repsol Suns, serving lamb meatballs with lentils and pear; and Óscar Geadas, from G Pousada, holder of one Michelin star and one Repsol Sun, preparing mushroom couscous with broccoli and watercress salad. Dessert will be created by Diogo Novais, from Porinhos, featuring caramelised Portuguese custard with hay ice cream and a nut crumble.
On Sunday, 25 October, Pedro Braga, from Mito, awarded one Repsol Sun, will present beef short ribs with pumpkin barley, turnip and chestnut farofa. Hugo Portela, from Cibû, will serve smoked salmon trout with pork belly and creamy potatoes, while Francisco Cepeda, from Cooperativa, will offer his interpretation of cabbage à Bulhão Pato. To conclude the experience, Ana Macedo, from Vinha, awarded one Michelin star and one Repsol Sun, will prepare a mushroom and hazelnut cake.
With this new edition, Chefs on Fire once again brings together gastronomy, history and local heritage, inviting visitors to discover Foz Côa through its flavours, ingredients and cooking techniques, connecting the traditions of the past with contemporary cuisine.
More info at https://chefsonfire.com/
