Presentation
Cooking with seaweed
Chef Gil Fernandes combines tradition with the practice of foraging in the coastal areas surrounding the Guincho Fortress in Cascais to bring his gastronomic vision, deeply rooted in Atlantic identity, to Meeting of the Seas.
Guided by a maritime philosophy, his cuisine explores the potential of seaweed as a noble, sustainable and flavourful ingredient, celebrating the natural bounty of the ocean. His approach pays tribute to the Portuguese coast, where innovation and respect for nature converge on the plate.
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