Hugo Candeias opened a new restaurant called "Avó" in Campo de Ourique, Lisbon. The chef decided to bet on a kitchen that recovers traditional Portuguese recipes, bringing back dishes that are part of the country's gastronomic culture.
The restaurant values national products, privileging ingredients of Portuguese origin. This choice reflects a trend of valuing what is local and traditional in contemporary Portuguese gastronomy.
Hugo Candeias's approach at Avó is based on the idea of putting culinary technique at the service of tradition. That is, the chef uses his knowledge and professional skills to reinterpret and elevate classic recipes, without ever straying from their roots.
