Hugo Brito is the new chef at Alpendre, in Lisbon, a restaurant with more than three decades of existence. The chef arrived with the objective of improving the classic dishes of the establishment without fundamentally altering them, respecting the essence that made these dishes popular over the years.
The establishment keeps the classics on the menu, but now revised by Hugo Brito, who applied his knowledge to perfect flavors and techniques. The chef demonstrates a preference for a discreet intervention, wishing that his improvement work goes almost unnoticed by customers.
Hugo Brito's approach is based on the idea that knowledge should be present in the dish, but without overriding the traditional experience that customers know and appreciate. Thus, the modifications are subtle, seeking to elevate quality without breaking with the restaurant's identity.
