Behind the scenes at CURA Restaurant and inside our kitchen, where we explore each ingredient closely, and how to extract and enhance it to its full potential. Chef Pedro Pena Bastos, alongside our local producers, suppliers and other guests, reveals these stories and explorations. "It's good for us to keep our identity, tasting our own things, basic things, to go directly to the producers, to the villages, understanding the origin of some dishes and flavours, to comprehend how we can elevate them to another level.
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