Food lovers by default, scientists by vocation.
Our scientific background in biology bestowed us with a healthy obsession with researching and writing about everything that captures our attention. We hope to inform and demystify several concepts about food and to motivate curiosity and experimentation of new gastronomic horizons.
Our epicenter is in Porto. It is here that we apply our deepest willingness to explore, experiment, and broadcast the places where gastronomy is at its highest expression. Be it a centenary tavern with secret recipes and ingredients, or a unique restaurant with a revolutionary approach in the quest for new flavors. Moreover, we also explore every nook and cranny of this city to bring to light its hidden treasures.
Besides all this, we also spend time traveling and absorbing other cultures, cooking, collecting old and rare books, restoring interesting objects, and many other things.
— Porto Food Guide: a gastronomical guide of the city of Porto that has won multiple international prizes.
— Review article of the history of port wine: Prata-Sena, M., Castro-Carvalho, B., Nunes, S., Amaral, B. & Silva, P. (2018). The terroir of port wine: two hundred and sixty years of history. Food Chemistry
— Other scientific works: here or here.
— Collaboration with the Instituto de Ciências Biomédicas Abel Salazar and Gran Cruz for the development of “Quinta do Ventozelo” Premium Dry Gin.