Our scientific background in biology bestowed us 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 Porto: it’s here 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.
Other past & present works:
— Porto Food Guide. Won in 3 categories as Best in Portugal: Best Culinary Travel / Food Tourism Book, Best Digital Book for Sale and Best Self Published Book in the Gourmand World Cookbook Awards 2019 / Finalist for Best in the World in the same categories.
— Review article about the history of port wine, that was accepted for publication: 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 (accepted)
— Collaboration with the Instituto de Ciências Biomédicas Abel Salazar and Gran Cruz for the development of “Quinta do Ventozelo” Premium Dry Gin.