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Chef Carlos Teixeira

He trained at the Hotel Claris (5 stars), in Barcelona, and also worked in the kitchen of the Clove Club (1 Michelin star), in London. He was Sous-chef at the Herdade do Esporão Restaurant and assumed his leadership, reaching 1* Michelin and 1* green.

Secure your seat at the table now at Chefs On Fire Cascais

on the 10th of September.

Herdade do Esporão Restaurant

A 'terroir' cuisine, of modern confection and interpretation, where the center is the product.

Borrego na Cruz, Beringela e Chutney

Alergénios: Glúten, lactose, soja, sulfitos, mostarda.

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