It started early. Too early for aguardente (a Portuguese brandy made from distilled wine). But when you’re in Lourinhã, refusing one would be rude. So we didn’t.

We met Raul, the kind of local producer who could teach a lesson on patience. Between the tomatoes, the bananas, the moscatel and the ginginha (all before 11am), he told stories about the land, about growing things slowly and with care.

From there, we hit the road towards Peniche, a raw corner of Portugal where the sea seems to dictate everyone’s rhythm. It’s the land of fisherman. The plan? A full day around food, drinks, and friendship — in no particular order.

We were joined by two of the best Portuguese chefs we’ve been admiring deeply for a long time. Not just for what they cook, but for how they think.
Leopoldo, owner of Casa do Calhau.
And João Rodrigues, the master behind Canalha.

Lunch was at Toca do Texugo, a small restaurant hidden where the fish is the star. Freshly caught locally that very morning, the day’s catch is laid out in front of you. Simply pick and it’s quickly grilled. Have some potatoes, salad, maybe a glass of white wine. There’s nothing else on the menu, and there doesn’t need to be.

In the afternoon, we walked through the Peniche fish auction, where João and Leopoldo source some of the fish in their restaurants' menus.

Watching fishermen, buyers, and locals in their daily choreography instantly reminds you of the quiet poetry behind it all: precision, repetition, respect. The same qualities we look for in our work. Different crafts, same intention: to do things properly, with purpose, and deep respect for the origin of every ingredient.