The soul of Portuguese cuisine lies in the extreme respect for ingredients. High-quality seafood bred in the cold waters of the Atlantic Ocean, free-range black pigs in the Alentejo Plain, terraced vineyards in the Douro Valley, and citrus orchards in the Algarve together form the cornerstone of Portuguese cuisine. As the Michelin chef said: "Portuguese cuisine does not require complex seasonings. The essence is to let the ingredients speak for themselves."
