It’s not long before the bonfires are lit and the 2024 season of the Chefs On Fire gastronomic festival officially begins. Santarém is the starting point of this event, which also passes through Aveiro, the Spanish capital, Madrid, and Cascais, in September. The Pop-Up in Santarém takes place on the 5th, 6th and 7th of July, in Jardim Portas do Sol, with a Ribatejo style. During the three days, in addition to gastronomy, there are six bands to enrich the gastronomic festival and accompany the culinary talents alongside the firepit.
Chefs on Fire
The poster is luxurious and features names with Rodrigo Castelo as the event’s ambassador. Chef of the Year at Boa Cama Boa Mesa and distinguished with the Sustainability Award, he also won a Green Star and a Michelin Star in 2024. He is from Santarém, where he runs the restaurant Ó Balcão. They are joined around the bonfire by Filipe Manhita, from Fortaleza do Guincho and Alexandre Silva, from Loco, with all restaurants being awarded a Golden Fork by the Boa Cama Boa Mesa Guide in 2024 and winners of Michelin Stars.
Rodrigo Castelo
On the first day of the Chefs on Fire gastronomic festival in Santarém, Ana Moura, from the Lamelas restaurant, will serve “Linguado with Pil Pil†, while Rui Santos do Deselegante prepares “Rice with ribs, cabbage and bacon†. César Vitorino, from the Foco restaurant, is responsible for preparing the “Torricado, smoked tomato and garlic†. Filipe Manhita from Fortaleza do Guincho presents the dessert “Smoked goat cheese cream, roasted nectarine and strawberry sauce†. At lunch the music is provided by the Tomara, and at dinner Cláudia Pascoal takes the stage. On July 6th, Rodrigo Castelo from the Ó Balcão restaurant lights the coals to make “Fataça na tile†and João Francisco Duarte, from the Soão restaurant, prepares “Pork taco, pico de gallo, avocado and pineapple†. João Saloio, from Mãe, prepares “Fried rice, apricot and cabbage†and Diogo Caetano from Terruja restaurant finishes with “Grilled peach, noisette butter parfait, vanilla syrup and crunchy meringue†. The band Sal “seasons” the lunch musically, and Bateu Matou performs at dinner.
Chefs on Fire
Luis Ferraz
On the last day of Chefs on Fire Santarém it is up to Alexandre Silva, from Lisbon’s LOCO and Fogo, to take care of the “Roasted cod, almonds, tomato and garlic†, with Filipe Ramalho, from Pateo Real, preparing the “Lamb gyros, finto cake pita, smoked tzatziki from Ras El Hanout and yellow rice farofa†. MaurÃcio Lage, from Amassa, makes “Piadina Romagnola†and Annakaren Fuentes, from the restaurant O Pastus, makes “Brioche French toast, purple muscat wine syrup and sour cream with Mexican chocolate†. The musical accompaniment is provided by Ana Lua Caiano during lunch and Iolanda at dinner.
The Santarém Pop-Up was designed to take place in two shifts, one at lunch, the other at dinner, and tickets are divided between these two phases. They cost €40, a price that includes four servings, including meat, fish, vegetarian and dessert dishes. For children aged 6 to 12, the KIDS ticket costs €20, which only includes entry to the event.
Chefs On Fire
IT WAS LAM
Created in 2018, the Chefs on Fire It is a unique event in Portugal: it brings together the best national and international Chefs, inviting them to cook only with fire, smoke and wood, for 48 hours, around a 90 square meter firepit. A family festival slow cooking which celebrates the origins of food and fire, as well as environmental sustainability. Created by LOHAD in 2018, Chefs on Fire has already had more than seven editions and is paving the way for the future of events in the country. The boutique festival format provides a better experience for customers and contributes to a positive environmental impact for each location and respective communities.
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