and the identity and consistency chef Carlos expresses in his kitchen.
“This distinction is a recognition of the work we have carried out in recent years, always focused on the use of products from our vegetable garden and in constant harmony with local producers. It is with great pride that we accept this award, because it is the confirmation of our growing conviction: that the products that surround us are not a limitation, but rather an inspiration for our cuisine. A cuisine that is seasonal, local and aware. We will continue to bring this vision to life”, states chef Carlos.
“This is an important milestone, which recognises the work, dedication, resilience, excellence and consistency of the chef and the entire team of the Herdade do Esporão restaurant. It is the most prestigious recognition in the world of gastronomy, and this makes us very proud. Due to its global character and notoriety, this distinction is particularly special not only for all of the restaurant’s teams, Esporão’s Wine Tourism and the rest of the company, but also to acknowledge the value of the country’s inland region, of Alentejo and its unique cultural heritage”, explains António Roquette, head of Wine Tourism.
João Roquette, CEO of Esporão, notes that “This is a special recognition that brings international prestige for Esporão. It acknowledges the talent, attitude, values and quality of the restaurant’s team, led by Carlos Teixeira.”
Aside from the Michelin Star, the Michelin Guide to Spain and Portugal 2022 also awarded the Herdade do Esporão Restaurant a Michelin Green Star, which distinguishes restaurants with sustainable practices. The Michelin Green Star highlights the restaurant’s work with local suppliers, their zero waste practices and the elimination of plastics and other non-recyclable materials.
In its menus, the Herdade do Esporão Restaurant uses products from a large vegetable garden, its own livestock production, as well as a protected forest where it sources wild products. Composting, reducing the use of plastics and paper, and a kitchen geared towards zero waste, are other practices and commitments the restaurant upholds.
