Program

Chefs

Four chefs will cook live dishes prepared exclusively for the Festival. Each one will use indigenous breeds from the region of Trás-os-Montes. In desserts, chestnut is queen.

Awarded with the Revelation Chef award 2018 by Revista de Vinhos magazine and with a Michelin Star since 2019, he is the owner of the renowned G Pousada (which, in addition to the Michelin Star, has continuously received the “Garfo de Ouro”, a “Boa Cama Boa Mesa” award since 2016), of the innovative Contradição | GastroBar (mentioned in the magazine Boa Cama Boa Mesa – Expresso) and Bistro Terrace Quinta do Tedo.

At MEATING he will create an exclusive dish using meat from the Bísaro pig breed.

Chef

G Pousada

ÓSCAR
GEADAS

Awarded with the Revelation Chef award 2018 by Revista de Vinhos magazine and with a Michelin Star since 2019, he is the owner of the renowned G Pousada (which, in addition to the Michelin Star, has continuously received the “Garfo de Ouro”, a “Boa Cama Boa Mesa” award since 2016), of the innovative Contradição | GastroBar (mentioned in the magazine Boa Cama Boa Mesa – Expresso) and Bistro Terrace Quinta do Tedo.

At MEATING he will create an exclusive dish using meat from the Bísaro pig breed.

Bísaro pig breed

Diogo Rocha, the chef of the only restaurant awarded with a Michelin star in the Central region of Portugal.

It is at Mesa de Lemos, in Viseu, that we find him doing what he always wanted to do and what makes him happy. There he uses the best regional and national products to present flavors that are both genuine and unforgettable.

He will be at MEATING, cooking an unprecedented dish with Mirandesa meat.

MIRANDESA MEAT

Diogo Rocha, the chef of the only restaurant awarded with a Michelin star in the Central region of Portugal.

It is at Mesa de Lemos, in Viseu, that we find him doing what he always wanted to do and what makes him happy. There he uses the best regional and national products to present flavors that are both genuine and unforgettable.

He will be at MEATING, cooking an unprecedented dish with Mirandesa meat.

Chef

Mesa de Lemos

DIOGO
ROCHA

Living in Portugal since 2005, she entered the world of cooking at a very young age.

In 2010, on a trip to Italy, she started thinking about professional cuisine. She took an Italian cuisine course and when she returned to portugal she enrolled in the Portalegre Tourism and Hotel School.

In March 2022, she opens Casa do Gadanha.
She carries out her work with joy, together with a young team, almost all from the same school. Together they use the best products that the land has to offer, seeking to evolve and learn together every day, with lots of smiles in the mix.

At MEATING she will create an exclusive dish using meat from the Serrana Goat breed.

Chef

Casa do Gadanha

MICHELE
MARQUES

Living in Portugal since 2005, she entered the world of cooking at a very young age.

In 2010, on a trip to Italy, she started thinking about professional cuisine. She took an Italian cuisine course and when she returned to portugal she enrolled in the Portalegre Tourism and Hotel School.

In March 2022, she opens Casa do Gadanha.
She carries out her work with joy, together with a young team, almost all from the same school. Together they use the best products that the land has to offer, seeking to evolve and learn together every day, with lots of smiles in the mix.

At MEATING she will create an exclusive dish using meat from the Serrana Goat breed.

SERRANO KID GOAT

The “local” chef.

Born and raised in Miranda do Douro, Marcelo Dias graduated from one of the most renowned cooking schools, the Porto Tourism and Hotel School.

He has been involved with cooking since an early age due to the influence of his grandfather, “Tiu Miguel” from Restaurante Mirandês, a gastronomic reference in the region.

On the 14th and 15th of September, the MEATING public will be treated to an original dish based on the Churra Galega Mirandesa sheep breed.

MIRANDESA LAMB

The “local” chef.

Born and raised in Miranda do Douro, Marcelo Dias graduated from one of the most renowned cooking schools, the Porto Tourism and Hotel School.

He has been involved with cooking since an early age due to the influence of his grandfather, “Tiu Miguel” from Restaurante Mirandês, a gastronomic reference in the region.

On the 14th and 15th of September, the MEATING public will be treated to an original dish based on the Churra Galega Mirandesa sheep breed.

Chef

O Mirandês

MARCELO
DIAS

Eurico Castro, pastry chef, owner of Sweet Gourmet and A Confeitaria (Mirandela), is considered by many to be the great ambassador of Trás-os-Montes chestnuts. He is the creator of the “Ouriços de Castanha” sweets that flew with TAP across the Atlantic.

This “son of the land” will have his creativity put to the test again to create an original dessert, using, of course, Trás-os-Montes chestnuts.

Chef

Sweet Gourmet

EURICO
CASTRO

Eurico Castro, pastry chef, owner of Sweet Gourmet and A Confeitaria (Mirandela), is considered by many to be the great ambassador of Trás-os-Montes chestnuts. He is the creator of the “Ouriços de Castanha” sweets that flew with TAP across the Atlantic.

This “son of the land” will have his creativity put to the test again to create an original dessert, using, of course, Trás-os-Montes chestnuts.

Transmontana Chestnut

Program

COLLABORATIVE
CONCERTS

Four national artists from different styles will collaborate with four traditional music groups to create unique shows.

LIVE

Cabrita

COLLAB

LIVE

Galandum
Galundaina

Cabrita

COLLAB

Galandum
Galundaina

LIVE

SURMA

COLLAB

LIVE

TRASGA

Surma

COLLAB

Trasga

LIVE

LAVOISIER

Bandua

COLLAB

Músicas da Raya

LAS
ÇARANDAS

LIVE

Bandua

LAVOISIER

COLLAB

Músicas da Raya

LAS
ÇARANDAS

LIVE

BANDUA

Lavoisier

COLLAB

LIVE

MÚSICAS
DA RAYA

çarandas

BANDUA

Lavoisier

COLLAB

Çarandas

MÚSICAS
DA RAYA

Program

EMERGING
CONCERTS

CONCERT

META_

CONCERT

Quadra

CONCERT

Bardino

CONCERT

Grand Sun

Program

PERFORMANCES
& ENTERTAINMENT

PERFORMANCE

Animadixie

PERFORMANCE

Musko

ENTERTAINMENT

L Mardomo que sirbe bersos

GAMES

Jogos do Hélder

TRADITION & INNOVATION

CREATIVE
MARKET