Private Chef Dubravka Santo Isidoro, LISBOA, Portugal

real food is imperfect and honest

No recipes, and following the seasons. I cook what I know, with the ingredients that are available in the season. I have experimented a lot with layering different tastes, especially working with herbs, peppers and cooking methods. I take pride in hand made pasta and bread (flour from one of the nearby mills).

I have started my culinary development 20+ years ago when I realised that animals are no food for me. I have experimented a lot, disregarded recipes and rules, wrote and published a Filosofisch Kookbok (cookbook), catered to private parties. I have built my own kitchen (with adjacent greenhouse and patio) to host tastings and cooking classes. Vegetarian food, local ingredients, handmade by me.

Decadent, Europe, Italian, Mediterranean, Vegan, Vegetarian