Michelin, tiene como chef ejecutivo a Filipe Carvalho, un cocine-ro que ha sabido seguir la guía del maestro con delicadeza. “Lis-boa tiene mucha fuerza ahora en lo gastronómico, que vengan nombres como Martín Berasategui confirma una realidad que, ya por sí, es muy buena”, explica el cocinero portugués. La pro-puesta arrancó en 2018 y presenta un trabajo conjunto de los sabores lusos y las técnicas del chef español: “Es una labor entre ambos y que hace una mezcla única entre su cocina y la nues-tra”. Entente cordiale, más allá de cataplanas y caldeiradas. ENG It is impossible to understand Thai cuisine without spices, althou-gh few people know that the characteristic hot flavour origina-ted in Portugal in the 16th century, when business relations were established between both countries. ‘Thai cuisine is rich in chi-les and this is due to the Portuguese, as if it hadn’t been for the sea routes we created, they wouldn’t have reached Asia so quic-kly, and Thailand wouldn’t have the gastronomy it has now’, says Alexandre Silva, a chef with a Michelin star and a faithful defen-der of culinary matters in his city, Lisbon. No one is more aware of the legacy of Portuguese cuisine all over the world than him, a value that even today, five centuries later, remains practically intact thanks to a generation of chefs who export quality, imagi-nation and expertise in their menus and with the raw materials. The country’s culinary centre is Lisbon, with 12 Michelin-sta-rred restaurants, and it is from where the ripple effect caused by Portuguese cuisine emerges, once again making it fashionable all over the planet, just like five centuries ago. From the restau-rant Loco (rua Navegantes, 53, B) Alexandre Silva presents a menu based on a product that comes from no further than 60 kilome-tres around the capital, offering a list of contemporary recipes, of which 70% of the dishes come from the sea, and can only be enjo-yed by 22 people a day at dinner. ‘Portuguese fish and shellfish are