18/06/2026
🍷🥘 An exclusive lunch crafted by Michelin-star chefs.
An unforgettable journey of flavors, wine, and nature. ✨
Limited to 30 guests!
👨🍳 Chef Diogo Formiga: A former marine biologist turned chef, Diogo Formiga is redefining Portuguese cuisine through plant-based fine dining. With a degree in Biology and a master’s in Marine Biology from the University of Aveiro, his scientific background shapes a culinary philosophy grounded in creativity, precision, and sustainability.
👨🍳 Chef João Sá: Passionate about gastronomy and wines, he started his culinary adventure at an early age, (14 years old) in his professional career has worked with chefs such as Abraham Garcia, Ljubomir Stanisic and Jerónimo Ferreira. At 23 he opens his first restaurant in Sintra and his irreverent side appears changing menus every week for 4 years non repeating one dish.
Today it is in the Sála restaurant, which was recently recognised by the Michelin guide with a star that explores a Traveler cuisine guided by its African roots.
👨🍳 Chef Henrique Sampaio Ferreira: Began his culinary journey at a young age, driven by a passion for Portuguese cuisine and local products. Over more than fifteen years of experience, he has worked with some of Portugal’s most renowned restaurants and wine projects, serving as Executive Chef and gastronomic consultant.
Today, he focuses on developing hospitality and restaurant concepts, celebrating seasonal ingredients and the connection between food and wine while honoring Portuguese traditions with a contemporary vision.
Learn more at https://www.goatcommunity.pt/lunch
