António Queiroz

Chef at Taberna Lura (Baiao, Portugal)

He grew up between the kitchen and the lounge of the historic Pensão Borges in Baião, the town where he was born and where his parents ran the restaurant. António has lived and breathed cooking since childhood.

His apprenticeship at Casa de Calçada with chef Vítor Matos, and later his experience at Dos Cielos in Barcelona with the Torres brothers, opened the doors to a moreto a more evolved type of cuisine.

When he returned to Portugal in 2014, he was offered the challenge of running Restaurante de Tormes. He took the literature of the Portuguese writer and the thousands of gastronomic references he made in his works and turned them into something tangible, based on the cuisine of the region.

In February 2024, he opened his new space in the centre of Baião, the Taberna Lura, where 90% of the ingredients used are from the region's gastronomy, either from his own garden or from local producers.

He says he is lucky to be located between the Douro and the Sierras, with river fish and herds of Arouquesa cattle and Marão goats, which means that the cuisine at Taberna Lura is in tune with the rural world.