In this edition of The Art of Taste Curation, Chef Luís Sousa and his team place the tomato at the heart of their culinary vision, exploring the richness of its varieties and the distinctive character of each one. An icon of Mediterranean cuisine and an essential ingredient in the culinary traditions of both Portugal and Italy, the tomato becomes the starting point for a cuisine that celebrates the purity and expressive power of exceptional produce.

At the height of summer, when it reaches the perfect balance of sweetness, acidity and aromatic intensity, each variety reveals its own unique qualities, inspiring this curated menu. From Raff and Oxheart tomato to the iconic San Marzano, every tomato is prepared according to its individual character, preserving the qualities that make it truly distinctive.

Throughout the menu, the Chef creates a dialogue between different tomato varieties and some of the finest seafood, exploring contrasts in texture, temperature and flavour. The result is a contemporary interpretation that showcases the remarkable versatility of this ingredient, allowing it to express itself in many different ways while remaining true to its identity.

At The Art of Taste Curation, every ingredient is celebrated at its finest, respecting its origin, seasonality and the authenticity that makes it truly unique.