Loco Restaurant Is Pushing The Boundaries of Culinary Art ♦ Located in the heart of Lisbon, Loco is here to push the boundaries of culinary art. The Loco nomenclature means in place, which for chef Alexandre Silva, is in the kitchen. The Chef drifts in the midst of his creations, his philosophies and, above all, his ideas. With a fine-dining concept, the author’s cuisine, Loco is much more than a restaurant, with a gastronomic proposal that goes far beyond a meal. Loco is an organic project that values national products and nature. Secrets From Portugal brings you more about this Michelin-starred space.
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The kitchen is where the heart of Chef Alexandre Silva and his team is. It occupies a larger area than the restaurant room and expresses the philosophy of the cook, who doesn’t hesitate to present an innovative concept in Lisbon. In the LOCO kitchen, there is a respect for the micro-seasons, the products are used at the right time and with close contact with the suppliers. LOCO is an organic project that values national products and nature. It’s inspired by the tradition and has references of national cuisine, but raises them to another conceptual level, researching and experimenting with new procedures.
Chef Alexandre Silva is graduated in Kitchen/Pastry and F&B Management at the Hotel Management and Tourism School of Lisbon and in Molecular Gastronomy at the Higher Institute of Agronomy. He has been in Bocca, from 2007 to 2012. At the same time, he founded the Project 4th Floor – Experimental Kitchen, a platform looking for answers regarding the Portuguese gastronomy, producers, products, techniques and creativity. In 2012, won the TV show Top Chef, from RTP1, and then decided to go to Alentejo, opening the Alentejo Marmóris Hotel & Spa. There he had total creative freedom and the possibility to contact directly with producers, discover new products and experiment. It was a unique experience, which consolidated his way of thinking about food. He returned to Lisbon to be the Executive Chef of Bica do Sapato, and soon after, he open his first business, Alexandre Silva no Mercado, at Mercado da Ribeira.
Carolina Pereira is the pastry chef at Loco. When she realized her talent, she decided to sign up at Escola de Hotelaria e Turismo de Lisboa to better understand the art of pastry. After finishing the program, she went by Feitoria, by João Rodrigues and, at the age of 20, went to Spain for a professional internship in one of the most prestigious restaurants in Europe – El Celler de Can Roca (3* Michelin). With her mind open to new adventures, Carolina made an interrail that allowed her to get to know the most diverse gastronomic cultures, but it was here in Portugal – at LOCO – that she found herself and was enchanted by the pastry.
Make sure you stop by Loco and experience the amazing food!