Setúbal Region

Setúbal

Portugal

Setúbal (São Julião, Nossa Senhora da Anunciada e Santa Maria da Graça)

I love to cook because I love to eat. It may be my Italian father‘s genes, or my English mothers' love for cooking, but cooking and hosting is in my blood.

I‘m passionate about vegetarian food, but not limited to it. I think the best way to eat, is sharing. I‘m obsessed about sourdough baking and I‘m a natural host. I like to create a relaxed, casual yet elegant, and above all, fun atmosphere which matches my food style. 

I grew up in a cafe business in Rio de Janeiro and have since worked in London, Italy and Australia as a chef and restaurant manager. 

I'm proud of who I have become and what I can do with food. From handmade pasta using a matarello, to multi day processes to produce mouth watering sour dough. I love working with food, I love making people happy with my food, and yeah, did I mention, I love to eat good food!

In a professional sense, I have worked in a variety of kitchen environments across the globe. I understand, and am confident with both front and back of house dynamics having held down multiple roles of responsibility. 

In the next few years my partner and I will open a lodge where we can showcase our own food and accommodation, a result of our combined lifetime dedicated to hospitality. 
For now, I am based in Sesimbra, enjoying being close to my family, with my own family, and am really looking to picking up some more private chef gigs in the retreat, event and villa domain. 

I'm very personable, get in contact and let's chat about how I can help you run a fabulous food occasion :)

Creamy labneh with burnt leek, toasted seeds, and warm sourdough crumble.

Burnt Leek Labneh Starter

Muhammara with pomegranate, mint, and sourdough focaccia.

Muhammara and Pomegranate Salad Starter

Grilled halloumi with honey, chili, apple, and herb salad.

Grilled Honey Halloumi Starter

Charred zucchini ribbons with crushed peas, mint, parmesan, and preserved lemon.

Charred Zucchini and Crushed Peas Appetizer

Grilled seasonal peaches with burrata, coriander seeds, and orange oil.

Grilled Peaches and Burrata Appetizer

Fresh tomato salad with crispy aromatics and herbs.

Seasonal Tomato Salad Appetizer

Cauliflower steak with white bean puree, green tahini, and pomegranate pistachio salad.

Spiced Cauliflower Steak Main

Red lentil dahl with brown pilaf rice, green beans, and apple cucumber salad.

Red Lentil Dahl Main

Homemade parpadelle with burnt butter and garlic mushrooms.

Homemade Parpadelle with Mushrooms Main

Rich chocolate and orange tart with toasted hazelnuts and mascarpone.

Dark Chocolate and Orange Tart Dessert

Zesty lemon tart with creme fraiche and raspberries.

Lemon Tart Dessert

Coconut panacotta with spiced roast figs and pistachios.

Coconut Panacotta Dessert

A vibrant Mediterranean feast with fresh vegetables, grains, and creative desserts to share. Choose one each:

Mediterranean Sharing Feast

Creamy babaganoush with mint, pomegranate, and homemade sourdough focaccia.

Smoky Babaganoush Starter

Juicy grilled peaches, burrata, basil oil, and homemade sourdough focaccia.

Grilled Peaches and Burrata Starter

Charred Zucchini Ribbon Starter

Fresh tomato salad with cucumber, basil, and red wine vinaigrette.

Tuscan Tomato Salad Appetizer

Grilled zucchini carpaccio with lemon, pecorino, mint, and toasted walnuts.

Grilled Zucchini Carpaccio Appetizer

Roasted carrots with whipped feta, pistachio dukkah, herbs, and honey.

Roasted Carrots and Whipped Feta Appetizer

Fresh pappardelle with wild mushrooms, garlic, thyme, and parmesan cream.

Hand-cut Pappardelle Main Course

Whole roasted cauliflower with white bean purée, green tahini, and pomegranate salad.

Spiced Whole Roasted Cauliflower Main

Coconut dahl with charred greens, crispy shallots, and herb yoghurt.

Slow Cooked Coconut Dahl Main

Burnt orange pannacotta with figs and pistachios.

Burnt Orange Pannacotta Dessert

Zesty lemon tart with creme fraiche and fresh raspberries.

A vibrant menu inspired by Mediterranean flavors, featuring fresh produce and creative pairings. Choose one each:

Chef’s Special: Seasonal Mediterranean Feast

Crispy polenta chips served with aromatic truffle aioli.

Polenta Chips with Truffle Aioli

Sweet grilled peaches paired with creamy burrata and homemade sourdough focaccia.

Grilled Peaches, Burrata & Focaccia

Fresh minted peas on toasted bread, finished with lemon and parmesan.

Minted Peas Bruschetta with Lemon & Parmesan

Thinly sliced grilled zucchini with lemon, pecorino, mint, and toasted walnuts.

Grilled Zucchini Carpaccio

Roasted pumpkin, crispy sage, brown butter, stracciatella cheese, and hazelnuts.

Roasted Pumpkin with Stracciatella

Heirloom tomatoes, cucumber, basil, and red wine vinaigrette tossed with rustic bread.

Tuscan Bread Salad

Fresh pappardelle pasta with wild mushrooms, garlic, thyme, and parmesan cream.

Hand-cut Pappardelle with Wild Mushrooms

Baked eggplant layered with mozzarella and basil in a rich tomato sauce.

Aubergine Parmigiana

Homemade potato gnocchi in burnt butter with crispy sage, broccolini, and walnuts.

Potato Gnocchi with Broccolini & Sage

Savor a vibrant Italian menu featuring fresh vegetables, artisan cheeses, and handmade pasta. Choose one each:

Bella Tavola: A Celebration of Italian Flavors

A little bit healthy, a little bit naughty

Menu's van Chef Lara Bisoni

Mediterranean Sharing Feast

Chef’s Special: Seasonal Mediterranean Feast

Bella Tavola: A Celebration of Italian Flavors