The pleasures of the table are so innate to Nuno Nobre that he has no memory when passion was born. Of the trips to fishing and the gathering of seafood with the father as a child? Of the interest with which accompanied the talent of the mother in the kitchen? Of the many family meals in the best restaurants in the country? From the pure inspiration of having a grandfather who managed the mythical Lisbon restaurants, like the Café Palladium on Avenida da Liberdade or the Café Astória in Alvalade?
food & travel
Go Foodies is a food & travel project that crosses science with the best of national and international gastronomy. Privileging authenticity above all, we propose real trips through the universe of flavours that can begin (or end) in our experimental kitchen in partnership with the University Lusófona and take us through Portugal and the world.
All this, for sure. But more: an inexpressible passion and taste for everything that is genuinely Portuguese and the curiosity to want to know new products, new ways to create harmony between them, new ways of disseminating them. This is what makes Nuno Nobre a soul gastronomer and an attentive expert. Two qualities that give him the perfect profile to evaluate what is best presented to the Portuguese tables and the world.
University professor in the area of entrepreneurship in gastronomy and tourism and creator and promoter of projects such as Go Foodies, Sea Urchin International Festival, At Table with Schist Villages, Sea Fairs, Endògenos, Wine in Azores, Platicemar, Fish Soup Festival, 5 Seaweeds 5 Scientists, among others, Nuno Nobre has the necessary expertise to identify and create value in products, origins and resources still to be discovered.
Challenges he receive with open arms and with commitment that puts everything he does. Because, as a national and international gastronomer, he knows that what formed him was what he has already tasted and what he is still going to taste. And that’s why he travels. Much. “I am a gastronomer in the world because of the trips I have made and for those that I do not rest until I do.”