Executive Chef at The Yeatman, 2 Michelin Stars
Born in Aveiro, Portugal, on August 12, 1979, Ricardo Costa has emerged as one of the most celebrated figures in contemporary Portuguese gastronomy. His culinary journey began with formal training at the prestigious Escola de Hotelaria e Turismo in Coimbra, laying the foundation for what would become an illustrious career in fine dining.
Costa's professional path led him through several renowned establishments, including working as a chef at El Girasol under the mentorship of Chef Joachim Koerper, and later serving as Sous Chef at the Sheraton. These formative experiences shaped his culinary philosophy and technical expertise, preparing him for his defining role at The Yeatman.
Since 2010, Ricardo Costa has served as Executive Chef at The Yeatman Gastronomic Restaurant in Vila Nova de Gaia, where his innovative approach to Portuguese cuisine has garnered international acclaim. Under his leadership, the restaurant earned its first Michelin Star in 2011, followed by a prestigious second star in 2017, cementing his status among Portugal's culinary elite.
Costa's cooking philosophy centers on showcasing the finest Portuguese ingredients through a lens of modern technique and international influence. His cuisine harmoniously blends traditional Portuguese recipes with contemporary presentation, incorporating elements from Western, Asian, and Mediterranean culinary traditions. His ever-evolving tasting menus take diners on a journey through Portuguese and international flavors, characterized by light, refined dishes that celebrate both innovation and heritage.
In Diferente
A Cozinha
Vila Foz Restaurant
Seiva
Largo do Paço
Alma
Le Monument
G Pousada
Pedro Lemos
Elemento
Palatial Restaurant & Suites
Bugalho
DOP
Éon
Porto's legendary francesinha is more than just a sandwich—it's a towering monument to Portuguese culinary excess, born from immigrant ingenuity and crowned with molten cheese.
In the remote hills of Trás-os-Montes, the ancient town of Vinhais has perfected the art of fumeiro, creating some of Portugal's most celebrated smoked meats with protected geographical indication status.
From mid-September to mid-October, the Douro Valley transforms into Portugal's most vibrant culinary theater, where centuries-old vindima traditions blend seamlessly with world-class gastronomy.
A golden, rustic bread born from centuries of tradition, broa de milho represents the soul of northern Portugal's culinary heritage, where corn and ancient grains unite in perfect harmony.
