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Our kitchen's
commandments

These commandments are the pillars that best define our cuisine at the moment. Some are abstract, others are more concrete, some are redundant, but redundancy is what makes them more resilient.

These commandments are not sealed; they can be shaped, developed, extended, complemented, and even transformed.

These are our foundations, a set of guiding principles that do not restrain or limit, just guide us: 

1. Flavour is the most important thing;
2. Technique serves the product;
3. Ingredient choice is precise. We favour organic products, but we are not intransigent;
4. We aim to create unforgettable meals that will always be remembered as pleasurable experiences;
5. To cook is to stew, but not just that;
6. We value touch very much. We stimulate touch using different textures and contrasting temperatures;
7. We try to reduce the amount of fat we use and we favour vegetable fats, but we are not intransigent;
8. All that is on the plate is there for a reason. Even if we try to embellish it, all the elements and techniques are justified;
9. Cuisine always comes before performance. Nonetheless, performance is encouraged and praised;
10. We aspire to achieve harmony and balance in the combination of the elements, the techniques that are used, the concepts that are applied, and the quantities that are served;
11. We aim for perfection through strict organization, dedication and customer care. By trying to achieve perfection we reach excellence;
12. The constant search for new products makes our cuisine evolve;
13. The constant search for new techniques, applications and concepts is another way in which our cuisine can evolve creatively;
14. To do differently we have to do as well or better. Otherwise it is better to do the same. Creation for itself is not praised;
15. We try to find new “packages” and new ways of serving;
16. We try to find and reinvent the identity of our cuisine every day;
17. We work to make or cuisine bring out memories of people, places, times;
18. Creativity is essential. It is thus promoted but never forced;
19. The artist works together with the artisan;
20. Sauces have depth and relevance while promoting the main product;
21. We try to decrease boiling temperatures, to use the most recent boiling techniques in search of the essential;
22. We encourage the occasional amusing and provocative element that brings out emotions and makes us think;
23. The final result comes from an ostensible simplicity, revealing the knowledge and complexity of the creative process technique;

Cuisine

José Avillez and his team look at haute cuisine as a form of expression. At Belcanto they share their inspirations, emotions and concerns through their culinary representations and illusions. We value seasonality and non industrial production. We favor organic products, but we are not unyielding.

Each dish tells a story and sets out to stir the emotions of those willing to try it.