Who is Chef Ricardo Gonçalves?
I’m a 34-year-old Portuguese Chef and I love what I do

Could you describe yourself in 3 words?
Ambitious, dreamy, passionate.

What are the Portuguese cuisine specialities?
It is characterized for being so diversified and each region in the country has their own specialty, to be highlighted. The cod-fish, there’s even a book about the 101 ways of cooking it, cheese and charcuterie and the Atlantic doesn’t fail us with a marvellous and varied sea food. The convent sweets are very known as well.

What is the story of Enoteca?
Founded in November 2009, Enoteca de Belém is the space dedicated to the experimentation, to the meeting of people and avours in a cosy and artistic atmosphere inherent to the concept of the whole project and its spaces. The client has a wine list with approximately 80 references. The selection of table wines was chosen throughout an identical relation quality/price and any of these wines cost 4,50€/ glass and 22,00/ bottle. Of course, there’s also a wider offer of wines, many of which unique in the market, being in this case the prices obviously different.
Not only considered by Wine Spectator in 2015 one of 10 best Hot Spots for Wining and Dining in Lisbon. It won two forks in the Lisboa à Prova contest in 2015 and in 2014. It was also elected best wine by the glass in 2015 by Boa Cama Boa Mesa (Expresso Magazine), and best Wine Bar in 2013 by the Portuguese wine magazine Revista de Vinhos. Vini Portugal distinguishes this space, since 2011, yearly by the quality of the service of wine by the glass. Got the TripAdvisor Certificate of Excellence in 2012, 2013, 2014, 2015 e 2017. The Head Sommelier Nelson Guerreiro became in 2017 the Portuguese National Champion of Sommeliers and represented Portugal in the A.S.I. Contest of the Best Sommelier of Europe, in Austria. In the kitchen, Chef Ricardo Gonçalves elaborates the most delicious dishes inspired by the Portuguese Traditional Cuisine with a contemporary touch.

Do you run after your first star?
No but if we earn it, of course, it will be welcome.

How do you combine wine and your creation?
We are constantly tasting food and wine, they can either complement each other or result in a harmonious contrast.

How does the duet with you and Nelson work?
Let’s not go there (laughter). After so many years the familiarity is huge and that can only end in a better work every day.


2 cod-fish loins
0,5 kg Corn bread
Presunto – Smoked ham (optional) Olives
Olive oil

First take out the fish bones from the cod- fish and lay it in a backing tray covered with olive oil, smashed garlic, put it in the oven for 8 minutes at 200 degrees. The corn-bread crust is to be taken out and the bread crumb is to be smashed with coriander and olives and then heated in a sauté with olive oil. The presunto is to be crisp up in the oven. On the plate the corn-bread mix is to be put under the cod-fish, the presunto around and to finish blend a bit of olive oil with coriander and garlic and drop it on top of the cod- fish.