Híbrido's cuisine demonstrates a strong commitment to sustainability, from the choice of ingredients to the cooking methods and conscious use of resources. All processes are planned to reduce environmental impact, with a careful selection of local suppliers (with a strong focus on the Montemor-o-Novo region) to minimise transport and boost the regional economy. In addition, it adopts zero-waste practices, utilising all that each food item can give.
The cuisine at Restaurante Híbrido draws on ancestral tradition and is the result of constant research into gastronomic history. Inspired by Portuguese cuisine, each dish reinterprets traditional elements with an innovative approach, combining memories and new discoveries. Chef João Narigueta's creations often challenge the ‘obvious’ with unexpected combinations and cultural stories, providing an experience that honours the past with the language of the present.
The menu renews each season to follow the natural cycle of food, offering products at the peak of their freshness and flavour. This adaptation to the seasonal rhythm reinforces sustainability and ensures dishes with ingredients at their maximum potential, always in tune with the time of year.
Despite its roots in tradition, Híbrido is also a place of culinary innovation. Modern techniques meet traditional practices to create unexpected dishes and unique experiences. Guided by curiosity, Híbrido's experimental cuisine surprises the palate, challenging customers to discover regional cuisine in new ways.
