Meet the most timeless team of them all. A family passionate for cuisine and one that works hard on every detail in order to provide unforgettable experiences that will remain forever in the hearts of those who visit.
Born in Vila Franca de Xira and the son of Coimbra locals who left the countryside for the city; however, they never left him without a vegetable garden. He was raised learning about the land, a fundamental part of his training as a cook. At the age of 16, he was an intern at 100 Maneiras restaurant. At 17 he joined Chef Miguel Laffan at L’and Vineyards, awarded a Michelin star. Thanks to his talent and sense of leadership, he became the chef’s right-hand man, accompanying him for many projects and events, which took him to Thailand, Brazil and Paris. A few years later, he returned to the Alentejo where he stayed for 4 years at Herdade da Malhadinha Nova — Relais & Châteaux, alongside Chef Joachim Koerper as resident chef de cuisine, combining the rich Alentejo tradition with his knowledge, his respect for local products and the farm-to-table ethos. He was ultimately rewarded, in 2024, with the Michelin Guide’s Green Star. He loves playing football, on the street or on the PlayStation, his dogs, Mel and Bocuse, and to “buy” time in the garden. Anyone who knows him knows that at a dinner party everything gets a bit messy when he brings out the walnut liqueur made by his father.
Born in Almada and raised among the pots and pans of her parents’ restaurant, she always knew that this would be her path. Whenever she could she cooked or waited on tables and, at the age of 14, she decided that the course to follow was cooking. She interned at the Hotel Myriad and, later, at L’and Vineyards, honoured by the Michelin Guide, where she remained for 3 years as Chef de Partie, at just 19 years old. In 2020 she embarked on a new challenge and headed to the Alentejo, joining the team at Herdade da Malhadinha Nova – Relais & Châteaux. She started as a member of the kitchen team, but later, by demonstrating her versatility and talent for pastry, she became the resident pastry chef, alongside Chef Cintia Koerper, where she revealed her creativity and respect for tradition while maintaining respect for the product and its origins, thereby earning recognition from the Michelin Guide with a Green Star. She loves plants, dancing, her two dogs and, unlike her specialty, a fine feijoada stew. For her, travelling and reading are truly timeless experiences.
She fell in love with cooking from an early age, living each challenge with commitment, vigor and a deep passion for what she does. Creativity, organization and planning are fundamental pillars of her career, reflecting a structured and conscious approach in everything she does. He believes that the human factor is what truly makes the difference, valuing positive, collaborative and motivating work environments. Driven by challenges, he finds them his main source of motivation and constant search for evolution, always willing to learn, grow and go further.
With more than two decades of multidisciplinary experience, Kikas Lagoa takes over the Operations Management of the Intemporal Restaurant, coordinating the entire operation on the ground and leading the business with an integrated vision based on excellence, rigor and consistency, pillars that he considers fundamental for a project with Michelin star ambitions. Her career has spanned design, catering, events and operational management, consolidating a holistic approach that combines people, product, service, image and results. Throughout her career, she has held various management and curatorial roles in landmark projects, including the Design Center Nini Andrade Silva, in Funchal, and various collaborations with Chef Miguel Laffan. Today, at Intemporal, he applies all his professional maturity to ensure operational excellence and consistency of experience, positioning the restaurant at the highest level of contemporary gastronomy.
With a keen eye and attentive listening to the customer, Carla Reis gives voice (and life) to the restaurant's wine experience. A trained sommelier with 14 years' experience in the sector, she has built her professional identity between demanding rooms and kitchens with different languages. A specialist in wines and spirits, she sees pairing as a sensory narrative, where each choice is designed to amplify flavors, emotions and memories. Inspired by travel, cinema and the constant discovery of new flavors, she finds outside the room the stimulus she brings inside it. She shares her daily life with her Syrah cat and believes that, like the sea that surrounds Intemporal, the perfect experience is made up of depth, balance and time.
With a keen eye for detail and a genuine passion for hospitality, Francisco is dedicated to creating memorable experiences for each client. In the demanding and elegant context of fine dining, he values the balance between technique, empathy and authenticity, believing that each table tells a story and that true luxury lies in the attention and care given to people.
Outside the living room, he finds his balance in his free time - between skateboarding, the sea and the waves, moments shared with friends and the tranquillity of his personal life. A young and authentic energy that is naturally reflected in the way he welcomes and looks after visitors.
Born in Bissau, the capital of Guinea-Bissau, on January 20, 1991, he lived there all his childhood and youth. At the age of 29, he moved to Lisbon, where he began his first year as a solicitor at ISCAL. The demands of professional and family life ended up constraining the continuity of her studies, at a time marked by marriage and the birth of her two children.
His career has been made up of resilience, adaptation and a sense of responsibility. Always available and with a strong work ethic, Serifo stands out for the way he takes on each task with dedication and commitment, becoming an essential presence in the day-to-day operation.
At Intemporal, he's one of the engines of the house - attentive, practical and tireless, ready to roll up his sleeves whenever the need arises. He keeps alive his dream of one day resuming his studies and completing his degree. Until then, he'll continue with us, with the same spirit of dedication and at the right time.
Bull – Crispy Potato – Cured Yolk
Caviar - Green Strawberry - White Balsamic
Codfish – Pennyroyal – Smoked Pepper
Carrot – Kumquat – Tamarind
Acorn Squash – Mushroom Dashi – Tear Drop Peas
Roast Meat Jus – Gamba da Costa – Galician Clams
Cabbage and Kale Fermented – Free-range Chicken
Green Asparagus – Allspice – Dried Lime
Fermented Ginger – Roses – White Chocolate
Dark Chocolate – Passion Fruit – Cashew
Codfish – Pennyroyal – Smoked Pepper
Carrot – Kumquat – Tamarind
Roast Meat Jus – Gamba da Costa – Galician Clams
Green Asparagus – Allspice – Dried Lime
Dark Chocolate – Passion Fruit – Cashew
