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.
A native of Cascais, António Guerreiro has built a career entirely dedicated to the world of wine, developing an approach rooted in knowledge, authenticity, and respect for the product. For over two decades, he was part of the team at one of the most renowned restaurants on the Guincho coast, deepening his knowledge of Portugal’s major wine regions and wine pairing in the context of haute cuisine. Recognized for his strong connection to the Bairrada region, he was inducted as a Member of the Bairrada Wine Lovers’ Guild, a distinction that reflects his contribution to promoting this region. He is also the founder of the Guerreiro com Vinhos project, through which he continues to promote and share Portuguese wine culture. At Intemporal, he is responsible for wine curation, ensuring a selection designed to complement the culinary offerings and enrich each guest’s experience. He believes that wine is an expression of its terroir and that its true essence is revealed when served with knowledge, sensitivity, and hospitality.
Rafael Lopes began his career in the restaurant industry at a very young age, driven by a passion for hospitality and a desire to create memorable experiences through service. Over the years, he has developed an approach characterized by rigor, attention to detail, and dedication to every challenge. At the same time, he pursued a career in music, a field that remains a part of his life and which he balances with his professional work. Despite this path, his connection to the restaurant industry has always remained strong, naturally leading him back to a sector where he found his true calling. At Intemporal, he serves as Manager, joining a team that shares the same high standards, commitment, and attention to detail. He believes that excellence in hospitality stems from teamwork, consistency, and the ability to create an authentic experience for each guest, contributing daily to the project’s growth and to the success of Intemporal.
A native of Bahia, she grew up surrounded by a culture rich in flavors, aromas, and traditions that awakened her passion for gastronomy at an early age. Before pursuing this path, she took on various challenges, until she decided to cross the Atlantic and begin a new chapter of her life in Portugal. In the kitchen, she found the space where she best expresses her dedication, discipline, and constant desire to learn. She values teamwork, believing that respect, sharing, and mutual support are essential for creating an environment of trust and growth. At Intemporal, she joins the team with enthusiasm and a daily commitment to quality, striving to contribute to an experience where every detail makes a difference. For Tamara, cooking is more than just executing a technique: it’s a way to forge connections and evoke memories through every dish.
Born in Bissau, the capital of Guinea-Bissau, on January 20, 1991, he spent his entire childhood and youth there. At age 29, he moved to Lisbon, where he began his first year of law school at ISCAL. The demands of his professional and family life eventually made it difficult for him to continue his studies, during a period marked by his marriage and the birth of his two children. His journey has been one of resilience, adaptability, and a strong sense of responsibility. Always available and possessing a strong work ethic, Serifo stands out for the way he tackles every task with dedication and commitment, making him an essential presence in the day-to-day operations. At Intemporal, he is one of the driving forces behind the company—attentive, practical, and tireless, ready to roll up his sleeves whenever needed. He keeps alive the dream of one day resuming his studies and completing his education. Until then, he’ll continue with us, with the same spirit of dedication and at the right time.
French Garlic – GarlicWhite – Grape
or
Roasted Cabbage – Chives – Papada
Cod – Quorn – Green Mango
or
Moela – Drunken Pear – Rosemary
Pomelo – Tangerine – Lucia-Lima
or
Melon – Nutty liquor – Olive oil
Osetra Caviar – Mussels – Smoked Aioli
Hunt – Figo with Spicy Sauce – Segurelha
Sweet potato – Pearl – Peanut
French Garlic – GarlicWhite – Grape
Roasted Cabbage – Chives – Papada
Beurre blanc – Alcaparra – Cantarelos
Cod – Quorn – Green Mango
Moela – Drunken Pear – Rosemary
Pomelo – Tangerine – Lucia-Lima
Melon – Nutty liquor – Olive oil
Sweet Potato – Pearl – Peanut
Roasted Cabbage – Chives – Papada
Cod – Quorn – Green Mango
Moela – Drunken Pear – Rosemary
Pomelo – Tangerine – Lucia-Lima
