O Gaveto

A word from

João Carlos Silva

“O Gaveto is home to a soul that preserves stories and flavours.”

João Carlos Silva (Customer experience manager)

About the Ambassade

In the heart of Matosinhos, at Gaveto, every meal is a celebration of the Portuguese coast. The cuisine, inspired by the Atlantic, combines fresh ingredients, refined technique and respect for tradition. Overseen by expert chefs, it transforms simplicity into sophistication, where the refinement is in the details. Here, taste tells stories, and each dish is a memorable experience, made with unique care.

About the Krug Lover

The Customer Experience Manager is the link between the past and the present, ensuring that each visitor experiences not just a meal, but a living narrative of our gastronomic heritage. With a discreet presence and a deep knowledge of our roots, he welcomes each guest with the same dedication that has been the hallmark of Gaveto over the decades.

How would you describe Gaveto culinary philosophy ?

Gaveto's culinary philosophy is a refined celebration of the sea's authenticity, grounded in the tradition of Portuguese coastal cuisine and guided by a deep respect for the ingredients, the craft, and the guest.

What three things whould you take with you on a desert island ?

First, a case of Krug, with room for the right glass and a sabre – if I am going to go crazy, then let it be with dignity. Second, a mirror, not for vanity's sake but to toast with someone sensible. Third, a blank notebook, to record every sunrise, every sip, and every idea inspired by the world's most iconic bubbles.

How does the location of your restaurant inspire your cooking ?

In Matosinhos, the sea is not just a view, it is a way of life. Our cuisine is shaped by the rhythm of the tides, the scent of the salt in the air, and the daily arrival of the freshest catch. The Atlantic defines who we are, and at Gaveto, we honour it in every dish, with simplicity, precision, and deep respect for tradition.

What is the greatest lesson you have learnt in or outside the kitchen ?

The biggest lesson I have learned outside the kitchen was the power of connecting with the staff, the guests and the world of wine. Meeting Dirk Niepoort transformed my vision: tradition and innovation can coexist. Today, I value wine and champagne as an essential part of the dining experience and the identity of any restaurant.

If you could prepare a dinner for any four guests, who would they be ?

I would invite Amália Rodrigues, who would bring the Portuguese soul; Marie Curie, who would add precision and beauty to the details; Leonardo da Vinci, who would unite art and science in a complete sensory experience; and Winston Churchill, who would contribute humour, courage, and taste of controlled excess.

What is your favourite Krug food pairing ?

Blue Lobster rice with Krug Grande Cuvée is pure elegance. The succulence of the crustacean and the flavour of the sea find their ideal match in Krug: vibrant, citrus freshness and hints of brioche. The champagne enhances the dish with delicacy, in a perfect dance between land and sea, where tradition and sophistication meet.

When was your most recent sip of Krug?

When I first tasted Krug, it felt as if I had discovered a well-kept secret. The fine, elegant bubbles and the deep, layered flavour – with fruity, buttery and toasted notes – wrapped me in pure emotion. The vibrant freshness turned that moment into an unforgettable tasting experience.

How did you become a Krug Lover?

I became a Krug Lover in the midst of the 2020 chaos, when the world was in lockdown and homemade bread was becoming a trend, that I became a Krug Lover. While some were doing yoga on the living room carpet, I was looking for balance in glasses of effervescent elegance. After all, some luxuries make sense even, or perhaps especially, in times of uncertainty.

Krug Ambassades