Between the imposing Serra da Arrábida and the deep blue of the Atlantic, one of the most emblematic products of Portuguese gastronomy is born: swordfish caught off the coast of Setúbal. A fish that carries identity, maritime tradition, and a direct connection to its territory.
More than an ingredient, swordfish is a technical and creative challenge. Its versatility demands deep knowledge and absolute respect for the product, something only a few chefs are able to translate into a contemporary gastronomic language.
It was precisely this approach that defined the gastronomic experience at Sóce restaurant, under the direction of chef Mauro Loureiro. Known for his technical vision and his ability to orchestrate immersive experiences, Mauro Loureiro framed a moment that brought together product, technique, and narrative.
Alongside him were two leading names in contemporary cuisine: Vasco Coelho Santos, from Euskalduna, recognized for his technical precision and authorial approach, and Nicu Iastremschii, whose cuisine stands out for its creativity and contemporary interpretation of ingredients. Together, they transformed swordfish into a living exercise of technique and improvisation, exploring cuts, textures, and distinct interpretations of the same ingredient.
The experience took shape through a menu built in real time, where the product dictated the rhythm and the chefs responded with sensitivity and rigor. More than a dinner, it was a demonstration of how gastronomy can be thought in motion.
But no great gastronomic experience is complete without the table.
Costa Verde plays an essential role here, alongside the chefs, as an integral part of the narrative. Its porcelain is not merely a technical support: it is an element of aesthetic and functional enhancement that respects and amplifies the chefs’ vision.
Designed to meet the demands of fine dining and international hospitality, Costa Verde combines strength, durability, and a refined aesthetic that keeps the focus on what truly matters, the dish. The elegant neutrality of its pieces allows each creation to take center stage, while its technical quality ensures consistency in demanding service environments.
At the intersection of Arrábida swordfish, the mastery of chefs, and the precision of Costa Verde porcelain, an experience is created where every element has its role: the product tells the story, the chefs interpret it, and the porcelain frames it with elegance.
It is in this balance that contemporary gastronomy asserts itself as art, technique, and emotion in perfect harmony.
