Nuno Barros @en

Nuno Barros

Born after the revolution of 1974, he showed interest in pots and pans at a very early age.

 

He began as an Engineer and ended up in control of 2780 Taberna on the Estoril Line.

 

His journey included the Cordon Bleu school, in London, and Ely Restaurant, in Dublin, before opening up in Santo Amaro de Oeiras.

 

He has taken part is several gastronomic events, which include Lisbon Fish & Flavours and Chef of the Year.

 

He is currently chef at 1300 Taberna, in Lx Factory, which is in Lisbon – a very recent place that has been mentioned by the different media. .

Fried Rice Pudding

A Rice Pudding Recipe as you have never seen (or tasted).