Chef Ana Bernardino

Private Chef In Evora

I am a Certified Plant Based Professional Chef, with 15 years of experience.

My cooking is drawn by Portuguese influences and Mediterranean nuances and flavours. Moved by eco friendly and highly more sustainable choices.

15 years of experience in restaurants, bartender, and manager.

I won't be using any animal products in my dishes.

For me, cooking is...

My passion is to make food and host guests with the most enjoyable time.

I learned to cook at...

Experienced 15 years in restaurants and bars. Certified Plant Based Professional Chef by Vegchef Scandinavian plant based school.

A cooking secret...

No animal cruelty in our kitchen

My menus

Blossoms

STARTER

All inclusive

Tapenade of Olives

FIRST COURSE

All inclusive

Spring Pea Soup with Mint Foam and Crispy Shallots, served with Artisanal Bread and Herb Butter

MAIN COURSE

All inclusive

Grilled Green Asparagus with Smoked Almond Sauce, Wild Garlic Risotto, and Grilled Lemon

DESSERT

All inclusive

Lemon Verbena Panna Cotta with Rhubarb Compote and Pistachio Crumble

Spring Awareness

STARTER

All inclusive

Oliveira marinada

FIRST COURSE

All inclusive

Wild Garlic and Nettle Soup with Crispy Rye Croutons, utilizing the first foraged greens of the season

MAIN COURSE

All inclusive

Grilled White Asparagus with Lemon-Dill Hollandaise and Smoked Sunflower Seeds, celebrating the arrival of spring produce

DESSERT

All inclusive

Rhubarb and Strawberry Crisp with Oat Crumble, a sweet and tart homage to early spring fruits

Festive Finale Dec

STARTER

All inclusive

Winter Kale and Persimmon Salad with Toasted Pecans and Maple Dijon Dressing

FIRST COURSE

All inclusive

Vegan Brie En Croute with Cranberry Compote and Pecan Crust

MAIN COURSE

All inclusive

Mushroom Wellington with Porcini Gravy, Garlic Mashed Potatoes, and Glazed Carrots

DESSERT

All inclusive

Chocolate Yule Log with Peppermint Mocha Cream, adorned with Sugared Cranberries and Chocolate Shards

Cozy Comforts

STARTER

All inclusive

Creamy Wild Mushroom and Thyme Soup with Garlic Crostini

FIRST COURSE

All inclusive

Wild Rice Stuffed Acorn Squash with Cranberry Pecan Quinoa and Maple Glaze

MAIN COURSE

All inclusive

Lentil Shepherd's Pie with Root Vegetable Mash and Mushroom Gravy

DESSERT

All inclusive

Vegan Pumpkin Cheesecake with Gingersnap Crust and Maple Pecan Topping

Harvest late feast

STARTER

All inclusive

Pumpkin and Chestnut Soup with Toasted Pumpkin Seeds and Coconut Cream

FIRST COURSE

All inclusive

Roasted Brussels Sprouts with Balsamic Glaze and Toasted Hazelnuts

MAIN COURSE

All inclusive

Pumpkin Ravioli with Sage Brown Butter Sauce, Toasted Hazelnuts, and Crispy Sage Leaves

DESSERT

All inclusive

Spiced Pear Crisp with Walnut Streusel Topping, served with Cardamom Coconut Cream

Autumn Elegance

STARTER

All inclusive

Roasted Butternut Squash and Apple Soup with Toasted Pumpkin Seeds

FIRST COURSE

All inclusive

Butternut Squash Soup with Sage Croutons and Toasted Pumpkin Seeds, served with Rustic Bread and Smoked Almond Butter

MAIN COURSE

All inclusive

Wild Mushroom Risotto with Porcini Broth, Roasted Brussels Sprouts, and Crispy Shallots

DESSERT

All inclusive

Apple Galette with Cinnamon Sugar Crust and Salted Caramel Drizzle, served with Vegan Vanilla Ice Cream

Harvest Abundance summer

STARTER

All inclusive

Gazpacho Shooters with Avocado Salsa and Microgreens

FIRST COURSE

All inclusive

Harvest Tomato Salad with Pickled Red Onions, Fresh Herbs, and Toasted Pine Nuts, dressed with Balsamic Glaze

MAIN COURSE

All inclusive

Ratatouille Stuffed Bell Peppers with Quinoa Pilaf and Roasted Garlic Aioli

DESSERT

All inclusive

Peach and Blueberry Cobbler with Oat Crumble Topping, served with Coconut Whipped Cream

Sun

STARTER

All inclusive

FIRST COURSE

All inclusive

Summer Caprese Salad with Heirloom Tomatoes, Basil Pesto, and Vegan Mozzarella, drizzled with Balsamic Reduction

MAIN COURSE

All inclusive

Grilled Portobello Mushrooms with Chimichurri Sauce, accompanied by Smashed New Potatoes and Grilled Summer Squash

DESSERT

All inclusive

Lemon Lavender Sorbet with Fresh Berries and Lavender Shortbread Cookies

Blossoms

STARTER

All inclusive

Tapenade of Olives

FIRST COURSE

All inclusive

Spring Pea Soup with Mint Foam and Crispy Shallots, served with Artisanal Bread and Herb Butter

MAIN COURSE

All inclusive

Grilled Green Asparagus with Smoked Almond Sauce, Wild Garlic Risotto, and Grilled Lemon

DESSERT

All inclusive

Lemon Verbena Panna Cotta with Rhubarb Compote and Pistachio Crumble

Spring Awareness

STARTER

All inclusive

Oliveira marinada

FIRST COURSE

All inclusive

Wild Garlic and Nettle Soup with Crispy Rye Croutons, utilizing the first foraged greens of the season

MAIN COURSE

All inclusive

Grilled White Asparagus with Lemon-Dill Hollandaise and Smoked Sunflower Seeds, celebrating the arrival of spring produce

DESSERT

All inclusive

Rhubarb and Strawberry Crisp with Oat Crumble, a sweet and tart homage to early spring fruits

Festive Finale Dec

STARTER

All inclusive

Winter Kale and Persimmon Salad with Toasted Pecans and Maple Dijon Dressing

FIRST COURSE

All inclusive

Vegan Brie En Croute with Cranberry Compote and Pecan Crust

MAIN COURSE

All inclusive

Mushroom Wellington with Porcini Gravy, Garlic Mashed Potatoes, and Glazed Carrots

DESSERT

All inclusive

Chocolate Yule Log with Peppermint Mocha Cream, adorned with Sugared Cranberries and Chocolate Shards

Cozy Comforts

STARTER

All inclusive

Creamy Wild Mushroom and Thyme Soup with Garlic Crostini

FIRST COURSE

All inclusive

Wild Rice Stuffed Acorn Squash with Cranberry Pecan Quinoa and Maple Glaze

MAIN COURSE

All inclusive

Lentil Shepherd's Pie with Root Vegetable Mash and Mushroom Gravy

DESSERT

All inclusive

Vegan Pumpkin Cheesecake with Gingersnap Crust and Maple Pecan Topping

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Chef Ana's reviews

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4 services

En bra upplevelse med mycket god mat. Riktigt bra råvaror och kreativ vegansk meny. Rätterna serverades tyvärr väldigt tätt inpå och serveringen var hetsig vilket gjorde det svårt att slappna av och njuta. Gästerna upplevde känsla av att kocken ville ha serveringen överstökad snabbt. Lite mer varsam service från kock hade varit önskvärt, men fortfarande mycket bra.

Jättebra upplevelse.