Chef Rui Filipe: «[Earning the Michelin Star] was one of the greatest life goals I had set myself […]»

Under the guidance of Chef Rui Filipe, and just one year after opening its doors, Palatial became the first restaurant in Braga to be awarded a Michelin Star, a distinction it has since retained. With a cuisine that draws on Minho’s traditions while exploring new languages and influences, Chef Rui Filipe continues to cook with the ambition of someone who understands that true excellence lies not only in accolades, but in the ability to surprise, move and transform the territory into an experience at the table.

Tell us a little about your story and professional journey.
My connection with cooking began when I was very young, with my parents and my grandmother. In fact, my parents also owned two restaurants. Later, it became a professional pursuit. I attended the Viana School of Hospitality, did an internship at The Yeatman, in Gaia, and then worked in restaurants that I felt could bring something positive to my development, until I reached this point. When I joined Palatial, I was working in Switzerland, at Six Senses in Crans-Montana. One of Palatial’s current sous-chefs had worked with me before, and he was the one who made the initial contact.

How did your time in the kitchen at The Yeatman and your international experiences, such as in Switzerland, shape your approach to cooking?
We are the sum of all our experiences. Of course, each person develops their own way of cooking and seeing things, but that comes from their experiences and from what they have lived through. Ultimately, what each of us does is a summary of everything we have seen and experienced. My cuisine is also a blend of cultures, of what I bring from home, my upbringing and everything that is intrinsic to me.

In 2024, Palatial opened its doors and, just one year later, was awarded Braga’s first-ever Michelin Star — a distinction that has now been renewed. What did that recognition mean to you, but also to the city and the region?
It is an enormous source of pride. For me, personally, it represents a life goal, one of the greatest life goals I had set myself, and it came earlier than we had expected. For Palatial, obviously, it is national and international recognition, which is very positive. Being the first Michelin Star in Braga was one of our goals, and for Braga it also means entering a very different gastronomic landscape.

«My cuisine is also a blend of cultures, of what I bring from home, my upbringing and everything that is intrinsic to me.»

The Michelin Guide describes your cuisine as a creative reinterpretation of Portuguese gastronomic tradition, with strong ties to the Minho region and some international influences. Is this how you would define your cuisine?
We do not really like putting labels or titles on things, because that limits them. The fundamental idea behind Palatial, what we set out to do, was to start from tradition — not traditional recipes, but the underlying concept of tradition — and from there move towards what we feel is right. Another fundamental element is bringing Minho to the plates because we know that we are visited by many tourists, and if a tourist is in Minho, they want to experience Minho. So we also try to bring that into the experience.

Palatial offers two gastronomic journeys, Tradição and Inovação. If you had to explain to someone who has never been here what distinguishes these two paths, how would you describe them?
The Tradição and Inovação menus are, in fact, two completely opposite gastronomic journeys. Tradição is based on tradition in its purest form. We are inspired by traditional recipes, by what our grandmothers and mothers used to make. It is the same foundation, and we try not to move too far away from that world, although we do certain things a little differently. Our aim is for that world to be understood in its entirety. With Inovação, we can have no limits whatsoever; we can play a little more with what global cuisine has to offer.

Is there a dish at Palatial that you would particularly like to highlight?
For example, on the Tradição menu, we have a dish that has been with us for a long time: turbot. Its inspiration comes from Apúlia, where my team and I really enjoy walking. In my mind, Apúlia means beach restaurants and the smell of fish grilling over charcoal. So, we serve charcoal-grilled turbot with a roasted fish sauce. On the Inovação menu, I would perhaps highlight the lamb. In this case, we travel to Alentejo and bring back Portuguese lamb, which we then marinate with Port wine, Madeira wine and spices, finishing it with coffee and balsamic vinegar.

«[…] if a tourist is in Minho, they want to experience Minho. So we also try to bring that into the experience.»

Do you have any particular concerns when selecting your ingredients?
Absolutely. This is one of our greatest concerns, and it was also the part of this project that required the most work because, in the area where we are located, it was difficult to find the specific products we were looking for. However, we have now established partnerships with local producers who can meet those needs. We work with agroforestry systems, regenerative agriculture, native Portuguese breeds, and fish and seafood from our coast and Galicia. In other words, almost 90 per cent of our produce currently comes from Portugal or from within a very short radius, which means working in a sustainable and regenerative way.

Outside the kitchen, what fuels your creativity? What helps you switch off?
Often, switching off is not that easy. But, as I mentioned earlier, I really enjoy walking around Apúlia. I have a young daughter, and I also love playing with her; it helps me remember that I am also a person. And I enjoy sport.

After renewing the Michelin Star and receiving two Repsol Suns, what comes next?
Our goals are still, in a way, being defined. But the ultimate goal will not be recognition from Michelin or Repsol, which is obviously something we love and strive for, but complete customer satisfaction.

«With Inovação, we can have no limits whatsoever; we can play a little more with what global cuisine has to offer.» 

Text: Carla Martins

Photos: Ana Nogueira