Ela Canela in Campo de Ourique is a reference for healthy food, with seasonal and organic ingredients.
What is the role of fermentation in your kitchen?
Fermentation is a world that enchants me, not only for its benefits but also for being a way to preserve and thus ensure the use of seasonal products and reduce waste. Kimchi was one of the first experiments I did in 2018 to use the many cabbages I had received from Pedro (one of our producers) a week before we closed for holidays. Kombucha and sourdough were also experiences of the first confinement and there is still so much to explore.
When did you first hear about kombucha?
At the time she was opening Ela Canela (late 2016) and was “out there” getting to know the market, on a visit to London. Back in Portugal, I realized that there was very little supply on the market.
Why did you decide to integrate Aquela Kombucha into your gastronomic offer?
Of all the ones I’ve been tasting so far (and there have been many!) it’s undoubtedly the best! The flavor, the right point of gas, the conscious and sustainable mission it proposes, the team, the dynamism and constant creativity.
What is your favorite AK and why?
Citrus Tropical, since I tasted it last year at the Taproom I don’t want another one! I remember asking Maria if she had lychees. Bold and exotic, I love it!
