Goela no Porto is a reference in comfort food, as there is an abundance of greedy and creative dishes to which no one is indifferent.
What is the role of fermentation in your kitchen?
When I opened Goela, I wanted to create a space where I could experiment with techniques and concepts without limitations. One of the first recipes I tried was a fermented one – kimchi. I like to explore something I’ve never tasted and fine-tune the process. In my kitchen, I feel that this exploration is fundamental to challenge me and open doors to other techniques and products, such as tepache, kombucha, etc.
When did you first hear about kombucha?
Who told me about kombucha for the first time was António Mota, from the Azeda bakery. He helped me explore the first recipes I made at Goela. Since then, I always try to try new kombuchas, whether it’s at A’K’s Tap Room or on the go.
Why did you decide to integrate Aquela Kombucha into your gastronomic offer?
We missed having kombucha in our daily offer, mainly because of the proven benefits for the digestive and immune system. And A’K has developed flavors that please and surprise most of our customers.
What is your favorite AK and why?
My favorite A’K is the Ginger one. It’s spicy and fresh to taste, but I also give an honorable mention to the Pineapple and Cucumber ones.
