The Cave in downtown Porto is a reference in signature cuisine, based on fish and vegetables, with Bahian inspiration.
What is the role of fermentation in your kitchen?
I confess that I’m still very shy in the world of fermented foods, despite loving it too much. I’m a fan of tucupi, which is the juice extracted from wild cassava, to then be fermented. Here at Gruta we are making the spicy salsa of the house, with fermented chillies. A spicy flavor without being aggressive, and acidic in measure. In the Gruta team, Raíssa (@littleonera), who has a good knowledge in this area, has been testing some recipes for food fermentation, as well as pickles and preserves. In the new menu we will certainly have more elements of this world so alive and tasty.
When did you first hear about kombucha?
When I lived in Rio de Janeiro, some friends made kombucha at home, and there was a donation of scooby and kombucha even via whatsapp lol. Some bottled ones I also tasted, but I never found anything remotely similar to yours, which I met as soon as I arrived in Porto.
Why did you decide to integrate Aquela Kombucha into your gastronomic offer?
I saw the bottles on a display in a bar, as soon as I arrived in Porto. And I, already delighted with the design of the bottle and the label, tried it. The flavor was peppermint, and I was amazed by the flavor, which was delicious.. I confess that it was the first kombucha that I genuinely liked. Because if I’ve already taken it for benefits, this one I take because I really like it. And as soon as I opened the restaurant, I made sure I had Aquela Kombucha on the menu. I’m a fan of the brand and the people I met through this iconic bottle.
What is your favorite AK and why?
I’m a fan of many, but my favorite is forever the peppermint one, it’s very refreshing. And of course, we have it in the Grotto, that flavor never comes out. Another favorite was the limited edition coffee. 10\10. (I await the comeback)
