Júlio Pereira is the face of Xôpana restaurant and focuses on a World Cuisine, with total freedom of choice when it comes to ingredients and propositions.
Since its opening, around 12 years ago, the Xôpana restaurant, located in Choupana Hills Hotel has been commited to making a difference, and it has been able to do so because of its list of creative chefs. Currently, the man in charge of the kitchen is the portuguese chef Júlio Pereira.
This restaurant gives food its own twist, but without holding on to a specific gastronomic concept. Even though “the restaurant follows an oriental line”, according to the chef, he is looking to break with tradition and open the menu’s horizons to ingredients from all over the world, as well as to gastronomical inspirations from different origins, since “we are a product of globalization”.
Júlio Pereira has a universal flavoured menu to offer, as a consequence of both his travels and his work experience all over the world. The offer is as worldwide as portuguese sardines, african-style cous-cous and fish or meat cooked with a variety of ingredients, either according to what’s available at that season or according to the chef’s mood.
Júlio Pereira is aware that “chefs come and go but the restaurant remains”, he accepts his role as part of the restaurant at this particular phase, but knowing that Xôpana’s identity remains the same. However, he thinks that it’s important that people have references on the current chef, so that they already know what to expect.
This Universal Cuisine is Júlio Pereira’s motto, and he’s more than used to being challenged into creating dishes from the most varied ingredients and influences. It’s a surprising cuisine, with unpredictable flavours, but with an excellent balance to it.
The offer will change from season to season and with each new dish, the chef promises to add new ingredients and ideas to the mix, without any attachment to a certain place or food type.
Júlio Pereira is a published author and he has dedicated himself to the research on recipes and gastronomical traditions from Madeira. Aside from his work experience in several Madeira restaurants, he’s been a chef in places like Angola and São Tomé and Principe, as well as Lisbon, where he worked in a few restaurants, like Penha Longa.
