Hugo Dias Castro, chef He died from the Bastos restaurant in Oeiras at the age of 34. This news was announced on Wednesday by his wife, Ana Karen Fuentes, partner and president of the Bastos Dining Room, who confirmed that the restaurant will continue “the legacy that Hugo left us,” and will reopen its doors on Friday.
Bastos opened in 2020 and immediately faced the terrible impact of the Covid-19 pandemic. In February 2021, when we visited space, Hugo and Anna Karin’s bet was to do just that He stays awayhaving in the warmer months used the bandstand in front of the restaurant, to carry out the service outside.
Hugo, who was born in Guimarães and has worked at Casa da Desima, Tapic and Casa de Pasto, worked in traditional Portuguese cuisine – cod pasta, his grandmother’s recipe, was, at the time of Fojas’s visit, one of the images of the household brand. , which has invested from the beginning in product quality and seasonality.
They describe themselves as “a simple, intimate space where customers feel close to the kitchen” – where customers see the process of finishing dishes and preparing drinks. The current menu includes a seven-moment tasting, the result of a development that Hugo defended as essential and which he spoke about at the beginning of 2021, when he was looking for creative solutions so that dishes such as cod pasta or bacalhau à Brás did not lose quality in He stays away.
The work he has done since 2020 has earned him a mention in the 2023 Michelin Guide, which praised “Portuguese food with a contemporary twist and lots of flavour”.
Hugo Días Castro leaves behind two children and many friends who said goodbye to him on Thursday at a meeting in Bastos.
“Infuriatingly humble analyst. Bacon maven. Proud food specialist. Certified reader. Avid writer. Zombie advocate. Incurable problem solver.”
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