Miguel Azevedo Peres

The Path

Miguel Azevedo Peres trained at SDA Bocconi, Food & Beverage Management. That training sits alongside the dining room and the line, giving a wider view of how a restaurant is built: service, sourcing, and the systems that hold the work together. At Estrela da Bica, then through the creation of Grupo Trinca na Mesa, and later in operations management at Pigmeu - Campo de Ourique, Peres moved through roles that kept returning to the same question: how to impose order without losing the life of the room.

The Work Today

At Pigmeu, Miguel Azevedo Peres has made nose-to-tail cooking the operating rule. In his own words, the restaurant uses the entire pig, respects every part of the animal, and minimizes waste. It is a practical framework rather than a slogan, with the craft defined by use, discipline, and an exact accounting of what the kitchen keeps and what it sends out. The menu structure follows the same logic. Peres says it is always made up of 1/3 seasonal vegetables, 1/3 pig offal, and only 1/3 actual meat. That balance puts the kitchen under constraint in a useful way: the plate is shaped by proportion, by seasonality, and by a deliberate refusal to let the obvious dominate the whole.

Signature

Dobrada À moda do Porto is among Miguel's signature dishes. Within Pigmeu’s stated approach, it reads as a dish that holds tradition through method rather than display, with heritage cuisine treated as a working form.

In Their Words “The restaurant menu is always made up of 1/3 seasonal vegetables, 1/3 pig offal, and only 1/3 of the meal is the actual meat of the animal.” “At Pigmeu, we practice "nose to tail" cooking, where we use the entire pig, respecting every part of the animal and minimizing waste.”

Acclaim

The Michelin Guide has awarded the restaurant a Bib Gourmand, while Guia Repsol has awarded it 1 Sol. Together, those distinctions place Pigmeu in the category of restaurants where method, value, and consistency are being judged at the same table.