i. Biography
Braga sets the frame for Tiago Costa’s cooking: a northern Portuguese kitchen working in a climate of speed, clean light, and grounded, generous food. At Inato Bistrô in Braga, Portugal, Costa builds plates from a narrow, legible set of ingredients — oxtail, scarlet prawn, codfish, chickpeas, pork, caramel custard, basil, moscatel, and dates — and relies on technique to give them range. The work lands through control rather than ornament, with familiar flavors pushed into a more exact, layered register.
Coming Up
Today, Tiago Costa is chef of Inato Bistrô.
Where They Are Now
Inato Bistrô is the current anchor of Costa’s work, and the menu gives a clear read on his method. Stuffed focaccia, seafood rice, and desserts built on deep sweetness sit alongside herbal brightness and the rounded warmth of wine, placing comfort and precision in the same frame. The cooking moves between abundance and restraint, with each plate asked to carry both familiarity and finish. That balance shows up in the menu’s range. A shrimp taco and Alentejo pork presa bring a sharper, more contemporary edge without losing contact with product and place. Codfish with chickpeas returns the focus to salt, pulse, and staple ingredients handled plainly. On dessert, date cake and Pudim Abade Priscos extend the meal into darker, richer territory, with basil ice cream and moscatel reduction adding a green, aromatic counterpoint to the caramel depth. The effect is composed, but not delicate for its own sake; the finishes are built to hold weight. Taken together, the dishes point to a kitchen built on strong centers: oxtail in bread, prawn in rice, pork from Alentejo, codfish with chickpeas, caramel custard with basil and moscatel. Costa’s food, as presented here, favors recognizable forms made distinct by the filling, the sauce, the reduction, and the way one flavor meets the next. It is a style that registers through density, warmth, and accumulation rather than declaration.
Signature
Tiago's signature dishes include Focaccias stuffed with oxtail with a gentle truffle sauce, seafood rice with scarlet prawn, Pudim Abade Priscos, oxtail focaccia, and shrimp taco.
Profile updated August 2026
FAQ
Asked of Tiago
What is Tiago Costa's current role?
Tiago Costa is a chef at Inato Bistrô in Braga.
