Vítor Matos

Training at Neuchâtel, Switzerland gave Vítor Matos the base he still works from. In a setting tied to discipline and exactitude, he began forming the controlled precision that later became central to his kitchen voice. That early period now registers as the start of a working method: deliberate, focused, attentive to detail, and inclined toward elegance over excess. As Executive Chef of Antiqvvm, he continues to lead with that same composure, setting direction through clarity rather than noise.

At Antiqvvm, the work now shows up in dishes that hold memory and renewal in the same frame. They are treated not as fixed statements, but as preparations that stay open to seasonality, able to be revisited, rethought, and renewed without losing their core identity. Its place on the menu signals duration: not a static relic, but a dish repeatedly renewed by seasonality. In that framing, the dish becomes part of a larger rhythm, one that values continuity precisely because it allows for change.

Salmonete introduces a different movement. The fish dish is carrying deep sea flavor, while its expression moves toward grace, becoming more elegant and delicate as it evolves. The approach is careful and restrained, allowing the product to come through with greater clarity over time. The result is a preparation that stays close to origin while continuing to refine its finish. Taken together, those signatures define the present chapter.

The Executive Chef’s work is anchored in a Porto dining room, but it moves through season, product, memory, and scent with steady control. At Antiqvvm, the dishes do not simply sit on a menu; they help shape the restaurant’s ongoing conversation, with named preparations carrying that language forward.

Vítor's signature dishes include Foie Gras, Salmonete, and Claus Porto.

Vítor Matos has received MICHELIN Guide, two stars (2024). Vítor's honors include Two Michelin Stars (2024) and Chef of the Year (2026).