Set against the stunning backdrop of Cascais, this edition of the Chefs on Fire gastronomic festival took place at Fiartil, an open market space usually dedicated to Estoril’s artisans. This time, the stands transformed into individual chef stations, each showcasing their signature dishes. By day, the venue is a tranquil haven, shaded by tall trees, evoking the warmth of a family barbecue. As night falls, the atmosphere shifts dramatically, illuminated by glowing branched sculptures bathed in pink and violet light. Mismatched furniture and haystacks enhance the whimsical ambiance, while clouds of smoke add to the dreamlike quality. A long wooden table at the heart of the market invites festival-goers to share meals and foster connections with fellow food enthusiasts.

Dominating the scene is a striking cage-like dome structure beneath a flaming “Chefs on Fire” neon sign, serving as a freestanding grill provided by Chef Ana Ortiz’s company, “Fire Based.” On the inaugural night, Chef Luís Gaspar captivates the crowd with his expertly grilled Galician Minho beef, served with smoked sausage rice and chipotle.

Chef Nirmal Save’s stand offers a stunning visual treat: tentacles of octopus elegantly suspended over fresh pineapple heads, the star ingredients for his Octopus Vindaloo, complemented by shrimp chutney and seasoned balloon bread. Growing up on the outskirts of Mumbai in a family of farmers and fishermen, Chef Save honed his skills in traditional Indian cooking, developing a passion for spice preservation that he learned from his grandmother. The octopus’s spiciness harmonizes beautifully with the chutney’s sweetness, creating a delightful flavor combination.

For those seeking vegetarian options, award-winning chef Arnaldo Azevedo presents a dish featuring roasted vegetables, wonton, coconut milk, and a medley of spices. Chef Azevedo’s love for gastronomy began in his family’s restaurant in Ermesinde, and his experiences in Porto and the Algarve have greatly influenced his culinary journey, leading him to earn a Michelin Star. At Vila Fox Restaurant, he offers innovative menus, including “Maresia” and “Novo Mundo,” the latter exclusively showcasing vegetarian creations that redefine haute cuisine without meat or seafood. Another plant-based highlight is Chef Nuno Castro’s Bairrada mushroom toast, topped with toasted yeast. Known for his vegan and vegetarian dishes at Fava Tonka, Chef Castro emphasizes organic, seasonal ingredients, resulting in beautifully plated and delicious meals.

For dessert, Chef Diogo Lopes delights attendees with his elevated take on the classic campfire s’more, featuring “Marshmallow, Cacao, and Toffee.” As the pastry chef at the Four Seasons Hotel Ritz Lisbon, Lopes creates a dessert that balances fluffiness, crispiness, sweetness, and saltiness, offering a satisfying conclusion to the culinary experience.

To complement the delectable dishes, guests can choose from a range of beverages, including craft beers from Bavaria Weiss, or sip on a glass of rosé or white wine from Bolotas. Whisky lovers can explore a variety of cocktails made with Jameson Black Barrel, such as smoky Old Fashioneds or refreshing Irish Palomas. For a non-alcoholic option, “Why Not?” Organic craft sodas, Portugal’s first brand of organic artisanal sodas, offer a refreshing selection of flavors to round out the festival experience.