Spring has arrived at Lobo Mau (Big Bad Wolf) and to celebrate it, Chef Hugo Guerra hosted 3 pop-up events that bring the seasonality, smells and flavours of the new season to the table and had guests, brighten even more the palates of those who visited him.
Chef Hugo Guerra’s talent is known, for his dynamism and good mood, but also the fact that he enjoys sharing the kitchen with friends and professional colleagues, bringing unique, unrepeatable, exclusive and memorable experiences to the table.
Chef Hugo Guerra received me at his house, “the Wolf’s burrow”, chefs, but above all friends with whom he identifies himself for a lot of fun at the table.
After promoting the 1st season of pop-up dinners in 2021, which he called Wolf invites, he now returns with a proposal for the new season.
For three nights Spring Sessions at Lobo Mau had a 6-moment menu proposal created by the host chef, on the first night in the company of Chef Paulina Loya from Paloma Negra and by chef Rafael Duarte from Pátio da Graça, on the second night with Chef Thiago César from Audrey’s and Chef Nikita Polido from Celmar and finally with Chef Mauro Airosa from KAMBA and Chef Paco Omaña from Java Rooftop.
It was in a relaxed atmosphere that the last of the Spring Sessions at Lobo Mau took place, with toasts to a regained freedom and the joy of being able to live with friends again, and it was with a delicious glass of orange juice, vodka and cinnamon that started a magnificent dinner with friends.
Chef Hugo Guerra, Chef Mauro Airosa and Chef Paco Omaña created a menu, which is not part of their menu, something different outside the “box” and it was a success.
Chef Paco Omaña
Tuna Tartar Tartelette
Corvina, mussel and apple
Chef Mauro Airosa
Caramelized Ribs, Cassava and Aioli 3 Peppers
Veal, Parsnip and Banana
Chef Hugo Guerra
Cauliflower, Oyster Mushroom and Clams
Chocolate, Strawberry and Vanilla Cream
Lobo Mau, the fine dining restaurant or find some of the best gastronomic experiences in Lisbon, combined with excellent service and good mood, visit Rua Pascoal de Melo, 71A in Lisbon, you will be a fan.
Chef Hugo Guerra
Born in Lisbon in 1987, Hugo Guerra has most of his roots in Alentejo. It was in Alentejo, more precisely in Évora, that he spent long periods with his grandparents during his childhood. With family also in Beja, Barrancos and Amareleja, the ties with Alentejo lands were always remarkable throughout his life.
He started his career in the kitchen at the suggestion of his sister, who loved cooking with his grandfather at family Christmases. She would end up joining the Management and Cooking Production course at the Lisbon Hotel and Tourism School in 2011, followed by an internship at Altis Belém. She then headed to the Basque Country where she worked at the renowned Martin Berasategui.
Back in Portugal, she started working at Penha Longa Hotel, passing through Arola and Il Mercato. Bica do Sapato was his professional house from 2013 to 2015. He was subsequently invited to be sub chef at El Clandestino, he was chef at the Ordem dos Médicos, in Lisbon; and, Head Chef at the TETTO restaurant, as well as Consultant Chef for catering projects in Vilamoura, Algarve.
In 2020, in the midst of a pandemic, he decided to follow his dream of having his own restaurant. He opened the Big Bad Wolf in Estefânia. The main reason: is to be able to create and give free rein to your imagination.
Using Portuguese and mostly seasonal products, he tries to give his vision to traditional dishes, always maintaining what he considers to be the most important: the flavour and love he puts into his cooking.