A cuisine based in good portuguese seasonal ingredients. João Rodrigues is a good example of someone who literally practises what he preaches, inside the kitchen and outside. In the year that Feitoria, the restaurant where he has worked since it opened and where he took charge in 2014, marks a decade in operation, Rodrigues is joining the chefs’ wing at the Market. He brings with him a relaxed, simple range and a philosophy close to what he has applied in his restaurant in Belém, using Portuguese seasonal ingredients produced in an environmentally conscious way. His mission is to prove that it is possible to implement a cuisine based on good seasonal products, with a Portuguese identity. He seems to be on the right road. Time Out says: Flavour, quality, creativity, system. These words sum up a meal at Feitoria, and consequently the cuisine of João Rodrigues. Since 2012 this chef has trodden a surprising but consistent path, sustained by the quality of the raw materials he chooses.