Carlos Teixeira*

Restaurante da Herdade do Esporão, Reguengos de Monsaraz, Alentejo, Portugal


One MICHELIN Star since 2022 MICHELIN Green Star since 2022
Silver Fork Award from the "Boa Cama Boa Mesa" Guide since 2022
Sustainability Rural Restaurant Award from "Mesa Marcada" in 2023.


Restaurante da Herdade do Esporão
Apartado 31
7200-999, Reguengos de Monsaraz 
Distrito de Évora – Alentejo

Teilnahmen am Rheingau Gourmet & Wein Festival


Carlos Teixeira began his cooking career at the age of 14 attending the School of Hospitality and Tourism of Lisbon, where he completed two internships. After finishing the course, he enrolled on to the Food Production in Catering degree at the Estoril Hotel and Catering College (ESHTE), where he had the opportunity to work as a trainee under Henrique Mouro, at Assinatura Restaurant, and, in his final year, at the 5-star Claris Hotel in Barcelona. On concluding his degree, he began to work first at the Grémio Literário, before moving on to Rota das Sedas, in Lisbon. He moved to London in 2014, where he worked for a year and completed an internship at Clove Club (1 Michelin star). Back in Portugal, he worked at Herdade do Esporão Restaurant, where he spent 2 years as Sous-chef, and in 2018 he was invited to take over the leadership of the kitchen. In 2019, Carlos completed an internship at Nolla in Finland, a world reference in zero waste, and the following year he completed another internship, this time at Blue Hill at Stone Barns, a farm-to-table restaurant with 2 Michelin stars in New York, recognised worldwide for its eco-friendly and low-waste practices. Herdade do Esporão Restaurant, led by Carlos, was awarded one Michelin star and one Michelin Green star at the end of 2021. The restaurant offers a cuisine that is based on seasonality, respect for the product and nature with zero waste. "We cook with locally grown seasonal products, the vast majority of which are from the Alentejo, our own vegetable garden or are produced on our farm (lamb, pork, grapes, olives, apples etc). Our aim is to become self-sufficient in energy thanks to renewable sources."— Carlos Teixeira

Carlos Teixeira beim RG&WF 2024