The story
On Rua do Almada in Porto, chef Ricardo Dias Ferreira has realised a long-held dream. After years cooking in luxury hotels from the Ritz Carlton to Sydney’s Shangri-La, and a stint with Michelin-starred Martin Berasategui in San Sebastian, he returned to Portugal to open his own restaurant. The concept is pure and elemental: cooking over an open fire, using only firewood, no gas or electricity. Here, modern cuisine meets the primal power of the grill.
Ferreira’s vision is a “pure cuisine, dating back to its origins and its past,” yet fully alive to contemporary expectations of well-being. The result is a menu built around the flames, where the technique and flavour of wood-fire cooking take centre stage. It is a focused, confident approach that has earned Elemento a place on the Michelin guide’s Recommended list, a recognition that speaks to the clarity of the kitchen’s intent.
The dining room offers a choice of atmospheres. Guests can sit at the counter and watch the fire work, or take a table in the main space. There is also outdoor seating for warmer evenings. The space is designed for dinner service, with an interesting wine list that leans into lesser-known Portuguese bottles, many organic, biologic or natural. A wine pairing option is available for those who want to explore further.
Elemento is open for dinner Monday, Tuesday, Thursday, Friday and Saturday, closed on Sundays and Wednesdays (with one Wednesday open per month). It is a place that rewards those who seek out cooking with conviction, in a city that knows its food.
Recognition
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