Chef Julia Floriano
Born in Brazil, she ran her own restaurant for three years. After moving to Europe eight years ago, he worked as a private chef in the homes of renowned families. Later, he entered the hotel and restaurant sector in Porto, specializing in fine dining and creating dessert menus for 4 and 5 star hotels. He currently heads the kitchen at YOTEL Porto, where he is developing a new menu that combines flavors from Asian and Portuguese cuisine.
Chef's Suggestions
Barbecue Ribs
Our prime rib is cooked slowly, at a low temperature, until it reaches perfection. The result? An incredibly tender meat that falls off the bone with every bite, always remaining succulent and full of flavor.
To make this experience even more special, we created our own barbecue sauce, inspired by Asian spices. A surprising fusion that combines sweet, smoky notes and an exotic touch, taking this classic to a unique level.
Green Tea Tiramisu
In this dessert, we reinvent the classic tiramisu with a unique and surprising approach. Created 100% by us, this dish combines the delicacy of matcha with the intensity of coffee, resulting in an unparalleled experience.
Inside, a velvety pastry cream with a subtle hint of green tea balances the flavors harmoniously. On top, an irresistible crunch adds texture and contrast, elevating each spoonful to another level.
Even those who aren't matcha fans will fall in love with this creation after just one taste. An unexpected, elegant and memorable dessert.
