Ultimate Guide to Seasonal Tasting Menus
- Chef Justin Jennings
- Jan 17
- 12 min read
Updated: Jan 18
A seasonal tasting menu is a multi-course dining experience that highlights Portugal's freshest ingredients throughout the year. From Algarve's citrus fruits in winter to summer's sardines and figs, these menus celebrate the country's rich produce and culinary traditions. Chefs craft each dish to reflect the seasons, offering a journey through Portugal's landscapes and flavors.
Key takeaways:
Winter: Citrus, Pêra Rocha pears, salt cod, and kale dominate menus.
Spring: Broad beans, asparagus, and fresh seafood like mackerel shine.
Summer: Sardines, tomatoes, and stone fruits create vibrant dishes.
Autumn: Chestnuts, mushrooms, and grapes pair with game meats.
Private chefs, like Justin Jennings in Lisbon, elevate events with tailored menus, such as a €65 three-course or €135 eight-course option. These menus are designed to tell a story, using local ingredients and thoughtful course progression to create a memorable dining experience. Seasonal tasting menus are not just about food - they connect diners to Portugal's agricultural heritage while supporting local producers.
Portugal's Seasonal Ingredients
To truly understand Portuguese cuisine, it's essential to dive into the country's seasonal produce. Thanks to its diverse regional climates - ranging from the Atlantic-kissed coastline to the sun-soaked Alentejo plains and rugged northern mountains - Portugal offers a year-round bounty of specialised ingredients. The Algarve is famous for its citrus fruits and figs, the Alentejo boasts olives and acorn-fed pork, while the Central and West regions are home to stone fruits and Protected Designation of Origin apples and pears.
"Portuguese cuisine is a true reflection of the country's culture, where each meal tells a story and reveals a soul that lives and breathes the flavours of the land and the sea." - Visit Portugal
Unique farming traditions, like cultivating pineapples in Azorean greenhouses or cooking with volcanic steam in São Miguel, add a local twist to Portugal's produce. This variety allows chefs to craft menus that reflect the seasons: a winter feast in Lisbon might feature Algarve oranges and Pêra Rocha pears, while an autumn spread could highlight Trás-os-Montes chestnuts and Douro Valley grapes. Each season offers a fresh palette of flavours.
Winter Ingredients
Winter in Portugal is a celebration of citrus, with the Algarve producing 83% of the country's oranges. Clementines, tangerines, and the Pêra Rocha pear (harvested in late summer but stored for winter) dominate seasonal desserts. Greens like couve-portuguesa (Portuguese kale) are central to traditional caldo verde soup, while Brussels sprouts and cauliflower round out the vegetable selection. On the protein side, salt cod (bacalhau) remains a winter favourite, alongside roast lamb and turkey. For a classic pairing, try Pêra Rocha with Port wine, or use couve to create hearty winter soups. These ingredients bring warmth and brightness to cold-weather menus.
Spring Ingredients
Spring breathes fresh life into Portugal's markets, with strawberries, cherries from Fundão, and nêspera (loquat) taking centre stage. Wild herbs from the Alentejo and Trás-os-Montes add aromatic freshness to lighter dishes. Broad beans (favas), often cooked with chouriço, become a seasonal highlight. Fresh asparagus from the Alentejo and Trás-os-Montes, along with seafood like mackerel, sea bass, and sea urchins, make their seasonal appearance. Lamb, a springtime favourite, often features in celebratory meals. These ingredients inspire menus filled with vibrant, herb-forward dishes that capture the essence of renewal.
Summer Ingredients
Summer in Portugal is all about sun-drenched produce. Tomatoes, peppers, and potatoes form the base of many dishes. Stone fruits hit their peak - peaches from Cova da Beira, figs and melons from the Algarve, and watermelons from across the country. Portugal also leads the world in carob (alfarroba) production, with its late-summer harvest finding its way into desserts and breads. Grilled sardines, a June staple, are often served simply on bread to showcase their freshness. Octopus and other seafood shine during this season, while the abundance of ripe tomatoes and stone fruits allows chefs to create dishes bursting with colour and Mediterranean flair.
Autumn Ingredients
Autumn brings a wealth of flavours, from pomegranates and persimmons (dióspiro) to Alcobaça apples and quince (marmelada). Roasted chestnuts (castanha portuguesa) from Trás-os-Montes are a seasonal treat, often sold by street vendors for just a few euros. After the autumn rains, wild mushrooms make their appearance, while September and October mark the grape harvest (vindima). DOP meats like Bísaro pig and black pig pair beautifully with chestnut purées or autumn squash. October and November also bring the olive harvest, yielding fresh oils perfect for finishing dishes. These rich, earthy ingredients create menus that bridge the lightness of summer with the comforting warmth of winter, offering diners a taste of the season's depth and richness.
How to Design a Seasonal Tasting Menu
Creating a seasonal tasting menu is an opportunity to tell the story of Portugal's landscapes and changing seasons. The process begins with selecting a clear theme, arranging courses that flow naturally from lighter to richer, and balancing textures and temperatures throughout. Portugal's diverse seasonal produce provides the perfect foundation for menus that highlight the unique character of each region.
Choosing a Theme or Story
The best tasting menus are rooted in a regional story that ties every dish together. Instead of mixing ingredients randomly, focus on a specific Portuguese region and its seasonal highlights. For example, an "Algarve Harvest" menu could showcase the south's iconic citrus, figs, and carob, while a "Douro Autumn" theme might revolve around grapes, chestnuts, and game meats. This approach gives diners a sense of place and creates a seamless connection between courses.
"In Portugal, seasonal eating isn't just a foodie trend or wellness fad; it's an integral part of the country's cuisine and culinary culture." - Take Walks
Menus can also draw inspiration from Portuguese traditions, such as featuring petiscos (small sharing plates) or celebrating monastic sweets that originated in convents. A clear theme simplifies ingredient choices and ensures the menu feels unified rather than scattered.
Planning Course Progression
A well-structured tasting menu follows a natural progression of intensity: it begins with light, fresh flavours, builds to a satisfying main course, and concludes with a comforting finale. Start with light petiscos, move to a soup or seafood dish, follow with a hearty meat course, and finish with cheese and a traditional dessert. To keep guests engaged without overwhelming them, portion sizes should be carefully measured. Many Portuguese tascas use the "half-dose" (meia dose) concept, allowing diners to sample multiple dishes without feeling overly full.
Varying cooking methods is another way to maintain interest. For example, combine steaming and grilling for early courses, then move to roasting or braising for richer, later dishes. This variety ensures the meal builds naturally to its peak before gently concluding with dessert.
Balancing Textures, Temperatures, and Pairings
Each dish should include at least two contrasting elements to keep the palate intrigued. Pair crispy textures like leitão (suckling pig) skin or pataniscas (fritters) with creamy elements such as Queijo da Serra or leite creme. Temperature contrasts also add interest: steaming and pan-frying work well for spring dishes, while roasting and slow-braising suit autumn's heartier offerings.
Wine pairings should complement the intensity of the menu. Light, acidic Vinho Verde pairs beautifully with seafood starters, while robust Douro reds enhance heavier meat dishes. For high-acid wines like Bairrada Red, consider pairing them with fatty meats such as suckling pig for balance. And don’t forget to serve crusty bread with sauce-heavy dishes like amêijoas à Bulhão Pato - perfect for soaking up those irresistible garlic and wine juices.
"When it comes to pairing food with drinks, we recommend considering either contrasting or similar tastes." - Head Mixologist, The Rivoli Bar
Season | Key Ingredients | Recommended Wine Pairing |
Spring | Broad beans, asparagus, citrus, mackerel | Vinho Verde or Alvarinho |
Summer | Sardines, octopus, tomatoes, figs | Rosé or chilled White Port |
Autumn | Chestnuts, game meats, mushrooms, grapes | Douro Red or Dão Red |
Winter | Kale, salt cod, Pêra Rocha, oranges | Bairrada Red or Tawny Port |
Executing Seasonal Tasting Menus for Events
Creating a seasonal tasting menu for a private event involves meticulous planning, from sourcing the freshest ingredients to managing the flow of each course. It’s all about crafting an experience that highlights the best of the season while delivering a memorable dining journey. Let’s dive into how sourcing, pacing, and personalisation come together to make this happen.
Sourcing Fresh Ingredients in Portugal
In Portugal, private chefs take pride in sourcing the freshest ingredients, often heading to local markets on the morning of the event to handpick produce that perfectly matches the customised menu. Many chefs work closely with small-scale organic farms and local producers, ensuring their ingredients are as fresh as possible - often referred to as "zero-kilometre" produce, meaning they haven’t spent days in transit. Some chefs even grow their own herbs on-site, guaranteeing a constant supply of fresh flavours like coriander, parsley, and oregano.
Take Justin Jennings Private Chef, for example. Operating in Lisbon and Cascais, Justin handles everything - from shopping and cooking to cleaning up - for events ranging from intimate dinners to gatherings of up to 200 guests. With over 25 years of international culinary experience, his dishes showcase Portugal’s seasonal bounty. Whether it’s a custom three-course dinner priced at €65 per person or a seven-course tasting menu for a smaller, more exclusive group, the focus remains on celebrating local, seasonal produce.
Timing and Pacing for Events
A well-executed tasting menu unfolds like a carefully crafted story, with each course acting as a chapter that builds towards a satisfying conclusion. Portion sizes play a key role, ensuring guests enjoy every dish without feeling too full to appreciate the later courses. Typically, a tasting menu experience lasts around 2–3 hours, striking a balance between allowing guests to savour the meal and keeping the rhythm engaging. In Portugal, dining is treated as a leisurely event, and guests are rarely rushed, making timing an essential part of the experience.
"A tasting menu is like writing a short story. Every course is a chapter. Every flavour, texture, and transition has a job to do." - Chef Sargent
Behind the scenes, chefs rely on detailed service schedules, precise plating guides, and even timing spreadsheets to maintain a smooth flow. Adjustments are often made on the fly to ensure everything runs seamlessly. One small but important detail? Managing the traditional Portuguese couvert - a pre-meal offering of bread, olives, and cheese that’s served as soon as guests are seated. Since it’s charged separately, it’s essential to ensure it doesn’t fill guests up before the main courses arrive.
Adapting Menus for Guest Preferences
Personalisation is key to making every guest feel catered to. Private chefs start by understanding dietary restrictions and preferences, which allows them to tweak ingredients, adjust portions, and create a menu that suits everyone. In Portugal, many chefs specialise in dietary niches, offering options like raw vegan dishes, organic biodynamic produce, or plant-based Mediterranean-inspired menus. Seasonal flexibility also plays a role - for instance, swapping winter root vegetables for spring asparagus or broad beans ensures the menu feels fresh and health-conscious.
Group size also impacts menu customisation. In the Cascais region, private chefs often accommodate families by creating specialised menus for children. On average, the typical experience involves between 3 and 5 courses, with a guest satisfaction rate reflected in a 62.6% recurrence rate. For larger events, such as weddings or corporate retreats, the cost per person usually decreases as the group size grows, making tailored tasting menus an appealing option for a wide range of occasions.
Seasonal Tasting Menus by Justin Jennings Private Chef
When it comes to seasonal menus, Justin Jennings Private Chef takes the concept to the next level, combining culinary history with a unique fusion of flavours. His creations are a masterclass in blending diverse influences, perfectly suited for private events.
Bringing over 25 years of international culinary experience to Lisbon and Cascais, Justin Jennings is no stranger to crafting exceptional dining experiences. As the 2022/23 "The World Cook" champion and the mind behind the Michelin-recognised restaurant "Downunder by Justin Jennings", he specialises in personalised menus for intimate dinners, weddings, and corporate gatherings. His culinary style is a harmonious mix of Australian, Portuguese, and Asian cuisines, focusing on fresh Atlantic seafood, traditional Australian proteins, bold Asian spices, and seasonal Portuguese ingredients. Each menu is fully customisable, catering to dietary needs like vegan or gluten-free options, ensuring every guest feels included and satisfied.
Example 1: Winter Citrus and Seafood Menu
One standout menu showcases Justin's signature fusion style with dishes like Crocodile with Asian salad and squid ink mayonnaise, Kangaroo with romesco sauce, Salmon ceviche with ginger mousse and coconut milk, and Pork belly with caramel chilli. For private winter events, he offers a 7-course tasting menu that highlights citrus-marinated scallops and chestnut purée, perfect for cosy gatherings in Lisbon. Pricing starts at €65 per person for a 3-course menu, €87 per person for a 5-course degustation, and €135 per person for an 8-course culinary journey.
Example 2: Summer Mediterranean Fusion Menu
In contrast, his summer menus embrace the freshness of Portugal’s coastal ingredients. Think tomato gazpacho, grilled seafood, and desserts featuring seasonal stone fruits. These menus are ideal for outdoor celebrations, with Justin often curating "sunset menus" that pair fresh Atlantic seafood with international flavours - an excellent choice for cliffside weddings in Sintra or other scenic venues.
Custom Options for Private Events
Each menu starts with a personalised proposal delivered within 24 hours, offering clients the chance to adjust and refine details. One client, Jacky D, shared their experience:
"I requested one of the menus but with 2 different mains. This was not a problem. Justin could not have been more personable or easier to deal with".
For events during peak season (May to September), booking 2–4 weeks in advance is recommended, though last-minute requests may be accommodated with as little as 48 hours' notice. A minimum spend of €500 per event applies, with canapés starting at €125 for 50 pieces (3 varieties) or €250 for 100 pieces (5 varieties).
Service Type | Price (per person) | Details |
3‐Course Menu | From €65 | Custom starter, main, and dessert |
5‐Course Degustation | €87 | Premium seasonal ingredients |
8‐Course Degustation | €135 | Full culinary journey |
Justin Jennings Private Chef transforms local ingredients into unforgettable dining experiences, tailored to each event’s unique needs, making every celebration truly special.
Conclusion
Seasonal tasting menus go beyond being just a dining trend - they represent Portugal's deep-rooted agricultural traditions and culinary heritage. By spotlighting ingredients at their absolute peak, chefs craft dishes that are bursting with flavour while also supporting local farmers and promoting sustainable practices. Throughout the year, Portugal's diverse seasonal produce provides endless opportunities for creating unforgettable meals.
Creating a successful seasonal menu is no small feat. It involves weaving a cohesive narrative, balancing textures and temperatures, and sourcing the freshest local ingredients. As Chef Miguel Laffan beautifully puts it:
"The seasons that change the landscape and the menu, the harvest and what it supplies. You have to wait for the seasonal culture, let it mature, respect the rains and the sun".
This philosophy ensures that every dish captures the essence of the season, offering an experience that feels both timely and timeless.
Justin Jennings Private Chef embodies this approach by curating bespoke seasonal menus for private events across Lisbon and Cascais. From designing the menu to sourcing ingredients, cooking, and even cleaning up, his full-service offering guarantees a stress-free experience for gatherings ranging from 10 to 200 guests. It's a personalised way to celebrate Portugal's culinary traditions while making every occasion truly special.
Imagine a cosy winter dinner featuring citrus-marinated scallops or a lively summer gathering with perfectly grilled Mediterranean seafood. The key to these memorable moments lies in the careful selection of top-quality ingredients and flawless execution. It's no wonder that 59% of consumers are drawn to menu items labelled "seasonal", and 42% are willing to pay extra for them. Seasonal tasting menus deliver a level of freshness and flavour that leaves a lasting impression, ensuring your guests will be talking about the experience long after the plates are cleared.
FAQs
What makes seasonal tasting menus in Portugal so special?
Seasonal tasting menus in Portugal stand out because they celebrate the country's fresh, locally sourced ingredients, coastal traditions, and deep-rooted culinary heritage. Chefs design these menus with the finest fish, shellfish, and produce, all sourced straight from the region, ensuring every dish embodies the essence of the season. For instance, winter menus often highlight the vibrant citrus from the Algarve, while spring menus might showcase the juicy cherries from central Portugal.
Portugal’s culinary identity is further enriched by its historic spice trade, which introduced bold flavours like piri-piri and white pepper. This blend of Atlantic, Mediterranean, and global influences results in dishes that are both grounded in tradition and creatively reimagined.
For private events in Lisbon or Cascais, Justin Jennings Private Chef offers customised seasonal tasting menus that honour Portugal’s culinary traditions. With a focus on locally sourced ingredients, precise recipes, and dishes served at perfect temperatures, these menus take guests on an unforgettable journey through Portugal’s coastal and regional flavours. Everything is tailored to your event and priced in euros (€).
How are ingredients selected for a seasonal tasting menu?
Chefs craft seasonal tasting menus by focusing on the freshest, locally sourced ingredients that are at their prime. In Portugal, this could mean spring strawberries and loquats, summer corn and mint, autumn chestnuts and pumpkin, or winter cabbages and collard greens. Collaborating closely with local farmers and suppliers, they carefully select produce based on its quality, availability, price, and sustainability.
Once the ingredients are chosen, chefs dive into the creative process - experimenting with flavour combinations, fine-tuning recipes, and conducting tastings to ensure each dish offers a harmonious balance. For private chef services like Justin Jennings Private Chef, this process is tailored to craft bespoke menus that blend Australian, Portuguese, and Asian culinary influences. By using fresh, locally sourced ingredients, Jennings delivers a seamless seasonal dining experience for intimate dinners, weddings, and events, with all measurements, dates, and pricing adjusted to Portuguese standards (e.g., €85, 15/03/2026, 1 kg).
What are some seasonal dishes typically featured in a tasting menu?
Seasonal tasting menus are all about showcasing the freshest, locally-sourced ingredients that embody the essence of each time of year. Picture this: a wild-garlic and pea soup paired with tender spring lamb to welcome the vibrant flavours of spring. When summer rolls around, you might savour a chilled crab and tomato salad topped off with fresh strawberries - light and refreshing for those warmer days.
As the leaves turn, autumn menus often feature comforting options like a roasted game terrine served with a squash and root-vegetable purée, capturing the heartiness of the season. And in winter? Expect rich, warming dishes such as a slow-braised beef stew with earthy mushrooms, followed by a warm winter pudding to end on a cosy note. Each dish is thoughtfully designed to highlight the peak flavours of its season, creating a dining experience that feels perfectly in tune with nature's rhythm.
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