Date
- Time
- Price
- €10
Date
ENTRE DOS - Dinner/concert (spiced up with dance) is an event for everyone who loves culture, especially popular culture, and travels through it. On 6 March we travel between Portugal and Latin America, between dancing and listening, awakening all our senses...
Cristina Clara released her debut album, Lua Adversa, at the end of 2021. In this intimate concert she is joined by the album's brilliant producers, Pedro Loch (classical guitar) and Edu Miranda (mandolin). They play a repertoire that reflects the travelling spirit of her music. Setting out from Portugal, where they explore traditional sounds such as Fado, they meet other musical languages, particularly from Brazil and Cape Verde, in revisited songs and originals.
Miguel Gomes is passionate about cooking. He wanted to pursue sport but, after an internship in the kitchen of Hotel Albatroz, where he met Chef José Avillez, he decided to study cooking at the Estoril Higher School of Hospitality and Tourism. He is now a chef at Belcanto, which has held two Michelin stars for 8 years. In his free time he likes gathering friends around a lively table. He took up the challenge of cooking for our event.
Sunday6March 2022
Concert
Venue
Avenida 25 de Abril 25
Pontinha, Portugal
ENTRE DOS - Dinner/concert (spiced up with dance) is an event for everyone who loves culture, especially popular culture, and travels through it. On 6 March we travel between Portugal and Latin America, between dancing and listening, awakening all our senses...
Cristina Clara released her debut album, Lua Adversa, at the end of 2021. In this intimate concert she is joined by the album's brilliant producers, Pedro Loch (classical guitar) and Edu Miranda (mandolin). They play a repertoire that reflects the travelling spirit of her music. Setting out from Portugal, where they explore traditional sounds such as Fado, they meet other musical languages, particularly from Brazil and Cape Verde, in revisited songs and originals.
Miguel Gomes is passionate about cooking. He wanted to pursue sport but, after an internship in the kitchen of Hotel Albatroz, where he met Chef José Avillez, he decided to study cooking at the Estoril Higher School of Hospitality and Tourism. He is now a chef at Belcanto, which has held two Michelin stars for 8 years. In his free time he likes gathering friends around a lively table. He took up the challenge of cooking for our event.