The documentary invited local producers and artisans to join the chef on this surprising journey through the flavours, culture, landscapes and traditions of the municipality.

António Pereira, a fisherman, took chef Vítor Adão to Óbidos Lagoon to catch the main ingredients for lunch and shared the gastronomic traditions that inspired the chef to reinvent the typical Caldeirada de Enguias (Eel Stew), prepared on the fire by the lagoon.

The vegetables came from Praça da Fruta, where Vítor Adão met local producers. In Carvalhal Benfeito, the chef discovered Verde Caldas, an organic farming project.

And since bread cannot be missing from a Portuguese table, the chef also invited Paulo Santos, who also introduced typical Caldas sweets. The drinks were made by João Sancheira, a bartender from Caldas who was voted World Class Bartender of the Year Portugal 2021.

From the fire of the kitchen to the fire of ancestral traditions, Miguel Neto’s ceramics and Paulo Tuna’s cutlery were present at the table. Still on the arts and crafts front, the Caldas Embroidery, by the hand of embroiderer Principelina Loução, completed the diners’ table with the art and creativity of Caldas da Rainha.

The premiere of the documentary series “Raízes” is scheduled for September.