Nuno Mendes
In the historic Locke Hotel in Santa Joana, a former convent houses a restaurant that has established itself as a benchmark of contemporary Portuguese gastronomy. Santa Joana, run by chef Nuno Mendes, combines the richness of culinary tradition with an innovative approach and an absolute devotion to local produce. Here, each dish is a tribute to the flavours of yesteryear reinterpreted with a modern twist, creating an experience that connects on a profound level with the essence of Portugal.
“My food is about love, passion and family”, says Mendes with a smile that reflects his calm and thoughtful character. The chef has transformed Santa Joana into a place where everything—from the music and the lights through to the aromas—is imbued with his spirit. “Every detail in the restaurant can be traced back to me. It’s very personal, and that gives me enormous pleasure”.
Amberjack with mushrooms
Back to his roots
After years of travelling the world and establishing himself as a leading figure in cities such as London, Mendes has returned to Portugal with a clear goal: to rescue and reinterpret traditions. “I feel that, after so many years, my Portuguese roots are stronger than ever. Santa Joana is a tribute to the Lisbon of old, but also to the Lisbon of today, which has evolved and grown so much. It is a journey between the past and present”.
Santa Joana is a tribute to the Lisbon of old, but also to the Lisbon of today. It is a journey between the past and present
The restaurant’s menu is based on the finest local produce, from fresh Atlantic fish and seafood to meat and vegetables harvested less than 300 kilometres from Lisbon. Mendes’ food weaves together an endless array of stories, creating dishes with soul. “It’s not just about good technique or combining ingredients, it’s about storytelling. I’m interested in exploring the ‘why’ behind each culinary tradition, learning it and transforming it into something that connects with people”, explains the chef.
Despite his international background, Mendes retains a deep respect for Portuguese flavours and traditions. “In Portugal there is an amazing selection of quality food, from canned goods to seafood, which has always been part of our identity but at some point started to get lost. Now I see that there is renewed pride in our culinary culture, both in young chefs and in the public”.
Seafood rice
A natural host
Mendes describes himself as “a natural host”. For him, the dining experience is not limited to the dishes he presents to his diners: “It’s much more than that. It’s everything that surrounds the diner, from the ambience to the conversations that take place at the table. I love being involved, talking to those who visit us and making sure they go away with a special memory”, he notes. That human connection is also reflected in his relationship with his team. “I try to create a space where there is friendship, learning and constant dialogue. In my life I’m reserved, but in my work I put all my energy into it. For me, cooking is an act of love”.
Mendes is proud to have inspired new generations of Portuguese chefs. “Many came to me when they were 18 or 19 years old. I like to think that I gave them a little bit of my passion and helped them to believe that anything is possible. Now I see them growing up and finding their own way and that fills me with pride, like a father would feel”.
Santa Joana
Santa Joana: fun, honesty and evolution
Defining Nuno Mendes’ cuisine is no easy task. He describes it as “fun, honest and constantly evolving”. Preferring to eschew traditional tasting menus, he instead offers a more flexible experience that allows diners to enjoy at their own pace. “Santa Joana is a democratic and adaptable space, where everyone finds what they are looking for”.
Mendes’ concept goes beyond what happens in the kitchen: “I worry that, these days, with the influence of social media, we are losing touch with the origin of things. You have to go to the place, meet the people, understand the reason why things are made in a specific way. Only then can we preserve and reinterpret those stories in our kitchens”, he explains.
At 51, Mendes is still high on ambition and his passion for gastronomy. “I still want to do a lot of things, to express new ideas and to create projects that inspire me. But I have also learned to be more pragmatic”. If there is one word that defines Mendes, it is “tenacity”. “For me, passion is the driving force behind everything. It’s what makes me get up in the middle of the night with new ideas, what inspires me to keep going, even when things don’t go as I expected. That persistence is part of who I am”, says the chef.
The present, past and future of Portuguese cuisine: from Santa Joana restaurant, Mendes invites the world to rediscover the flavours of Portugal through his unique vision—a perfect combination of tradition, creativity and heart.
