TABLE TALKS | Inside the Ambitious Mind of Mauricio Raro, Chef-Owner of Alma Gémea

A young Braga-based chef blends Portuguese tradition with fearless ambition.

Introducing a New Series

Welcome to the first edition of Table Talks — an interview column where we pull up a seat across from chefs, wine aficionados, and other creatives who inspire us with their story, passion, and purpose. 

It felt only fitting to kick off the series with someone who embodies all of the above: Mauricio Raro – the 20-something chef and owner of Alma Gémea, one of the newest restaurants in Braga’s burgeoning food scene.

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Table Talks ☕️

Walking into Alma Gémea, your senses come alive — the scent of shrimp sizzling in olive oil and garlic fills the air; warm toasted bread slathered with butter, cheese, and earthy oregano sets your mouth watering; the hearty aroma of mushroom risotto leaves you yearning for a taste.

These are the flavors the young chef is cooking up behind-the-scenes. Born and raised in Portugal, the restaurant is a love letter to his homeland, emphasizing the highest quality, locally-sourced ingredients with subtle nods to the global flavors that inspire him (like French and Italian cuisine).

Josh and I have had the pleasure of dining here many times since its opening – noshing on everything from cataplana to flank steak to risotto. Consistently impressed, we quickly realized that Mauricio cooks not only with passion but with soul – which perfectly captures the essence of Alma Gémea’s name, meaning Soulmate. 

Though his second business venture in Braga (following Bar do Tunel¹), it is, undoubtedly, his most personal.

From top left: Cataplana | Garlic shrimp | Smoked sausage-stuffed mushrooms | Risotto | Garlic cheese bread | Petit gâteau

Sitting down together one rainy afternoon, Mauricio shared that some of his earliest and fondest memories were spent in the kitchen whipping up fresh seafood dishes with his mom.

It wasn’t until his senior year of high school, however, that his dream of showcasing Portuguese cuisine truly crystallized – that was when his calling came into sharp focus.

Following graduation, while most young adults his age were still seeking their purpose, Mauricio, on the other hand, was already chasing his:

• At 19, his business plans were in full motion.

• At 20, he opened Bar do Tunel.

• By 21, Alma Gémea made its debut.

What strikes me most is that Mauricio possesses a rare inner drive that — for such a young age — is frankly inspiring.

He says that “striving to be the best” is what fuels him; that winning mindset paired with a deep self-trust and intuition have served him well along his entrepreneurial journey.

He owes his success, in part however, to the loving support of friends and family who have played instrumental roles in helping to bring his visions to life.

In fact, mom, Olga, is sous-chef, often collaborating on the prato do dia (or plate of the day); younger brother, Rodrigo, runs the neighboring bar; and best friend, Diogo, serves as head waiter.

While those closest to him are also his resident taste-testers, ultimately, Mauricio makes the final call on every dish, relying on his gut to guide him on what works — and what doesn’t.

Among his favorites on the menu? Cataplana — it’s a traditional Portuguese seafood stew that hails from the Algarve (also his birthplace), brimming with shrimp, clams, oysters, fish, peppers, potatoes, and a burst of fresh herbs.

For him, it represents a culinary trifecta — the “perfect combination of sweetness, acid, [and] salt.” Josh and I can wholeheartedly agree; each spoonful delivers a briny kiss from the sea.

Eager to dig deeper into his passion for food, I asked Mauricio a round of rapid-fire questions in a segment, aptly titled:

Speed Plating 🍽️

I can’t live without…? A good steak.

Everything tastes better with a little…? Olive oil — but only the highest quality. 

Favorite food indulgence? My own Francezinha, cheesecake, or petit gâteau.

💡Noteworthy

• Francesinha is a famous Northern Portuguese sandwich made with steak, ham, sausage, and cheese topped with an egg and covered in a beer- and tomato- based sauce (Mauricio offers chicken and vegetarian varieties as well). The epitome of decadent, this dish is a crowd pleaser among friends, family, and locals who boldly declare that it’s the best they’ve ever had.

• Speaking of indulgent, the desserts at Alma Gémea are not to be missed — from the light-as-air strawberry cheesecake to the ooey gooey petit gâteau filled with chocolate ganache and served with a scoop of vanilla gelato. I can attest that each bite is a masterclass in richness and restraint.

Favorite food city or region you’ve visited? Algarve; it’s a melting pot of Portuguese, Spanish, and Moroccan cooking influences.

Describe your approach to cooking in 1 word: Perfectionist – the details make the difference in everything I do.

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As our interview nears its end, I ask Mauricio one final question: what’s next?

Without hesitation, he confesses that while opening Alma Gémea has been a dream come true, this is just the beginning.

His goal is to open two more restaurants down the line, including one by the sea — a full-circle moment when it does happen that will bring him back to his Algarve roots. Until then, he’s laser-focused not only on growing his businesses but pushing his culinary boundaries to even greater heights.

Without a doubt, Mauricio’s grit and unabashed ambition serve as a reminder that passion combined with purpose – and a dash of soul – are the perfect recipe for success, in life and in the kitchen. 

We can’t wait to see what he cooks up next.🧑🏻‍🍳

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1. Bar do Tunel was formerly Encanas. Google Maps will soon reflect the new name.