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to capture, reuse, and amplify what would otherwise be wasted.
patu has no set opening hours or fixed weekly service. instead we host seasonal pop-up dinners, hands-on workshops and living ferments for you to take home.
it represents my caribbean food upbringing, a unique and layered culinary journey shaped by various cultural influences.
in surinamese culture, food is more than just nourishment; it's the heart of traditions, bringing people together for social gatherings and celebrations.
african, indian, indonesian, chinese and creole all coming together through slow food techniques and foraged ingredients that carry a bit of history.
born in paramaribo, suriname, gino trained in fashion and design, where he developed a strong feel for construction, colour, texture and composition. when he switched to hospitality, he brought that feel into the kitchen. the result is cooking that looks as considered as it tastes.
and preserving them at the height of harvest to prepare for leaner seasons.
this page follows the season too. come back in winter and it will look different.
a botanical dinner
spend a winter afternoon or evening tasting the forest you drove through to get here. chestnut, olive, pine and mushrooms, all at their height of harvest combined with ferments that we have prepared for leaner seasons.
a curated selection of natural wines will be available by our partner @smwp.salto
workshops
leave with a jar you made yourself and the confidence to make the next one without a recipe. hands-on fermentation and cook by taste sessions for small groups, lunch included.
your group, your date
we offer a set botanical menu consisting of a mix of shared and individual dishes. an experience built around your people and the natural cycle of what the hills of serra de são mamede have to offer, a long table of friends who never get to sit down together.
ask about a date
to take home
from the patu lab to your kitchen.
small batch kimchi and tempeh, alive and made in marvão.
coming soon
