In Caldas da Rainha, chef Vítor Adão visits a historic fruit market, meets a ceramist and a cutler and embarks in search of the best ingredients in Lagoa de Óbidos. The result is an incredible old-fashioned stew made over a fire.

Vítor Adão heads to Guarda in search of the roots of mountain recipes in this region. The shepherdess Alcina, the last maker of shearing scissors, the cook Fernanda and a specialist in the Jarmelista breed are the protagonists in this journey full of flavors.

An episode with a Raiano accent, in which chef Vítor Adão discovers the game and river fish that are at the roots of local cuisine. The tour includes the discovery of Ouguela, a town that takes us on an authentic journey through time.

Not everything is furniture in Paços de Ferreira. The Freamunde gelding attracts thousands of visitors every year. Vítor Adão will discover this specialty, but also the secrets of dry soup and Citânia de Sanfins, the amazing place where he will cook.

Vítor Adão travels to Lezíria Ribatejana in search of the roots of an ancient ingredient in this region marked by its cultivation, rice. In this episode, the chef challenges Fátima Lopes, Sofia Nicholson and Jorge Mourato to cook with local rice.

In Boticas, in a landscape marked by the Serra do Barroso, chef Vítor Adão searches for the origin of the products and flavors that characterize regional gastronomy. Honey, barrosã meat, wine of the dead and trout are the protagonists of this episode.

To discover the roots of Leiria's gastronomy, chef Vítor Adão meets Leiria chef Luís Gaspar. The trip includes the discovery of the Xávega art - still practiced on Pedrógão beach -, the famous rice pudding and Boa Vista suckling pig.

Miranda do Douro is the destination of Vítor Adão in this episode with a Trás-os-Montes flavor. The Mirandese Galician churra breed, the famous sweet loaf and the knife and barrel factories of Palaçoulo are on the chef's itinerary, on a trip where Mirandese will also be spoken.

In Algarve lands, chef Vítor Adão sets out to discover local resources and cooks recipes inspired by hunting and fishing. There will be no shortage of secrets to the best regional sweets and a sausage production project that brought new life to the mountains.

In Serpa, chef Vítor Adão will explore the roots of ancient recipes, the famous black pork sausages, goat cheese and the original red walnuts produced in the region, in addition to the famous Serpa PDO cheese and other products whose fame goes far and wide.