Meet the Chef
At the helm of Pot&Pan and Bello Rooftop, Chef Rodrigo Eichmann brings a decade of fine dining craft back down to earth. Three words define his cooking: product, balance, execution.
Pot&Pan serves Portuguese cuisine with a twist inside a former kitchen utensils factory. Up on the rooftop, Bello trades the industrial chic for panoramic views, petiscos, and golden hour over the Douro. Same signature, two settings.
Chef Rodrigo Eichman
Rodrigo’s culinary journey started in his grandmothers’ kitchens, where he discovered at nine that cooking is an act of care as much as a skill. A decade in fine dining sharpened that instinct into technique, discipline, and eventually leadership.
At The Rebello, he’s traded that comfort for something new: a kitchen that matches how he wants to cook. Relaxed, direct, and built around the table.
His menu threads tradition through contemporary technique, sourcing locally wherever possible: beef from Arentim in Braga, fish straight from the Matosinhos market, mushrooms from Escudeiros, also in Braga, and olive oil from Albernoa, Beja.
“A good dining experience comes down to something simple: the harmony between kitchen and service. Communication, rhythm, and how a team handles pressure together, that’s what keeps things consistent.”
— Chef Rodrigo Eichmann