Where it's from, and how it came to be.
Traceable to source means every euro of ingredient spend is tied to a named supplier on the invoice, we always know who we paid. Matched line-by-line is the stricter test: 2,536 of 2,577 invoice lines (98%) are resolved to a specific ingredient and producer; the remaining 2% is shown as unmatched, never dropped. Farms we know personally take 72% of spend; imported (18%) and wild are shown honestly alongside, not hidden. Figures are the rolling twelve months, Jun 2025 – May 2026.
Each invoice line is matched to an ingredient and the producer behind it, the real, invoiced network behind the menu, not a marketing claim.
15 producers we know across mainland Portugal, plus one in Madeira. A solid dot is a grower, a hollow ring a maker or processor, a softer dot a town or region we hold rather than the exact field.
Hover or tap any point to meet the producer.
Live from the kitchen dashboard. Each tile is one ingredient; its area is that ingredient's share of spend over the period you choose. Darker green is a farm we know, brighter green is wild or foraged, amber is honestly imported, the eye should read "mostly green" in half a second, because it is.
Tap or hover any tile for the ingredient, its source status and supplier. Share moves as you change the period, proof the data is live, not a snapshot.
Named, independent farms take the clear majority. Imported is the honest minority, naming it plainly is more convincing than hiding it. Wild, in-house preparation and transport make up the rest; unmatched is the 2% we can't yet tie to a single line.
Every tracked ingredient grouped into families across the 12-month ledger. Green is named / local, amber imported, so the imported share of nuts (macadamia, cashew) is shown, not hidden.
Portraits for the producers we work with most closely, then the rest of the network as a directory. The directory reads live from our kitchen dashboard: who they are, where they are, and what they send us.
Certified-organic backbone of the kitchen, potato, pepper, sweet potato, pumpkin, carrot, onion, among many others. One of the most significant relationships in the ledger.
Lemons, seasonal vegetables, berries and microgreens grown in the Douro Verde, the green river country a couple of hours upstream of Porto.
A small market garden working largely without tractors and converting to certified organic, microgreens, baby leaves, herbs and edible flowers.
An agroforestry market garden near the coast, growing vegetables and greens among trees rather than in cleared rows.
Run by Filipa Teixeira, who is trained in agronomy. Her project shortens the chain to small producers across Trás-os-Montes, bringing the region's olive oil, figs, dried pear and balsamic to our kitchen. It is one of Portugal's great growing regions, a hot, dry Terra Quente known for its DOP olive oil, almonds and chestnuts.
Every one a real, invoiced relationship. The full directory is below.
Underused Portuguese plant foods, older plant traditions and regional ingredients that slipped out of commercial growing, a quieter side of how the country eats. We cook with them, research them, and follow them closely. A few we work with or follow.
Flour milled from acorns gathered in the open oak country of central and southern Portugal. Low-input and gluten-free. We follow it from the plate back to the tree.
follow the acorn into the Atlas →
Portugal's own couscous, Moorish-rooted, hand-rolled grain by grain, still made by families in the Trás-os-Montes northeast. Built on Barbela wheat: keep the grain and you keep the dish.
A small, naturally gluten-free grain, one of the underused Portuguese cereals we cook with, milled for us by Paulino Horta.
A deep-purple regional variety grown in sandy Alentejo soils. We keep it in the kitchen's rotation.
A tall, hardy Portuguese heritage wheat. We mill it through Paulino Horta for our breads, and it's the grain the cuscos depend on.
Truffles of the dry Alentejo, gathered as they have been for generations, a regional speciality.
Each Leaf takes one ingredient and follows it, one landscape, one producer, one map of Portugal, from the plate all the way back to its source.
Every invoice line is matched to an ingredient and a producer, 2,536 of 2,577 lines, 98%. The 2% unmatched is named as unmatched.
Each supplier passes mandatory gates, then scores across social, cultural, environmental and traceability lenses, not just "is it named." The framework is published below.
The same figures the kitchen sees. No rounding up, no hidden imports, no claim without a way to check it.
Since the EU Empowering Consumers Directive (March 2026), words like "sustainable" and "local" mean little without evidence behind them. Most kitchens have a story. We have a ledger, and we're showing it.
Our sourcing principles and how every ingredient is traced to a named source.
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The gates and four lenses every supplier is scored against, beyond simply being named.
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The social, cultural and environmental principles and the terms of trade we hold with the producers we buy from.
download PDF ↓