The Lagos space hosts workshops, tastings, themed dinners and private events centred on organic food, sustainability and local produce
Mercearia Bio in Lagos has expanded its offering with the launch of its Cozinha da Mercearia Bio (Kitchen) project, a dedicated space for workshops, cooking demonstrations, tastings, product and wine presentations, themed dinners, training sessions, private events for groups of up to 30 people, and a wide range of gastronomic experiences centred on organic food, sustainability and sharing.
The concept has been in the making since 2021, when the Lagos store first opened, and has now become a reality.
“The Kitchen is an extension of what we do. It gives us a space to co-create with everyone we interact with, whilst strengthening the educational side of the project,” says Pedro Gonçalves, co-founder of Mercearia Bio.
He adds that the initiative also reflects their long-standing commitment to environmental responsibility: “We’re always mindful of the impact our activities have on the environment and strive to ensure that impact is kept to a minimum.”
More than simply a place to prepare food, the Kitchen has been conceived as a welcoming meeting point where residents and visitors can come together to explore organic cuisine, sustainable living and the exchange of knowledge.
Developed by Pedro Gonçalves and fellow co-founder Ana António, the project builds on the experience gained through both the Lagos store and the Mercearia Bio Café in Portimão, taking the brand beyond retail into shared culinary experiences.
The flexible space allows participants to cook with organic ingredients sourced from the shop whilst discovering seasonal, locally produced foods.
Since opening, it has hosted corporate Christmas dinners, raw food and vegan cookery workshops, pizza-making sessions for teenagers, and several editions of ‘Da Mercearia para a Mesa’ (From Shop to Table), a culinary experience created as part of the European GreenSet programme and later included in the Handsome Festival – Algarve International Cultural and Creative Tourism Festival.
The venue has also welcomed presentations by projects and producers such as Marmels, Raw ChocoMama, Nau do Cacau, and Olival da Risca de Serpa olive oil, reinforcing its commitment to showcasing organic and artisanal brands.
Looking ahead, Mercearia Bio plans to expand the ways in which the Cozinha da Mercearia Bio can be used.
Future plans include making the space available for private events outside the shop’s opening hours through online booking, as well as introducing new initiatives that bring together customers, chefs from different regions and local producers to share recipes, techniques and ingredients.
For more information, contact mb@merceariabio.pt or +351 282 242 282 or visit the Mercearia Bio website.
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