[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”4.27.4″ display_conditions=”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” custom_margin=”-96px||||false|false” custom_margin_tablet=”-96px||||false|false” custom_margin_phone=”-150px||||false|false” custom_margin_last_edited=”on|phone” global_colors_info=”{}”][et_pb_fullwidth_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/ljubotopo.jpg” title_text=”ljubotopo” src_tablet=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2024\/04\/Header-LjubomirStanisic.jpg” src_phone=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2024\/04\/Header-LjubomirStanisic-Mobile.jpg” src_last_edited=”off|desktop” disabled_on=”off|off|off” _builder_version=”4.27.7″ background_color=”#000000″ display_conditions=”W10=” custom_padding=”||||false|false” custom_padding_tablet=”” custom_padding_phone=”160px||||false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][\/et_pb_fullwidth_image][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ background_image=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2024\/04\/Background-Ljubomir.jpg” background_size=”initial” background_repeat=”repeat” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.7″ custom_margin=”||||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}” custom_css_before_last_edited=”off|phone”][et_pb_column type=”1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text content_tablet=”<\/p>\n
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” content_last_edited=”on|desktop” _builder_version=”4.27.7″ header_font=”Ljubomir-caps||||||||” header_text_color=”#ffffff” header_font_size=”8rem” custom_margin=”60px||20px||false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”||0px||false|false” custom_margin_last_edited=”on|desktop” header_font_tablet=”Ljubomir-caps|600|||||||” header_font_phone=”Ljubomir-caps|600|||||||” header_font_last_edited=”on|tablet” header_font_size_tablet=”4rem” header_font_size_phone=”3rem” header_font_size_last_edited=”on|desktop” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”1.15rem” text_line_height=”1.5em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]Ljubomir Stanisic doesn\u2019t eat to live, he lives to eat. He is a cook, a chef, but much more than that\u2026 He is an eternal seeker. A sniffer. They say that those who seek will find. And Ljubo has been finding everything he\u2019s been searching for all his life. Does fortune favors the bold?\u2026 Perhaps\u2026 It certainly took boldness (and a few more things) to leave is country, Yugoslavia, at the age of 19, to leave his family and friends and step into the unknown, alone. But luck is also built \u2013 and, apparently, it takes a lot of work \u2026<\/p>\n
Ljubo was born in Sarajevo (the capital of Bosnia-Herzegovina) on June 8, 1978, but has lived in Portugal since 1997. In his resume he carries different victories in a life of some defeats and many struggles carved in his body \u2013 and in his soul.[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_font=”|300|on||||||” text_text_color=”#FFFFFF” text_font_size=”1.6rem” text_line_height=”1.5em” quote_font=”|300|||||||” quote_font_size=”1.6rem” quote_line_height=”1.4em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
Anyone who knows Ljubomir Stanisic knows that a croquette is not just a croquette. The chef of 100 Maneiras and Bistro 100 Maneiras, in Lisbon, manages to combine chaos and harmony and even delight those who swear not liking certain things, such as offal, for example<\/p>\n
Mesa Marcada, July 2016<\/cite><\/p><\/blockquote>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”1.15rem” text_line_height=”1.5em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]He lived the war in Bosnia when he was still a teenager, forced to carry arms instead of riding a bicycle or playing basketball, he had to defend old men and children when he was still a child himself. He found refuge in different parts of the former Yugoslavia until arriving at Belgrade \u2013 and until that trip that brought him to Portugal.<\/p>\n
He wanted to get away from everything: from that culture of war, but especially from the lack of future. He found motives as he traveled the world. And it was the world that made him the cook \u2013 the person \u2013 he is today. The defeats, the wars, made him stronger. And the difficulties made him appreciate the \u201clittle\u201d things in life. Like the potatoes his mother cooked every day, when she had nothing else to put on the table\u2026[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ _builder_version=”4.27.7″ _module_preset=”default” width=”100%” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirPB-15.jpg” title_text=”LjubomirPB-15″ align=”center” _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirPB-14-540×810-1.jpg” title_text=”LjubomirPB-14-540×810″ align=”center” _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirPB-16-540×810-1.jpg” title_text=”LjubomirPB-16-540×810″ align=”center” _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.7″ custom_margin=”||||false|false” custom_padding=”||||false|false” locked=”off” global_colors_info=”{}” custom_css_before_last_edited=”off|phone”][et_pb_column type=”1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”1.15rem” text_line_height=”1.5em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]The controversial cook and television star is passionate about food, about life. It is not only what they taste like \u2013 food and life \u2013 but above all how they make him feel. Potatoes will always mean comfort, but also scarcity and creativity. It is not by chance that he admires the gastronomy of Alentejo, made exactly of \u201clack\u201d \u2013 and of flavor without concessions. But it was almost by chance (was it?!) that he eventually chose the Alentejo \u2013 and the Gr\u00e2ndola region \u2013 to start thinking about his old age. But about that, he will \u201ctell\u201d you later \u2026<\/p>\n
Ljubo opened his first restaurant in Cascais at the age of 26, but he became a cook by necessity, while still in Belgrade, \u201cemigrated\u201d with his mother Rosa and his sister Natasa. At the age of 14 \u2013 and with the strength of the 20s \u2013 he got a job in a bakery. He worked at night and studied during the day. He didn\u2019t even like the smell of bread, but he had to support his family. He slept on the bus on his way to school, during classes\u2026 Today he realizes the importance of this experience \u2013 and of his contact with Bobe, his employer: with him, he learned the value (and hardship) of work.[\/et_pb_text][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_font=”|300|on||||||” text_text_color=”#FFFFFF” text_font_size=”1.6rem” text_line_height=”1.5em” quote_font=”|300|||||||” quote_font_size=”1.6rem” quote_line_height=”1.4em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n
\nFor the food lovers, seeing a foreigner speaking our language like many of us can\u2019t, and spreading our story, our gastronomy and our country, is a reason for pride. It is a pleasure for those who, like me, see in the making of food, a way of sharing friendships.
Helena Sacadura Cabral, Delito de Opini\u00e3o, September 2014<\/cite><\/p>\n<\/blockquote>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”1.15rem” text_line_height=”1.5em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
To escape the fines applied to those who didn\u2019t study, still in former Yugoslavia, Ljubo attended Chemistry of Food, Bakery and Fine Pastry and International Cuisine. After moving to Portugal, he joined the Chocolate Technology course in Valrhona (France), Italian Cuisine and Sea Cooking, Vacuum Cooking, Molecular Gastronomy\u2026 But for the cook (chef is a title that he doesn\u2019t care about), the most important \u201ccourse\u201d was experience. His first work in Portugal, for example, alongside chef V\u00edtor Sobral and Hugo Nascimento, his first professional colleague and friend, who became a brother for life.<\/p>\n
He passed through restaurant Fortaleza do Guincho (1 Michelin star) before deciding to open his first place: 100 Maneiras of Hotel Villa Albatroz, in Cascais. It was at this point that he published his first book, Cascais 100 Maneiras, in an author\u2019s edition, it was here that he became known to the gastronomic world for the first time, where he won the first prizes (such as the Medal of Entrepreneurial Merit and Development of Culture and Tourism 2007 awarded by the city of Cascais, or te title of Best Restaurant of Contemporary Cuisine 2007 by Veja magazine). But here, too, he went bankrupt. It was the end of 2008\u2026<\/p>\n
After a period of doubts \u2013 and debts -, of having considered leaving for China or Angola, he ended up accepting the help of two friends (Fausto and Carla Lopes) and, in January 2009, he opened the 100 Maneiras restaurant at 35, Rua do Teixeira, in Bairro Alto, his salvation rope. He wanted to democratize the author\u2019s cuisine by offering a unique tasting menu at affordable prices, to share one of life\u2019s greatest pleasures with as many people as possible. The city \u2013 the world \u2013 tasted and enjoyed it. And Ljubo, restless, continued. Growing stronger.<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_font=”|300|on||||||” text_text_color=”#FFFFFF” text_font_size=”1.6rem” text_line_height=”1.5em” quote_font=”|300|||||||” quote_font_size=”1.6rem” quote_line_height=”1.4em” max_width=”1000px” module_alignment=”center” custom_margin=”||||false|false” custom_margin_tablet=”||-40px||false|false” custom_margin_phone=”||-40px||false|false” custom_margin_last_edited=”on|tablet” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n
(\u2026) this award is destined, much more than to the rigorous and genious cook, to the complete man, an actor of our public life, who cooks, hosts, creates, writes, travels, tells, accumulates experiences including products, recipes, techniques and stories, experiments in the kitchen, but also helps in the wine harvest, makes wines, is an entrepeneur with failures and \u2013 luckily, much more \u2013 successes, a main character in the film of our lives.
\nLu\u00eds Antunes, Revista de Vinhos, February 2016<\/cite><\/p><\/blockquote>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_font=”|300|on||||||” text_text_color=”#FFFFFF” text_font_size=”1.6rem” text_line_height=”1.5em” quote_font=”|300|||||||” quote_font_size=”1.6rem” quote_line_height=”1.4em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n
\nIn the gastronomic world, it\u2019s not new to see a foreign chef discovering the ingredients and flavors of other lands. In Brazil, we have for example french Claude Toisgros and, why not claiming that, in Portugal, the Yugoslav Ljubomir Stanisic<\/p>\n
Chef Magazine, Brasil, April 2012<\/cite><\/p>\n<\/blockquote>\n
[\/et_pb_text][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirStanisic.jpg” title_text=”LjubomirStanisic” _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_font=”|300|on||||||” text_text_color=”#FFFFFF” text_font_size=”1.6rem” text_line_height=”1.5em” quote_font=”|300|||||||” quote_font_size=”1.6rem” quote_line_height=”1.4em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}”]<\/p>\n
\nHaving said this, chef Ljubomir Stanisic is, without doubt, the most creative chef working in Lisbon (and maybe in Portugal).
\nOnde Vamos Jantar, July 2014<\/cite><\/p><\/blockquote>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”1.15rem” text_line_height=”1.5em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
On September 22, 2010, he proudly opened the doors of an historical place in the heart of Chiado. One of the oldest restaurants in the country, former home of Tavares Pobre and Bachus, became the business card of a strong-minded \u201cPortuguese-Yugoslav\u201d.<\/p>\n
Bistro 100 Maneiras was born from the inspirations brought from Festival Lumi\u00e8re (Montreal \/ Canada), where Ljubo (along with other national chefs) represented Portugal, the guest country of that year. And it quickly became a reference in the city. Bistro was born as a reflection of Ljubo, of his persona. A consequence of his experiences, his travels, his researches\u2026 With notes from former Yugoslavia, where he was born and raised; touches of Portuguese traditions, where he be-came a man; and French influences, where he learned to eat. All seasoned with the his famous irreverence and impregnated with his passions: friends, wines and cocktails, art, music\u2026<\/p>\n
In 2011 he made his television debut as a jury in the first Masterchef Portugal, broadcast by RTP1. At the end of the same year, he made a great declaration of love for the country he adopted as home: he edited Papa Quil\u00f3metros \u2013 Uma caminhada pela gastronomia portuguesa, with Casa das Letras \/ Leya, his second book and the first written with his wife, M\u00f3nica Franco, distinguished with two world awards: one from the International Academy of Gastronomy and another from the Gourmand World Cookbook Awards. In Spring 2012, the adventures of the book jumped to the small screen, with the show Papa Quil\u00f3metros, broadcast by Fox International Channels \u2013 first in Portugal and then throughout Europe.<\/p>\n
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[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.27.7″ _module_preset=”default” width=”100%” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” custom_padding=”|5px|||false|false” custom_padding_tablet=”|0px|10px|0px|false|false” custom_padding_phone=”|0px|10px|0px|false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirStanisic-04.jpg” title_text=”LjubomirStanisic-04″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” custom_padding=”|5px||5px|false|true” custom_padding_tablet=”|0px|10px|0px|false|true” custom_padding_phone=”|0px|10px|0px|false|true” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirStanisic-06.jpg” title_text=”LjubomirStanisic-06″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” custom_padding=”|||5px|false|false” custom_padding_tablet=”|0px||0px|false|true” custom_padding_phone=”|0px||0px|false|true” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirStanisic-05-1.jpg” title_text=”LjubomirStanisic-05″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.7″ custom_margin=”||||false|false” custom_padding=”||||false|false” locked=”off” global_colors_info=”{}” custom_css_before_last_edited=”off|phone”][et_pb_column type=”1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”1.15rem” text_line_height=”1.5em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
Ljubo was converted. From passionate he became an ambassador: of the flavors, products and producers, traditions and national landscapes. That trip through the country was over. Curiosity wasn\u2019t. Never. In 2013, with his family aboard a campervan, he embarked on the Papa Quil\u00f3metros Europe project, traveling through the old continent with awakened senses, focused on discovering the gastronomy of the countries included in the itinerary: Spain, France, Germany, Denmark, Sweden, The Czech Republic, Slovakia, Austria, Hungary, Serbia, Bosnia and Croatia. The trip was shared online, in weekly chronicles published in Expresso\u2019s magazine and, later that year, in the book Papa Quil\u00f3metros Europa \u2013 the second written in partnership with M\u00f3nica Franco and published by Casa das Letras.<\/p>\n
In 2015 he packs his bags again and leaves in a short but prolific trip that develops into the work 100 Cocktails 100 Maneiras, thought with Nuno Faria and M\u00f3nica Franco (who also signs the texts). All across the country, Ljubomir Stanisic and the team from Bistro 100 Maneiras bar searched for products, producers and landscapes that inspired new cock-tails, more than a hundred of them, published by A Esfera dos Livros in an unprecedented work in Portugal, highlighting the connection between the kitchen and the cocktails. More than a book, it is a statement of intent, a rupture with prejudice: a trend that marks the identity of Ljubo and 100 Maneiras.<\/p>\n
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[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”1.15rem” text_line_height=”1.5em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
In these 20-plus-years of cooking, Ljubomir has won some awards, such as the \u201cMais Chefe\u201d award at the \u201c\u00d3scares do Alentejo\u201d, by Mais Alentejo magazine, thanks to his work as a consulting chef at Sublime Comporta hotel in the Summer of 2017, but there was one that especially moved him: the David Lopes Ramos Gastronomy Award, awarded in 2016 by Revista de Vinhos. To remain forever associated with the name of a great figure in national gastronomy, a journalist and critic, already deceased, who Ljubo admired and who helped him grow as a cook, felt like, more than a privilege, a responsibility.<\/p>\n
Still in 2016, and until July 2019, he took on a role that would change his way of thinking, acting, cooking\u2026 He became a gastronomic consultant for the first hotel of the prestigious Six Senses group in Europe (the Six Senses Douro Valley). If his connection to land, produce and producers has always been intense \u2013 first planted on the banks of the river Sava, on the border between Serbia and Bosnia, at Uncle Misha\u2019s house, where he learned how to fish and hunt, but especially to survive and respect the nature that nourishes us \u2013 that connection was imprinted in his kitchen, in his food forever. On the banks of another river, the Douro, he began exploring a way of cooking with direct connection to health, well-being, sustainability. Without ever compromising taste and pleasure \u2013 two of the motivations that make him live.<\/p>\n
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[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” _builder_version=”4.27.7″ _module_preset=”default” width=”100%” global_colors_info=”{}”][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” custom_padding=”|5px|||false|false” custom_padding_tablet=”|0px|10px||false|false” custom_padding_phone=”|0px|10px||false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirStanisic-09.jpg” title_text=”LjubomirStanisic-09″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” custom_padding=”|5px||5px|false|true” custom_padding_tablet=”|0px|10px|0px|false|true” custom_padding_phone=”|0px|10px|0px|false|true” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirStanisic-07.jpg” title_text=”LjubomirStanisic-07″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.27.7″ _module_preset=”default” custom_padding=”|||5px|false|false” custom_padding_tablet=”|||0px|false|false” custom_padding_phone=”|||0px|false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}”][et_pb_image src=”https:\/\/ljubomirstanisic.pt\/wp-content\/uploads\/2026\/08\/LjubomirStanisic-08.jpg” title_text=”LjubomirStanisic-08″ _builder_version=”4.27.7″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.7″ custom_margin=”||||false|false” custom_padding=”||||false|false” locked=”off” global_colors_info=”{}” custom_css_before_last_edited=”off|phone”][et_pb_column type=”1_2″ _builder_version=”4.16″ global_colors_info=”{}”][et_pb_text _builder_version=”4.27.7″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”1.15rem” text_line_height=”1.5em” max_width=”1000px” module_alignment=”center” text_font_size_tablet=”1.1rem” text_font_size_phone=”1rem” text_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n
The audiences success of the first season of the Portuguese version of the show Kitchen Nightmares (Pesadelo na Cozinha), broadcast from March 2017 on TVI, put Ljubo in the mouths of the world, and for this work of \u201ctuning\u201d (or trying to\u2026) 13 restaurants scattered throughout the country, registering historical records every week, he ended up being considered \u201cPersonality of the Year in Gastronomy 2017\u201d, by Revista de Vinhos.<\/p>\n
At the same time, Bistro 100 Maneiras is distinguished with a prize that will always make him proud: world number 1 in the Monocle Restaurant Awards 2017 \u2013 and the following year, it wins an honorable third place. After seven years of existence, the distinction presented by the prestigious lifestyle magazine to his second restaurant is a proof. Ljubo (and his team) are on the right track. Now they can only stay on the same path. The award of Best Brand \/ Concept attributed by AHRESP to 100 Maneiras Group, already in 2018, only underlined this certainty.<\/p>\n
The years go by and Ljubo doesn\u2019t stop. Restless, impatient, insatiable and unsatisfied by nature, he is known to be demanding (but generous), hard (and affectionate too).<\/p>\n
He creates family ties in his restaurants. He gathers friends \u2013 Nelson Santos and Nuno Faria \u2013 to form a society. He brings the family to help him: his mother Rosa cooked with him in the opening months of the first restaurant in Lisbon and moved to Portugal when he opened Bistro; his sister Natasa has arrived at 100 Maneiras and became responsible for the purchasing and management department of the 100 Maneiras group. His wife, M\u00f3nica Franco, is responsible for his and 100 Maneiras\u2019 image and communication, and with her he creates books, tv shows and concepts inside and outside the group.<\/p>\n
An example of this is the book \u201cBistromania \u2013 No Bistro Como em Casa\u201c, published in September 2018 by Casa das Letras and signed by Ljubomir Stanisic and M\u00f3nica Franco (distinguished, in September 2020, in The Autumn Harvest List of the Gourmand World Cookbook Awards, and winner of the Photography Award at Portugal Cookbook Fair 2020, with photos by Fabrice Demoulin). A book that is also a life story: it is about a restaurant, Bistro 100 Maneiras by Ljubomir Stanisic, but it\u2019s above all a personal piece that makes us feel at home. The chef\u2019s home made ours in a snap.<\/p>\n
In early 2019, after almost four years of projects and construction, the result of the union of these heads is born: the new 100 Maneiras, at Rua of Teixeira, 39. A restaurant that is the natural evolution of n\u00ba35, on the same street (meanwhile closed for refurbishment) and that for 10 years marked the rebirth and rise of the chef. Opened on February 28, 2019, it is the result of years of research, a sign of maturity. The chef\u2019s maturity but also of the 100 Maneiras group.
Divided into 3 rooms (The Glass Room, The Dining Table and The Back Room), the space combines nature and cosmopolitanism, ruin and luxury. The offer includes three tasting menus: \u201cThe Story \u201c(with 17 moments),\u201d The Short Story \u201c(shorter) and\u201d Echoes of 100 \u201c, 100% vegetarian. And even a cocktail bar for an \u201cstirred\u201d (and not shaked!) experience.<\/p>\nThis restaurant is the result of many life stories, as many as those who fit inside 100 Maneiras, but, first of all, the story of Ljubomir Stanisic, the most-Portuguese-Yugoslav-chef-ever. 9 months after its opening, comes the first great distinction: the inclusion on the 50 Best Discovery list, compiled by the organization of The World\u2019s 50 Best.<\/p>\n
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Still in 2019, the third season of \u201cPesadelo na Cozinha\u201d is announced, broadcasted between December 2019 and Februrary 2020.<\/p>\n
In the Summer of 2019, he opens L\u00edquen, in the Azores, a pop-up project where he pays tribute to the generosity of the land and the ocean, where the greatness of resources is praised with simplicity, where genuineness is not confused with false traditionalisms.<\/p>\n
In August 2020, when the country was stopped due to the Covid-19 pandemic, Ljubo launched his online store, a long-thought project, where all his signature products come together: knives, chef jackets, salt, beer, wines, spirits, books, tableware\u2026 In common, they have the love for flavor, for cooking, for sharing and, of course, the chef\u2019s name.
At the same time, Ljubomir signs a deal with SIC (tv channel), where he will be the host of the portuguese version of Hell\u2019s Kitchen.<\/p>\nIn December 2020, restaurant 100 Maneiras wins its first Michelin star (held between 2020 and 2024). A reason to celebrate in a difficult year. And a few months later, in February 2021, a new award: the title of \u201cChef of the Year 2020\u201d, awarded to Ljubomir by Revista de Vinhos.
In March 2021, Ljubomir debuts Hell\u2019s Kitchen Portugal at SIC, with Hugo Nascimento, friend and chef of Naperon restaurant in Odeceixe, as well as Manuel Maldonado and several other elements (and former collaborators) of 100 Maneiras.<\/p>\nIn November, he opened Carnal, a Mexican gastrobar, with Manuel Maldonado (executive chef) and Luis Ortiz (head chef) \u2013 the \u201chijos\u201d of 100 \u2013 awarded with a Bib Gourmand by the Michelin Guide.<\/p>\n
Still in November 2021, it\u2019s the national premiere of the documentary film \u201cLjubomir Stani\u0161i\u0107 \u2013 Heartbeat\u201d. In the 100-minute feature film, 10 years of shooting are condensed. A documentary about gastronomy and the chef, but also about a \u201crefugee\u201d who overcame the stigma of being an emigrant through the power of work. In the 2nd semester of 2022 the documentary made its debut on the international circuit of film festivals, in countries such as Turkey, Israel, Spain, Germany, USA and Mexico.<\/p>\n
In July 2022, he returns to the small screen with the docuseries \u201cPela Estrada Fora\u201d, created with M\u00f3nica Franco, where, together with two great friends, Nuno Faria and Paulo Furtado (the musician The Legendary Tigerman) travel around Portugal and show a new way of looking at the country, the places, the cuisine and the people.
A year later, he returns for the third time to his role as host of Hell\u2019s Kitchen Portugal on SIC, this time to present the first Hell\u2019s Kitchen Celebrities worldwide, surrounded, once again, by his team.<\/p>\nLjubo is the glue that keeps it all together. Able to move winds and tides to get wherever he wants to. Despite being a man without fears, he always listens to his heart, he is attentive to the signs. Like the one he was given by an old seer, handicapped and without legs, who people claimed to be holy, while he was still a refugee in Belgrade: she said Ljubo was going to live in a city in the middle of two different waters\u2026 A city, a country, where he found peace (and love!), the literal translation of the name \u201cLjubomir\u201d.<\/p>\n
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B\u00d3SNIATO BE WILD!Ljubomir Stanisic doesn\u2019t eat to live, he lives to eat. He is a cook, a chef, but much more than that\u2026 He is an eternal seeker. A sniffer. They say that those who seek will find. And Ljubo has been finding everything he\u2019s been searching for all his life. Does fortune favors the […]<\/p>\n","protected":false},"author":1,"featured_media":263715,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-263710","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/pages\/263710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/comments?post=263710"}],"version-history":[{"count":6,"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/pages\/263710\/revisions"}],"predecessor-version":[{"id":263812,"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/pages\/263710\/revisions\/263812"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/media\/263715"}],"wp:attachment":[{"href":"https:\/\/ljubomirstanisic.pt\/en\/wp-json\/wp\/v2\/media?parent=263710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}