With a cuisine based on the best flavors, Chef Diogo Rocha continues to discover local products that have almost disappeared, such as hazelnuts or apples from Bravo Esmolfe, which he masterfully incorporates into the menus. The menu is also the stage for the parade of wines produced in the vineyards that enter through the windows of the almost indescribable building designed by the Carvalho Araújo studio and whose interior design was in charge of Nini Andrade Silva. Diogo Rocha's cuisine, supported by an ambitious and new team, is a breath of fresh air capable of appealing to all the senses, …

Chef Rodrigo Castelo's Ó Balcão restaurant reopened in 2021 after a refurbishment that transformed it into a more sophisticated and less tavern-like version. Sharing around the table, unceremoniously and in a relaxed atmosphere, is its proposal.

There is an almost artistic atmosphere, the result of the concept of the hotel unit itself, which breathes names such as the artists Graças Morais, Júlio Resende and Nadir Afonso, which is reinforced by the baptism of the tasting menus of the restaurant G. There you gather the best that the land of Trás-os-Montes has to offer, which it is a lot, from vegetables to meats, from olive oil to wine, through creative and unprejudiced cuisine. The guiding line is to pay homage to the products through the most modern techniques, transforming this place into a true gastronomic lever of …

Always a restaurant with strong French influences, Fortaleza do Guincho seeks new horizons within what is called the "Portugality". The person in charge is the Portuguese chef Miguel Rocha Vieira, who took over it in 2015. With a philosophy based on haute cuisine and the sea as its main inspiration, Fortaleza do Guincho offers a daring incursion into traditional gastronomy. In 2001, the restaurant, with a strong influence of haute cuisine, won its first Michelin star that it still holds today.

At the Pedro Lemos restaurant, gastronomy takes on new approaches, always with a focus on traditional haute cuisine that marks the chef's work. The best ingredients combine with the chef's talent and excellent service to provide new gastronomic and wine experiences in a more minimalist space that continues to be synonymous with sophistication and good food. The quality of the space has already been awarded a Michelin Star.

It is one of the most reputed restaurants in Viana do Castelo, known for its family atmosphere and the improved confection of regional delicacies such as goat, barefoot rooster rice (cabileda), sarrabulho à lavrador, oven-roasted lamprey with new potatoes and, once a month or by order, the famous Portuguese stew. The wine cellar is one of the most complete in the region, also with liqueur proposals to accompany the desserts. They are proud of the camel drool and also the camel slice with strawberry.

Here, you are welcomed with sympathy and open arms, a task shared by António Miranda and João Cavaleiro. Regardless of the choices, two guarantees: the half-portions are plentiful and everything that arrives from the kitchen (since 1992) has the hand of Maria de Jesus Miranda. Fried octopus with migas and house goat can be "simple" dishes of the day. Among the specialties are three codfish dishes: à Lagareiro, with cornbread à 3 Pipos and with cornbread à Beirã. In terms of meats, the highlight is the Rib Rice in Wine and Garlic, served in black clay from Molelos (a short …

Simple and traditional space that presents dishes of regional cuisine, offering a beautiful view over the Aveiro estuary. Its specialties are the flavors of the sea, composed in dishes such as grouper and turbot stews, fish frittata with razor clam rice, fried cod tongues with bean rice, cod sames feijoada, and grouper or monkfish pasta with prawns. The name - dóri - is a typical nineteenth-century vessel, and one can be found inside the restaurant.

The space of the Solar do Bacalhau restaurant is huge and occupies an old name of gastronomic reference in Coimbra. From a famous Italian, it has become a traditional one also famous where, now, cod is king, here served in its most diverse forms: in onions, cooked with everyone, roasted or on bread. But there is life beyond cod. The sirloin steak with mustard sauce is proof of this, as well as the offer of pizzas that, although unlikely in a restaurant of this kind, are delicious.

This restaurant, which is also pastry and Cafe, located in marginal da Ria Formosa, is one of the best-known in Cabanas de Tavira, with a good number of regulars and, usually, a lot of people waiting, so you might want to reserve. The kitchen proves to be of great quality, focusing especially on fish and seafood dishes, as well as the service and the organization. The wine list is sufficient, since the House to 7.50 euros to Charterhouse to 25 euros.

A large restaurant, finely decorated, with a professional service and well prepared dishes. The hunting season is important in this restaurant. Good wine list.

Restaurant Al Quimia, in Albufeira, is one of three restaurants belonging to the EPIC hotel SANA Algarve. Its atmosphere is characterized by romanticism, by description and by intimate facet. The menu, modern and creative, is set seasonally by chef Luis Mourão, a Gourmet Mediterranean style created from the finest and freshest ingredients, so as to provide an unforgettable journey through the flavours of Portuguese cuisine.

The restaurant, situated at the mouth of Caffeine port, is the surprising result of the restoration of a House from the early 20th century, decorated in a refined and cosmopolitan. The space is divided into two areas and two times quite extended since the lunches extend till 6:0 pm and the dinners to 01:30. Author's cuisine is international, with many Italian and French-inspired dishes. Degustem-if, for example, the scallops with shallots and white beans in aromatic broth or hake stuffed with spinach and Sun-dried tomatoes and creamy chive rice. Excellent wine list.

The Pier restaurant of the Villa is located in a former warehouse of the railways, in a historic building with more than one hundred years, highlighting the creativity and innovation, combining the harmony between the ancient and the modern. Decorating reigns the glamour of dark tones, wood, mirrors and large Windows. Divided into gourmet restaurant, winehouse and wine cellar. On winehouse is still possible to enjoy a menu with tapas, pizzas, sandwiches and desserts.

The PDO restaurant is situated in the historical centre of the city, in the building of the Palace of Arts, presenting itself as a beautiful and elegant space. In April 2014, the chef Rui Paula decided to change the concept of the restaurant, taking into account the opening soon of its new space in Leça da Palmeira. Thus, in the DOP, Rui Paula presents now what defines as "Food with Memory".

Restaurant situated in a House dating from the 16TH century, whose name refers to the times in that ten percent of the values of transacted goods were taxed to the King. The sea gives the space a relaxed and romantic with a Portuguese-based international cuisine. The wine list includes more than 300 references.

A space that features delicious regional dishes and has a good service.

Visiting Dona Júlia is like traveling through the authentic flavors of Portugal, where all the senses are refined in a cuisine that strives for excellence in traditional cooking, combined with a daily and careful selection of local, fresh and self-produced products. The extensive wine cellar includes a surprising selection of award-winning national and international wines, stored with innovative technology to preserve the entire essence of the wine. All this, combined with an elegant and exclusive service, with the unmistakable art of Dona Júlia.