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 …

Euskalduna Studio is a restaurant, but it goes beyond that. It is a laboratory of flavors and textures, where the quality and originality of the dishes is always ensured. It is also a studio where the chef takes on the role of artist and creator, mixing different gastronomic universes to achieve a unique result, capable of seducing the five senses.

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.

Caso se esteja a questionar, o nome escreve-se mesmo assim, com vírgula a seguir ao nome próprio, para que a experiência de cada um seja completada da melhor forma que entenderem. Num espaço minimalista e elegante, serão servidos pratos da cozinha nacional modernizada, através de uma combinação de técnicas contemporâneas, e sempre com produtos de época, como é apanágio da Chef Marlene Vieira.

Nasceu das mãos do premiado Chef João Rodrigues, que propõe uma ementa que vai variando diariamente. O espaço é acolhedor, combinando com a comfort food de qualidade que aqui se serve.

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.

The restaurant DOC is on marginal Road between the ruler and the pinion gear, one of the most beautiful routes of the country. It was here, that was born a restaurant early on took to make history.

The Casinha Velha restaurant, in Leiria, has already gained fame in the region. The space is simple, but with details that make the difference and make this restaurant an attractive place, excelling in regional food and personalized treatment. Black pudding with rice from Marrazes and Serra cheese puff pastry with port wine and honey head the long list of snacks that prepare the stomach for what will come next. The house specialties vary according to the day, with emphasis on oven-roasted kid, cod bread soup and oven-roasted rooster. Conventual sweets finish with a golden key and the choice is wide. …

O restaurante Pequeno Mundo, em Almancil, é, assumidamente, um restaurante de cozinha francesa. Assumidamente, é um restaurante cheio de requinte, de cuidados na decoração, tornando o espaço num verdadeiro templo de boa cozinha, em ambiente intimista e, porque não, romântico. O atendimento imaculado junta-se, na perfeição, ao trabalho da cozinha: Sopa de Mexilhão, Estaladiço de Camarão, Filetes de Dourada Provençal, Caril de Camarão com Manga, Lombinho de Vitela com Cogumelos e Vinho do Porto e Chateaubriant Molho Béarnaise. Uma excelente seleção de vinhos portugueses e franceses completam, em harmonia, este espaço idealizado e concretizado por Joaquim Vilela.

A funcionar desde 1947, a especialidade desta casa é o Leitão à Bairrada, prato este que já foi merecedor de alguns prémios.

Uma década depois, Renato Cunha é agora timoneiro único de um projeto gastronómico irreverente e ousado. Passaram 10 anos e o Ferrugem continua palpitante, desconcertante e inesperado. Acima tudo, continua a aliar de uma forma perfeita a força dos sabores portugueses com uma criatividade sem limites e, muitas vezes provocadora. Cada prato é devidamente enquadrado e justificado na região, na história e na reação que vai provocar a quem se sente à mesa na pequena e reconfortante sala.

Espaço descontraído, a servir pratos contemporâneos e criativos. Dispõe de menu de degustação.

Um espaço moderno, com uma agradável esplanada onde o Chef Leonel Pereira serve pratos onde está presente a tradição e a inovação.

Na Quinta do Bomfim, lar do Porto Dow’s desde 1896, este restaurante inspira-se nas cozinhas de família do Douro.

A well known restaurant in Matosinhos, with quality fish and shellfish. Effective service and pleasant atmosphere. Even though the menu is mostly of seafood, there are also well prepared meat dishes. Good choice of wines.

With more than 40 years, Solar dos Presuntos is already a classic. Its traditional cuisine, with a strong influence from regional Minho cuisine, enchants and convinces. Lamprey rice and fried shad with bread, in their season, are the subject of pilgrimage, but equally good and always permanent are cod à Gomes de Sá or Narcisa, lobster rice, cabidela rice and roast goat à Monção. Good green wine list.

It belongs to the Amorim Luxury group and is spread over two floors: the lower one is bar-style, slightly more informal, the upper one is more formal. If at first glance the environment is frightening due to its exclusivity, over time this feeling dissipates. The comfort of the space is combined with JNcQUOI's good cuisine, run by chef António Boia. Not to be missed, on the menu, the Burrata DOP stands out, with or without Ham, the Sea Bass Ceviche with lime and a handful of the so-called “Classics”, including the Paletilha with oven-baked rice and greens, the Duck Confit …