Born in 1997, the Ribeirinha de Colares is the result of the joint efforts of its partners Patrícia Almeida Costa and Vicente Veiga, the chef. This restaurant has an atmosphere that is simultaneously welcoming and modern albeit rooted in the Portuguese tradition. At lunch time it features a simple menu of hot traditional Portuguese dishes and salads or sausage dishes at the customer's request. At dinner time, it has a quite varied à la carte menu. The wine list covers every region and all price ranges.

Abençoado pela vista deslumbrante sobre a baía do Funchal, o restaurante Quinta Estação oferece um espaço amplo e moderno, ideal para eventos ou grupos. O edifício, que outrora funcionou como sede regional da RTP, presta homenagem à rádio. A carta é baseada na gastronomia regional com um "twist" contemporâneo e criativo, contando ainda com algumas especialidades argentinas. Dispõe de estacionamento privado.

The Quinta de São Luiz restaurant occupies the space of a farmhouse dating from the seventeenth century and was rehabilitated to make way for a modern building, which also includes an area for events with capacity for 500 people. In 2014, a new dining room was opened with more affordable prices (dishes from € 6), and the new bar. The kitchen presents with great creativity and culinary rigor, supported by consulting chef Hélio Santos. The wine list is extensive and representative of the various regions of the country.

The Decadent Restaurant & Bar is the space of restoration of The Independent Hostel, situated in the Bairro Alto. It's a relaxed place, where you can sample traditional Portuguese cuisine with modern dishes by Chef Nuno Bandeira de Lima. The interior space, which can accommodate up to 50 people sitting, shall be increased by a private terrace, only accessible through the main entrance of the Hostel with a capacity of about 40 people. There is also a bar and a lounge for all those who want to sample seasonal cocktails.

Fica no novo Turim Saldanha Hotel, o restaurante Tsubaki (dispõe de entrada independente da unidade hoteleira), um espaço construído em parceria com o conceituado chefe Paulo Morais. O nome elogia a ligação entre Portugal e o Japão, uma vez que Tsubaki significa camélia, e, reza a história, foram os portugueses que trouxeram esta planta no Japão em 1543 para o Ocidente.

O restaurante Casa Pires – A Sardinha, localizado no Sítio da Nazaré, convida os visitantes a descobrirem os sabores da cozinha nazarena. Como não podia deixar de ser, os peixes frescos, grelhados, e em especial a sardinha, mas também o cherne e o robalo são a especialidade da casa, compartilhando esse título com a caldeirada à nazarena. Antes do principal, há que saborear as ameijoas.

The Boa Nova restaurant, chef Rui Paula's bet, brings the sea and the sky to the table. In a setting of rare beauty, indoors and outdoors, this restaurant occupies the famous Casa de Chá da Boa Nova, a work by Siza Vieira in Leça da Palmeira, classified as a National Monument. Leaning over the rocks and the sea, the emblematic building has been restored, respecting its unique characteristics and also the original furniture according to the drawings of the time and using the materials initially planned.

In the Restaurante Casa de pasto the Plane, in Ponta Delgada, the doses are between €5,50 and €11 and are sufficient for anyone who likes to eat and even to split. Located in a street without cars, this House with history is highly sought after, especially because of the Esplanade, very nice, almost all year round. Returning to eat, here serves up roasted Octopus, pork loin regional with pineapple, a fresh grilled swordfish steak with lemon sauce, fried chicharinhos and tripe with beans.

Restaurant open within the framework of revitalisation of villages of shale, Spun has already become a reference in the municipality of Fundão. It is possible to experience a diverse cuisine, but the dishes of excellence of the House are the goat in a wood-fired oven and maranhos January stylish Top, both for hire. In pleasant surroundings and relaxed atmosphere, you can still try out lamb and lamb stews, rabbit sets de Bogas, chanfana of boar, cod with corn bread, Octopus and Grilled trout mill owner.

The restaurant's name refers to "Mensa table for meal", but also "invited" and "delicacies". Now, on the table delights abound in this space to operate in Oeiras since 2011. Part of the restoration project of the Centro Cultural Palace of Egypt, the Mensa combines its origins with Oriental influences, a Mozambican fusion of original flavors, resulting in dishes such as tuna steak with teriyaki sauce, pork lacquered with Burmese rice or unpublished beaker of pineapple with Basil and moscatel de Setúbal. Parka (but correct) suggestion of wine by the glass, served with know.