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, …

A "loco" and unique menu, served only at dinner and signed by chef Alexandre Silva. A warning for the senses, because dinner is truly unique, for the "simple" reason that LOCO's two menus (one of 14 and the other of 18 Moments, in four movements) change from week to week, according to the taste of the products available. The restaurant has been awarded a Michelin Star.

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 …

Integrated in The Cliff Bay hotel, the Il Gallo D'Oro Restaurant is an elegant and unique space with two Michelin Stars on the island of Madeira. Since 2004, the chef in charge has been Benoît Sinthon, who combines regional products with varied and high quality ingredients, in a cuisine of refinement. It is an aromatic signature, with the best that the Iberian Peninsula has to offer, from fresh products to delicate flavors.

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.

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.

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.

Designed by the renowned Chef Portuguese Henrique Sá Pessoa, the Alma Restaurant is located in one of the noblest areas of the city of Lisbon. True to himself, Sá Pessoa takes advantage of the various influences and transports them to the first menu, which can be tried à la carte or, preferably, through tasting menus.

In the heart of Guimarães, a new concept has emerged: A Cozinha por António Loureiro, where tradition is combined with creativity in a menu that is inspired by genuinely Portuguese flavors, but promises modern and sustainable cuisine. Guiding the rhythm of the seasons and in tune with nature, this restaurant uses local products, combining the sophistication of signature cuisine with the simplicity of traditional cuisine.