The living room, nobly decorated, has big tables, a fireplace for the winter and a balcony facing the ocean, creating a romantic and fanciful atmosphere. The service of dishes is never repeated from confection to confection, creating a visual delight, followed by the gustatory one. Highlighting a dish is impossible, because the menu changes weekly, because here it is not the product that rules, but what is created from it – today is fish, tomorrow is meat, and nothing is eternal. The wine list is certainly a paradise for oenophiles, not only the Portuguese but also of the four corners …

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.

With a superb view over Porto, it has the mastery of chef Ricardo Costa, who has also won two Michelin Stars here. The cuisine is sophisticated and creative, inspired by regional ingredients, where fish and the freshest products take pride of place.

Located in the emblematic Largo de S. Carlos, in the heart of Lisbon, the Belcanto Restaurant has the signature of the popular Chef José Avillez, one of the most recognizable faces of haute cuisine in Portugal. A more intimate and very personal space, Belcanto has an innovative and daring menu, based on the main assets of national and contemporary cuisine.

With a cuisine increasingly supported by the strength of the flavors and the lightness of the dishes, Vila Joya remains at the top of the best restaurants in the world. An achievement that gains even more strength when you know that the menu served changes daily and that it is adapted according to the customers.

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.

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.

In the former Solar do Vinho do Porto, a sublime landscape over the Douro serves as inspiration for the "sensory essays" that chef Vítor Matos promises to provide. History and refinement are combined with tastings with live cooking, tradition and author notes. The menu, always dynamic, offers classic dishes of Portuguese cuisine with a hint of modernity, always emphasizing fresh products, seasonal trends and the rediscovery of unique palates.

Located in one of the best spots in the city, the restaurant, which has Joachim Koerper at the helm of the kitchen, is becoming more and more consistent with age. Each menu he presents is a tribute to the flavours, textures and even colours of the products used, also reflecting more and more the influences from the other side of the Atlantic. The restaurant already has a Michelin Star.

The à la carte dishes are a good option for the less curious and, despite the magnificent preparation, they show only a very small part of the mastery of the kitchen. To find out how many ingredients are made of the world, the ideal is to opt for one of the tasting menus (three, five or seven courses) with wine pairing. Bon Bon holds a Michelin Star.

The Portugueseness of Feitoria's dishes matches perfectly with the concept of the hotel where it is installed, dedicated to the Discoveries. Thus, we set out for each menu, working on the fusion of influences and pointing out paths, new paths for Portuguese gastronomy.

Inside the main building, in a space where blue and white dominate, the décor is governed by the hotel's standards of elegance and refinement, which guarantees perfect and unforgettable meals. It also has the attribute of the menu having been designed by the award-winning chef Joachim Koerper, who surprised the island with haute cuisine proposals that are not common in these parts. Luís Pestana takes on the role of executive chef, providing irresistible proposals every day. The combination of luxury has already resulted in a Michelin Star.

It is a fitting stage for a unique chef, Heinz Beck, holder of the highest European gastronomy awards. Like the hotel where it is located, it takes to the maximum exponent the refinement, elegance and sophistication, evident in the dishes on the menu in constant change, and in the excellent service it presents. With one of the best sommelliers in the country pairing the proposals on the menu with wines of excellence, a meal here will always be a unique experience to remember.

The Midori restaurant continues to be one of the leading Japanese restaurants in Portugal. It has modernized, bet on several menus, but always with a quality seal far above average, excellent in many options. Interesting merger proposals can be a good approach. The restaurant was created in honor of four Japanese princes who visited Penha Longa in the sixteenth century, and in order not to detract from Japanese cuisine, all chefs come from or receive training in Japan.

Famous and recognized by several international publications and guides, Catalan chef Sergi Arola continues to invest in Portugal and in partnership with Penha Longa Resort, in Sintra. The restaurant has disconcerting presentations and dishes that force the use of all the senses, and the menus available have been thought out in detail. It already has a Michelin Star.

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.

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 …

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, …