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, …

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.

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.

Chef João Oliveira has been given carte blanche by the management of the Bela Vista Hotel & Spa for his experiments in the kitchen, and these have already been awarded a Michelin Star. Vista combines refinement and haute cuisine with the serenity of Praia da Rocha, with the main stars being the ingredients, reinvented in the image of the chef. The menu is inspired by national and Mediterranean cuisine.

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.

With only eight seats at the counter, it is the most exclusive Japanese restaurant in Lisbon, serving a unique kaiseki menu, which respects the strict Japanese concepts.

More than a restaurant, Carvalho, in Chaves, is a kind of museum, where history and regional tradition intersect with the most classic recipes, served in order to also perpetuate the entire gastronomic legacy of the Trás-os-Montes region. In the living room, in addition to the historical objects, there is a large wine cellar, with dozens of options perfect to accompany the veal loaf with smoked rice, the lamb roasted in a wood oven, the pork chop à transmontana or the simple, but equally tasty and traditional alheira with turnip greens and boiled potatoes.

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.

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 …

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.

Even with the fame growing year after year, it is still an authentic place where you want to go and come back. The welcome is warm and familiar. In contrast to the cold sea of Viana that almost touches the restaurant. From the fishing and fish warehouses nearby, comes the always fresh fish and seafood, which is the reason for constant pilgrimages.

Luís Mourato followed in his father's footsteps, first as a pitchfork and now as host of the family's restaurant, which has been in existence for more than 30 years. A tribute to the bullfighting universe, the references are not limited to the decoration. The menu, where beef predominates, specialises in this matter with grilled kebabs and bull tenderloin. The stewed venison with migas is another of the house's signature dishes, along with the roasted suckling pig with wild mushroom rice. Accompany it with a wine from the region (the menu is extensive and exclusive to the Alentejo) and finish with …

O Típico is a traditional and rustic restaurant decorated with various agricultural instruments typical of the region and handicrafts. The menu offers carefully prepared regional dishes. Old-fashioned duck rice, cod fritters with tomate rice, migas lagareiras and roast veal with oven rice are delights not to be missed. Finish the meal with crème brûlée, rice pudding or the traditional Águeda pie.

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 restaurant Carvalheira, near Ponte de Lima, is a rustic, very comfortable room, with a fireplace for the colder days, ideal to enjoy the quality of the flavors of regional cuisine.