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SEM
A creative, zero‑waste kitchen—provocative and activist. That’s one way to describe the work of Lara Espírito Santo and George McLeod at SEM, in Alfama, near the Miradouro das Portas do Sol. Centered on micro‑seasonality, regenerative agriculture, and total ingredient usage, the tasting menu is a constant exercise in conscious consumption. There’s technique, flavor, and deep knowledge.
Wed–Sun 6:30–11:00 PM.\
Ceia
With a single communal table and 14 seats, Ceia turns even a dinner among strangers into an intimate circle (unless you go as a group—the idea is to share the table). Renato Bonfim leads the experience with close attention to seasonality, the rhythm of each ingredient, and soil regeneration. The tasting menu reflects these concerns, without neglecting technique or flavor.
Wed–Sat 7:30 PM
Ó Balcão
Ó Balcão, by chef Rodrigo Castelo, is a fine dining restaurant with identity. The Ribatejo is served at the table with a tasting menu designed down to the smallest detail. Everything is made in-house, from the bread to the smoked and cured products, essential for the river fish the chef works with, as well as the meats. The restaurant also has a green star for its work in sustainability.
Mon-Sat 12:00 PM-3:30 PM, 7:00 PM-10:00 PM.
A Cozinha
It’s the only Michelin-starred restaurant in Minho and is becoming more refined. António Loureiro draws from the region, between the sea and the mountains, to tell a story, committed to sustainability without limiting creativity. The restaurant is beautiful and modern.
Tue-Sat 12:30 PM-3:30 PM, 7:30 PM-11:00 PM.
Il Galo D’Oro
French chef Benoît Sinthon may have French training, but in Madeira, he has embraced the local ecosystem in an absolutely surprising way – and that’s why, in addition to two Michelin stars, he has also earned a green star. He sums up his work like this: “We advocate the use of local products from our island through a creative approach, always respecting traditional flavors.” All this in a beautiful and elegant dining room overlooking the Atlantic.
Tue-Sat 7:00 PM-10:00 PM.
Herdade do Esporão
With one Michelin star and one green star, the restaurant at Herdade do Esporão, led by chef Carlos Teixeira, has a unique setting that translates to the plate. It’s a contemporary, seasonal, and terroir-driven cuisine. Sustainability is at the heart of everything. The wines and olive oils are produced on-site, and the restaurant also sources from its own garden. There’s flavor, color, and texture. A true experience.
Tue-Sat 12:30 PM-3:30 PM.
Prado
O restaurante é amplo e cheio de vida. Conseguir uma reserva não é sempre fácil e tudo se deve ao trabalho que António Galapito tem feito nos últimos anos em torno dos produtores e da sustentabilidade, com uma boa dose de criatividade e técnica. A carta é curta e com muita rotatividade. A cozinha é de produto.
Ter-Qua 19.00-01.00. Qui-Sáb 12.0–17.00, 19.00-01.00
Pigmeu
It is a unique restaurant for its work centered around pork, adhering to the nose-to-tail principle – the animal is used in its entirety. Miguel Azevedo Peres pays great attention to selecting producers who practice regenerative agriculture. At the same time, he elevates typically overlooked parts of the animal with a creative menu.
Tuesday to Saturday: 12:30 PM–3:00 PM, 6:30 PM–10:30 PM
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