Six chefs to watch out for in Cascais

For the past 20 years, Diana Roque has been working in the restaurant industry. She has honed her skills in the kitchens of renowned and award-winning Portuguese restaurants like Belcanto and Feitoria, as well as Michelin-starred establishments in New York and Barcelona. After accumulating a wealth of experience, and developing a strong connection with Portuguese, French, and Italian cuisines, she took the helm of Bougain in 2023. Located in the former Casa da Pérgola in the heart of Cascais, this century-old chalet was converted into a boutique hotel with a restaurant, known for its discreet and peaceful garden.

The menu features timeless dishes such as the Wellington steak (which also comes in a vegetarian or salmon version), grilled entrecôte with Parisian coffee sauce, octopus à lagareiro, carabiniero rice, and steak tartare, among many others.

This elegant, classic cuisine, occasionally infused with more contemporary touches, is complemented by the restaurant’s renowned service, marked by quality and a personal touch. Bougain has quickly become a must-visit destination in any gastronomic tour of Cascais. In the world of chefs, Diana Roque has firmly secured her place on the map.

He is one of the most recognised chefs and restaurateurs in Portugal. The award-winning José Avillez, owner of a true gastronomic empire that spans across the globe, has roots in Cascais and two restaurants in the region.

Right in the centre of the town is Cantinho do Avillez, one of his winning concepts. It’s a relaxed and comfortable space offering Portuguese-inspired cuisine, with influences from the many travels he has made over the years, as well as from his childhood spent in Cascais. It’s a more wallet-friendly opportunity to experience his cooking for those who prefer not to splurge at Belcanto, his Lisbon restaurant with two Michelin stars, considered one of the best in the world.

In 2023, José Avillez opened another restaurant called Maré, located in Guincho. The name says it all: here, the sea reigns, with a menu focused on traditional dishes (which rivals the famous and historic seafood restaurants of that coastline), yet with touches of his creative cuisine. Fresh fish and seafood dominate the tables, without unnecessary innovations or sacrileges, but with a series of modern approaches that make it refreshing for those looking for something more sophisticated.

From Rio de Janeiro to Cascais. This was the transatlantic journey made by Nelson Soares in 2024 when he opened Sult on this side of the ocean, the younger sibling of his Rio de Janeiro restaurant. The chef’s approach is particularly original: this is a space dedicated to Italian cuisine, mainly inspired by the northern regions, but which absorbs local Portuguese ingredients, especially those connected to the sea.

There’s also a French aura here: the focus is on the natural flavour of a few key ingredients (usually no more than five per dish), and fats are kept to a minimum, making for lighter meals. The Nordic minimalism makes its presence known, with the Danish restaurant Mangia being an explicit reference for the Brazilian chef. In fact, Sult is the Danish word for "hunger."

With an extensive selection of wines proudly displayed on the main wall of the restaurant, Sult strikes a balance between sophistication and relaxation. Next to the kitchen is the chef’s triangular table, where Nelson and his team finish all dishes, and where seats are available for those who wish to sit at the front row.

Several of the specialties that made Sult a landmark in Rio de Janeiro were brought to Portugal, such as the famous Sult lasagna, served with parmigiano reggiano fondue; or the fregola with octopus and bone marrow, a surprising classic Sardinian pasta made from semolina.

At 28, in 2018, he took the helm of the kitchen at Fortaleza do Guincho, an imposing and elegant Michelin-starred restaurant since the turn of the millennium. Its history has become a reference point and a training ground for high-end cuisine in Portugal. Originally rooted in classic French culinary traditions, it gradually embraced the Atlantic, directly in front of it, with a focus on its fish, seafood, and traditional Portuguese products, prioritising the highest quality of local ingredients.

Gil has continued the legacy of excellence that Fortaleza do Guincho represents on the national gastronomic scene, a kitchen he knows intimately since 2015 and that has increasingly become refined in his image. In 2024, he was named the “Rising Chef” at the prestigious Portuguese Mesa Marcada awards, maintaining the coveted Michelin star year after year.

Housed in a 17th-century military fortress, now a hotel, this panoramic restaurant is a must-visit for fine dining lovers spending time in Cascais. Author’s cuisine and modern techniques meet Portuguese tradition, with a strong focus on plating and the aesthetic presentation of each dish. Two menus are available: the Tasting and the Experience, alongside a selection of à la carte dishes. Try to arrive early to secure one of the window-side tables and catch the sunset over the ocean.

He is one of the emerging names in the gastronomy scene of Cascais. Since 2023, he has been leading the kitchen at Art, the restaurant of the five-star boutique hotel Artsy, which occupies a former 19th-century mansion. The entire building exudes a warm, well-arranged feel of a manor house, yet also boasts a contemporary and bold approach, evident in the artwork displayed on the walls or the intervention made by Vhils on the facade.

The dining experience is no different. The main concept of the restaurant, implemented during dinner service, is “fun dining” – creative cuisine served in a relaxed, fun, and personalised experience. The dining room, with 20 seats and space for another 10 at the bar, is ideal for an intimate, sharing atmosphere. The focus is on combining local ingredients – such as fish, seafood, or even Cascais walnuts – with elements that bring the world to the table.

The result is creative offerings like the shrimp-filled Berliner ball, a true seafood dish (after all, Berliner balls are a Portuguese beach specialty); while David Casaca’s Alentejo-style ribs come in versions such as black pork with migas and orange or ray with garlic and almonds. There are no conventional divisions between starters and main courses here, and the menus change every season.

You can order à la carte, but the best option is to indulge in The Art Experience, a selection of six dishes curated by the chef based on your preferences. If dining at the bar, you can watch the finishing touches of each dish, moments that invite exchanges of stories and impressions that only enrich the whole experience.