What’s new in Cascais

Away from the bustle of Cascais’ most central streets, Melt was born to offer artisanal sourdough bread. But not only that: it also makes French viennoiserie and signature pastries with reduced sugar. Founded by Vanda Vavercakova and inspired by the modern bakeries of northern Europe, the space brings together speciality coffee and gluten-free options in a calm setting designed for the local community.

Soan Sushi Kaiseki focuses on pure Japanese cuisine, centred on the product and free from visual gimmicks. With an offering built around high-quality fresh fish, the menu includes traditional combinations, starters such as Kimuchi Especial and Natsu Dengaku, executive lunch menus and tasting menus.

Next to Cascais Bay, in the spot once occupied for decades by the historic Bijou pastry shop, Takumi serves an all-you-can-eat Chinese and Japanese menu – but at the table and made to order. Forget the traditional buffet: here, the focus is on fresh ingredients, precise execution and careful presentation on every plate. Options range from cold sushi and sashimi creations to hot dishes from traditional Chinese cooking, including soups, teppan-grilled dishes and comforting plates such as duck with orange. To drink, there are signature drinks, cocktails and sake.

After its success in Lisbon, Let’s Pastrami has expanded to the centre of Cascais. The project by Russian-born Maxim Letunovskiy focuses on Portuguese beef brisket, using modern insulated smoking-room technology and local ingredients. Highlights include the Parisienne, Spicy Kimchi and the unexpectedly good Salmon Pastrami sandwiches.

CACE Centro, in Alcabideche, is the permanent home of the State Contemporary Art Collection. Set in a former Fundação Ellipse building, the project follows a hybrid model focused on study, management and transparency. Far from being a traditional museum, it works as a platform that opens its reserves to the public and promotes the circulation of the national collection. It houses around 1300 works and offers guided visits, educational services and temporary exhibitions.

MYKA’s artisanal Greek yoghurt now has a home at Cascais Marina too. After debuting in Campo de Ourique, the Spanish-born brand is betting on a food truck format with a seaside terrace. The product stands out for its rich texture, made with pasteurised milk and goat’s kefir, with no ultra-processed ingredients. The offer focuses on the natural version and rotating flavours, which can be customised with signature toppings such as crunchy mykataifi, artisanal granolas, olive oil or honey.

Pizzaria Santarita, in Estoril, turns pizza into a properly gastronomic meal with a light dough fermented for 48 hours and made with organic flour from Alenquer. The project brings together Brazilian chef Vinicius Braune, Bruna Lombardo and Romina Lamassa, of Lamassa Pasta Fresca, who have built a menu that includes classics such as margherita, less conventional options like pear, prosciutto and honey pizza, and desserts including homemade tiramisù and the surprising entremèt di limone.

Created by siblings Santos and Ágata Trzaska, the project brings together a neighbourhood fishmonger and a fresh petiscos spot inspired by Peniche. Set on Largo Amália Rodrigues, it has already won over the local community and, when the weather warms up, makes a strong case for light meals – think oysters, crab and ceviche – with a glass of wine, ideally after the beach. The goal is to keep the local spirit alive and host tasting events.

Located in Parede, LaMusik brings together Portuguese signature cooking and an intimate music programme in harmonious fashion. Created by music agent Rodrigo Balona, the project offers a welcoming atmosphere, with chef David da Conceição leading the kitchen. On the menu, whose dish names are inspired by musical terminology, reinterpretations such as Bacalhau à LaMusik and entrecôte with rosemary stand out. To go with the acoustic jazz, bossa nova and soul sessions, there is a creative list of signature cocktails inspired by global music icons.

Farol Hotel, perched on the cliffs of Cascais, has refreshed its food and bar offering. The former restaurant has given way to ELEMENT6, led by chef Sebastian Fritye, with a concept built around fire, charcoal and the technical precision of the grill, spanning everything from fresh fish dishes to Wagyu beef. For cocktails, the O’Mast bar serves sophisticated signature drinks and light snacks, ideal for both local customers and hotel guests.

At Cascais Marina, Omonni brings the true essence of Korean cuisine to the Cascais line. The project by entrepreneur Kelly Choi moves away from fast food and pays tribute to her mother’s handmade recipes, with sauces imported directly from Korea and local vegetables. From seafood pancakes to premium cuts of meat grilled at the table, the restaurant’s main mission is to guide customers through traditional rituals, teaching them how to enjoy each dish as if they were in Seoul.

Anna is from Israel and her husband, Konstantin, is from Russia. The menu at the restaurant the couple opened in the centre of Cascais reflects this mix of influences and is designed to work without too many time limits. For breakfast and brunch, there are options such as croissants and sandwiches; at lunch and dinner, the menu moves across broader territory, with a Mediterranean base open to other latitudes: cod fish and chips with smoked aioli, sea bass with asparagus and Provençal sauce, and dry-aged Wagyu steak with pepper sauce. For later plans, count on a creative cocktail selection.

This restaurant in Carcavelos may be inspired by Japanese taverns, but the décor and theme draw entirely from the pirate anime with a legion of fans: One Piece. The project is by Jin Huang, who uses his background in management to help redefine the perception of Japanese food in Portugal, going beyond sushi. The menu focuses on traditional grilled dishes and slow-cooked broths, with highlights including yakitori, Japanese curry and ramen, whose broth simmers for 24 hours. There are lunch and student menus too.

With Ukrainian roots but a focus on Mediterranean cooking, this restaurant rejects labels and relies on local ingredients to create everyday food. The menu combines Eastern European dishes – such as borscht and chicken Kyiv – with local flavours, helping those far from the country they call home feel a little less homesick. Open every day, its aim is to become part of the local community through good food and long dinners.