All the Michelin-star restaurants in Lisbon
Henrique Sá Pessoa was the great winner of the 2019 edition of the Michelin Guide: he received the second star for his Alma restaurant (the first one was at the end of 2016). In this Chiado restaurant, the chef is increasingly worried about the Portuguese product and its appreciation in the dish. There are two tasting menus (one at €110 and another at €120): Alma, where you will find your classics, and Coasta a Costa, which takes you on a trip along the national coast and brings to the table sea water and sustainable species.
After 25 years, Midori has changed. And that change earned chef Pedro Almeida his first Michelin star in the 2019 edition. During the first year of Midori 2.0, the chef tuned dishes and every month created a new tasting menu, which resulted in over 200 new dishes. Now there are two final tasting menu options, kiri (95€) or yama (130€), with seven and nine moments, and a much richer experience.
With two Michelin stars, Belcanto is the laboratory where José Avillez applies all his fine cooking techniques. Remodeled in 2012, it has a kitchen where luxury products are worked with and some Portuguese traditions are reinvented.
Alexandre Silva remains firm with his Michelin star - he even prepares to open FOGO, a second restaurant with a fire-based kitchen that will have Manuel Liebaut as resident chef. In LOCO there is a total experience, from the food to the service, for just 20 lucky people at a time, with surprising combinations: there was once grilled sardine with watermelon or pear, chamomile and miso ice cream, for example.
Joachim Korper is the head chef of this restaurant from day one. He is a staunch defender of seasonality and there is no season when the menu does not undergo an extreme, and always surprising, makeover. You can have lunch and dinner à la carte, throw yourself at a tasting menu or lose your head and ask for the “lavagante menu”, with seafood from start to finish. Ask for a seat by the window and enjoy one of the best views of Lisbon.
Great changes have been happening in Fortaleza do Guincho. With the sudden departure of chef Miguel Rocha Vieira, it was Gil Fernandes's turn, so far sous-chef, to take over. It is expected that the restaurant will keep seafood and fresh fish as usual at the table, either in their three tasting menus or throughout the menu.
The Michelin star is a consequence of the competent and flawless cuisine that chef João Rodrigues is running (who, let’s be honest, is very much deserving a second star). The menu is made of traditional flavors and external influences, made to the tiniest detail with seasonal produce.
Catalan chef Sergi Arola opened at the Penha Longa Resort in Sintra a kind of laboratory overlooking the golf course of the hotel. At the table there are many Spanish influences punctuated with ideas from other places, which is easily spoted in some of his iconic stunts - a kind of refined pijaminha (a bit of everything) of entrances that pairs with another refined pijaminha of desserts.
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