Midori

And, behold, at the end of 25 years Midori has changed. Of the hundred and many places there are only 18, the gigantic room is reduced to just a small chuck, more intimate, with some windows to enjoy the gardens of Penha Longa. In front of the kitchen, however, chef Pedro Almeida, who opted for kaiseki meals, that is, small traditional Japanese dishes, both in tasting menus and a la carte, but with a lot of turnover, remains. The kitchen is, he said at the time of the change to the press, "Japanese, of Portuguese inspiration."

Perfect for: a Japanese experience that may come to attract the eye of the Michelin Guide.
Must try: the toro cubes, bean purée and native bean (fermented Japanese beans).