Michelin-starred dining room in the Four Seasons, built around an open kitchen and curated Portuguese tasting menus. Chefs often present the hyper-seasonal seafood dishes directly to the table.
Intimate restaurant with an open kitchen built on a strict zero-waste philosophy. The menu changes weekly, turning ingredients from small Portuguese farms into creative, shareable plates and a tasting menu.
Modern seafood spot focused on dry-aged local fish served as crudo and sashimi plates. An unmarked door leads to a sleek counter overlooking the open kitchen – book a seat there.
