The best fine dining restaurants in Porto

Porto is making great strides towards becoming a more modern, luxurious and offer-rich city for this sector that is always looking for the best. The cosmopolitan city of Porto is becoming increasingly popular with travelers from all over the world thanks to its offerings and airstrips. Year after year there have been countless Michelin star winners in the city, and there has been a huge increase in fine dining restaurants on offer.

The reality is that Portuguese food is of above average quality, the ingredients are always fresh and seasonal, and the fact that it is a coastal location means that fish is an important element on the menus, as is meat, a national mainstay.

The best fine dining restaurants in Porto

Blind 

The restaurant where the chef refines the food and the customer the five senses Gastronomy is not just for the palate: it can be an experience that involves emotions, memories and all the other senses. So says chef Vítor Matos, who presents at Blind a new way to experience food.

Vila Foz 

Vila Foz, named after the hotel where it is placed, is signed by Chef Arnaldo Azevedo. Located in Porto, the restaurant has the sea always present, with the freshness and flavor of fish and seafood from the Portuguese coast.

On the seafront, in a 19th-century mansion, Vila Foz is a luxury hotel, with restaurants run by chef Arnaldo Azevedo. One of them, the namesake Vila Foz, has just received the first Michelin star. 

Euskalduna Studio

Euskalduna Studio won a Michelin star with "a Portuguese product cuisine," the chef's words. A studio where Vasco Coelho Santos and his team experiment with new dishes, concepts, and combinations. As their guest, you will be in the middle of the creation process.

Casa de Chá da Boa Nova 

Casa de Chá da Boa Nova, in Leça da Palmeira, in the municipality of Matosinhos, is a special building, as it was designed by the famous Siza Vieira. Besides the recognized architectural splendor, the restaurant's terrace is considered one of the 20 most beautiful in Europe, according to Condé Nast Traveller (CNT). A place that is also classified as a National Monument.

MiraMira by Ricardo Costa 

Renowned chef Ricardo Costa, winner of two Michelin stars has a new project that reveals the chef's more relaxed side, without ever losing his essence. The dining room faces the city and the Douro River, and the terrace, is perfect for watching the sunset. And a "more fun" gastronomic proposal are the hallmarks of the chef's new restaurant. The restaurant's goal is to bring healthier, tasty nutrients with a good presentation. 

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Distinguished with a Michelin star, one year after opening, the restaurant opens its doors to chefs Noélia Jerónimo, Miguel Gameiro, and Rui Martins who, together with resident Vítor Matos, have prepared a true "journey through Portugal at the table.

Le Monument

Gourmet, aesthetic, and sublime… this is the cuisine of Chef Julien Montbabut. Steeped in the glamour of the golden age, in Art Nouveau and Art Deco style, the lounge of the Le Monument restaurant reveals fixtures and noble materials such as marble and wood in the comfort of flowing sofas. In the crab, divine, turbot, mushrooms and coffee, sea bass, watercress, and grapefruit puree or pigeon and various textures of pear. They show a delicate and perfectionist hand, confirmed in the desserts. Accompanied by a precise wine list, with notes from France.

The Yeatman, Gastronómico

With the vision of Chef Ricardo Costa, who has led the restaurant since its genesis, the renovation is a permanent cycle of evolution, like nature, which dictates the pace and inspires creativity. The mission is to move towards an increasingly authentic cuisine, intrinsically linked to roots, origin and memories, based on the seasonality of the product and proximity to small local suppliers. In the kitchen, the focus is on organic production and respect for animal welfare, as well as the implementation of good practices, such as zero waste, reducing sugar and flour in the preparation of dishes, and also the composting of organic waste.

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