Latest news and stories about restaurants in Portugal for expats and residents.
Correio da Manhã reports tourists spent a record amount in Portugal in 2025, with card payments tracked by Turismo de Portugal showing daily restaurant spending of about €6.5 million and total tourist receipts of €8.4 billion across food, accommodation and shopping. The figures underline continued strength in the hospitality sector and will be of interest to businesses, seasonal workers and owners of short-term lets.
Fábio Toshio left his job at the city hall in Brazil, spent time in Guinea-Bissau and, along with Portuguese native Silvana Ramalhosa, created a sushi bar in Porto where 'omakase' (trust the chef) is the house concept.
This week's Shortlist starts in the private dining room of Henrique Sá Pessoa's new restaurant and marks the return of the 'cozido à portuguesa' to JNcQUOI Avenida. It also includes a champagne brunch, a Moscatel that traveled aboard the Sagres school ship, a blend created for Tágide's 80th anniversary, a Portuguese brand, and more.
Go exploring, enter a discreet restaurant in Queluz, and let the hospitality take its course
In Santos, Parra's younger brother sets up shop right next door, with 250 references in the wine cellar, ranging from 20 to 200 euros, and a menu for snacking at the counter that includes duck rice croquettes.
A new ingredient has entered the world of the Francesinha. It is called pastrami and is the base for a limited edition created by the Dote breweries in partnership with Kau Barbecue. Innovation or heresy, the “Pastrami Frenchi” is available throughout autumn at five restaurants in the Greater Lisbon area.
“Relaxed, good vibes” and, while we're at it, perfect for late lunches just a step away from Marquês de Pombal. What is missing at this seafood restaurant? The lobster pasta that these six cook after their games.
Six years after opening its doors in Évora, Híbrido is starting a new chapter in Montemor-o-Novo. The restaurant, run by João Narigueta and Miguel Dominguinhos, is moving to a historic building in the centre of this Alentejo city, strengthening its connection to the territory, local producers, and the stories that inspire the dishes prepared in its kitchen.
The popular Rio de Janeiro-based pizza chain Di Blasi has launched in Lisbon, marking its first international expansion. Founded by Arnaldo Di Blasi and led locally by partner Mariana Nogueira, the brand plans to open five locations in Portugal within two years. The menu maintains classic Brazilian favourites while incorporating regional Portuguese ingredients, such as alheira and Serra da Estrela cheese. The operation currently focuses on delivery and take-away, with future plans to include dine-in locations.
For 35 years, Salpoente has been part of Aveiro's gastronomy. To mark the occasion, the restaurant is bringing back iconic dishes from its history and opening an exhibition dedicated to the memory of the old salt warehouses of the lagoon.
At the invitation of Carol Giandália from Gruta, Brazilian chefs Lívia Orofino (Canalha), Mirna Gomes (Mito), Mila Araújo (Mila), and Carol Ribeiro (The Royal Cocktail Club) showcase Brazilian ingredients.
Dear M. O Faminto (faminto.pt), located at 61 Avenida D. Carlos I, opened this March. It is a space that can be entered through two access points: one directly on the corner of Rua da Esperança, and another slightly further down, shared with the entrance of the Inspira Santos Boutique Hotel. Restaurant and hotel...
Home Food & Drink Great places to eat in the Algarve Great places to eat in the Algarve There’s definitely something about the Algarve that makes food taste better.
We Portuguese, as restaurant customers, are very demanding. We are stuck-up and spoiled, always ready to lecture those who already know how to cook. A column by Miguel Esteves Cardoso.
After building a chain of steakhouses in Portugal, Brazilian businessman Saulo Cardoso is focusing on pizzerias to diversify his hospitality portfolio. A new initiative at his 'San Paolo' brand, with locations in Odivelas and Carregado, features a temporary experience through the end of October that pairs house dishes with wines from different Italian regions. Cardoso, who arrived in Portugal in 2004, previously worked with the Capricciosa group before launching the 'Fogão Gaúcho' steakhouse chain in 2017. Currently managing seven restaurants and approximately 150 employees, Cardoso focuses on strategic growth, utilizing a hybrid wood-and-gas oven imported from Brazil. The current wine-pairing menu highlights regions such as Veneto, Sicily, and Piedmont, with plans to introduce new seasonal offerings in the future.
Fire is the theme and inspiration for the month of October at Nunes Real Marisqueira: “To the excellent produce, we add heat, the grill, and smoke.” To celebrate and pair with the food, the award-winning restaurant in Belém presents a white wine created in partnership with Casa da Passarella.
A few doors up from O Frade, they serve pig's head, pork rind sandwiches, tongue skewers, or river couscous, reaching beyond the Alentejo and deep into the interior, blending tradition with a contemporary vocation.
The evening begins at the bar and continues at a counter in front of chef Wataru Inoue. There is Atlantic fish, body-temperature rice, silences, and knives that return to their case after being cleaned and sharpened.
One of the new projects in Porto is located at Lenscape. At the restaurant, currently serving 'international' cuisine, the chef plans to gradually introduce more dishes from regional Italian cuisine.
Kanjiru, which has just opened at the Torel Private Collection in Porto, brings together two chefs with two distinct visions and experiences, promising a memorable and intentional experience.
Origem opens on October 7th on Calçada da Ajuda in Lisbon, committed to recovering flavours, products, and traditional recipes that are rarely found in the capital's restaurant scene. In addition to regional dishes, the restaurant houses a gastronomic library.
On the most commercial street in Cartaxo, Gimbrinhas wants to bring the pleasure of sharing to the table
The opening of Yokocho marks the creation of Food District, the restaurant group founded by Tiago Penão, André Simões de Almeida, and José Maria Trocado. The ambition is to grow selectively.
Distinguished by the Gault&Millau Morocco guide for his work at Enso Casablanca, Lucas Azevedo now brings the concept to Lisbon. The chef states that the project aims to recover a simpler and more everyday way of eating sushi.
An inquiry into which dining establishment will succeed O Passarinho as the top-rated lunch spot in Portugal.
“A barbecue restaurant that has adapted to the times,” is how Paulino Barbosa describes the eatery that started as a small tavern and today has 500 seats.
At Vira, the chicken is grilled after being seasoned with fleur de sel and lemon, without fats or charcoal, and the skin always stays crispy, a formula that the owners want to patent.
An inquiry into which dining establishment will succeed O Passarinho as the top-rated lunch spot in Portugal.
After leaving Ofício, the chef is opening a new restaurant. In Campo de Ourique, he explores national recipes with a personal touch, from the 'pastel de massa tenra' to the shepherd's pie.
Finally, chef Tanka's pizzeria reaches the 50 Top Pizza World 2026. Forno d’Oro remains the only Portuguese establishment in the ranking of the hundred best in the world.
