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Mesa de Lemos

★ Michelin€€€€Creative

This restaurant will undoubtedly surprise you, as it is an architectural and culinary oasis that lights up the serene Dão wine region like… a true beacon at night! Through two tasting menus (Lemos and Chef), Chef Diogo Rocha delivers a creative cuisine built on traditional foundations, centred around the produce of this region as its cornerstone. Here, flavours are honoured, techniques are explored, and whenever possible, products from the estate itself or small local producers are used, following seasonal availability. The superbly spacious, modernly designed, fully glazed building captivates

O Típico

必比登€Traditional Cuisine

If you appreciate authenticity, head to this modest restaurant, situated just a few minutes’ walk from Jardim da Praça do Município and run by a charming couple. The simple façade gives way to a single dining room brimming with tradition, where you’ll find regional details, antique items, eye-catching beer steins... and even some farming tools. Here you’ll find a local clientele and a 100% Portuguese cuisine, with hearty country dishes featuring meats, some fish preparations, tasty stews, rice dishes... and delicious homemade desserts. Do not miss the Migas Lagareiras (a dish based on breadcru

Dóri

必比登€€Seafood

Situated between the Aveiro estuary and the Atlantic, on the first floor of a contemporary glass-fronted building offering splendid views, particularly from the terrace. The bar features an enticing display cabinet, while the two dining rooms are bright and functional-contemporary in feel. Although the menu includes delicious meats and a few savoury rice dishes, the speciality here is the wild fish, cooked on the open grill, and the seafood. Don’t leave without trying the fried fish (“fritada de pescado”) or the delicious “ensopado” of turbot.

3 Pipos

必比登€€Regional Cuisine

This house with more than three decades of activity and family management is a regional reference and seeks to stay up to date, but without losing its personality. In this space, which features a hall‑adega (wine‑hall) at the entrance and several rooms with a classic‑rustic ambience, decorated with objects that allude to oenology — not by chance its emblem is the three pipas (barrels) — the regional cuisine of Beira Alta is a highlight. The offering, composed of hearty dishes and house specialities, is completed by daily suggestions, among which we highlight fried octopus with bread‑herb crumb

Solar do Bacalhau

必比登€Portuguese

It sits in a privileged location in Baixa de Coimbra, an area of the historic centre that in the Middle Ages was occupied by merchants and artisans. If you are looking for a place to savour Portugal’s famous bacalhau (salt‑cod), you will not find a better spot! The product’s preparation can be observed up close, in an area where several postas de bacalhau (cod sections) hang and countless lombos (loins) are soaked. It goes without saying that there is a wide variety of this traditional dish on the menu, among which we suggest Bacalhau à Coimbra (Coimbra‑style bacalhau), served in an earthenwar

Flora

必比登€€Modern Cuisine

Do you fancy enjoying regional flavours prepared creatively in Viseu’s historic centre? Restaurant Flora is the ideal destination! Chef João Guedes, passionate about nature (hence the name of the house), presents an offer that captures the changing seasons, providing bold flavours and presentations brimming with originality. The offer is divided into three surprise tasting menus of 5, 7 and 9 courses that underline the quality of the product and can be enjoyed alongside a “selection of minimal-intervention, organic and biodynamic wines”. The minimalist, contemporary-bistro setting seats only f

Olaias

必比登€€Rice Dishes, Portuguese

In this restaurant you will have reason to return at any time of year, as the house speciality, Carolino rice from the Mondego — a Portuguese variety grown on the Mondego river — varies with the seasons, so you will always have a new option to savour. From chef Mónica Gomes’s hands, besides the rice dishes made in a clay oven, come house‑baked breads served still warm, the delicious Rissol da Tia Fernanda (Portuguese croquette)… Among the rice options — duck, fish or octopus — you will always make a sound choice, and to finish, our strong recommendation is the Tiramisù made to order with excel

Prosa

€€€Contemporary

This sophisticated restaurant is housed in an eighteenth-century palace, which now hosts the MS Collection Aveiro – Palacete Valdemouro, an historic building where the writer and diplomat Eça de Queiroz lived, and on which all its décor is inspired. The offering, signed by the renowned chef Rui Paula and executed daily by chef João Covas, is developed under the motto ‘each dish, a story’ and proposes updated dishes with products sourced mainly from the waters that surround the city. With à la carte options and two tasting menus of 6 and 10 courses, modern versions are present such as A Nossa C

Salpoente

€€Modern Cuisine

Its wooden construction and reddish hue show that it once operated as one of the many salt warehouses facing the São Roque canal (the only one that still preserves its essence today). This setting, not without sophistication, offers a cuisine based on Portuguese gastronomy, incorporating ingredients from the estuary, presented in a modern format with signature touches. Among them, the smoked eel stands out, served with fresh notes and beetroot emulsion, the sea fish accompanied by bivalves from the estuary, and the classic Portuguese style egg nog presented in various textures. The menu featur

Mercantel

€€seafood

This restaurant, with more than half a century of history yet updated in a contemporary urban style, stands opposite the canal from which the popular Moliceiros depart — the small boats that take tourists around the ria (indeed, the venue’s name evokes another traditional vessel, slightly larger, once used to transport fish and salt). What is found here? The menu features contemporary dishes rooted in local tradition, accompanied by excellent house-made bread and various rice dishes (we particularly enjoyed Arroz de algas de Aveiro e bacalhau (Aveiro seaweed and salt-cod rice)). The offering,

Rei dos Leitões

€€regional

In a region known for its famed Leitão (suckling pig) — as well as for sparkling‑wine production — this place stands out among the many in the area that specialise in this popular dish. Set in a charming house on the edge of the main avenue, this restaurant, founded in 1947 with a family trajectory, lives up to its name. Here, the recipe and preparation of the product follow tradition to the letter, and it is recommended that you enjoy it accompanied by a good local espumante (sparkling wine). Once you have tried the house speciality, be sure to take a peek at the display of homemade sweets th

Marquês de Marialva

€Traditional Cuisine

Its name pays homage to this Portuguese nobleman who played a decisive role in several battles during the Restoration War. This establishment enjoys a certain prestige and a fine location, occupying a restored old house on the town square. It offers three intimate rooms combining classic and rustic elements — one with a fireplace — and a large banqueting room on the upper floor. The menu of traditional character offers à la carte options and a tasting menu (for a minimum of 2 people), which ranges from the classic clams in garlic‑cilantro dressing to the traditional Bacalhau à Lagareiro (oven‑

Refeitrº

€€Contemporary

Right in the city centre, at the Sociedade Cerâmica Antiga de Coimbra, an artisanal ceramics factory founded in 1824, you will find Refeitro da Baixa. This historically minded restaurant is divided between the pottery workshop, the centuries-old kilns and a rustic-modern wooden dining room, where it is still possible to watch the pieces being made through the glass doors that connect the two spaces. At the helm of the kitchen, chef João França presents a regionally rooted offering, respecting tradition while pairing it with modern techniques, such as Lula com Yuzu Kosho (squid with yuzu kosho)

🕐 Mo-Sa 12:30-15:00,19:00-23:00

SAFRA_

€€Contemporary

Located along a picturesque narrow street in the famous Baixa de Coimbra district, just a few metres from the Santa Cruz monastery, this restaurant occupies a former warehouse that has been completely remodelled into a space with a bar at one end of the dining room where you can enjoy a more informal meal. The cuisine here features high-quality seasonal ingredients designed for sharing. We particularly enjoyed the tartare, croissant and shallot pickle, the lamb, cauliflower and honey vinegar, and the Basque tart!

O Palco

€€€Contemporary

The aim is to bring to the stage all the actors in this project: the products, the producers, the collaborators and, naturally, the owners — chef Marco Almeida and his partner Ana, the dining‑room lead. In this setting, where the protagonists are the ingredients, attention begins at the source, with the suppliers’ distance indicated at the end of each “cena” (scene). The commitment to local products and attachment to their land are reflected in creative dishes that are nonetheless familiar in the region, such as the intense manteiga de Leitão da Bairrada (Bairrada suckling‑pig lard), the Mockt

🕐 Mo-Su 12:30-22:00

MA

€€€Japanese

(Temporarily closed due to relocation) You’ll find delicacies such as tuna with caviar, Azores squid, sea urchin, crab gunkan and John Dory, as well as mochis and macaroons to round off your meal in this intimate space just a few steps from the old cathedral (Sé Velha) in this city located along the banks of the Mondego. The wooden bar counter is where MA serves its Omakase menu, while the à la carte dining room boasts more subdued lighting and a romantic feel. The culinary experience here is overseen by chef Ricardo Casqueiro, who combines Japanese tradition with Western techniques and Portug

DeRaiz

€€Contemporary, Regional Cuisine

Its name reflects a fondness for its roots, traditional cooking and the region. Set in a picturesque village on the outskirts of Viseu, this typical Beira house, built entirely of stone and dressed in warm colours and wood, is the refuge where chef Nuno Fonte presents a menu rooted in local terroir and family memories, interpreted with a contemporary touch. On arrival, diners are welcomed with a glass of rosé from the house wine cellar, built largely around wines from the region. Among the main courses, we highlight the Lombo de bacalhau da Islândia com sames e línguas, Icelandic cod loin with

Raiva

€€€Modern Cuisine

Restaurant Raiva, which takes its name from the village where it is located, is the most intimate option of the sophisticated Octant Hotels Douro, set on the banks of the Douro with truly idyllic views. Back in Portugal after time at prestigious restaurants abroad, chef Dárcio Henriques embarked on this project as a homage to the territory, drawing chiefly on ingredients from the Douro region. With a menu comprising à la carte options and three tasting menus — Alecrim, Carqueja and Eucalipto (the latter vegetarian) — we highlight the finesse of Sopa de cebola Garrafal (Garrafal‑onion soup) ser