Juncal 最佳餐厅

Mesa15

必比登€€Modern Cuisine

It sits beside the train station, a little away from the historic centre, in a single-storey house with a modern interior whose name references the year the couple behind it, Petr at the stoves and Ariana running the service, met while both were working in England. The concept? Contemporary, European-rooted cooking that minds the details and takes shape exclusively through several menus: a good-value lunch option (weekdays only), another in set-menu format (you can choose two or three courses) and a more complete tasting-style option. The Czech-born chef’s iconic dish is the Risotto de trufas,

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

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

Terruja

必比登€€Creative

This charming restaurant, embarking on a new chapter just a few kilometres from its former location, now in the small village of Mira de Aire, on the northern edge of the Serra de Aire e Candeeiros Natural Park, surprises with a truly singular format. Set in a natural landscape and surrounded by its famous caves and unique scenery, chef Diogo Caetano, whose CV includes stints at renowned restaurants in Portugal and abroad, seeks, in what he considers… his own private culinary refuge, to exalt the produce of his homeland, shining a particular light on the Aire e Candeeiros area, through local,

Casa Chef Victor Felisberto

必比登€Meats and Grills, Regional Cuisine

If you’re thinking of trying fried sweetbreads, a chunk of veal, wood-fired slow-cooked chanfana (goat stew), or even confit pork cheeks from black pigs, there’s no better place than Casa do Chef Victor Felisberto. The specialty here is meat, cooked — mostly slowly — in a wood-fired oven, ensuring extremely succulent textures and deeper flavours. Additionally, the restaurant’s incredible signature fondants, as well as the bread baked in the same oven, should not be forgotten. With experience in renowned restaurants, the chef strives to share his interpretation of regional cuisine, blending tra

Casinha Velha

€€Portuguese, Traditional Cuisine

You have to ring the bell to enter this charming house and, on the first floor, you will find a dining room in regional rustic style, with a wooden ceiling and a certain charm, as well as a very homely feel. Here, tradition and ingredient quality are the fundamental principles — evident from the very starters — which include a cheese board, Iberian black‑pork charcuterie and 5J acorn‑fed ham. Among the main courses, we highlight the hearty Barbary duck rice with dried fruits, served in an iron pot and decorated with bacon shavings and pineapple. For dessert, it is impossible not to recommend L

Tia Alice

€€Portuguese

This is one of those restaurants that takes us back to childhood—and no wonder, for there are many stories to tell here! The restaurant has been renovated, but the flavor and care taken in preparation remain the same. It presents a truly welcoming atmosphere, with exposed stone walls, light-toned décor and a thoroughly traditional cooking style that stands firm against current gastronomic trends. Our recommendation? To begin, order the magnificent Rissóis de Camarão (prawn rissoles) and Croquetes de Vitela (veal croquettes), and to finish, the Bolo de noz com ovos-moles (walnut cake with ovos

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

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!

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

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

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‑

A Velha

€Traditional Cuisine

A small yet highly authentic property with lots of mementoes of those who lived in this area in the past, a time when this restaurant was no more than a simple “tasca”. Entry is through a door reminiscent of days gone by, which gives an indication of what you’ll find inside –a space that showcases the simplicity of another era. The menu comes courtesy of award-winning chef Rodrigo Castelo, who is renowned for keeping the traditions of Portuguese cuisine alive, while always adding his own personal touch to proceedings. Dishes such as the oxtail croquettes, the “arroz de tomate” served with a fi

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

Taberna d'Adélia

€€regional

The beach in Nazaré is famous for its impressive waves, but few know about the rich fishing tradition this charming town harbours. In the restaurant Taberna d’Adélia, whose décor alludes to the marine world through small boats and trawlers, you can taste produce literally brought straight from the sea to the table, and presented to the diner before it is prepared. If you’re lucky enough to find it available, try the oven-roasted redfish, prepared simply yet cooked perfectly, served with a tasty bread stew (açorda). An interesting fact: on the ceiling you’ll find countless “devotions” left by c