Based on inspections carried out across the country, the latest selection points to a continued emphasis on gastronomy as a cornerstone of Portugal’s tourism offer. Lisbon and Porto remain the main centres of appeal, but growing international tourism also reflects a rising interest in inland destinations, signalling a broader shift in how visitors experience the country.

Porto rises as a leading culinary destination

Porto, with four new MICHELIN-starred restaurants, has further established itself as a leading international gastronomic destination. Gwendal Poullennec, International Director of the MICHELIN Guide, described the Portuguese culinary scene as “experiencing a moment of effervescence,” noting that established chefs are opening more informal concepts, while the hotel sector increasingly invests in gastronomy as a central element of its offering. He also highlighted a balance between innovation and respect for traditional recipes, both grounded in high-quality local produce.

In Lisbon, Fifty Seconds joins the select group of two-MICHELIN-starred restaurants, bringing the total in Portugal to nine. Located at the top of the Vasco da Gama Tower — reached in exactly 50 seconds — the restaurant is led by chef Rui Silvestre, who presents a creative tasting menu inspired by the sea. The experience combines technical precision with a strong conceptual focus, built around marine ingredients and refined execution.

The inspectors also awarded ten additional restaurants one MICHELIN Star, bringing the total number in Portugal to 44.

New Michelin stars highlight regional diversity

Credits: Supplied Image; Author: Michelin Guide;

Among them, A Cozinha do Paço in Évora invites diners to explore the soul of Alentejo within the historic Paço do Morgado de Oliveira. Chef Afonso Dantas presents two contemporary tasting menus, Poda Longa and Poda em Vaso, both rooted in regional identity while offering a modern interpretation.

In Faro, Alameda pays homage to the Algarve through native fish and seafood. Chef Rui Sequeira blends modern techniques with tradition in a concise menu inspired by local legends, highlighting the region’s coastal heritage.

Porto stands out with several new entries. dop, located in a renovated historic building in the city centre, is led by renowned chef Rui Paula alongside resident chef Sandro Teixeira. The restaurant offers a tasting menu titled “There is no future without memory,” available in six, ten or 14 courses, reflecting a contemporary approach grounded in tradition.

Éon, located in the Palacete Severo boutique hotel, sees chef Tiago Bonito present a personal culinary narrative through the Lés a Lés tasting menu. The experience draws on memory and Portuguese flavours, reinterpreting traditional dishes with a modern perspective.

At Gastro by Elemento, near the Estádio do Dragão, chef Ricardo Dias Ferreira focuses on ancestral techniques, with fire and wood-fired cooking at the centre of a 15-course seasonal tasting menu that highlights seafood and local produce.

In Diferente, slightly removed from Porto’s main tourist areas, Brazilian chef Angélica Salvador blends Portuguese and international influences through two tasting menus built around fresh ingredients sourced from nearby markets, including fish from Matosinhos and Aveiro.

Beyond Porto, Kappo in Cascais offers an intimate omakase experience for just 12 guests. Chef Tiago Penão combines Japanese techniques with local ingredients, particularly fish and seafood, in a format that emphasises precision and hospitality.

In Amarante, Largo do Paço — located within the Casa da Calçada hotel — is led by chef Francisco Quintas, who presents modern tasting menus defined by freshness, balance and coherence. The experience includes dishes assembled in front of diners, adding a performative element to the meal.

In Montemor-o-Novo, MAPA at The L’AND Vineyards Relais & Châteaux hotel delivers creative cuisine rooted in tradition, overseen by chef David Jesus, who trained at Lisbon’s Belcanto.

Meanwhile, Schistó in Peso da Régua, located at Torel Quinta da Vacaria, offers a reinterpretation of Douro Valley cuisine through a single ten-course tasting menu, focusing on local produce, including wine, olive oil, and vegetables grown on-site. The restaurant is led by chef Vitor Matos with support from chef Vítor Gomes.

Industry professionals recognised with special awards

The MICHELIN Special Awards, designed to highlight excellence within the restaurant industry, recognised several professionals this year. The Young Chef Award went to Francisco Quintas, 27, for his work at Largo do Paço, where his modern approach emphasises harmony of flavours and personal expression.

The Service Award was given to Adácio Ribeiro of Vila Foz in Porto, recognised for his attentiveness in the dining room, his lifelong dedication to hospitality, and his passion for sommellerie.

The Sommelier Award went to Carlos Monteiro of the two-MICHELIN-starred Casa de Chá da Boa Nova, where he elevates the dining experience through a refined, collaborative approach. As he describes it, the sommelier’s role is to create harmony between wine and food.

Finally, the Opening of the Year Award was given to JNcQUOI Table in Lisbon. Led by chef Filipe Carvalho, the restaurant offers an exclusive experience beneath JNcQUOI Fish, centred on seafood and an immersive concept. The experience begins with a cocktail bar that resembles an underwater garden, with mirrored surfaces and drinks inspired by the ocean.