Awards: these are the best Portuguese restaurants of 2022

The year 2022 was an exceptional year on all levels and was strongly marked by the impact of the Covid-19 pandemic on the lives of all of us, especially in the hotel and restaurant sector, whose work should be praised and highlighted. guide. Since the first edition of this annual guide, in 2003, we have maintained the goal of evaluating and selecting the best restaurants and accommodations in the national territory. The result has been visible since April 8, when this year’s edition of this guide was on the newsstands. Discover the best Portuguese restaurants of 2022 below for the Boa Cama Boa Mesa guide.

The guide Good bed Good tablein the newsstand since April 8, for sale HERE or ordered via tel. 214698801 (weekdays from 9 a.m. to 7 p.m. and Saturday from 9 a.m. to 5 p.m.). The guide Good bed Good table 2022which is supported by BPI and Recheio, costs €18.90.

the Yeatman

the Yeatman

Platinum

Four restaurants received the Platinum Fork, Boa Cama Boa Mesa’s highest award in the restaurant industry. This award was given to Belcanto (tel. 213420607) by José Avillez, who “has come to maturity, leaving the more scenic and surprising side in the background. “Portuguese cuisine revisited” is how the two menus available for lunch and dinner are announced”. Ocean (tel. 282310200), led by Hans Neuner, also won this trophy, for the menu presented that “the result is from many travels in search of ingredients and techniques learned, sometimes from local chefs, to whom the chef pays tribute”. Rei dos Leitões (Tel. 231202093) repeats the price, the year it turns 75, taking into account bearing the guide that “the highest award goes to the service, always attentive to waiting times, preferences and satisfaction: after all, every customer is a king.” The final Platinum Fork was awarded to The Yeatman (tel. 220133100) headed by Ricardo Costa , for a menu “very consistent and designed to be an evolution of aromas and flavors”.

Boa Nova Tea House

Boa Nova Tea House

Gold

A Cozinha por António Loureiro (Tel. 253534022) in Guimarães, maintains the distinction, for “pursuing the objective of renewing an increasingly compelling word, especially here, where it enjoys its own status: sustainability”. Next up is Alma (tel 213470650) by Henrique Sá Pessoa, also voted Chef of the Year, for his “maximum demand, attention to detail and renewed dedication to the Costa a Costa menu”, followed by Casa de Chá da Boa Nova (tel: 229940066) where Rui Paula takes on the “mission to make the ingredients shine without masking the original flavors”. Returning to Fork de Ouro, Feitoria (tel. 210400200) by João Rodrigues, for the assumption that “we want those who visit us to feel again the wet smell of the earth and the sea breeze, to have contact with the product and with the people ” who treat you”.

The list of winners is followed by Fifty Seconds by Martín Berasategui (tel. 211525380) for a menu that “enters a world of flavors and textures that both affect the senses and invite you to discover the subtleties added by each product”. In Bragança, António and Óscar Gonçalves’ G Pousada (tel. 273331493) is distinguished by a menu that includes “both tradition and new local projects, as well as seaside adventures”. In Madeira, Il Gallo d’Oro (tel. 291707700) by Benoît Sinthon stands out for its “Benoît Sinthon’s new Terroir Menu is a beautiful ode to Madeiran tradition”.

lemos table

lemos table

raw studio

In Viseu, Diogo Rocha’s Mesa de Lemos (tel. 961158503) is also Garfo de Ouro, for a restaurant where the “two menus available, the Lemos menu and the chef’s menu” present a “simplicity of names” that does not reflect the complexity of the dishes, the richness of the taste or the perfect mastery of the techniques by the kitchen team.” Returning to the winners is also Vila Joya (tel. 289591795), led by Dieter Koschina, a chef who “looks at the pots and pans as a blank canvas and, like any artist, gives free rein to his imagination, with the certainty that a masterpiece will be created”. João Oliveira’s Vista Restaurante (tel. 282460280) which, in addition to the novelties in the room, “is committed to seafood and surprising menus”. The latest Golden Fork belongs to Vistas Rui Silvestre (tel. 281950950) which is up from last year as “this year’s menu proves that Rui Silvestre is currently going through one of the most creative moments of his career”.

100 ways

100 ways

manufacturing deoulin

Silver

In alphabetical order, the first Silver Fork belongs to 100 Maneiras (tel. 910918181) of the media outlet Ljubomir Stanisic, a restaurant where “irreverence, experimental behavior, exaggerations and heresies, but above all every moment of the tasting menus reveals technical and refined flavors Antiqvvm (tel. 226000445), because it is a restaurant where “at the table Vítor Matos works seasonal and mainly Portuguese products and combines them with flavors from other corners of the world” is also awarded Cura (tel. 213811401) stands out. by the genius and creativity that made Pedro Pena Bastos one of the most outstanding cooks this generation”, while the Euskalduna Studio (Tel. 935335301) headed by Vasco Coelho Santos stands out as “seasonality, one of the focal points of the project since day one”.

Rest Restaurant

Rest Restaurant

diana belt

Ferrugem (Tel. 25291170) by Renato Cunha, stands out for “the constant search for innovation reflected in a menu that evolves without losing its essence and allows to shine the very Portuguese ingredients (mostly regional), which enhance the quality of the dishes increase ”. As for Fortaleza do Guincho (Tel. 214870491) led by Gil Fernandes wins the Silver Fork for creating “a basic concept based on the essential values ​​that characterize the restaurant: its location, by the sea, but with the Sintra- mountain range is always present, as well as the quality and seasonality of the products”. In Lisbon, the JNcQUOI Avenida (tel. 219369900) where António Bóia walks is distinguished by “the objective of turning the JNcQUOI into a great showcase of traditional Portuguese cuisine, served on the menu and in the weeks with seasonal products and recipes , or through the invitation addressed to regional restaurants”.

Largo do Paço (Tel. 255410830) in Amarante, commanded by Tiago Bonito, the distinction is due to the menu, “characterized by intense flavors, textural contrasts and original details, the Homenagem tasting menu, focusing on the evolution of Portuguese cuisine ” and Alexandre Silva’s LOCO (tel. 213951861) is rewarded for the “scenic games of the start of this project, in 2015, which have now fully expressed the gastronomic experience in 16 moments”. Ò Balcão (tel. 243055883) by Rodrigo Castelo returns to the winners, for its “link to the memory, traditions and products of the region, marked by the lezírias and the Tagus”. In Porto, the restaurant Pedro Lemos (tel. 220115986) stands out for its “technical perfection and the complexity of the sauces and broths, for the intensity of the flavors that arise as they grow”.

Restaurant Herdade do Esporao

Restaurant Herdade do Esporao

dr

O Pequeno Mundo (Tel. 289399866) commanded by Sara Vilela is distinguished by “a refined aesthetic sense and respect for the seasonality of products, evident in the menus it builds according to the seasons”, designed by the chef Valentim Carmo, while Prado (tel. 210534649), led by António Galapito, stands out for a menu “From field to table and Anti-waste. For the chef, nature dictates the menu”. New to this list is the Herdade do Esporão Restaurant (tel. 266509280) where Carlos Teixeira presents a menu in which the “region is represented in favor of the surrounding producers. Everything is used optimally: the vegetables to the stem; the fruit, to the pit; the fish, to the entrails; the flesh, to the marrow.”

Noelia & Jeronimo

Noelia & Jeronimo

The Chef of the Year 2021 and the Noélia & Jerónimo Restaurant (tel. 281370649) remain on the list of award winners, because “with Noélia, the product is good, always very fresh, and if not, send it back”. The Solar dos Presuntos (Tel. 213424253) ends this list with: “Despite doubling the space, this place maintains the number of seats and has not changed the quality of what is served at the table”.

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