Vista Restaurant is part of the Bela Vista Hotel & Spa and is located in the lively center of Portimao, and on the Praia da Rocha.
The estate has a beautiful front garden and a magnificent garden with a large terrace at the rear. It is located high.
There are only 12 tables on the terrace, for the beautiful summer evenings, with an overview of the garden, the boulevard, the beach and the ocean… There are only 6 tables inside. So book on time...
There is also a beautiful cocktail bar and an attractive lounge with a fireplace. It feels homely, and that is not surprising, if you thank that this hotel villa was once built as a residence..
You will be welcomed in the lounge, followed by a kitchen tour and you will meet chef João Oliveira and his team. A unique experience. Strange that not all top restaurants do that. That makes the experience very personal!
Then you get a tour through the wine cellar with more than 800 types of wine from all over the world. "But most of it from Portugal", my hostess says proudly.
The restaurant has one Michelin Star, but I think a second start will come soon..
The 1st top amuzes are also served in the wine cellar, by the chef who made them himself. How fun!! And all the ingredients they use are organic! Top!
There are 6 tables in the restaurant, with a view of the ocean. Beautiful, and if it is warm enough, you can eat outside.
You can choose the regular tasting menu (200 euros) or the vegan tasting menu (175 euros). Wine supplement 110, euros :
Followed by a delicious couvert, with olive oil from the owner's olive grove, fresh bread, smoked soy butter. Cucumber Pickles and vegan fishcake.. Life can be so good..
Refreshing soup that is put together at the table, fun and delicious!
Beetroot ravioli with ginger filling, oliebol with divine vegan cheese spinach filling
Then a delicious white chardonnay, 2004, inland Portugal, rich in taste.
Chef will bring black sweet potato himself, with sauce from the skin. 10/10.
He has been working here for 8 years now. Unfortunately they don't do lunch here, but in their bistro, with the same kitchen team
Main course: perfect lentil dish with foam of fried onions. Yum!!
Because the dessert of apple and avocado was disappointing to me, another, very tasty, 2nd dessert is served within 10 minutes; mango, and mango ice cream with vegan cream. Unfortunately, you don't often see chefs being so incredibly flexible and going to great lengths for a satisfied guest.
What an unforgettable evening this was! Thank you! RECOMMENDED!
The hotel is set over the cliff with direct access to the beach. It was built in the late nineteenth and early twentieth century, along with the area's historical chalets. Is the private home of António Júdice de Magalhães Barros, a local businessman (1879-1960) and it was inaugurated in February of 1918 in a ceremony that included the presence of the President of the Portuguese Republic at the time, Sidónio Pais. It was then called "Our Lady of Sorrows Villa", and in it, Magalhães de Barros' five daughters grew up and it was the stage of many memorable events, including visits by famous artists and politicians. In 1934, Henrique Bivar de Vasconcelos, the original owner's cousin, turned it into a hotel.
Update November 2023: Vista's chef chosen as the best Chef of Portugal!
Chef of Vista in Portimao chosen as the best Chef of Portugal!
Vista Restaurant in Portimão, Portugal, has been making waves in the culinary world with its exquisite cuisine, earning it a coveted Michelin star.
But that's not all – Chef João Oliveira, the culinary genius behind Vista, has been recognized as one of the 100 best chefs in the world by The Best Chef organization, securing his position as the best chef in Portugal.
This article explores what makes Vista so special and why it's on the path to earning its second Michelin star. Additionally, we'll delve into the sustainable culinary practices that set Vista apart.
The Best Chef Award: The Best Chef is an organization that celebrates the world's culinary talents, both established and up-and-coming. It aims to be a platform for food lovers and a reference point for those passionate about gastronomy.
The criteria for The Best Chef Award include creativity, intelligence, passion, innovation, and sustainability. It's not just about creating exceptional food; it's about being a modern chef who elevates cuisine through technology, science, and positive social impact.
Vista Restaurant: Vista is not just a restaurant; it's an experience. The menu at Vista is inspired by conceptual cuisine that draws a deep connection to the local culture and its surroundings. Seasonality and respect for ingredients are at the core of Vista's culinary philosophy, with a strong emphasis on marine fauna and flora.
Chef João Oliveira: João Oliveira's culinary journey began at the Escola Profissional Infante D. Henrique in Porto. He honed his skills at some of Portugal's finest gastronomic establishments, including Largo do Paço and Yeatman Hotel, both boasting Michelin stars. Oliveira's inspiration comes from the products themselves, emphasizing seasonality and freshness.
In 2015, João Oliveira took the helm at Vista, where he found the creative freedom to craft a dining experience tailored to his vision. Located at the Bela Vista Hotel on the stunning cliffs of Praia da Rocha, Vista offers breathtaking views and culinary excellence. Oliveira's menus are inspired by both national and Mediterranean cuisines, showcasing the original flavors and the freshness of the ingredients. Fish, sourced from the nearby coast, takes center stage, and sustainability is a core value.
Sustainable Portugal Since 2018, Chef João Oliveira has championed a movement called "Sustainable Portugal." This initiative focuses on sustainability throughout the culinary process, from ingredient sourcing to plate presentation.
It features a carb- and gluten-free menu that respects the flavors and producers, with 95% of ingredients sourced from Portugal. This approach creates a harmonious relationship between land and sea, showcasing the best of Portuguese cuisine.
Personally visited & reviewed by Peter Cruiming
