Pedro Lemos

Dining at this restaurant, overlooking the mouth of the Douro, is quite an experience; fittingly, it occupies a warehouse tied to the city’s naval history and the era when Porto opened itself to the world. This is an impressive venue both due to its minimalist atmosphere and the large curtains dividing up its interior (there is a bar area where the first appetisers are served, a beautiful main dining room, and an exclusive space called Único for 8 guests right in the kitchen, where a surprise menu with special pairings is offered). Here, chef Pedro Lemos serves up contemporary cuisine with strong classical roots, always presented with great elegance. A tip? It’s worth visiting the wine cellar (where you can pick wines not on the list) and catching the charming line 1 tram, which takes you along the riverbanks on a delightful route.

Michelin Pioneer in Porto

• Pedro Lemos was the first Porto restaurant to be awarded a Michelin star and has retained it since 2014.

Historic Architectural Home with a Shipbuilding Link

• The restaurant is housed in a 19th-century building classified as architectural heritage in Foz Velha and now sits at Rua do Ouro 258, a site historically tied to Porto's shipbuilding industry that connected the city to the world.

Innovative Tasting Menu Featuring Cross-Cultural and Portuguese Classics

• The restaurant offers five- or seven-course tasting menus (and an à la carte option); signature dishes include foie gras terrine with brioche and blue lobster with tom kha gai, plus 'Rancho,' a modern take on the traditional Portuguese meat and pasta stew.

Signature Ingredients

• Foie gras: A cornerstone of Pedro Lemos' tasting menus, foie gras terrine with brioche exemplifies the restaurant’s luxury-meets-seasonal approach. Sourced from premium producers, the foie gras is prepared into a smooth terrine that anchors several courses, showcasing the chef’s French technique blended with Portuguese sensibilities and a strong emphasis on seasonality.
• Blue lobster: A standout seafood ingredient in the degustation, the blue lobster appears in signature dishes such as blue lobster with tom kha gai, highlighting Pedro Lemos' ability to fuse global influences with pristine Portuguese seafood. It is selected for its sweetness and delicate texture, and is prepared to let the lobster’s natural flavors shine while absorbing nuanced flavors from accompanying elements.
• Turbot: A signature fish in the menu, turbots are featured with saffron potato, reflecting the kitchen’s commitment to sea produce and refined techniques. The turbots are treated to highlight their delicate flesh and are paired with saffron-infused potatoes to deliver a harmonious balance of aromatics and texture.
• Saffron potatoes: A signature side component that accompanies turbots, saffron-infused potatoes provide color, aroma, and savory depth. The use of saffron aligns with the restaurant’s seasonal, high-quality sourcing and elevates the potato’s role as a supporting but distinctive element in the dish.

Tasting Menu

• Five- or seven-course tasting menu: from $166

Price Benchmarks

• Average price per person: $104

Signature dishes (notable mentions from sources)

• Foie gras terrine with brioche
• Blue lobster with tom kha gai
• Turbot with saffron potato
• Rancho (Portuguese meat and pasta stew)