It is located in the fabulous Cliff Bay hotel! This restaurant, like its older “sibling” — the two‑Michelin‑starred Il Gallo d’Oro — enjoys truly spectacular views, with the immensity of the coast and the Atlantic as its backdrop. The menus, signed by chef Benoît Sinthon, are prepared daily by chef João Luz and, among a wide offer, include two tasting menus (Innovation and Vegetarian Innovation), à la carte options, vegetarian dishes, petiscos (Portuguese small plates) and even a children’s menu. The focus is seasonal Mediterranean cuisine and the concept of comfort food based on local ingredients (above all from the PortoBay kitchen garden), where dishes shine such as Black Angus tartare with balsamic vinegar, Pommery mustard, confit egg yolk and cep ice cream, Atlantic squid with cuttlefish sauce, ginger and smoked Spanish paprika, or 100% acorn‑fed Iberian pork fillet, sweet potato, pineapple and mustard jus.