2Monkeys

Exquisite! Probably have been to more than a 100 starred restaurants all around the World by now. In top three in all aspects and the first as an experience in regards to creative cuisine. They deserve a few more stars in respect to others in the city. Bravo!

That evening, I sat at the bar with thirteen others, like a silent community of onlookers. Before us lay the open kitchen—bright, vibrant, imbued with quiet concentration—and the chefs, working as if guided by an order that needed no words. I · Amberjack Green apple · Buttermilk · Caviar Baeri A first greeting of almost translucent clarity. The green apple added tension, the buttermilk softness, the caviar a salty aftertaste that didn't assert itself but slowly faded away. II · Tuna Oscietra caviar · Pennyroyal The tuna was deeper, more serious. The sea condensed into a few precise lines. The caviar added weight, the poejo a cool, almost distant freshness that kept everything gently in motion. III · Bread Olive oil · Butter Simple and essential, like a breath. Warm bread, butter of quiet depth, olive oil green and slightly bitter – a moment of stillness amidst thoughts. IV · Foie Gras Pineapple · Buckwheat · 50-Year-Old Balsamic Vinegar Time condensed here. Sweetness and acidity met without resistance. The pineapple opened, the buckwheat grounded, the aged balsamic added depth – nothing loud, everything perfectly present. V · Turbot Oyster · White Asparagus Clarity within abundance. The turbot firm and silky, the oyster dark and maritime, the asparagus with a subtle bitterness like a fresh breeze. VI · Seabream Mussel · Hazelnut Rounder, warmer, almost comforting. Sea and earth came together seamlessly, held by a quiet, simple beauty. VII · Red Shrimp Calulu · Corn · Okra Distance and origin in one course. The calulu deep and historic, the corn sweet and earthy, the okra soft and flowing – the shrimp itself vibrant, clear, with an intense presence. VIII · Lobster Pea · Mushrooms · Tom Yum Complex, yet serene. Lemongrass and chili in the background like a quiet thought from afar. Pea bright, mushroom earthy, the lobster perfectly self-contained. IX · Wagyu Peanut · Caviar · Carabineiro The climax, still and weighty at the same time. Meat that almost dissolves, beside it the carabineiro like a red dot in balance. Salt, fat, sweetness – all in an almost solemn harmony. X · Mango Rice · Chili A first sigh of relief. Luminous, clear, with a touch of heat that doesn't soothe the sweetness, but rather invigorates it. XI · Banana Cashew White Chocolate · Vanilla Soft, warm, almost floating. A conclusion without heaviness, carried by milkiness, nuttiness, and fragrance. XII · Petit Fours Small, final signs. Delicate, quiet, already a memory. The Portuguese wine pairing wasn't merely an accompaniment, but a quiet second storyteller—each sip continued what the plate had begun. And the service remained imbued with an unobtrusive warmth. The two ladies from Nepal, in particular, greeted us with a quiet, attentive friendliness that kept the room human without ever drawing attention to themselves. Thus, an evening of sitting became one of observing, and observing became remembering—quiet, focused, lasting.

It was my first time at a Michelin star restaurant. Absolutely incredible. Left completely satisfied. The service was impeccable and the food tasted even better than it looked. Each chef was incredible and talk you through each course as it comes.

This was my favorite meal in Portugal, and one of my all-time favorite dining experiences. They call it "fun fine-dining" and there couldn't be a better description. The setting itself is beautiful: the entrance is in a garden that overlooks the whole city. Then you go into the dining area, and it is (in my opinion) the best set up - 14 seats around the kitchen where you watch them cook all the food. But that's not the best part - apart from the actual taste of the food, the best part is they prep every course at your seat. So they walk you through the ingredients and why they use them, the flavor of the individual components and why they work so well together, the source of the food, and the chef's vision behind the dish. If you get the wine pairing, they do the same with the wines. (Highly recommend the pairing). Every person who prepared and served our dishes was friendly, knowledgeable, and fun. And the food is fantastic. Every course was innovative and absolutely delicious. There were some combinations that seemed so suspect, but worked brilliantly together. And the last 4 bites (the post-dessert desserts) were all great! (There always seems to be one that is a miss at other restaurants - just a little too weird - but not here; they were all wonderful). It's an unforgettable experience that shouldn't be missed.

My wife and I decided to visit 2Monkeys our first night in Portugal, and we were immediately welcomed to the country with incredible food and warm hospitality from everyone at the restaurant. All of the food was delicious, and some of the dishes were so unique and unlike anything I've had in the past. The wine pairing complimented all of the dishes well, and I appreciated Joaquim going into detail about the grape varieties and vintage years for the different regions. The restaurant setting is very small (14 seats), but this allows you watch up close as the chefs work and interact directly with them. I saw some reviews that mentioned an excessive smoky smell, but we found that to not be an issue at all.