Reconhecimento
A nossa equipa partilha uma paixão por elevar a cozinha portuguesa ao mais alto nível, ao mesmo tempo que cria experiências memoráveis para todos os nossos convidados.
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Encerramento Sazonal
Encerrado entre 27/11 - 19/12/2023 e 05/01 - 27/02/2024.
Todas as notificações
2023
Platinum Fork
Expresso Newspaper Magazine Boa Cama Boa Mesa
2022
Regional Win - Best Fine Dining Cuisine
Luxe Global Awards
Regional Win - Best Luxury Resort Restaurant
Luxe Global Awards
Continent Win - Best Portuguese Cuisine
Luxe Global Awards
Continent Win - Best Luxury Hotel Restaurant
Luxe Global Awards
Two Michelin Stars
Michelin Guide
Platinum Fork
Expresso Newspaper Magazine Boa Cama Boa Mesa
2021
Two Michelin Stars
Michelin Guide
Platinum Fork
Expresso Newspaper Magazine Boa Cama Boa Mesa
Global Restaurant of the Year
World Luxury Awards
Best Locally Sourced Produce Menu - Global
World Luxury Awards
Hans Neuner 50 in Top 100
The Best Chef Awards
Best Award of Excellence
Wine Spectator
2020
Platinum Fork
Expresso Newspaper Magazine Boa Cama Boa Mesa
Two Michelin Stars
Michelin Guide
Travellers’ Choice
Tripadvisor.com
25 for Ocean Restaurant - 4th in Ranking
La Liste
69th in top 100 - Hans Neuner
The Best Chef Awards
2019
Platinum Fork and Chef of the Year
Expresso Newspaper Magazine Boa Cama Boa Mesa
Two Michelin Stars
Michelin Guide
2018
Two Michelin Stars
Michelin Guide
Golden Fork
Expresso Newspaper Magazine Boa Cama Boa Mesa
2017
Two Michelin Stars
Michelin Guide
2016
Two Michelin Stars
Michelin Guide
Explorar por Ano
Ao longo dos anos temos sido afortunados com muitos prémios e distinções.
O que dizem sobre nós
Imprensa, reviews e testemunhos de todo o mundo gastronómico.
Ricardo Dias Felner, EGGAS Magazine“Never before has a Michelin restaurant menu in Portugal been so bold in its commitment to national culture. At the two-star Ocean restaurant, chef Hans Neuner has donned the skin of Vasco da Gama, travelled through Africa and India, and returned full of spices and umami.”
Patricia Serrado, Mutante Magazine“Everything is done with a generous dose of knowledge and as much of rigour, fresh memories and a pinch of passion. From the choice of products, mostly Portuguese, and replaced by others, along with their seasonality, to the preparation. The proof is in the alignment of the dishes, as if we were dealing with a maritime route based on the Discoveries.”