Chef Sá Pessoa's favorite dish and a centerpiece of his culinary philosophy. This is the Portuguese açorda stripped to essentials and executed with precision: salted cod, coriander broth, a soft poached egg, and house-made bread that soaks up every drop of broth. Reviewers note the refined balance of restraint and technique—humble ingredients shine through meticulous preparation and excellent execution.
Tips from diners
Break the egg yolk into the broth before eating—it transforms the dish from good to unforgettable. The chef times the yolk's firmness so it releases at exactly the right moment.
Request a half pour of the accompanying wine pairing just for this course—a crisp Douro white is included in the wine package and elevates the coriander broth.
A showstopping dessert that plays with chocolate's temperatures and textures: molten center, crisp exterior, accompanied by a wine reduction that adds complexity without overwhelm. Reviewers consistently highlight this as a perfect closer—it delivers indulgence without being heavy, and the molten center releases warmth and aroma with each spoonful.
Tips from diners
The dessert course pairs beautifully with the house Moscatel sweet wine—if not included in your wine pairing, ask the sommelier to suggest a pairing under €20.
A light, refreshing starter that balances sweet strawberries with tangy goat cheese and umami-rich tomato. The filo wrapper provides textural contrast and helps the tomato parcel maintain its shape while delivering flavor bursts. Reviewers note this course as a brilliant opener—it resets the palate and signals Sá Pessoa's precision with vegetables.
Tips from diners
This dish is best enjoyed in warm months when local Portuguese strawberries are at peak ripeness. The gazpacho's flavor varies slightly by season.
A textbook example of Sá Pessoa's Asian influences: the whole parrot fish is steamed to pristine moistness and served with a subtle sauce infused with Asian aromatics. The fish's delicate sweetness shines without being overpowered. Reviewers call this course surprising and refined—it sits comfortably between Portuguese simplicity and Asian technique.
Tips from diners
Lunch reservations open earlier than you'd expect—call ahead to check availability on Wednesdays and Thursdays.
A signature dish that shows Sá Pessoa's mastery of Portuguese pork. The suckling piglet is confit-cooked until very tender, then finished with a sear to render the skin crackling. The turnip-top purée adds bitter minerality that balances the richness. Reviewers consistently note the suckling pig as superlative—technique and ingredient at perfect equilibrium.
Tips from diners
If you choose à la carte instead of the tasting menu, order this. It's the dish that made Alma's reputation and shows why Sá Pessoa earned two stars.
Chef Henrique Sá Pessoa opened the original Alma in 2009 and earned two Michelin stars by championing humble Portuguese ingredients over luxury products like caviar and lobster. In early 2026, he debuted his most personal creation in a custom-built space at Páteo Bagatela in Chiado, and Michelin awarded the new location two stars immediately. His philosophy: rigorous technique applied to traditional Portuguese dishes, with selective Asian influences that enhance rather than dominate.
The new Chiado location is harder to book than the original—expect 2-3 months wait for dinner. Lunch (Tuesday–Saturday, 12:00–15:30) is more accessible if you can dine midday.
The Costa a Costa (seafood-focused) and Alma (chef's signature) menus are worth the difference in price. If you can only afford one, choose Alma to experience Sá Pessoa's philosophy at its purest.
Smart Casual dress code enforced strictly—no shorts, trainers, or sportswear. Plan ahead if you're traveling from nearby areas.
Notify the restaurant of dietary restrictions at booking. They create unique vegetarian versions of the menu with three new dishes—the wine pairing adapts beautifully to vegetarian plates.
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