A rich course that uses fermentation (an ancestral Portuguese technique) to add depth to black rice. The truffle infusion provides umami and aroma without heaviness. This dish demonstrates that fermented grains can achieve complexity equal to any meat-based main. The broth is vegetable-forward yet deeply flavored. Reviewers praise this as a highlight—it's indulgent without being cloying.
Tips from diners
The wine pairing for this course includes an earthy Portuguese red that complements the truffle beautifully. Don't skip the wine pairing if offered.
A playful course that challenges diners' expectations. Made entirely from vegetables but presenting peanut-like qualities in shape, color, and flavor profile, this dish showcases Avillez's creative approach. The paprika and lime leaf provide savory-spicy-citrus notes. Reviewers consistently mention this course as surprising and memorable—it works because it commits to the concept rather than apologizing.
Tips from diners
Don't overthink this course—enjoy the playfulness and the technique. Encanto is about celebrating ingredients, not replicating meat.
A memorable early course that proves eggs can anchor a fine-dining menu. The yolk is cooked to a silky, creamy consistency, paired with silky hummus and finished with herb oil that adds brightness. Reviewers note this as a turning point—proof that vegetarian cooking can deliver richness without cream or butter. The dish plays with temperature and texture in ways that feel modern yet approachable.
Tips from diners
This course appears early in the 12-course menu, so pace yourself on the amuse-bouches. You'll want room to experience all 12 moments.
A light, refreshing middle course that applies ceviche principles to vegetables. The vegetables are marinated in citrus to soften their texture and brighten their flavor, then served on a crispy base for contrast. Reviewers note this course as evidence of Avillez's respect for ingredient quality—when a carrot is this good, you don't need fish to make ceviche sing.
Tips from diners
The vegetables change by season—summer versions use tomatoes and peppers, while spring brings softer vegetables. Return seasonally to experience the menu's evolution.
A closing course that plays with temperature and texture. The pine nut milk is made fresh and served chilled, providing a creamy, subtly sweet finish to the meal. Seasonal fruit and herbs add brightness and prevent the course from feeling heavy. Reviewers note this as a smart closer for a vegetarian menu—it's indulgent yet refreshing, and it doesn't fight the wine pairing.
Tips from diners
Notify the restaurant of dietary restrictions at booking—everything can be made fully vegan upon request, and the wine pairings adapt seamlessly.
Encanto earned a Michelin star in 2023, the same year it opened, and received the Green Michelin Star in 2025 for its commitment to sustainability and vegetarian cuisine. Chef José Avillez curates a 12-course vegetarian tasting menu that celebrates Portuguese farmers and seasonal produce, with 85% of ingredients sourced from farm-to-table partners and roughly 90% of vegetables and fruit locally grown and organic. Avillez draws inspiration from traditional Portuguese cuisine reinterpreted with Asian influences and ancestral techniques like fermentation and charcoal cooking.
You must ring the bell to enter—the restaurant is intentionally understated and intimate compared to the grand Belcanto next door. Don't be put off by the simplicity of the entrance.
Book online for up to 8 guests; larger groups must email to arrange. Encanto fills quickly—book 2+ months ahead for weekend dinner slots.
Dinner only (19:00–23:00, Tuesday–Saturday). If you prefer daytime dining, try Belcanto's lunch service nearby—Encanto doesn't serve lunch.
The €95 tasting menu is the only option—no à la carte. It's a premium price, but every course is fully composed and technically sound. Factor in wine pairings if you want the full experience (additional cost).
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