Midori Restaurant: Must-Try Michelin Star Restaurant  ♦ Within a contemporary space overlooking the Sintra mountains, you will find the unique Japanese restaurant Midori. This space is one of the hotel’s – Penha Longa Resort – two restaurants to earn a Michelin star. With products from all over Portugal, the restaurant crafts Japanese dishes featuring an artful presentation yet subtle, layered flavors. Follow  Secrets From Portugal  bellow and discover what is considered one of the best Japanese cuisine destinations in Portugal.

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As one of the oldest and most respected Japanese restaurants in the country, and with more than twenty years of existence, Midori, was one of the first Japanese restaurants to open in Portugal.

The kitchen continues to be led by Pedro Almeida, who more than a few changes in the menu, and actually rolled up the sleeves to give birth to a new gastronomic paradigm within the Midori. The starting point? His own origins, philosophy, and life course reflected in a perfect match between Portugal’s flavours (where he was born and grew up), and Japan; a country he fell in love with and that inspired him mostly when he set the course of his career in the kitchen.

For more than a year, the Midori served as a laboratory for Pedro Almeida, who every month had the challenge of creating a new tasting menu to join the menu. This unique opportunity to test and tune more than 200 dishes was decisive for the process that followed – leveling up Midori’s kitchen.

The Michelin guide star is the ultimate recognition of all his hard work: “It is a cause of great joy and sense of accomplishment to receive such an important and prestigious recognition by the Guide, something that is only possible with an incredible team, full of energy and willingness to show every day its value and support me in this adventure. I want to thank everyone who believes in this project, especially our director David Martínez who has always encouraged us to move forward. Following this path, we will certainly show the world our passion and elevate our gastronomy to other levels, ” said Pedro Almeida.

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