Reservations michelin star

Henrique Sá Pessoa


ALMA was Henrique’s first own project: opened in 2009, offering a contemporary cuisine, with an excellent balance between quality and price. It won the Best Restaurant of the Year award, by the prestigious Wine Magazine “Revista dos Vinhos” and it became a reference in the gastronomic scene. The restaurant would close doors in 2014, in order to re-open later in a different place, which happened in the end of 2015.

Meanwhile, Henrique Sá Pessoa met Rui and Margarida Sanches, Multi@food owners, and together they created new and unique tailor made projects.

In 2013, they opened Cais da Pedra, in a privileged spot in front of Rio Tejo, and in 2014 Henrique launches a small cooking bar with signature cuisine in Mercado da Ribeira, by Time Out Magazine.

For Henrique Sá Pessoa, 2017 has been a year of consolidation. He was appointed Estrella Damm ambassador in Portugal – joining such other global culinary luminaries as Joan Roca, Andoni Aduriz and Albert Adrià. He launched Tapisco, which was an instant success, thanks to the mix of Spanish Tapas and Portuguese Snacks (Petiscos) served in unpretentious and agreeable surroundings. He also realised his dream of opening an intimate space dedicated to creativity and experimentation – the Atelier.

In November 2017, he was invited to sit on the jury for the prestigious international competition San Pellegrino Young Chef 2017, in Madrid, and elected Gourmet Men of the Year 2017 by GQ magazine. As the year drew to a close, he opened Balcão at El Corte Inglés - Gourmet Experience, inspired by the Portuguese tavern, in yet another partnership with Rui Sanches and the Multifood Group.

In 2018, FOX Life debuted a new TV program called “Chef de Família” (Family Chef), in which the chef’s daughter, Inês, also plays a role. In late August, the Chef opens Tapisco in Oporto, his first restaurant in this city, also known as Invicta, where the menu includes new dishes with a northern flair.

Throughout his career, Henrique Sá Pessoa has always sought more knowledge, technique and expertise supported on some of the biggest international cuisine’ references. He had an internship at Evo restaurant from Chef Santi Santamaria, 1* Michelin, in Barcelona (2007); at El Celler de Can Roca, 3* Michelin, 1º World’s 50th Best, in Girona (2011), and at Tippling Club, 21º World’s 50thBest in Singapure (2014). Henrique has never stopped travelling and seeing new restaurants and trends: it’s in his DNA.

Daniel Costa


Works with Henrique Sá Pessoa for more than 13 years, and since then has always been his right hand. Daniel assumes the cuisine leadership.

Telmo Moutinho


Is one of the most promising Portuguese pastry chefs. Bright in the pastry course in the West Hotel Studies and Tourism School, has worked with legends like Alain Ducasse, Joel Robuchon and Henz Beck. It is one of the new team members.

Manuel Santos e Silva

Restaurant Director

Since October 2017 Manuel dos Santos e Silva is the conductor of the orchestra of Alma’s Service Team, being in charge of ensuring that everything and everyone is in the right place, at the right moment and that the action in the restaurant unfolds with rigor and harmony. Manuel enjoys fast operation, service adrenaline, contact with clients and the inherent rigor of a Michelin-starred restaurant like Alma. He says his job is easier because he has a motivated team at his side, aware of the need for an impeccable, professional and pleasant service. Even today he still gets goose bumps whenever a customer says: "This was the best experience of my life!"

Nelson Guerreiro


For the Head Sommelier – winner of the 2017 National Sommeliers Contest and Portugal’s representative in the ASI Contest of the Best Sommelier of Europe, held in Austria – perfect harmonisation does not exist. Since all persons are different, with distinct perceptions of flavours, one must know how to find a balance. That’s his mission at ALMA. And it all starts by viewing the Wine List as a whole, with special emphasis on Portuguese wines. Nelson Guerreiro believes that selecting wines is a very dynamic process. Instead of maintaining a static wine list, he prefers the ongoing quest to surprise clients with different wines.