alma

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Reservations michelin star

Henrique Sá Pessoa

Executive-chef

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.

2018 is marked by the second MICHELIN Star for ALMA*, the debut of a new TV Program called “Chef de Família” (Fox Life), in which the chef’s daughter, Inês, also plays a role. And in late August, the Chefs 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

Head-chef

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

Filipe Wang e Pedro Ramos

Head Sommeliers

Alma's two new Head Sommeliers are united in their passion for wine.

Filipe Wang has been one of the Head Sommeliers at Alma since June 2019. He sees Alma as a gastronomic landmark with a more modern and laid-back service style. Although the wine list is relatively short and focused on Portuguese wines, it has a balance that is the envy of many other establishments.

"We cover all the wine-producing regions in the country and stock something for every taste. We want to please all our diners and understand that wine is something truly 'personal'", he adds.

Working alongside with Filipe is Pedro Ramos, that has been helping the team to improve Alma's wine list and craft the menu wine pairings since 2017. Two years and two stars later, he became Head Sommelier at Alma and is now responsible for the restaurant's wine list, supplier relations and customer service.

Pedro Ramos works with a wine list that is not just 90% Portuguese, but also presents the very best that the country has to offer.

Mónica Duarte

Restaurant Director

Mónica Duarte, who first trained in hotel management and then took a master’s degree in marketing management, began her career at the ALMA in the administrative department.

Looking for more personal contact with the public, she soon developed an interest in front-of-house work. She enjoys the fact that, each and every day, she feels “the satisfaction of a job well done”.

In January 2020, she took over as restaurant director and is now responsible for ensuring that the whole operation is run like clockwork.