L’Égoïste Welcomes a New Chef and a Cosmopolitan Mediterranean-Inspired Menu

Source: New in Porto (NiP)

There are restaurants in Porto that truly invite you to savor the finer things in life. One of them is L’Égoïste Bar & Restaurant, known for its bold, creative approach. Although the Renaissance Porto Lapa Hotel opened in April 2023, the restaurant only adopted a concept centered on sharing meals in September of that year. At the beginning of this year, the space entered a new chapter under the leadership of Chef Miguel Pinto, and the changes are already making waves. The renowned Porto restaurant maintains its boldness and originality, now with more refined techniques and signature dishes.

At just 29, the Lamego-born chef brings a wealth of experience. He grew up baking pastéis de nata in the six pastry shops his family owns in his hometown — the iconic Portuguese custard tart remains a challenge he still seeks to master. At 18, he moved to Porto to study pastry at the Porto School of Hospitality and Tourism, eventually specializing in Kitchen Management and Production. In 2017, after graduating, he set out to travel the world.

He worked in high-profile kitchens, rising from junior chef to sous chef, and eventually to executive chef. His résumé includes Le Méridien in Barcelona, Café Royal and The Dorchester in London, the Mandarin Oriental in Switzerland, Doha, and Dubai, Tasca do Avillez in Dubai, and Vila Vita Parc in Porches, Portugal. Along the way, he mastered Italian and Mediterranean cuisine, as well as Asian and Middle Eastern influences, refining his techniques within top-tier teams — all in pursuit of his dream: leading a kitchen of his own.

“I came back to Portugal because I had just become a father in Switzerland, and my son was born with only one kidney. The medical costs were rising there, so we decided to return for more stability and family support,” he told NiP.

The opportunity to lead the kitchen at L’Égoïste came naturally, considering his impressive background. Since January, he’s been adapting the team, and on Wednesday, the 21st, he unveiled his new menu.

From the beginning, L’Égoïste has only been selfish in name — the real goal is to offer a sensory experience meant to be shared at the table. The original menu focused on traditional Portuguese recipes, enhanced with creative techniques and a daily dose of originality.

The new menu retains this creative spirit but leans toward a more individual experience. While Chef Miguel Pinto isn’t currently pursuing a Michelin star, he defines the restaurant’s concept as fine dining, using haute cuisine techniques with minimalist, elegant plating — a sharp contrast to the previous family-style presentations reminiscent of a grandmother’s kitchen.

“Our goal is to create a gastronomic experience that appeals to both our hotel guests and locals. We blend individual dishes with starters and mains that can also be shared. Above all, we want to offer something unique and memorable. We’re not chasing stars or guides — we just want people to leave the table smiling.”

From Spain to Morocco, France to Italy, the new menu is a Mediterranean-based fusion cuisine rooted in premium ingredients and modern techniques.

Standout Dishes from the New Menu

The journey through the chef’s vision and identity begins with offerings that promise to surprise everyone. The “Rosa” (€20) immediately catches the eye with its spectacular presentation. The plating features salmon cured for 45 minutes, accompanied by pickled turnip, sudachi sauce, lemon purée, and salmon roe. It’s a citrusy and refreshing option.

Among the sharing dishes, highlights include the beef croquette with Trás-os-Montes chorizo, saffron, and barbecue sauce (€18), the fried octopus with romesco sauce, cherry potatoes, and Iberian chorizo (€24), or the “Mistura da Terra,” which combines quinoa, edamame, chives, asparagus, and flaked almonds (€20).

The sea bass, sourced directly from the coast of Matosinhos, stands out among the main courses. It’s served with celery purée, sautéed bimi, crispy kale, and champagne sauce (€26). In homage to the flavors of the sea and chef Miguel Pinto’s training with Gilad Peled, the lobster-stuffed ravioli with oscietra caviar and ice flower (€36) is one of the boldest offerings on the menu.

For meat lovers, the suckling pig is cooked for 24 hours and features crispy skin, grilled baby romaine, pepper mayonnaise, and is finished with an orange sauce and served with the essential French fries (€28), paying tribute to Portuguese roots and the traditions of Bairrada. The vegetarian option, “Mil Folhas e uma Cevada,” made with eggplant, pearl barley, nori seaweed, and oyster mushrooms (€18), balances crunch with smooth textures.

Dessert Universe

In the dessert world, where temptation reigns, pastry chef Ricardo Tiago continues to deliver his signature irreverence, unveiling several new creations. Inspired by the Italian dessert that lends its name, L’Égoïste’s tiramisu appears reimagined as a faux caviar (€13). Chocolate takes center stage in a velvety namelaka, paired with creamy mascarpone, cream cheese, and crème fraîche. The dessert is served in a metal tin, accompanied by brioche toasts, allowing guests to enjoy it either by the spoon or spread as they wish.

The famous Tarte Tatin (€10) is given a surprising new form. “Diz Que É Uma Espécie de Tatin!” is the name of this deconstructed creation: a vanilla and Sichuan pepper apple terrine, caramelized to order, served with a puff pastry crisp and a rich burnt butter ice cream with butter crumble. At the table, it’s finished with a fragrant thyme custard, adding a refreshing touch to the dish.

New Signature Cocktails at the Bar

The innovations extend to the bar as well, with a refreshed signature cocktail menu. “Alquimia da Terra” was created by Fábio Miranda, the unit’s bar manager.

“The aim of the menu is to explore different profiles — from earthy to fruity, floral to herbal. We want to evoke recognizable flavors without directly using the ingredients named in the drinks,” he explains.

In this exercise of sensory provocation, each cocktail is built from layers of flavor that evoke a specific ingredient, even if that ingredient is never actually used — inviting the palate to guess, rediscover, and reinterpret. The Tomato cocktail (€16), for example, combines mushrooms, apricot, tamarillo, celery, paprika, and chlorophyll to recreate the flavor of the fruit without using it. The Beetroot (€15), with an earthy profile, mixes gin, pinot noir, cocoa, cassis, potato, vanilla, and umeboshi, resulting in a dense, salty, and subtly acidic cocktail.

Other creations explore citrus and floral notes, such as the Calamansi (€18), with tequila, yuzu, green tea, ginger, lemongrass, and malvasia; or the Hibiscus (€19), which blends mezcal, coconut, roses, cranberry, tangerine, and orange blossom into a light, aromatic experience. For those who prefer non-alcoholic options, choices like the Endro (€12), made with cucumber, green apple, honey, parsley, and cilantro, retain the complexity and character of the rest of the menu.

The bar also offers small bites such as the lobster brioche with red onion and spicy mayonnaise (€16), beef tartare with truffle and cured egg yolk (€14), or the duck spring rolls with rose water (€12).

The Lapa metro station is just a few steps from the hotel. Find out more about this hotel F&B on our social media.