Euskalduna Studio — Restaurant in Porto

If you are a vegetarian - stay away. I have been there with 2 omnivores. They were very happy with their meals. I was very unhappy. Unbalanced flavors - as if no one has tasted the food before serving it. And it wasn't only my opinion - they tasted it as well and completely agreed.

My response to the restaurants comments - First of all, I'm very disappointed by your reply. I highly value your efforts to provide a vegetarian option, I know you have put a lot of effort in composing a menu and cooking it. But this value needs to go both ways - you have to value your customer's time and money (lots of it).

Second, you haven't responded to the main issue - the taste of the food. What was there? Why?

Third, you wanted me to pay for the whole meal, so I have kind if an idea of the food. I gave the staff my impression (and my friends') after the first course. And after the second. And after the forth. And then my friend found something in her plate that should have been there. On top, it got late and I was still very hungry because the food was not eatable. So I kindly asked to talk to a manager. I was told the manager is not there. I explained the situation and since I haven't got any response to what I said about the unbalanced flavors - I kindly asked to end my meal. decided to look for another place to eat. Almost half the menu completely - how much more can you suffer?

Later that day, I emailed the restaurant to share my disappointment, and all I got was a very offensive response, unsigned. Until this very moment, I don't know if the manager is a ,male or a female.

Needless to say my relationship with MY friends in non of YOUR concern. Just because you brought it up, I can assure you they had my money. I would NEVER walk away on anything without paying.

If vegetarian food is not your thing, don't serve it. If people are not satisfied with your food - find ways to deal with it and to improve their experience. You can't run and manage a place in remote control. If you email a customer, sign your name. Don't hide. Never ever call customers humiliating names. It is not done.

And yes, I'm a blogger. A very good one in fact. I don't know how you found out about it, but you are welcome to join thousands of happy readers. And usually I share photos with the restaurants I visit, just like that, out of generosity. This...

If you're browsing and wondering if Euskalduna is worth a visit, the answer is: it depends.

I discovered Euskalduna through Reddit, where it received high praise from fine dining enthusiasts. This was reflected in the clientele, which was predominantly American and English, with the exception of one Portuguese couple.

The dinner primarily features seafood, interspersed with some vegetable courses, concluding with one meat course and three desserts. The seafood dishes have a strong Japanese influence, incorporating ingredients like miso, shiso, and dashi alongside Portuguese elements.

In my opinion, Euskalduna excels in its seafood and vegetable dishes, where its reputation truly shines. Each plate was well-seasoned, intriguing, and delicious. However, the meat course—a pork loin with jus, plum, and cabbage—was poorly executed. Paradoxically, the bread was served with this course, and we were offered jus three times, suggesting the dish couldn't stand on its own. There wasn't enough cabbage or plum to complement the loin, which was slightly undercooked, mushy, and lacked flavor. We couldn't finish it.

The desserts were also disappointing: a soapy ginger and lemongrass ice cream, and shortbread with apple ice cream. The intended progression was unclear as both desserts had similar textures. Other reviews have echoed this criticism of the desserts.

The service at Euskalduna is unconventional. The staff, who are all chefs, introduce themselves and explain they are there to serve you and break the rules. While this approach is refreshing, it means that they are often busy cooking, resulting in minimal service. Despite their friendliness, our water was refilled only once throughout the meal.

Adding to the frustration, there is a 10% service fee on the bill. Tipping is not customary in Portugal or much of Europe, but given the predominantly American clientele, the restaurant not only offers the option but also adds it to the bill. This practice feels exploitative and discourages me from supporting establishments that take advantage of their customers with...

Michelin Star Restaurant Review

Recently, I visited a Michelin-starred restaurant for the first time during lunch, driven by a special occasion rather than a personal pursuit of such experiences.

The interior design was impressive — elegant and welcoming. I particularly enjoyed the concept of dining at the counter, which offered a close-up view of the meticulous preparation. The dedication and professionalism of the team were evident in every dish.

However, despite being aware of the high prices, I felt that, for a bill exceeding 500 euros for two people, we didn’t receive the level of attention or special treatment expected. Apart from the sommelier, who was courteous, the overall experience was underwhelming, especially at the end.

One major issue was the automatic inclusion of a 10% gratuity. While we were told it wasn’t mandatory, it felt uncomfortable — especially since tipping is not customary in Portugal. Adding 50 euros to the bill in this way felt somewhat forced.

The most disappointing part was when we left. After nearly four hours at the restaurant, none of the staff behind the counter, including the head chef, acknowledged us. It felt even more disheartening to see other guests being warmly greeted, including a chef who was dining there. After settling the bill, we felt more like just a number, which is never a pleasant feeling, regardless of how much you spend.

The food itself had some standout dishes, though portions were small, as expected. The desserts didn’t quite meet my expectations, although I appreciated the freshness of the first one. The tea, surprisingly, was a highlight. The wine pairing, priced at 95 euros, felt somewhat lacking in quantity given the cost.

Overall, while the culinary execution was commendable, the lack of consistent hospitality and the impersonal treatment left a less-than-ideal impression. Whether at lunch or dinner, a Michelin-starred experience should deliver not just great food but also a genuine sense of welcome and...