InDiferente — Restaurant in Porto

Away from Porto’s bustling city center is a sparkling gem of a restaurant, called IN Diferente. It’s on a leafy residential street in the upscale neighborhood of Foz do Douro, behind an unassuming yellow-tiled facade. There’s a good reason IN Diferente was awarded a Michelin Bib for excellence and affordability. We have dined there twice, so far, and both times we entered expecting quality--and left blown away. I could go on and on about the brilliance of the Brazilian chef, Angélica Salvador, whose creations combine delicacy and deliciousness, land and sea. Her Pork Wellington, a play on Beef Wellington, has at its center succulent Iberian pork, encircled with perfectly seasoned sausage and a flaky crust. The sea bass with seafood rice made me wish I were a mermaid. For one of her desserts, Chef Salvador reimagines a Portuguese classic, Pastel de Nata. This national dish is a custard tart first made by resourceful nuns from the egg yolks left over after using egg whites for starching, and it is usually served with a sprinkle of cinnamon. The Chef’s version, with its warm center oozing lusciousness, was served with cinnamon ice cream. Simply put, the food tastes as superb as it looks. The quality of every dish was consistently high, which we expected. But beyond that, every element showed care, that fundamental ingredient of excellence. From the stunning wine glasses to the oil paintings on the walls, you could sense passion and attention to detail. In fact, when we entered, on the bookshelf facing us, we saw the hefty NOMA tome. We’d been fortunate to spend an unforgettable evening there a few years ago, when it was ranked the Best Restaurant in the World by Restaurant Magazine. Our experiences at IN Diferente have been just as memorable. When I asked if it would be possible to get a sparkling wine pairing with the chef’s tasting menu, Hugo, the outstanding sommelier, accepted the challenge with a gleam in his eye. His choices were so perfect that we found ourselves photographing each bottle’s label for future reference. For our non-alcohol-drinking guest, Hugo also worked his magic to concoct a delightful “mocktail” of various fruit juices, complete with a splash of gooseberry. Jaime, our exceptional head server, was equally passionate. His description of each dish on the menu was a celebration of knowledge and wit. We knew right from the bread course that we were in for a treat when Jaime told the butter from the Azores Islands is so delectable because the cows love their ocean view. We felt like we were being welcomed in a way that is rare in the hospitality industry, with genuine warmth. On our second visit, to celebrate a birthday, anniversary, and book deal, we were once again treated to a magical journey, topped with an engrossing coffee ceremony that made me drink coffee after 10 years without it. We left glowing like the birthday candles on a surprise birthday dessert. For a scenic journey to Foz, take the elegant wood-paneled tram for two euros to Passeio Allegre, along the Douro river to where it meets the Atlantic. Be sure to book in advance because seating is limited. Prepare to be dazzled, and welcomed with true hospitality. A meal at IN Diferente, will leave you anything but...

This restaurant is, in a nutshell, the best restaurant I have ever eaten at. Let me qualify that statement. I have been to a number of different Michelin Star and critically acclaimed restaurants over the course of the last two years and have yet to find a place that executes to this level on every single course.

For me, a tasting menu is an artists portfolio. There are many establishments that have wonderful food with artistic, unique dishes that may or may not speak to the dinner, much like the work of a painter or a poet. You appreciate the dishes that you receive and note the creativity, even if you do not agree with the composition of a dish (especially if you yourself are a cook like I am). Every single fine dining establishment I've been to has had a miss at some point during the dinner. Perhaps a dish I would do differently or a flavour that I was not particularly fond of. Every establishment had something that could have been improved, except InDiferente.

I will not go into specifics of every dish, but know that every component on the dishes you eat were thoughtfully crafted. Every sauce, gel, powder, protein, fat, texture, and detail was given care. The number of times I smiled throughout this meal, purely through awe, was odd. I cannot think of a better dining experience.

I do not disparage other restaurants in the area (we've been to many of them on our trip - Antiqvvm and a couple others) but I would never go to any of them if a seat at Indiferente was available. It is a travesty that this is only Bib Gourmand. Michelin Guide - I have been to over a dozen starred restaurants and this was by far a better experience.

Give it a try and thank...

We decided to visit InDiferente on our first night in Porto. It has been one of the best dining experiences I have had in a long time.

From arrival to departure, the waiters made sure you were in good hands. They told great stories, were kind and elegant in serving out food and drinks. Some of them mixed in a bit of humor at times. They helped to make this a night to remember.

Let’s talk about the food. We decided to go for their tasting menu InDiferente where they served some of the chef’s all time favourites. I love how the identity of the chef Angélica came through. The subtle use of cassava as a crisp in the Veal Tartare came through (also the use of broccoli in a tartare was refreshing and delicious!), the bold moves with the tonka bean and foie gras, the piece of art that the scarlet shrimp was on the plate. I decided to go with the monk fish instead of the sea bass and the chef yet again amazed me with the beurre blanc with seasonal vegetables. The Veal tenderloin was delicious, juicy and well accompanied by the mushrooms and the beans that were melt-in your-mouth velvety.

The desserts were out of this world. The pistachio dessert was light, airy and fresh and the acerola was a pleasant kick of zesty freshness. The chef’s take on the pastel de nata is something worth returning for. I felt bad when I finished the dish and am sure that I won’t be having any better pastels this year (at least). It’s almost like a custard moelleux but unmistakably has all the flavors you would want to relish for far longer.

All in all, great dishes with a Brazilian twist and strokes of genius from the chef. I cannot recommend it enough, go visit! We had an...