Oficina — Restaurant in Porto

My meal at Oficina was pretty good, but we had some legitimate complaints that the restaurant and other potential customers should know about. BUYER BEWARE.

First, my party and I (me, my sister, my dad, my step-mom, and my newborn half sister — 4months old) made a reservation for New Years Eve and paid the deposit for the NYE price fix menu. A few days into our trip, our baby got sick. We did not think she should be forced to come to dinner with us, and we decided it would be best to cancel. However, the hostess, who i had been texting with to confirm our reservation, told us that it would not be possible to refund the deposit. They said it was too late to cancel because it was “within 24 hours” of the reservation (which wasn’t true — it was actually 2 days before); and they said they would not be able to fill the reservation (also highly unlikely—it was for NYE, and most restaurants were closed. Surely someone else would have taken our place). We were told we could either keep the reservation, or we could cancel and they’d keep the deposit, but we could not cancel and have the deposit refunded. Begrudgingly, we kept our reservation.

Once we arrived, the meal was pleasant overall. We hadn’t asked for a vegetarian meal for my sister in advance, but the chef was kind enough to provide one for her. I truly enjoyed the steak and foi gras, and the scallops were delicious too. The wines they served paired well and were quite delicious. Unfortunately, we had a number of complaints with the food and service. First, my sister did not enjoy her vegetarian options. She found them to be abundantly greasy and oily. Meanwhile, I found the lobster they served was lukewarm on the outside and cold on the inside. Additionally, the restaurant said they could not serve my sister more bread when she asked for more, which was disappointing because she did not enjoy her other options. Lastly, when we went to leave and pay the bill, we were informed that the deposit only constituted HALF of the total bill (a whopping $200 per person!). Although we enjoyed the meal for the most part, this was truly an unpleasant surprise at the end.

Overall, the meal was a good experience. However, potential customers should know that the service here is borderline predatory with how they refuse to refund deposits, the food can be inconsistent in quality between different dishes, and the price for the meal is honestly not worth it for the quality...

Hidden in plain sight, nestled amidst Porto's bustling streets, lies Oficina Restaurant – a diamond in the culinary rough. In the guise of a charmingly renovated garage, Oficina offers an atmospheric setting in that photographs barely do justice. Far from the maddening crowds and tourist hotspots, it is a sanctuary for food and wine enthusiasts. Oficina is a delightful paradox – its external simplicity cloaks a vibrant dining scene within. The staff, led by our enchanting and linguistically talented waitress, serves food, drinks, and a decadent platter of warm hospitality and exemplary service. The culinary offerings here defy pretentiousness, preferring to win you over with authentic, modern dishes served with unassuming elegance. This modern retreat brims with inviting vibes, creating a space where attentiveness meets comfort. An area where the staff is there when you need them, offering their expertise on the extensive wine list and respecting your dining experience. From our vantage point in the dining area, we marveled at the restaurant's impressive wine cellar – an emblem of its commitment to offering an expansive range of the finest wines. The culinary orchestra played out with the precision of a metronome. Our shared starter of smoked salmon with caviar set the stage for a memorable gastronomic performance. The main acts, a rich squid ink risotto and a tender beef cheek were presented promptly, and plates were cleared equally efficiently. The dining audience was an eclectic mix of locals and tourists, each engrossed in the culinary symphony. The grand finale was a decadent chocolate mousse – a cloud of fluffy goodness that flirted with our taste buds before dissolving in a burst of chocolaty delight. It was the perfect end to our evening – a harmonious medley of flavors that lingered long after the last bite. If you're seeking a culinary treasure off the beaten path in Porto, Oficina awaits with open arms. It is more than just a restaurant; it's a journey of flavors, ambiance, and impeccable service. For those yearning for an immersive and enjoyable dining experience, Oficina is the treasure map that leads to...

Very disappointing experience. Unfortunately, this restaurant doesn't deserve your money and time.

We booked in advance a fixed menu dinner on Valentine's day (100 EUR per person, 6 courses, no drinks included). despite agreement via email, they weren't prepared to accommodate to a pescatarian alternative for 2 meat courses and suggested that 'i skip them' when opposed, the proposed alternative to a fois gras truffle was... a chopped cherry tomato with basilicum when we wanted to leave and get the prepayment back since we didn't touch the food (50% sent by bank transfer as confirmation of reservation), it took literally 1,5 hour to get the money back due to a litany of obstacles coming from the staff (lack of cash, inability to send the transfer back, etc) the chef/owner had zero intention to solve this the duty manager eventually went to an ATM, came back and basically threw the money on the counter, along with an attitude (i don't know based on what, given that we remained extremely calm and polite despite waisting 1,5 hour on a Valentine's night)

Miscommunication and hiccups can happen to anyone, although the bar for Michelin restaurants is clearly higher. What was shocking here is total lack of understanding and proactivity coming from the stuff. They did zero effort to make this experience any less horrible and even had the audacity to be offended and throw an attitude. There are at least 5 scenarios to solve this and retain a happy guest but the waiting/kitchen staff chose the one where they don't care.

The fact that the restaurant manager isn't there on one of the most important night for gastronomy in a year is also surprising.

I know COVID was tough on this sector but this isn't the way to get your...