Mira Mira, Chef Ricardo Costa’s second signature restaurant, offers a more relaxed approach compared to traditional fine dining. Maintaining a commitment to ingredient seasonality and respect for excellent Portuguese products, this space embraces a more cosmopolitan culinary style, employing techniques that provide a younger, more international perspective for each dish, emphasizing taste.

Ricardo Costa, a native of Aveiro and Executive Chef of The Yeatman since 2010, is renowned for his leadership at the hotel’s gastronomic restaurant, which earned two coveted Michelin stars. With a clear passion for Portuguese cuisine, he brings a contemporary approach and innovative techniques to Mira Mira, his latest project. Located within the World of Wine, a cultural district in Vila Nova de Gaia, the restaurant has been revamped and reopened with an entirely new concept, offering a more casual and enjoyable menu.

The space in Mira Mira is described as modern, bright, and clean, with a terrace that provides breathtaking views of the Douro River, the Ribeira, the Luís I Bridge, and the Serra do Pilar. With a capacity of 40 outdoor and 40 indoor seats, the restaurant has been redesigned to reflect the chef’s goals. Tables without tablecloths contribute to the informal atmosphere, while prominent windows and varied spaces adapt to the identity of the venue and its versatile menu.

The Colheita tasting menu is the highlight at Mira Mira by Ricardo Costa. Featuring a more cosmopolitan approach, including elements of Asian cuisine such as dashi and fermented ingredients, the menu offers a relaxed dining experience, as noted by the chef. The original version includes four appetizers – Fish & Chips, Berliner & Cheese, Shallot & Foie Gras, and Mussel – served outdoors, followed by dishes highlighting seasonal seafood and the Portuguese gastronomic culture.

Despite the relaxed ambiance, Ricardo Costa maintains his inspiration from Portuguese tradition and respect for product origins as the cornerstones of his cuisine. He aims for a more casual approach while preserving the precision and demands of fine dining, seeking a lighter and spontaneous culinary creation, allowing for more freedom to experiment and innovate.