An explosion of contemporary flavours

Located at the Four Seasons Fairways in Quinta do Lago, Amara is redefining traditional Portuguese cuisine, offering a high-end, intimate dining experience with a cosy but modern feel and an emphasis on products from the region.

Credits: Facebook; Author: @amarafairways;

Welcome drink

This experience began with receiving a welcome drink, which is a complementary gift that varies, and on that particular day, it was a lemoncello spritz. Upon taking my seat, a soft floral scent rose from the cloth serviette, working in tandem with the calm, ambient music to provide a relaxing atmosphere for the meal.

The menu

The menu, curated by Chef Nelson Candeias, invites diners to create their own experience for an unforgettable culinary journey. A waitress explained the two options for meal plans: a three-course menu and a four-course one. The former includes two main dishes of the guest’s choosing along with dessert, while the latter comprises three mains and a dessert.

For drinks, I opted for the wine pairing, with selections sourced from across the country as the variety of dishes called for distinct wine profiles. The couverts at Amara have a certain humbleness to them, consisting simply of three types of bread from a local bakery specialising in slow fermentation – carob, regular wheat, and linseed – accompanied by a caramelised shallot butter and salted butter made in-house.

Main courses

My first dish was the mushroom and ginger dumplings, containing a velvety mushroom purée, slivers of Iberian prosciutto, a whisper of wasabi foam, and a luscious ham hock broth. It was recommended by the waitress as an ideal choice for the four-course meal due to its lightness.

The wine pairing was the Kompasus rosé, a choice laid out extensively by the concierge who would guide me through the meal.

This was followed by poached sea bream, garnished with white asparagus, roasted cherry tomatoes, coriander emulsion and a clam sauce. The delicate, tender fish effortlessly melted on the palate, releasing a rich, creamy flavour, cooked to absolute perfection.

For the second wine, I was served a glass of Quinta Fata, from the Dão region.

The third dish featured a grilled Black Angus sirloin, paired with pumpkin purée, potato dumplings, and a classic Béarnaise sauce.

This plate was composed with the precision of an avant-garde sculpture, its elements artfully arranged to evoke a sense of narrative through form and texture. The sirloin itself was exquisitely seared, succulent and tender in the centre, savoury and expertly seasoned.

Alongside this course was a bottle of Lágrima White, a wine from the Porto region, its cultural and historical context eloquently conveyed by the concierge as he poured it into the glass.

Time for a sweet

Finally, my craving for dessert was satisfied with a salted caramel tart, intricate crumble and a scoop of coffee ice cream, seamlessly blending sweetness and depth.

This decadent finale was matched with a pour of Blandy’s liquor on the side.

To complete the meal, I was served a final touch of coffee and artisanal chocolate, a timeless indulgence and a splendid close to an exceptional culinary experience.

Memorable experience

One of the most memorable parts of the experience was the immense pool of knowledge to which the concierge had access to in regards to the Portuguese wine industry, how each drink from each farm is made differently, and to various results. Speaking of the second wine, he said, “it’s from a small family with a wine-making tradition dating back to 1780, it’s in its fifth generation. The Fata family produces this incredible wine, conserved for years in wooden barrels”.

Another remarkable aspect of the restaurant is the sheer size of the portions they serve. “Our menu seeks to harmonise between the lighter and heavier portion sizes. What usually happens is that on someone’s second, third, fourth visits, they’ll go for the three-course meal because they’ll have already seen the dishes and have a better idea of their characteristics, first-timers always go for the four-course meal”, the waitress told The Portugal News.

Get the greatest table

Amara is open every Tuesday, Wednesday, Friday and Saturday, taking orders from clients between 6.30pm and 9.30pm. This is a high-end establishment, so there is a smart-casual dress code you’ll have to adhere to, but provided you can find a suit or dress, you’ll be in for one of the greatest culinary journeys of your lifetime. The restaurant also hosts jazz nights every couple of weeks, with the next one being on July 2, featuring performances from the jazz duo Cathy Borges and André Capela.