Mesa de Lemos renews its Michelin and Green Stars.

The Mesa de Lemos restaurant, located at Quinta de Lemos, in Passos de Silgueiros, in the municipality of Viseu, has once again been awarded the MICHELIN Star and the MICHELIN Green Star, recognition given by the Michelin Guide to restaurants that stand out for their sustainable practices. The distinction was announced during the MICHELIN Guide Ceremony Portugal 2026, held in Funchal.

Led by chef Diogo Rocha, the restaurant thus maintains its Michelin Star for the seventh consecutive year, reinforcing its position as one of the benchmarks of haute cuisine in Portugal. The renewal of the Michelin Green Star, which it has held since 2023, also recognizes the restaurant’s strong commitment to sustainable practices and the enhancement of the territory. “Receiving these two distinctions again is a source of great pride. We are a refined restaurant located in the countryside, and the challenge of practicing haute cuisine outside the major urban centers reinforces our determination to maintain high standards of quality and excellent service. We want to continue evolving and surprising our customers daily, without ever losing sight of environmental protection,” says chef Diogo Rocha.

Located in a Dão wine region, Mesa de Lemos is part of the Quinta de Lemos project, a property that combines wine production, contemporary architecture, and signature gastronomy. The restaurant’s cuisine stands out for its approach focused on seasonality, the origin of the products, and the connection with the territory, favoring local ingredients, many of which come from the property itself.

The restaurant’s sustainable philosophy is reflected in various details of the experience. From the exclusive use of Quinta de Lemos wine and olive oil, to the tableware created by the artist Geraldine de Lemos in collaboration with the chef, to the use of eco-friendly towels from Abyss & Habidecor and products from the farm’s organic garden and orchard, each element contributes to a conscious and integrated approach.

Chef Diogo Rocha, a native of Viseu, has built a solid career in Portuguese gastronomy. Graduated in Cooking and Pastry in Coimbra and with a master’s degree in Tourism Sustainability from the Estoril Higher School of Hospitality and Tourism, he has developed work focused on valuing national products and the Serra da Estrela region. Throughout his career, he has been involved in various gastronomic projects and has also played a significant role in academic training, teaching at the Higher School of Tourism in Seia.

In 2014, he opened the Mesa de Lemos restaurant as executive chef, a project that quickly gained national and international recognition. In 2019, the restaurant received its first Michelin Star, a distinction that has been renewed consecutively.
With the renewal of both distinctions in the 2026 edition of the Michelin Guide, Mesa de Lemos confirms the consistency of its gastronomic project and its continuous commitment to excellent cuisine, deeply connected to nature, the territory, and sustainability.