David Botts

Tokyo Disney was better than Disney Sea. Hands down surprise to us, but we bounced between both parks in a day and Loved Disneyland vs. Disney Sea.

The food service in both parks compared to the US is way behind, and frankly quite difficult. I’m not talking about the type, cuisine or differences in style. The methods used to order and the variety is lackluster. We were shocked to see sit down restaurants unable to offer immediate food service times (instead it was 5 hours in advance). The restaurants were half empty and they had open lines, but were not taking new orders.

The rides were outstanding and the park was very clean.

This place was on the top of my list to try. Don’t fault the Kingsbury for this restaurant because it just doesn’t match the service at the Harbor Court or Honey. We waited a long time for a waiter to even show up. And then, it was a little awkward.

The process of ordering food is not intuitive. So here’s what to do;
Look at the styles of cooking. Decide first if you want fried, grilled, curry style, etc.
Then go up and pick your seafood, like hand pick it. This was actually a lot of fun.

The pricing is “per 100 g” so if the scale reads .503 kg, and the food is 1000Rs, that’s 5,000Rs.

You can ask for 200-500 grams of something most times. Like Stingray, we asked for an appetizer of 200g, fried. And it was great.

Hope this helps future diners! Just a note to the hotel, you need your best English speaking staff here. The process and the cooking at this restaurant is unique and you need to be able to communicate well with the patrons.

Encanto does not disappoint. This was one of three Michelin star restaurants that we tried during our week and Lisbon. I found that the wine pairings prepared by Ines’ were the best wine pairings of any Michelin star restaurant I’ve ever been to including the ones in Lisbon.

Everything begins with the ring of a doorbell. The food was quite remarkable. I love how all of the staff work together and you end up spending some time with just about everyone in the restaurant. The plates themselves were masterful, each its own piece of art and its own experience.

My only recommendations to this restaurant are to consider the competition and regardless of who started doing it first the rest of the restaurants nearby are calling their plates a “moment”. The name itself alludes to something perhaps different like an “encounter.”

The storytelling about your wines was some of the best I’ve ever experienced and sets yourself apart from the competition in the area. I believe that the trips to the wineries this restaurant takes its staff on truly educate them about the entire pairings menu. The young trainee Ines was incredible.

The only way to go wrong is to not go to Encanto. You will truly miss some thing that is a cornerstone of any experience in Lisbon.

Alma was an experience of a lifetime. Four of us had dinner at the chefs table right in front of the kitchen, and enjoyed watching all the dishes come together.
The food was magnificent. We had 5 experiences that were not even part of the menu, but came to prepare our palate. We were so full after the meal so anybody concerned, shouldn’t be.

Fully deserving of every Michelin star.

Guests be prepared, out the door it was $400/pp.

My only recommendation to the kitchen is some kind of mirror, mounted so we can see the plates from the table, similar to a cooking demo.