Saturday, December 21, 2013
Friday, December 20, 2013
Top 10 Hospitality Trends for 2014 - Miguel Guedes de Sousa
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Top 10 Hospitality Trends for 2014.
By Bob Rauch Sunday, 8th December 2013 |
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1. Millennials will become the core customer within the hospitality and travel industries over the next five to ten years. The majority of airlines, hotels and travel companies will benefit from this sector as they enter into their peak earning, spending and travel years. Within this group of GenY travelers, there are many different markets considering the fact that exploration, interaction and experience are the major focus of Millennials. Willing to pay more for a greater experience, “foodies” are a prevalent subset of this market; looking for an overall gourmet experience for a reasonable price will cause the industry to revamp their lobby bars, restaurants and food service. Internet bloggers, culture buffs, LGBT and Multi-generational travelers all looking for a unique, novel experience will command change within the market.
2. Speed and precision will be a requirement when it comes to accommodating Millennials in upcoming years according to Hotels.com’s latest Hotel Price Index report. Fast booking, fast check-in, fast WiFi and fast responses to customer service needs will need to be implemented within hotels. Considering Millennials have no problems speaking up, if what they are seeking is not quick enough, they will turn to Twitter, Facebook, Yelp or TripAdvisor to voice their complaints.
3. WOW customer service will become even more influential this year. Service today consists of four levels: basic, expected, desired and WOW. Basic service can be found at the post office whereas expected service can be found at most fast food restaurants and many businesses. Desired service is often found at good hotels and restaurants but WOW Service is the only way to ensure repeat business. By creating an impressive, unique guest experience that exceeds all expectations, you are able to capture the customer.
4. Leadership is modeling the way and showing your management team how critical it is to “walk the talk.” Each and every employee, including myself, all have something we can work on. Forming a connection with guests can improve dramatically with genuine, individual interaction. It is my goal as a leader to instill the value of building relationships by sharing the knowledge I have and learning from them as well. For instance, I run with our guests staying at the Hilton Garden Inn and Homewood Suites San Diego/Del Mar and offer personal training sessions for others.
5. Expectation of more international visitors. Average rates and occupancy levels in the U.S. are likely to increase over the next few years, influenced by a very new market. “Leisure demand from abroad, fueled in part by the new Discover America campaign, will stimulate a new demand” according to Arne Sorenson, President and CEO of Marriott Hotels & Resorts. China is preparing to send about 100 million leisure tourists into the international market every year. If the U.S. gets its typical share, that will mean an additional 10 million visitors from China alone. Considering the average Chinese traveler spends a week in the U.S., demand is created for an additional 70 million room nights in a market where prices are steadily rising. The globalization of travel will prove to be a massive force.
6. Social media and mobile will be inseparable. Social media and mobile already live in symbiosis and we will only continue to see them merge over the course of this year. Mobile activity has allowed social media to live in real time by allowing users to create updates, tag friends and check in on their mobile devices. Smartphones represent 50 percent of new mobile devices being purchased and the growth of connected devices will only continue to rise. Ericsson estimates that there will be over 50 billion connected devices in circulation by 2020, including laptops, tablets and smartphones. In North America, 2014 will mark the first year that online access is greater from mobile devices than a desktop or laptop. Keeping an eye out for authentic ways to make use of emerging social/mobile applications will be of great value to those in hotel marketing.
7. Content marketing will replace traditional advertising. Traditional advertising is rapidly losing value as hotel marketing professionals begin to take advantage of effective content marketing. Marketing’s new mantra, “Brands must now act as publishers,” has come about due to social media and its potential to engage in meaningful conversations with loyal fans and clients alike. You will be able to drastically reduce investments in traditional paid media by implementing media tools such as blogs, social media, newsletters, webinars, eBooks, photo or video sharing and shared media. If brands begin to “opt out” of being a producer, SEO efforts will be affected. Google is now weighing current content, social proof and author scores in their results ranking. Simply put, you need to create and share content while engaging people if you want to be recognized moving forward.
8. Renewed focus on property websites. Finding ways of encouraging direct bookings will be one of the most important parts of a marketing director’s job in 2014. Considering travelers are increasingly taking their transactions online, the hotel’s own website needs to become the most important avenue for bookings to gain the highest ROI. After American hotels spent an estimated $2.7 billion on OTA commissions, the rates rose and restrictions tightened. Hotels are looking at any and all ways to increase direct bookings in 2014. This means that hotel websites will need to create incentives through booking with them directly rather than via the OTAs. Fresh content, consistent updates of promotions and rich media will draw in the guests.
9. Review site tactics. According to The Wall Street Journal, Yelp reports 50 million users across its web and mobile platforms. TripAdvisor has become the world’s most popular travel website with 34 million unique users each month. Google Places is the Yellow Pages of the digital age meaning that business listings also show up on iPhone searches as well as on Google Maps. In 2014 there is a need to:
2. Speed and precision will be a requirement when it comes to accommodating Millennials in upcoming years according to Hotels.com’s latest Hotel Price Index report. Fast booking, fast check-in, fast WiFi and fast responses to customer service needs will need to be implemented within hotels. Considering Millennials have no problems speaking up, if what they are seeking is not quick enough, they will turn to Twitter, Facebook, Yelp or TripAdvisor to voice their complaints.
3. WOW customer service will become even more influential this year. Service today consists of four levels: basic, expected, desired and WOW. Basic service can be found at the post office whereas expected service can be found at most fast food restaurants and many businesses. Desired service is often found at good hotels and restaurants but WOW Service is the only way to ensure repeat business. By creating an impressive, unique guest experience that exceeds all expectations, you are able to capture the customer.
4. Leadership is modeling the way and showing your management team how critical it is to “walk the talk.” Each and every employee, including myself, all have something we can work on. Forming a connection with guests can improve dramatically with genuine, individual interaction. It is my goal as a leader to instill the value of building relationships by sharing the knowledge I have and learning from them as well. For instance, I run with our guests staying at the Hilton Garden Inn and Homewood Suites San Diego/Del Mar and offer personal training sessions for others.
5. Expectation of more international visitors. Average rates and occupancy levels in the U.S. are likely to increase over the next few years, influenced by a very new market. “Leisure demand from abroad, fueled in part by the new Discover America campaign, will stimulate a new demand” according to Arne Sorenson, President and CEO of Marriott Hotels & Resorts. China is preparing to send about 100 million leisure tourists into the international market every year. If the U.S. gets its typical share, that will mean an additional 10 million visitors from China alone. Considering the average Chinese traveler spends a week in the U.S., demand is created for an additional 70 million room nights in a market where prices are steadily rising. The globalization of travel will prove to be a massive force.
6. Social media and mobile will be inseparable. Social media and mobile already live in symbiosis and we will only continue to see them merge over the course of this year. Mobile activity has allowed social media to live in real time by allowing users to create updates, tag friends and check in on their mobile devices. Smartphones represent 50 percent of new mobile devices being purchased and the growth of connected devices will only continue to rise. Ericsson estimates that there will be over 50 billion connected devices in circulation by 2020, including laptops, tablets and smartphones. In North America, 2014 will mark the first year that online access is greater from mobile devices than a desktop or laptop. Keeping an eye out for authentic ways to make use of emerging social/mobile applications will be of great value to those in hotel marketing.
7. Content marketing will replace traditional advertising. Traditional advertising is rapidly losing value as hotel marketing professionals begin to take advantage of effective content marketing. Marketing’s new mantra, “Brands must now act as publishers,” has come about due to social media and its potential to engage in meaningful conversations with loyal fans and clients alike. You will be able to drastically reduce investments in traditional paid media by implementing media tools such as blogs, social media, newsletters, webinars, eBooks, photo or video sharing and shared media. If brands begin to “opt out” of being a producer, SEO efforts will be affected. Google is now weighing current content, social proof and author scores in their results ranking. Simply put, you need to create and share content while engaging people if you want to be recognized moving forward.
8. Renewed focus on property websites. Finding ways of encouraging direct bookings will be one of the most important parts of a marketing director’s job in 2014. Considering travelers are increasingly taking their transactions online, the hotel’s own website needs to become the most important avenue for bookings to gain the highest ROI. After American hotels spent an estimated $2.7 billion on OTA commissions, the rates rose and restrictions tightened. Hotels are looking at any and all ways to increase direct bookings in 2014. This means that hotel websites will need to create incentives through booking with them directly rather than via the OTAs. Fresh content, consistent updates of promotions and rich media will draw in the guests.
9. Review site tactics. According to The Wall Street Journal, Yelp reports 50 million users across its web and mobile platforms. TripAdvisor has become the world’s most popular travel website with 34 million unique users each month. Google Places is the Yellow Pages of the digital age meaning that business listings also show up on iPhone searches as well as on Google Maps. In 2014 there is a need to:
- Monitor Yelp, TripAdvisor and Google Places reviews and alert management of any low reviews twice a week
- Comment on glowing reviews to thank them
- Comment on low reviews and how the property intends to handle future situations
- Feature Yelp deals
10. Reputation Management. There is much anticipation that reputation management will begin to dictate the hotel industry in upcoming years. Considering there are millions of reviews written each day across a plethora of different platforms, the world wide web has the power of influencing one’s decision making process; being able to manage your businesses reputation will determine success or failure. TrustYou had made it their mission to influence travel decisions in a positive way, developing a technology and software making it simple to monitor, manage and market a businesses reputation. Another company, Flip.to, has been making strides to tap into the market of potential travelers’ family and friends considering 70% of customers take recommendations from their family or friends when choosing a product, brand or business.
Monday, December 16, 2013
Friday, December 13, 2013
insights from the recent 25th Deloitte Hotel Investment Conference - Miguel Guedes de Sousa
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insights from the recent 25th Deloitte Hotel Investment Conference.
Tuesday, 19th November 2013 |
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Exclusive Reporting: At the beginning of November, over 400 leaders of the European hotel sector, gathered up at the London Dorchester hotel to listen to some of the world's biggest lodging players;
In my view, this event is one of the two top yearly events for the European Lodging industry and I will name just a few panelists.
On the brand side:
In my view, this event is one of the two top yearly events for the European Lodging industry and I will name just a few panelists.
On the brand side:
- Richard Solomons – Chief Executive – InterContinental Hotels.
- Frits van Paasschen- President & CEO Starwood Hotels & Resorts. Michael Glennie-President & CEO, Fairmont Raffles Hotels.
- John M. Scott III, President & CEO, Orient Express Hotels.
- Puneet Chhatwal – CEO, Steigenberger Hotel Group
On the Investors side:
- Cody Bradshow – Senior Vice President , Starwood Capital.
- Coley Brenan-Principal, KSL Capital Partners
- Helder Pereira, Chairman, Redefine BDL Hotels
- Struan Robertson-Executive Vice President & Chief Investment Officer, Host Hotels & Resorts.
The general feeling, almost across the board, was of cautious optimism.
Even the world class economist Sir Roger Bootle or as some of us nickname him "Sir Doom and Gloom", has made an unusual statement that "contrary to previous years he is optimistic of the near future"
The hotels CEO's shared their views and pointed out some of the currents changes in strategies. The big changes I noticed where:
Even the world class economist Sir Roger Bootle or as some of us nickname him "Sir Doom and Gloom", has made an unusual statement that "contrary to previous years he is optimistic of the near future"
The hotels CEO's shared their views and pointed out some of the currents changes in strategies. The big changes I noticed where:
- The willingness of the big brands to start investing again in hotels. These investments will be limited, selective and strategic to the brands but it is a big change from the "Asset Light, Asset Right" that we saw for the last five years.
- Significant investment in technology is a key to the future success of the big brands. All the panelists emphasized that they invest and that they will continue investing significant amounts of money in the direct distribution channels as well as into the social media. The direct contact between the guest and the brand is the key to the success of the brands.
- Researching, understanding customer needs and adjusting the hotels to the needs and expectations of the new guests – Generation X and Generation Y. Hangouts and lounges rather than the classical lobbies will be incorporated in the new hotels.
- Diverting bookings from the intermediaries or best knows to us as OTA's into the brand's own web sites. This will be done mainly by investment in mobile technologies, pricing and last room availability via own brand own sites.
- All global brands want to localize branded hotels in order to fit them to where they are located. Becoming a part of the local community and local scene.
Louvre Hotels Group is launching Grab & Go - Miguel Guedes de Sousa
Louvre Hotels Group is launching Grab & Go, a new self-service F&B area offering a range of food and other products 24 hours a day. Louvre said it is introducing the concept in response to a number of trends in French eating habits, including the fact that eating out is growing, meal times are only a third as long as they were 30 years ago and there is a preference for easy, quick-to-eat food. Louvre has been testing the concept in two of its Paris-area hotels since the beginning of this year. The company plans to roll out Grab & Go alongside its traditional restaurant offering initially at selected hotels in France in January. Eventually the concept will be offered at all of Louvre’s hotel chains but will be adapted to each location’s needs.
Six Senses Hotels Resorts Spas, Bangkok, announced on Tuesday that it will open six resorts in Europe, South America, Asia Pacific and Africa over the next three years. - Miguel Guedes de Sousa
Six Senses Hotels Resorts Spas, Bangkok, announced on Tuesday that it will open six resorts in Europe, South America, Asia Pacific and Africa over the next three years.
The resorts include:
· the 32-suite Six Senses Mont Blanc, opening in 2015 and nestled in the French Alpine area of Saint-Gervais-les-Bains
· the 50-room Six Senses Wuma, opening in 2016 in the Jhih-ben hot spring area of Taitung, Taiwan
· the 100-room Six Senses Cartagena, opening in 2016 and located in Cartegena, Colombia
· the 129-room Six Senses Ninghai, located approximately 45 minutes from Ningbo International Airport in China
· the 120-room Six Senses Uluwatu, located on the southern tip of Bali, Indonesia, and surrounded by a 6,000 sq m (65,000 sq ft) garden
· the 67-room, 31-residences Six Senses Gammarth, located on the Mediterranean coast near Tunis, Tunisia
Six Senses is a subsidiary of Pegasus Capital Advisors, Cos Cob, Connecticut. Six Senses appointed Neil Jacobs as CEO in February.
Friday, November 29, 2013
Thursday, November 28, 2013
International Gourmet Festival: The Algarve welcomes world - Miguel Guedes de Sousa
From 7th to 17th November, the Algarve welcomes 37 Master Chefs, in a total of 60 Michelin Stars, who vow to create unforgettable days for all epicurean lovers.
Every year, and this is its seventh edition (7-17 November), the standards raise and the quest for unforgettable gourmet moments is the International Gourmet Festival’s best offer to all epicurean lovers. This is a unique festival, which is also a tribute to Claudia, who was born in Albufeira, specifically in the internationally acclaimed Villa Joya premises, with its 2 Michelin Stars cuisine led by Dieter Koschina, and now with an increasing role, by Matteo Ferrantino.
In 2013 the offer is strong, very strong, and diverse. Following a few gastronomic events at other sites besides Villa Joya, the International Gourmet Festival turns wider and now includes a new “heavy-weight” partner, the Conrad Algarve, the luxurious hotel at Quinta do Lago, which will also hosts a number of dinners, led by German Chef Heinz Beck (3 Michelin Stars) - who actually gave origin to the resort’s best restaurant name, the Gusto by Heinz Beck. Given the partnership with the Conrad Algarve, the launching event, named Inaugural Cuisine Celebration, will take place at this restaurant on 5th November, 2 days before the actual Festival. Throughout the Festival’s 10 days duration, there will be additional events such as a luncheon at Herdade da Malhadinha Nova, near Beja, a gourmet event at the Monte Rei Golf & Country Club, near Vila Real de Santo António, which restaurant Vistas is led by Catalan Chef Jaime Perez.
As for the Festival’s “stars constellation”, just a few notes on the importance of this gastronomic event both for the Algarve and for Portugal. Thus, 2013 world’s best restaurant, according to The World 50 Best Restaurants, El Celler de Can Roca (3 Michelin Stars), Girona, Spain, is represented by his brother, Joan Roca, at a (sold-out!) dinner on 10th November. On 16th, also at Villa Joya, takes place the long waited dinner Koschina & Friends: Royal Food Party, which will gather a total of 26 Michelin Stars, with special focus on Hans Neuner, of the Portuguese Ocean, the gourmet restaurant at the Vila Vita Park Hotel (Algarve), Thomas Buehner (La Vie, Germany), Juan Amador (Juan Amador, Germany), Andreas Caminada (Schloss Schauenstein, Switzerland) or Sven Elverfeld (Aqua, Germany). Truly, the International Gourmet Festival will welcome 37 Master Chefs, 60 Michelin Stars and 1001 celestial courses!
In this varied and alluring program, just a quick reference to the thematic luncheons, to take place at the Conrad Algarve, for the long waited Portuguese Michelin starred Chefs dinner, which brings together starred Chefs working at national restaurants. On the 12th, another dinner will gather national starred chefs with Nuno Mendes, a Portuguese Chef working for the British Viajante and George Mendes, now working for the NY Aldea.
As for prices, they range between 350 and 600 euros (numerous meals are already sold-out).
For more details, check International Gourmet Festival.http://www.internationalgourmetfestival.com/index.php
HOTELS Blogs: An interesting use of Instagram - Miguel Guedes de Sousa
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Monday, November 25, 2013 | www.hotelsmag.com
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Wednesday, November 20, 2013
Restaurantes em NYC - Miguel Guedes de Sousa
Restaurantes em NYC
· ABC Cocina https://www.abchome.com/abc-cocina/ (espectacular! Tem loja e tudo, vale imenso a pena explorar o site)
· Our mission is to serve by manifesting a shift in the retail paradigm—one in which beauty, experience, and magic are composed onto a revolutionary platform of cause-related products that guide creative expression, celebrate individuality, and cultivate the actualization of home as the sacred space
· Brushstroke http://www.davidbouley.com/brushstroke-main/ (nao tem nada de fotos: restaurante japonês, catering, aulas de cozinha)
· The nomad http://www.thenomadhotel.com (acho que o Hotel muito giro e tem um restaurante tipo costes mas o site não presta para nada em termos de fotos. Foi o Jacques Garcia que o fez)
Rancho La Puerta - Miguel Guedes de Sousa
Renew your mind, body, and spirit on a journey to true wellness. At Rancho La Puerta, near San Diego, California, you retreat from life’s stress and distractions on a healthy vacation that empowers your true self. The Ranch encourages integrative wellness for women and men of all ages and fitness levels through exciting, energetic fitness options, delicious organic cuisine, and pure fun and relaxation …all in a tranquil setting in the shadow of Baja California’s mystical Mt. Kuchumaa.
Founded in 1940, Rancho La Puerta started the modern Fitness Revolution…and we’re still on the cutting edge of fitness vacations today.
Monday, November 4, 2013
Portugal presentation fi - sept 2013 v6 - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/portugal-presentation-fi-sept-2013-v6-miguel-guedes-de-sousa
Vamizi monzabique - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/vamizi-monzabique-miguel-guedes-de-sousa
Menu sample steak house lunch - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/menu-sample-steak-house-lunch-miguel-guedes-de-sousa
Wafe House - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/wafe-house-miguel-guedes-de-sousa
Amanyara villas - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/amanyara-villas-miguel-guedes-de-sousa
Wyndham Hotel Group - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/wyndham-hotel-group-miguel-guedes-de-sousa
Fen hoteles presentacion institucional - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/fen-hoteles-presentacioninstitucional
Wednesday, October 30, 2013
Westin Verdelago Resort Club House - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/westin-verdelago-resort-club-house-miguel-guedes-de-sousa
The Modern Penthouse by Rita Konig - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/the-modern-penthouse-by-rita
Le Sereno - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/le-sereno-migue-guedes-de-sousa
The Merchant, Chinatown NY - Miguel Guedes de Sousa
http://www.slideshare.net/miguelguedesdesousa/the-merchant-chinatown-ny-miguel-guedes-de-sousa
o : live Boutique Hotel - Miguel Guedes de Sousa
Condado, Puerto Rico
http://www.slideshare.net/miguelguedesdesousa/o-live-boutique-hotel-miguel-guedes-de-sousa
http://www.slideshare.net/miguelguedesdesousa/o-live-boutique-hotel-miguel-guedes-de-sousa
Mexico Master Plan - Miguel Guedes de Sousa
Cabo San Cristobal Mexico
http://www.slideshare.net/miguelguedesdesousa/mexico-master-plan-miguel-guedes-de-sousa
http://www.slideshare.net/miguelguedesdesousa/mexico-master-plan-miguel-guedes-de-sousa
2011 Global Brand - Miguel Guedes de Sousa
2011 Global Brand Letter from Stanley Moss
http://www.slideshare.net/miguelguedesdesousa/2011-globalbrand
http://www.slideshare.net/miguelguedesdesousa/2011-globalbrand
100 coisas para comer - Miguel Guedes de Sousa
| # | Zona | Restaurante | Obrigatório | Opcional | Morada | Telefone | Preço |
| 1 | Restauradores | Pinóquio | Amêijoas | Pica-pau | Pç dos Restauradores, 79 | 213 465 106 | 20,50 € |
| 2 | Belém | Fábrica dos Pastéis de Belém | Pastéis de Belém | R de Belém, 84-92 | 213 637 423 | 0,90 € | |
| 3 | Campo Pequeno | Dom Tacho | Francesinha | R David de Sousa, 19A | 913 203 433 | 7,00 € | |
| 4 | Alcântara | Landeau | Bolo de chocolate | R Rodrigues Faria, 103 Lx Factory | 917 278 939 | 2,80 € | |
| 5 | Alcântara | Café Malaca | Caranguejo de casca mole | R Rodrigues Faria, 103 Lx Factory | 967 104 142 | 16,90 € | |
| 6 | Cascais | Entráguas | Paella | Av Diana Spencer, 275 | 214 843 258 | 24,73 € | |
| 7 | Chiado | Bénard | Croissants | R Garrett, 104 | 213 473 133 | 1,40 € | |
| 8 | Saldanha | Colina | Rissóis de camarão | R Filipe Folque, 46 | 213 560 209 | 1,30 € | |
| 9 | Alvalade | Helsínquia | Empadas de galinha | Av da Igreja, 12B | 218 493 511 | 1,40 € | |
| 10 | Sta Apolónia | Casanova | Pizza de figos e presunto | Av Infante D Henrique, Cais da Pedra, Lj 7 | 218 877 532 | 13,00 € | |
| 11 | Cais do Sodré | Confraria | Gyozas | R do Alecrim, 12A | 213 426 292 | 1,35 € | |
| 12 | Saldanha | La Finestra | Pannacotta com Nutella | Av Conde de Valbom, 52A | 217 613 580 | 3,70 € | |
| 13 | Bica | Cláudio Bodeck | Hambúrguer vegetariano | venda ambulante algueres na Bica | 919 715 730 | 3,00 € | |
| 14 | Bairro Alto | Casanostra | Torta de requeijão e espinafres | Tv do Poço da Cidade, 60 | 213 425 931 | 9,00 € | |
| 15 | Benfica | Edmundo | Naco do lombo na pedra | Av Gomes Pereira, 1 | 217 154 502 | 16,90 € | |
| 16 | Restauradores | Hard Rock Café | Nachos | Av da Liberdade, 2 | 213 245 280 | 10,75 € | |
| 17 | Campo de Ourique | Stop do Bairro | Cabidela de galinha | R Tenente Ferreira Durão, 55 | 213 888 856 | 10,00 € | |
| 18 | Marvila | Filho do Menino Júlio dos Caracóis | Caracóis | R Vale Formoso de Cima, 140 | 218 596 160 | 5,00 € | |
| 19 | Costa da Caparica | Tony's Burguer | Max Burguer | Av Movimento das Forças Armadas, 5 | 212 902 855 | 3,65 € | |
| 20 | Nafarros | Adega do Saraiva | Cabrito assado | Cozido à portuguesa e caldeirada mista | Lg do Paquete, 4 | 219 290 106 | 16,00 € |
| 21 | Bairro Alto | Pap'Açorda | Açorda real | R da Atalaia, 57 | 213 464 811 | 31,00 € | |
| 22 | Santos | Manifesto | Papos de anjo com calda de maracujá | Lg de Santos, 9A | 213 963 419 | 6,00 € | |
| 23 | Alcântara | Casa da Morna | Caril de gambas | R Rodrigues Faria, 21 | 213 646 399 | 13,50 € | |
| 24 | Baixa | Nova Pombalina | Sandes de leitão | R do Comércio, 2 | 218 874 360 | 3,20 € | |
| 25 | Sintra | Piriquita | Travesseiro | R das Padarias, 1 | 219 230 626 | 1,20 € | |
| 26 | Cais do Sodré | Uai | Pão de queijo | Rocha Conde de Óbidos, 114 | 213 900 111 | 20,00 € | |
| 27 | Chiado | Bar do Hotel do Chiado | Sandes de Salmão | R Nova do Almada, 114 | 213 256 100 | 10,50 € | |
| 28 | Oeiras | Yum Cha Garden | Dim Sum | Praceta de Maputo, 6A | 214 415 481 | 3,50 € | |
| 29 | Avenidas Novas | Padaria Portuguesa | Broa de milho com farinheira | Av João XXI, 9 | 218 485 083 | 3,00 € | |
| 30 | Alcântara | Miradouro de S. Pedro de Alcântara | Cachorros da Guia | Miradouro de S. Pedro de Alcântara | 4,50 € | ||
| 31 | Carnide | Galito | Sopa de tomate | R da Fonte, 18D | 217 111 088 | 10,50 € | |
| 32 | Belém | Fábrica dos Pastéis de Cerveja de Belém | Pastéis de cerveja | R de Belém, 15 | 213 634 338 | 0,85 € | |
| 33 | Alvalade | Gelado Itália | Gelado de nata em calda de morango | Av da Igreja | 218 491 741 | 4,00 € | |
| 34 | São Bento | Umai | Swing maki | R Cruz dos Poiais, 89 | 213 958 057 | 1,30 € | |
| 35 | Baixa | Salão de chá Castella do Paulo | Pão de ló de Castella | R da Alfândega, 120 | 218 880 019 | 1,20 € | |
| 36 | Anjos | Carvoaria Jacto | Bolo de chocolate | R Maria Andrade, 6 | 218 147 555 | 2,50 € | |
| 37 | Baixa | Ali Kebab House | Chamuça | Lg Conde Barão, 24 | 1,00 € | ||
| 38 | Campo de Ourique | Magano | Sopa de cação | R Tenente Ferreira Durão, 52 | 213 954 522 | 11,00 € | |
| 39 | Moscavide | Bota Feijão | Leitão assado | Sobremesas boas | R Conselheiro Lopo Vaz, 5 | 218 532 489 | 11,00 € |
| 40 | Chiado | Santini | Gelado | R do Carmo, 9 | 213 468 431 | 2,50 € | |
| 41 | Benfica | Boa Esperança | Prego | Av Gomes Pereira, 3A | 217 142 341 | 5,50 € | |
| 42 | Alcântara | Solar de Alcântara | Caracoletas assadas | R da Costa, 10 | 213 973 539 | 8,00 € | |
| 43 | Bairro Alto | Pap'Açorda | Mousse de chocolate | R da Atalaia, 57 | 213 464 811 | 7,00 € | |
| 44 | Alvalade | Grog | Tosta especial | Pç de Alvalade, 3C | 214 003 035 | 3,75 € | |
| 45 | São Bento | Café de S. Bento | Bife (à S. Bento) | R de S. Bento, 212 | 213 952 911 | 21,00 € | |
| 46 | Bairro Alto | Tease | Cupcakes | R do Norte, 31 | 969 105 525 | 2,40 € | |
| 47 | Rossio | Gambrinus | Croquetes | R das Portas de Sto. Antão, 23 | 213 421 466 | 2,00 € | |
| 48 | Baixa | Chaminés do Palácio | Hamburguer de alheira | Hamburguer de bacalhau | Lg de S. Domingos, 11 | 919 450 754 | 9,25 € |
| 49 | Príncipe Real | Pizza Pezzi | Calzones | R D. Pedro V, 84 | 934 563 170 | 2,00 € | |
| 50 | Benfica | Evian | Jesuíta | Av do Uruguai, 33A | 217 151 477 | 0,85 € | |
| 51 | Praça de Espanha | Adega da Tia Matilde | Caldeirada (à Tia Matilde) | R da Beneficiência, 77 | 217 972 172 | 21,00 € | |
| 52 | Paço de Arcos | Marginalíssimo | Fondue | R Costa Pinto, 84, 1drt | 918 169 718 | 19,50 € | |
| 53 | Santos | Estado Líquido | Uramaki (Lisboa) | Mousse de chocolate com bacardi | Lg de Santos, 5 | 213 972 022 | 1,13 € |
| 54 | Avenidas Novas | Rapeti | Negrito | Av Visconde Valmor, 47D | 217 934 389 | 1,10 € | |
| 55 | Praça de Espanha | De Castro Elias | Iscas (de bacalhau) | Av Elias Garcia, 180B | 217 979 214 | 4,40 € | |
| 56 | Sintra | Arola | Batatas bravas | Estrada da Lagoa Azul | 219 249 094 | 1,00 € | |
| 57 | Estoril | Cimas English Bar | Galinhola (à English Bar) | Av Sabóia, 9 | 214 680 413 | 58,00 € | |
| 58 | Lapa | Cristal | Pastel de nata | R de Buenos Aires, 25 | 213 961 557 | 0,90 € | |
| 59 | Restelo | Restelo (Careca) | Croissants | Palmier | R Duarte Pacheco Pereira, 11 | 213 010 987 | 1,10 € |
| 60 | Baixa | Adega dos Lombinhos | Lombinhos | R dos Douradores, 52 | 218 878 028 | 4,20 € | |
| 61 | Príncipe Real | Tasca do Urso | Empadas de leitão | R Monte do Olivete, 63 | 213 951 583 | 2,88 € | |
| 62 | Chiado | Aqui à Peixe | Carabineiros (à Miguel) | Mousse de maracujá | R da Trindade, 18 | 213 432 154 | 26,50 € |
| 63 | Campo de Ourique | Tasca da Esquina | Passarinhos fritos | R Domingos Sequeira, 41C | 919 837 155 | 5,80 € | |
| 64 | Mouraria | Tentações de Goa | Chouriço (à goesa) | R de S. Pedro Mártir, 23R/C | 218 875 824 | 10,00 € | |
| 65 | Rato | Os Tibetanos | Tarte de papaia e requeijão | R do Salitre, 117 | 213 142 038 | 4,00 € | |
| 66 | Azeitão | O Cego | Torta de Azeitão | R José Augusto Coelho | 1,10 € | ||
| 67 | Chiado | Quinoa | Pão | R do Alecrim, 54 | 213 473 926 | ||
| 68 | Bairro Alto | 100 Maneiras | Bacalhau (estendal do bairro) | R do Teixeira, 35 | 210 990 475 | 35,00 € | |
| 69 | Baixa | Merendinha do Arco | Pataniscas | R dos Sapateiros, 230 | 213 425 135 | 1,10 € | |
| 70 | Bairro Alto | Antigo 1º de Maio | Feiletes de peixe-galo com açorda | Pastéis de bacalhau | R da Atalaia, 8 | 213 426 840 | 12,90 € |
| 71 | Chiado | Largo | Bacalhau (a 80º com migas de poejo) | Mousse de chocolate a 0º | R Serpa Pinto, 10A | 213 477 225 | 22,50 € |
| 72 | Santos | Maritaca | Rolinhos de pizza | Av 24 de Julho, 68F | 213 936 400 | 6,50 € | |
| 73 | Chiado | O Trevo | Bifanas | Pç de Luís de Camões, 48 | 213 468 092 | 1,70 € | |
| 74 | Avenidas Novas | Frutalmeidas | Pastel de massa tenra | Av de Roma, 45 | 217 964 516 | 1,10 € | |
| 75 | Avenidas Novas | Frutalmeidas | Bolo de chantily e morangos | Av de Roma, 45 | 217 964 516 | 2,00 € | |
| 76 | Cais do Sodré | Ibo | Camarões (à Laurentina) | Cais do Sodré, Armazém A | 213 463 211 | 17,00 € | |
| 77 | Parede | Eduardo das Conquilhas | Conquilhas | R Capitão Leitão, 8 | 214 573 303 | 9,50 € | |
| 78 | Restauradores | Solar dos Presuntos | Cozido (com enchidos de Monção) | R das Portas de Sto. Antão, 150 | 213 424 253 | 16,00 € | |
| 79 | Estoril | Garrett | Pratas | Av de Nice, 54 | 214 680 365 | 1,75 € | |
| 80 | Areeiro | Cova Funda | Pica-pau | R Augusto Machado, 3AB | 218 492 125 | 14,00 € | |
| 81 | Belas | Casa dos Fofos de Belas | Fofos | Marmelada | R Dr. Malheiros | 214 310 254 | 0,85 € |
| 82 | Santos | Alma | Leitão (confitado) | Calçada Marquês de Abrantes, 92/94 | 213 963 527 | 20,00 € | |
| 83 | Almoçageme | Adraga | Robalo grelhado | Praia da Adraga | 210 466 792 | 20,00 € | |
| 84 | Lapa | Berimbar | Bife com natas e cogumelos | R das Praças, 11 | 213 973 451 | 20,00 € | |
| 85 | Cascais | Paulinha de Cascais | Empada de raia | R Alexandre Herculano, 72 | 214 865 932 | 1,20 € | |
| 86 | Areeiro | Isaura | Perdiz (à Isaura) | Av de Paris, 4B | 218 480 838 | 18,00 € | |
| 87 | Chiado | Kaffeehaus | Sachertorte | R Anchieta, 3 | 210 956 828 | 3,60 € | |
| 88 | Benfica | Solar do Leitões | Salmonete (grelhado com arroz de ameijôas) | Travessa Marquês Lésbio, 20 | 217 787 587 | 27,50 € | |
| 89 | Cascais | Mar do Inferno | Bruxas | Av Rei Humberto II, Boca do Inferno | 214 832 218 | 21,25 € | |
| 90 | Sta Apolónia | Faz Figura | Capão à Freamunde | R do Paraíso, 15B | 218 868 981 | 22,00 € | |
| 91 | Campo Mártires da Pátria | Café do Paço | Fígado de aves com arroz | Trouxas de ovos | Lg Paço da Rainha, 62 | 218 880 185 | 12,80 € |
| 92 | Alcântara | Solar dos Nunes | Ensopado de eirozes | R dos Lusíadas, 70 | 213 647 359 | 14,50 € | |
| 93 | Sintra | Fábrica das Queijadas de Sapa | Queijadas de Sintra | Volta do Duche, 12 | 219 230 493 | 0,80 € | |
| 94 | Cascais | Monte Mar | Maionese de tártaro | Av Nossa Senhora do Cabo, 2845 | 214 869 270 | ||
| 95 | Estoril | Jackpot | Prego no pão | R de Lisboa, 1A | 214 670 754 | 5,00 € | |
| 96 | Estoril | Estoril Mandarim | Pato à Pequim | Pç José Teodoro dos Santos, Casino Estoril | 214 667 270 | 25,00 € | |
| 97 | Cascais | Sacolinha | Tosta mista (em pão árabe) | Av Gaspar Corte Real, 126 | 214 845 141 | 2,70 € | |
| 98 | Saldanha | Galeto | Hamburguer (em brioche) | Av da República, 14 | 213 544 444 | 4,40 € | |
| 99 | Restauradores | Zé Varunca | Migas alentejanas | Pasta de enchidos | R de S. José, 54 | 213 468 018 | 11,50 € |
| 100 | Alvalade | Sem Palavras | Ostras | Av Rio de Janeiro, Mercado, Lj 52 | 218 461 958 | < |
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