IN Diferente in Porto: a fine Michelin-starred restaurant and an ode to seafood

In Diferente offers fine gourmet cuisine that makes the most of local produce, all in a simple, refined setting.

So, after three evenings of upmarket dining, here I am, at the final dinner of this Portuguese escapade, with this Michelin-starred restaurant that will bring my stay to a close.

At the bottom of the page you’ll find a summary of articles about this trip to Porto.

The concept

The IN Diferente concept is based on a gastronomic experience combining traditional Portuguese cuisine with modern touches. Located in Foz do Douro, a popular district of Porto, the restaurant offers signature dishes created by Chef Angélica Salvador, highlighting quality products and authentic flavors.

The setting

The decor is simple, warm and refined.

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The menu

It offers à la carte dishes as well as two tasting menus, one of which reflects the chef’s love of seafood.

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The meal

I arrive on time in front of the unpretentious storefront.

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I’m greeted very cordially and seated at my table.

The staff are very friendly and one of the waiters “demands” to serve me in French so that I can practice the language a little.

Both menus appeal to me, so whichever I choose, I’ll certainly have regrets. Come on! I try the “Tribute” menu dedicated to seafood.

Greetings from the chef

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Greetings from the chef

A bit like a crust with liquid in it…very nice but maybe a bit too mild.

Brick tartlet, guacamole, sea bass ceviche and orange.

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Very fresh and tasty.

Service of naturally fermented bread, cultured butter and organic olive oil.

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Very good with a butter apparently made from goat’s milk and a little salty.

Octopus carpaccio with grilled peppers, olives and coriander

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The red bell pepper is in jelly and the black olive is actually a “fake”: it’s a green olive paste.

A truly surprising dish. It’s fine and balanced and the mix of flavors is a delight.

“Sea breeze”: fish, seafood, tomatoes and seaweed.

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A shrimp consommé contains gravelax, seafood and seaweed.

I really like it: it’s fine, with a perfect balance of smokiness and iodine.

Hook-caught hake: “Gomes Sá”, parsley, toast and Pil-Pil

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This is the deconstruction of a Portuguese sauce with egg, parsley and potato dumplings. Pil-pil sauce is obtained by mixing everything together.

Smoked eel goes well with fish.

It’s very surprising, because you think you’re dealing with a garnish to pick at, but in fact you mix everything together to make the sauce.

The fish is perfectly cooked and the skin crisp.

Really very good.

“Moqueca”: Grouper, white shrimp, zucchini

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It’s a Brazilian dish with vegetable brunoise, zucchini tagliatelle, grouper, cassava flour and jalapeños in a traditional sauce to which fish and spices are added. The cassava is used to thicken the sauce.

Really excellent, very tasty and perfectly balanced!

Chocolate Chuncho, Vanilla, Cauliflower, Greek Yogurt and Kalamansi

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Very surprising with the cauliflower, which balances the acidity of the orange.

Full-flavoured and light.

All in all, a surprisingly good meal that lived up to all its promises!

Final bill of 111 euros including wine, which makes me think that my previous meals in bistronomic restaurants (one) and gourmet restaurants (the other) are finally proportionally expensive, with bills at around 80 euros for 3 courses and wine.


The atmosphere

Soothing and pleasant, with light piano background music.

Service

The level of a Michelin-starred restaurant, but with a lot of warmth and friendliness. I really enjoyed my many exchanges with the waiters.

Bottom line

An excellent seafood-themed meal in this restaurant that richly deserves its star. Pleasant but not excessive creativity, with an emphasis on seafood and local ingredients.

The articles about this stay in Porto

#TypePost
1DiaryPreparing a trip to Porto
2HotelMoxy CDG
3LoungeAir France Roissy 2F lounge
4FlightParis-Amsterdam – Air France – Business Class – A220
5FlightAmsterdam-Porto – KLM – Business Class – Embraer 195
6HotelRenaissance Porto Lapa
7RestaurantGruta
8RestaurantCantinho do Avillez
9RestaurantCafeina
11RestaurantIn Diferente
12DiaryVisiting Porto
13LoungeANA Lounge Porto
14FlightPorto-Paris – Air France – Business Class – A319
15DiaryDebriefing my trip to Porto
Bertrand Duperrin
Bertrand Duperrinhttp://www.duperrin.com
Compulsive traveler, present in the French #avgeek community since the late 2000s and passionate about (long) travel since his youth, Bertrand Duperrin co-founded Travel Guys with Olivier Delestre in March 2015.
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