Mira Mira by Ricardo Costa
Monica Tindall
Mira Mira, the brainchild of esteemed Chef Ricardo Costa, is a culinary treasure housed in World of Wine (WOW): The Cultural District in Vila Nova de Gaia. Chef Ricardo Costa, renowned for his innovative approach to Portuguese cuisine and lead at the two MICHELIN Starred Gastronomic Restaurant at The Yeatman, brings his knowledge and enthusiasm to this haute cuisine restaurant, delivering a more laid-back but exacting vision of fine dining.
Situated above the Atkinson Museum (where we saw the Tate Collection’s The Dynamic Eye: Beyond Optical and Kinetic Art), Mira Mira’s dining room offers breathtaking views of the city and the picturesque Douro River. The terrace provides the perfect spot to soak in the sunset while savouring contemporary Portuguese gastronomy. Heaters are provided to take the edge off the cool night air on the patio, or you can dine in the stylish interior. Staff are also happy to facilitate a transition between both -start with an aperitif on the patio and finish inside with the rest of the courses.
Mira Mira by Ricardo Costa Menu
Ricardo Costa, the Executive Chef of The Yeatman Hotel since 2010, has led the hotel’s Gastronomic Restaurant in earning two MICHELIN Stars (and also a MICHELIN Star at his previous restaurant Largo do Paço). In Mira Mira, he presents Portuguese recipes with a modern and artistic touch while honouring local products and traditions. Diners can choose from an ala carte menu or an eight-course or four-course degustation with wine pairing options.
Harvest Menu
Unsurprisingly, we chose the four-course tasting menu (EUR 80) with wine pairing (EUR 90), avoiding the tough decisions of a la carte. Given the location with the World of Wine, the pairing is highly recommended. Each mate is served in a different Riedel glass and chilled to a precise temperature.
Snacks
The menu launched with a trio of snacks, each designed to whet the appetite and offer a glimpse into the gastronomic journey ahead. The first bite was a playful take on fish and chips, where tapioca, sardines, and a cod liver cube were served on a fish-shaped plate. Next was a take on Bola de Berlim. Ordinarily, this a sweet-cream-stuffed pastry, but here it’s been given a savoury makeover with sheep cheese and jam, encased in a delicate shell reminiscent of arancini. The final snack featured a decadent foie gras served with caramelised onion on a pastry base, the dish theatrically engulfed in dry ice smoke.
To partner the snacks, a glass of São Domingos Lopo de Freitas Bruto was served. Its fine bubbles hinted at its aromatic, elegant, and complex profile. With balanced acidity and a persistent finish, it was an excellent introduction to the quality to come.
Right from the start, the team ensured we had everything we needed. Comfortable seating, a shawl for the outdoors, a larger table, and a blow-by-blow explanation of the menu – our server Renan, was kind, patient and knowledgeable. Sommelier Silvia was also a gem, introducing new wines and telling the stories behind them.
Oyster
The first course featured steamed oysters set in a vischoise sauce, a potato-leek-onion concoction with a texture resembling Japanese chawanmushi. This dish was adorned with tiny spheres of soya caviar that burst in the mouth, with a rich crustacean sauce drizzled over the dish upon serving.
Spider Crab
Next was a spider crab delicacy, wherein fermented cucumber served as “cannelloni”, encasing a filling of jalapeños and sweet spider crab flesh. A layer of corn foam added a hint of sweetness, while fried corn kernels lent a contrasting crunch. The paired Lisboa Branca White 2021 Fernão Pires carried an aromatic nose of floral, spice, apple, apricot, and tropical fruit, offering a long mineral finish to complement the dish.
Housemade Bread
The bread was a puffy round, almost croissant-like in texture. Butter from Pico Island was smooth and rich, but the olive oil from Quinta de Vargellas got our repeat dips.
Cod
The menu then took us to salted cod fish, a staple of Portuguese cuisine. Served in feijoada, a bean stew with shrimp and chorizo oil, the dish was a warm and cosy homage to Portugal’s culinary heritage. Crispy fish skin and a prawn head added an exciting textural contrast.
The fish was paired with a glass of Márcio Lopes Proibido À Capela Tinto Douro 2021, a special blend of 90% red and 10% white grapes. It has been delicately hand-picked, de-stemmed, and foot-trodden to extract its juice. This unique wine boasted a moderate acidity that beautifully complemented the fish.
Spring Lamb
Spring lamb followed as the main course, featuring a lamb rack, lamb confit, and lamb ham. The lamb was succulent and rich in flavour and served with crispy aubergine, traditional romesco sauce, and spring onion with a beurre blanc sauce. The perfectly paired Quinta Monte d’Oiro Reserva 2018 offered a mature fruit aroma accented with a subtle hint of spice. With well-integrated acidity and a good structure, this Syrah Viognier blend delivered a long and satisfying finish.
The Sweet Conclusion
The dessert course started with a twist on Mexilhão de Ovos, Mussels and Eggs, a dish from Chef Ricardo’s hometown of Aveiro. Nitro chocolate, soft sweet egg yolks, and almond crumb combined to make a rich, cold dessert.
Simply named, Blueberry, the dessert featured the fruit in different forms alongside a mascarpone sphere, ice cream with kaffir lime zest, and a duo of plain and blueberry meringues. Nitrogen blueberry crumb was scooped on tableside, and rich blueberry sauce was poured over on delivery. Fresh blueberries marinated in cherry liquor and basil oil added a final layer of complexity.
Fonseca Porto, Guimaraens, Vintage Port, 2018 accompanied dessert – an elegant and complex wine made from Touriga Nacional, Tinta Roriz, Tinta Barroca, and Touriga Franca grapes, aged for 18 months in oak barrels. Full-bodied and flavourful, it was lovely sipping all on its own but also played with the sweet and sour tang of the tasting menu’s sweet conclusions.
Parting Petite Fours
We don’t have especially sweet teeth, so three courses of sugar is wasted on us. However, the staff kindly packed the petite fours to take home, which we enjoyed immensely with coffee from our balcony with the best (I’m not kidding) views of Porto from The Yeatman hotel. The chocolates were filled with different Port Wines – the red with Tawny 10 years, the yellow with Tawny 20 years, and the green with Tawny 30 years. Included in this assortment were mini Jesuitas, puff pastries with lemon, almond, and cinnamon. Historically made in Portuguese convents, the sweets brought the journey back full circle through Portugal’s gastronomic landscape.
Mira Mira by Ricardo Costa Review
Chef Ricardo Costa showcases the diversity of Portuguese cuisine at Mira Mira, redefining tradition with modern techniques. It’s an epicurean adventure that offers a glimpse into the heart of Portugal, a journey every food lover should embark on. A special thanks to sommelier Silvia and server Renan who were our intuitive and helpful guides for the evening.
Reasons to visit Mira Mira by Ricardo Costa: Fabulous views of Porto; a chance to dine in a restaurant designed by a chef with three MICHELIN stars in his resume; a contemporary twist on Portuguese cuisine; excellent wine pairing; fantastic location in WOW: The Cultural District; a young and helpful service team.
Mira Mira by Ricardo Costa
R. do Barão de Forrester 412,
4400-034 Vila Nova de Gaia, Portugal
restaurantes.wow.pt
+351 22 094 3802
Mira Mira by Ricardo Costa Opening Hours
Thursday to Monday: 7 pm – 10 pm
Tuesday & Wednesday: Closed
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I love that fish plate!
We loved Porto, we went there several years ago. Great wine tasting 🙂 Cheers Diane