For Ricardo Costa, the desire to have a second restaurant, where he could “capture the entire public” and develop “more direct, more fun dishes with a simpler appearance”, coincided with the need to remodel Mira Mira, the restaurant originally associated with the Textile Fashion Museum, in WOW, whose space will be occupied, this summer, by an exhibition of the British Tate. “I found in Mira Mira the ideal place to start this project. On the one hand, for the security of also being part of The Fladgate Partnership, with whom I have a long relationship based on mutual trust. On the other hand, the name and the existing space captivated me, I realized that the path was open to implement a new way of applying my gastronomy, maintaining the freedom to create the entire concept and think about every detail, from the dishes to the wines.”

Initially with a sharing concept, Mira Mira, one of the 12 restaurants and cafes in the cultural neighborhood of Gaia, bets on fusion dishes and cocktails, which will be replaced, starting on the 20th, by the creations of the chef from Aveiro. “This is a street restaurant, to encompass everyone, from Good dinner, but not too forced. I want it to be an alternative to The Yeatman”, located a few meters away, with two Michelin stars. “The gastronomy [do The Yeatman] closed on sundays and mondays, like most Good dinner in Porto and Lisbon, but this will be closed on Tuesdays and Wednesdays”. Thus, and despite being lighter, it can work as an option for those looking for a place with “good wine service, good food and good room service,” he concludes.

Mira Mira now becomes Ricardo Costa’s Mira Mira, marking a new stage in the life of the restaurant and in the chef’s career, who for the first time gives his name to a project outside of a hotel.

Space

“It is a modern restaurant, with lots of light, very clean and with a fabulous view”, shoots Ricardo Costa, on the terrace, where appetizers will be served, with an impressive panoramic view over the Duero, the Ribeira houses, Luís I Bridge and Serra do Pilar.

With 40 seats outside and 40 inside, with a total space of 400m2, the restaurant was renovated and transformed in accordance with the chef’s objectives. The tables without tablecloths stand out, to maintain the informality, the striking shop windows and the different environments, which also adapt to the identity of the space and the menu, which is very versatile.

The World of Wine is also multifaceted, a cultural block built in the historic center of Vila Nova de Gaia, where the brand new Mira Mira by Ricardo Costa is located. With 55,000 square meters of construction area, it opened in July 2020, built from the restoration of the old Porto cellars, and brings together, in the same space, museums, restaurants, shops, a wine school and space for events . It was classified as a project of Potential National Interest (PIN) and its mission, according to official information, is to “strengthen the city’s cultural and museological offer, as well as enhance the potential of the region in strategic areas such as wine, industry and heritage. ”. ” .

Food

The Colheita tasting menu (€150) is the star of Ricardo Costa’s Mira Mira. With a “more cosmopolitan” air and some Asian touches, such as dashi or fermented products, it represents “an opportunity to relax”, admits the chef.

Its original version, as there is also a completely vegetarian version, begins with four starters – Fish & Chips, Berlin Ball & Cheese, Shallot & Foie Gras and Mussels –, served outdoors, and continues with a special emphasis on seafood. , always focusing on seasonality and the Portuguese gastronomic culture. “There are elements that I will not lack in Mira Mira: the inspiration in the Portuguese tradition and the respect for the origin of the product, since they are fundamental in my kitchen. However, maintaining the requirement and rigor of a Good dinnerI want to bring a more relaxed approach to the kitchen of this restaurant. This lighter and more spontaneous way of working and creating is something that I have been looking for, but here that vision and that capacity for experimentation will be reinforced”, explains Ricardo Costa.

Sweetbreads, Bloody Mary and Swiss chard; Crab cannelloni, fermented cucumber, jalapeños; crawfish, green apple, chicken skin, dashi; Red mullet, octopus, peppers, spring salad; Cod, feijoada, coastal shrimp, chorizo ​​oil; Lamb of lamb, aubergine, romesco, chives; and Blood orange, saffron, pistachio are some of the suggestions. In addition to the full menu, there is the possibility of choosing only four dishes (€80) or à la carte options, including À Brás de Lavagante, parsley, olives (€75), Vaca Velha, spring roll, sour cream, spices (€45 ) and the dessert of Toffee, Cocoa, Fava Tonka (€28).

To harmonize, a wine list was put together with a strong focus on small producers, organic references and regenerative agriculture wines.

Rua do Choupelo, 134. Telephone: 22 012 1270. From Thursday to Monday, from 7 p.m. to 11 p.m.