Largo do Paço
A fine dining experience is like a brilliant magic trick, capable of transforming any produce from the garden.
and the taste of everyday life in unexpected sensations, in images of an irreplaceable sensory vibrancy. It resembles, in every way,
It's an act of faith. It's a spectacle that exalts the body and mind and aims to define a before and after in our lives.
What happens in Largo do Paço, fortunately, doesn't stay in Largo do Paço, and travels the world, quite rightly so.
Word of mouth. And that's a good thing, because it's like a transformative spectacle that enriches the way we look at things.
The world. A staging of indelible beauty that exalts the simple act of eating. A gesture so simple,
One wouldn't imagine something so sublime, and so creative one wouldn't suppose it so fun. However, at Casa da Calçada, everything is extraordinary.
And chef Francisco Quintas knows better than anyone how to put on a gastronomic show.
You can put all this... to the test in Largo do Paço.
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Fine dining at Casa da Calçada
Francisco Quintas, 27, head chef at the fine dining restaurant Largo do Paço, which has just earned a Michelin star, was named a Young Chef by the Michelin Guide 2026. This award confirms the chef's talent and creativity.
Born in Miranda do Corvo, Francisco Quintas began his career at the Coimbra School of Hospitality and Tourism. While still young, he worked in renowned kitchens such as Chiltern Firehouse and Aquavit London. His international career also included stints at prestigious restaurants like Boury, De Librije, and Likoké.
In 2025, she returned to Largo do Paço, where she assumed creative leadership. Her cuisine blends Portuguese tradition with international influences, emphasizing the product, seasonality, and a rigorous French-inspired technique.
"We have a fun kitchen, with very balanced flavors, and a very young team."
who is very excited about the project. At Largo do Paço, customers feel at home, comfortable,
and enjoy a fun experience."
Chef Francisco Quintas
At Largo do Paço, each meal is conceived as an immersive experience, where technique, sensitivity, and creativity are precisely combined. The gastronomic proposal is based on a journey-like logic, materialized in tasting menus of 13 or 15 courses, where the product is valued and reinterpreted through global influences, always with a deep respect for seasonality and flavor.
The experience goes beyond the kitchen. There's a scenic and narrative dimension that permeates the entire meal, from the composition of the dishes to the pace of service, including the musical curation that accompanies the moment. Everything is meticulously conceived by a cohesive team, transforming each service into an expression of precision, fluidity, and engagement.
