Gastronomic tour of Coimbra
THE SHOW WILL BEGIN
A Stage that gives life to your favorite characters, the national ingredients.
Rehearsals that begin with each local producer and that will give life to a show on the main stage.
EXPERIENCE MENU
The Experience Menu at O Palco is born from what the season offers, the moment we are living, and the ideas we want to explore. This is just the second chapter of a series of experiences that will shape the year. Available for a limited time.
GINIC DINNER
On January 27, O Palco presents a dinner where gin takes center stage. A complete gastronomic experience, with dishes designed to pair with different expressions of gin and gin cocktails. With the support of our partner Cálice de Mel, this is an invitation to discover gin beyond the glass, at the table.
EQUILIBRIUM MENU
A work of authentic flavors that tell stories, where each act and each scene unveil a new chapter of our commitment to excellence and sustainability.
We are open
Monday | Thursday | Friday | Saturday
12h30 – 14h30 e 19h30 – 22h
Sunday – 12h30 – 15h00
The taste of the show
The final apotheosis comes from nature and lasts on everyone's palate. The experience of the best and freshest seasonal products from the central area, transformed into a menu that reflects the passion and dedication of the Chef.
O Palco
Faithful to what the Earth has to offer and believing that it is not a one-man show, this Stage shares each act as the result of learning, curiosity and the commitment of Marco Almeida and his team.
Marco Almeida
Marco Almeida built his career in some of the most demanding kitchens in the Iberian Peninsula, including Belcanto, Feitoria, Fortaleza do Guincho, and Il Gallo D’Oro. Outside Portugal, he worked at Atrio, in Spain, and with Martín Berasategui, one of the leading figures in global gastronomy.
In 2020, he won the regional stage of the Chef of the Year competition. In 2022, he opened O Palco, his first solo project.
At O Palco, he leads the creative direction of both the menu and the overall experience, carefully crafted throughout the service.
The project was also founded with a clear commitment: to work with local producers within a 60 km radius and to adopt more conscious practices in the kitchen.
In 2025, he joined TAP’s Local Chefs programme, taking his work to new heights.
Today, he presents a cuisine focused on sustainability, product quality, and execution, with an identity shaped by his journey and the region he belongs to.
