Known for his commitment to simple yet refined cuisine, Chef Nuno Matos emphasizes high-quality, ideally local and seasonal products without unnecessary complexity. His recent move to Ericeira has already made a significant impact at Onda, where he champions flavors that allow the ingredients to shine, particularly highlighting the bounty of the sea just steps from the restaurant.
“Above all, I want to have fun and create a dynamic kitchen,” says Chef Matos. His dishes, characterized by fewer elements but always accompanied by a well-matched garnish, reflect his belief in treating every ingredient with care, regardless of its cost. This philosophy extends to every aspect of his culinary creations.
A Menu for Every Moment
The lunch menu at Onda is designed to be casual, light, and quick without compromising on flavor or quality. Standout dishes include the Ceviche of the day, Clams à Bulhão Pato with garlic and coriander, and a Beetroot and orange salad with lamb’s lettuce, almonds, and blue cheese, dressed with an apple vinegar, honey, and seaweed vinaigrette that rivals the stunning Atlantic views from within the restaurant.
Dinner service transitions to a more gastronomic approach, offering a wider variety of choices. Notable main courses feature Atlantic Octopus with walnut sauce, grapes, and parsley; Sea Bass and squid from the Atlantic with fennel rice and samphire; Roasted celeriac root with miso, king oyster mushroom, and red wine sauce; and Wild Grouper with cauliflower, pak choi, and roasted onion. Desserts are a must-try, with Lemon Posset, raspberry sorbet, almond crumble; Corn cream, popcorn ice cream, salted caramel; and Coconut rice pudding, tangerine sorbet, and samphire on the menu.
Aethos Ericeira’s General Manager, Floris Boyen, is confident in creating a distinctive identity that aligns with the hotel’s various outlets, from Onda to the pool bar. “We believe his focus on flavor and freshness, his love for the sea, and his talent for naturally working with vegetables resonate with what our clients and local residents aspire to,” says Boyen.
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