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Restaurant
We will exceed all your expectations with simplicity and diversity.
We will awaken your taste buds with a surprising combination of flavors.
Enjoy a full relaxing and tasting stay and take your pick from  Half Board or Full Board, all served in the on-site restaurant.
BREAKFAST | INCLUDED
Our daily fresh breakfast is included to your stay:
Breakfast is a la carte, a mix between continental and healthy breakfast, available with tea or coffee.
Breakfast is served from 08:00-10:00.
OPTION 1 | HALF BOARD | 20 euros per person
Book a Half Board rate to add daily breakfast and dinner to your stay:
Daily breakfast and dinner are included during the stay for the number of guests specified on the reservation at the time of booking.
Half Board includes breakfast and dinner. Breakfast details are the same as 1 above.
Dinner is our daily menu (fish or meat, or vegetarian option), starter or dessert, one main, include a coffee or tea.
Dinner is served from 19:00-22:00.Â
OPTION 2 | FULL BOARD | 30 euros per person
Book a Full Board rate to add daily breakfast, lunch and dinner to your stay:
Daily breakfast, lunch and dinner are included during the stay for the number of guests specified on the reservation at the time of booking.
Half Board includes breakfast, lunch and dinner. Breakfast details are the same as 1 above. Dinner details are the same as 2 above.
Lunch is a selection of sandwich or salad, with vegetarian option, to take away or dine in. It includes a coffee or tea.
Lunch is served from 12:00-14:00, or can be given in the morning for take way
CHEF ANDRÉ CARVALHO
Young, irreverent and unusual, chef André Carvalho finds himself in cooking one of his greatest passions.
Born in Póvoa de Varzim and graduated from the Porto School of Hospitality and Tourism, André Carvalho is responsible for our gastronomic concept.
Its basic principle is the use of quality, fresh, local and seasonal products. Concerned about sustainability and ecology in a kitchen, he always seeks to reduce waste as much as possible by extracting the full potential of the raw material.
With visits to Porto and Lisbon, he worked in restaurants such as Champs de Baixa Bistrô, LOCO or Alexandre Silva at the Mercado da Ribeira.
Accustomed to haute cuisine environments, chef André Carvalho challenges your guests every evening to experience new flavors and textures.
Born in Póvoa de Varzim and graduated from the Porto School of Hospitality and Tourism, André Carvalho is responsible for our gastronomic concept.
Its basic principle is the use of quality, fresh, local and seasonal products. Concerned about sustainability and ecology in a kitchen, he always seeks to reduce waste as much as possible by extracting the full potential of the raw material.
With visits to Porto and Lisbon, he worked in restaurants such as Champs de Baixa Bistrô, LOCO or Alexandre Silva at the Mercado da Ribeira.
Accustomed to haute cuisine environments, chef André Carvalho challenges your guests every evening to experience new flavors and textures.
Sous Chef Gonçalo Calisto
Persistent, methodical and creative, Calisto comes from Aveiro.
Graduated from Hospitality and Tourism School of Coimbra, with an internship in Saüc Restaurant (1*Michelin) owned by Chef Xavier Franco in Barcelona. He decided to keep studying to improve his skills and techniques at Basque Culinary Center in San Sebastian -Spain, where he stayed and worked at several restaurants.
Back in Portugal in the beginning of 2017, Calisto had the opportunity of interning at the LOCO Restaurant (1*Michelin) from Chef and his mentor Alexandre Silva, whom he kept working with until 2020 in all his restaurants (LOCO I+D, Mercado da Ribeira, Craveiral e FOGO).
Being a Sourdough and Fermentation Enthusiast, he is a cook that allies passion, skill and creativity to a zero wasteapproach, trying to always get the most out of eachproduct.
Graduated from Hospitality and Tourism School of Coimbra, with an internship in Saüc Restaurant (1*Michelin) owned by Chef Xavier Franco in Barcelona. He decided to keep studying to improve his skills and techniques at Basque Culinary Center in San Sebastian -Spain, where he stayed and worked at several restaurants.
Back in Portugal in the beginning of 2017, Calisto had the opportunity of interning at the LOCO Restaurant (1*Michelin) from Chef and his mentor Alexandre Silva, whom he kept working with until 2020 in all his restaurants (LOCO I+D, Mercado da Ribeira, Craveiral e FOGO).
Being a Sourdough and Fermentation Enthusiast, he is a cook that allies passion, skill and creativity to a zero wasteapproach, trying to always get the most out of eachproduct.
OUR PHILOSOPHY
Committed to combine local and seasonal vegetables engaged with the best seafood and meat the region can offer.
Using both classic and modern techniques to create your perfect dinning experience at Sense of Ofir.
Using both classic and modern techniques to create your perfect dinning experience at Sense of Ofir.
SELECTING LOCAL PRODUCTS
Creating and developing synergies between local suppliers, artisans and marketeers. Bringing the heart of the region for your experience.