About Us

Conceito was born in 2011. The materialization of the broad vision that Daniel has always had about cooking, gastronomy and everything that revolves around it. At the time, Daniel was 23 years old and around two years later he met his wife, Vanessa. They have since then embraced together the adventure of taking the project to the highest gastronomic level. Today, Daniel and Vanessa Estriga lead a team that shares the same values and objectives with an ultimate goal: to provide the best possible experience for all senses to those who visit Conceito.

Philosophy

With an open kitchen fully visible to the guest, we seek to offer a journey for all senses that must be discovered and absorbed without looking at the clock. Our cuisine is based on Portuguese ingredients that we transform to create a modern gastronomic experience, always using fresh products from local markets and small producers. The way we work is (literally) visible: with care, respect and passion. Wine also plays an important role, as it offers other dimensions to the food. Let yourself be guided by our wine pairing or choose other options from the wine cellar, which is full of Portuguese wines representing our best terroirs. Personalization in customer service begins long before arriving at the restaurant and as soon as the door opens we’ll make sure to make you feel at home.

The Chef

Daniel Estriga was born in a family that founded their own pastry shop 37 years ago. At the age of 18, he reluctantly joined Estoril Higher School of Tourism and Hospitality and the passion and adrenaline felt on the first internship at the Lisbon icon Bica do Sapato left no room for doubts.

At 23 he opens Conceito, in what he still calls ‘an act of madness’. Along the way, he worked with Chefs such as Paulo Morais, Bertilio Gomes, Miguel Castro e Silva and José Avillez and passed through renowned restaurants such as Quique D’Acosta (3 Michelin stars). In 2017, he accepted the challenge of moving to Dubai to open a new project. This passage across borders and in a culturally quite different reality brought a new perspective on the management of large teams and more complex operations.

He currently collaborates as an external consultant on some projects in the gastronomic area, manages Delícia, the family pastry shop, along with his sister, continues to develop his work at Conceito – welcoming everyday customers from all over the world – and since January 2021 he has the most important position of his life as Alice’s father.