Set in The Karl Lagerfeld at the Grand Lisboa Palace Resort Macau, Mesa by José Avillez is a beacon of contemporary Portuguese cuisine on the Cotai Strip. Head chef Herlander Fernandes, who hails from the Coimbra district of Portugal, brings a personal touch to the menu that is rooted in tradition yet elevated by innovation.
“Coimbra is known for its seafood and the iconic suckling pig, so my culinary journey began early, driven by a deep passion for cooking,” Fernandes says. “I pursued formal training at the Escola de Hotelaria e Turismo de Coimbra, where I immersed myself in the art of gastronomy.”
His career path has led him to establishments such as D’ouro restaurant at the Macau Roosevelt Hotel and the Macau Jockey Club, where he refined his appreciation for working with international teams as well as the subtlety required to showcase different culinary identities.
“In 2023, I joined Mesa by José Avillez as head chef – a role that perfectly aligns with my commitment to preserving tradition while embracing innovation,” Fernandes says.
Widely regarded as one of Portugal’s most influential contemporary chefs, Avillez is best known for elevating Portuguese cuisine on the global stage. With Mesa, he brings that same spirit of curiosity and refinement to Macau, working closely with Fernandes to reinterpret Portugal’s culinary heritage for an international audience.
“My collaboration with chef Herlander is very natural and very focused on flavour,” Avillez says. “We taste, discuss, adjust and revisit each dish until it feels absolutely right – not just technically, but emotionally. Sometimes the refinement comes from a tiny detail, sometimes from rethinking the whole structure of a dish. What matters is that the final result carries both our voices and tells a story we believe in.”
The spirit of Mesa is one of connection – its name means “table” in Portuguese, echoing the joy of sharing food, stories and memories in an elegant yet relaxing space. The restaurant’s interior design, developed under the creative direction of the late fashion legend and hotel namesake Lagerfeld, offers an alluring blend of European sophistication and Chinese inspiration, with golden bird motifs and plush surroundings inviting guests to settle in and indulge.
Avillez says of his restaurant’s culinary philosophy: “Mesa has its own soul: a blend of Macau’s energy and my vision of what Portuguese cuisine can become.”
Fernandes agrees, adding: “What excites me most is the opportunity to bridge cultures through cuisine. Macau, with its rich Portuguese heritage and vibrant Asian influences, offers a unique canvas for culinary expression.”
This approach allows the kitchen to honour the flavours of the chefs’ homeland while also breathing new life into classic recipes, resulting in accolades like Forbes Travel Guide Five-Star status and a spot on the Trip.Gourmet global list of top restaurants for 2026.
Signature dishes illustrate this philosophy. The seafood rice and caviar is a reimagined version of the Portuguese coastal classic arroz de marisco, with caviar added for an elegant touch of salinity.
Fernandes notes: “Our collaboration with chef José Avillez is built on mutual respect and a shared culinary vision. Together, we carefully curate and refine the Mesa menu, drawing inspiration from José’s acclaimed restaurants in Portugal and our heritage while crafting dishes shaped to the local context.”
The creative process for the two chefs is focused on preserving the essence of Portuguese cuisine, from its flavours and textures to the emotional depth of its dishes. “It’s a blend of culinary artistry with cultural storytelling,” Fernandes says. “It’s about honouring tradition while pushing boundaries, ensuring our dishes reflect the richness of Portugal with a contemporary flair.”
Vegetables are celebrated too, as seen in Avillez’s beetroot tartare with mustard and pine nut milk – a vibrant, plant-based creation that features creamy vegan mayonnaise, tangy Dijon mustard, fresh sorrel and a delicate sweet potato crisp, topped with pine nut milk to provide a velvety finish.
Other stand-out selections include the tuna tartare cone, where tempura nori meets spicy tuna and a fiery kimchi emulsion, and the chicken with piri piri sauce and Jerusalem artichoke, featuring dry-aged poultry that is grilled over charcoal and then paired with an earthy purée and crispy root chips.
Mesa by José Avillez is also renowned for its take on the crispy suckling pig with baby gem lettuce and orange cream, which is served with a tangy orange purée and golden potato chips on the side. When it comes to dessert, sweet and savoury come together in an inventive ice cream sandwich called “One of the Three Little Pigs”, made with acorn and almond biscuits, cured Iberian ham-infused ice cream, bone marrow caramel and cinnamon pork-skin popcorn.
What sets Mesa apart in Macau’s dining scene is not only its unwavering commitment to authenticity, but its playful approach to innovation. “I believe Mesa is more than a restaurant, it’s a culinary experience,” Fernandes says.
Avillez adds: “Mesa is distinct because it brings Portuguese cuisine into a new conversation – one that respects tradition but isn’t defined by it.”
By honouring Portugal’s past while helping drive the conversation about global fine dining, Mesa promises that with each visit, guests will not just experience a meal but also a journey – one where tradition, creativity and connection unite around the table.
