Miguel Garcia
With more than two decades of experience in the restaurant and hotel business, Miguel Garcia has consolidated his gastronomic vision through the São Bento Group, which today has four flagship restaurants: Café de São Bento, Bougain Restaurant & Garden Bar and Corleone Ristorante al Mare and recently reopened the legendary Snob Bar. Each one of them reflects his commitment to authentic-ity, quality ingredients and a timeless concept that eschews trends. In this interview, the entrepreneur talks about his inspiration, the importance of tradition and his focus on hospitality to create unforget-table experiences.
What inspired you to create Corleone Ristorante al Mare and why did you decide that authentic Italian cuisine would be the restaurant's central concept?
The inspiration came from the idea of recreating the experience of a journey through the fla-vours of Italian cuisine, bringing the comfort and authenticity we associate with it. I wanted to introduce to Cascais an atmosphere reminiscent of a villa on the Amalfi Coast or in Sicily, complementing the city’s gastronomic scene with a high-quality Italian restaurant. The core concept reflects deep respect for traditional recipes and the appreciation of the finest Italian products. To ensure authenticity, the kitchen staff was trained by the team of Italian Chef Rodolfo de Santis in 2024, the year in which this partnership and consultancy came to fruition.
Vegetarian Wellington
What is the significance of traditional Italian products and recipes on the Corleone menu? What can you tell us about the current menu?
Italian products and recipes are at the heart of the menu, respecting traditions and original techniques. Italian cuisine is seemingly simple and very heavily reliant on the quality of its in-gredients to create dishes that transcend regions and generations. The current menu features emblematic dishes such as the famous Arancini, Vitello Tonnato, Cacio Pepe, Amatriciana, Carbonara, Ossobuco alla Milanese, as well as iconic desserts such as Sicilian Cannoli and Tiramisu. When in season, Alba truffle also takes centre stage on a special menu. A summer menu will soon be introduced, as the seasonality of fresh ingredients is also a key priority.
How do you ensure that every detail, from the menu to the décor, reflects authenticity?
In my view, going to a restaurant is much more than just eating a meal—it should engage all the senses. From the moment a guest enters Corleone Ristorante al Mare, I want every detail to come together in a full experience that combines the finest ingredients, impeccable service and a truly special atmosphere, where guests feel at ease. Authenticity is guaranteed through a se-lection of ingredients imported directly from Italy, a menu crafted by an Italian chef and deco-rative details such as Testa di Moro vases and lemon trees that evoke Sicily.
In 2022 you decided to be an independent entrepreneur and acquired Café de São Bento in Lisbon. What was the significance of this decision?
With over two decades of experience in catering and hospitality—working with brands such as Four Seasons, Belmond, Relais & Châteaux and Leading Hotels of the World—I felt it was time to create my own group. My goal was to shape my vision of creating unique experiences that unite tradition, excellence and a long-term perspective. I'm not interested in passing trends, I prefer concepts that stand the test of time.
Pato confitado
Corleone is part of a remarkable growth within the Grupo São Bento. How has your gastronomic vision evolved from the first steps to this project?
I never think about short-term projects or trends. I value a more classic concept where the cus-tomer knows exactly what to expect and that every time they return, they are welcomed by name and recognised by everyone. My aim is to create "homes" as opposed to just restaurants people pass through. And this has been the vision that I have maintained, in all current and fu-ture projects of the Grupo São Bento.
In 2023, you opened the Bougain Restaurant & Garden Bar, also in Cascais. What sets these two establishments apart, and what unites them within your vision?
I wanted to open a space in the Cascais area because I love and believe in this place where I lived for 20 years. I saw a clear opportunity for this type of gastronomic concept and also wanted to give people one more reason to come from Lisbon to Cascais—to visit a historic building and a garden that extends from the terrace into the heart of the restaurant. Bougain is a Mediterranean classic restaurant where dishes like Burrata and Carpaccio, Beef Wellington and Steak Diane meet our famous Carabineiro Rice or Polvo à Lagareiro. The menu is time-less, always bringing nostalgic dishes and recipes from countries like France, Italy, Spain and Portugal.
At the end of 2024, you reopened Snob Bar. What makes this project special and how does it fit into the strategic vision of Grupo São Bento?
Snob Bar was both a challenge and an opportunity I couldn't refuse because it holds such a unique and significant position in Portuguese political and cultural history. Over its 60 years, it has consistently attracted politicians, journalists, artists, and bohemians making it a place peo-ple always return to. After restoring Café de São Bento, reopening Snob while preserving its spirit and legacy felt like a natural evolution.
Looking ahead, what other gastronomic projects are you developing or planning for Grupo São Bento? How do the various restaurants within the group reflect your expe-rience in hospitality?
We want to strengthen our brands, and we have three expansion openings planned for 2025, between Cascais and Lisbon. For 2026 we have some projects in mind, but our priority is to maintain quality across all our establishments before considering new openings.
Across the Group's restaurants, we seek to bring together Cuisine, Space and Service—our three es-sential pillars. Hospitality and quality are at the heart of everything we do and we strive to ensure that our restaurants are recognised by our customers as places of choice, recommendation and return. Our sole aim is to create customer ambassadors.
