Sublime Hotels
Established as a leader in high quality hospitality in Portugal, Sublime Hotels has a vision that transcends the simple accommodation experience. Its approach revolves around gastronomy, the setting and the creation of unique spaces where luxury is combined with authenticity. “We don’t just build hotels, we create experiences that are born out of a passion for good food, good service and a connection with nature”, explains Miguel Plantier, the group’s CEO COO.
This commitment is reflected in the different restaurants that form part of the Sublime universe: from Sem Porta, where Portuguese cuisine is reinterpreted with ingredients from the garden, to Food Circle, an immersive concept led by Pedro Calhau, which focuses on fire cooking and ancestral techniques, through to the traditional restaurant Sado, specialising in seafood and rice dishes, the Italian Jacaré, which brings Mediterranean flavours to Comporta, and Canalha, led by João Rodrigues, who offers the most irreverent option of Sublime Hotels.
As part of this gastronomic commitment, however, is a space that has become one of the jewels in the crown of Sublime Comporta: it’s the Beach Club, a restaurant that breaks with the mould of traditional Portuguese beach bars, offering original and sophisticated food without foregoing its relaxed spirit.
Sublime Comporta Beach Club: the perfect fusion of the Atlantic and the Mediterranean
Located on the stunning Carvalhal beach, just ten minutes from Sublime Comporta Country Retreat & Spa, Sublime Comporta Beach Club is a place where tradition and modernity come together. “When we opened in 2021, we knew we wanted to do something different. Portugal has a great beach bar culture but most of them follow a very similar model. Our idea was to create something different, inspired by Mediterranean beach clubs but with an Atlantic soul”, explains Plantier.
The result is a beach restaurant where you can eat with your feet in the sand, enjoying a menu based on fish, seafood and grilled food, with a focus on the quality and freshness of produce. “It's not just a nice place with sea views but a space where each dish has a clear identity and a standard of excellence is maintained”, adds Miguel Plantier, the group's Chief Operating Officer.
A year-round beach club
Unlike many beach establishments that operate only in the summer, Sublime Comporta Beach Club is open all year round. “We want to be an institution, a place where people know we’re always here, whether it’s hot or cold”, says Plantier. For the winter months, the restaurant adapts with more comforting dishes and a cosy atmosphere where you can enjoy a coffee or hot chocolate while gazing out over the Atlantic.
The balance between sophistication and accessibility is one of the keys to its success. “Many beach clubs focus only on an exclusive audience, with high prices and service that is sometimes not up to par. We wanted to offer an experience where everyone can feel welcome, without compromising on quality”, says the CEO COO.
The Beach Club’s success cannot be understood without the figure of Diogo Gonzaga, the chef who is responsible for consolidating its culinary identity since his arrival in 2022. With experience at some of Portugal’s best restaurants, including José Avillez’s Belcanto, Gonzaga has taken the Beach Club concept to a whole new level.
"The most difficult thing at a beach restaurant is not just designing a good menu, but ensuring that every dish is perfect, 500 times a day, while maintaining the same quality", says Plantier. Thanks to Diogo Gonzaga’s leadership, the team has managed not only to improve the food on offer but also to create a consistent and attractive experience for regular customers.
Gonzaga is clear about one thing: “The key is respect for produce. We are not after complicated dishes but pure, well-executed flavours that suit the setting”. His menu features fresh grilled fish, vibrant salads, creamy rice dishes and a selection of top quality seafood. “We want people to come and enjoy themselves, free from pretensions but with the certainty that each bite is excellent”, adds the chef.
Diners can also find a relaxed and authentic atmosphere, where the music is just the finishing touch. “We are not a beach club where you come to party. Sometimes there is music to accompany the experience and other times you simply listen to the sound of the Atlantic”, says Plantier.
What’s more, as with all Sublime Hotels restaurants, the Beach Club stands out for its sustainable approach. From reducing plastics to making energy use in the kitchen more efficient, the restaurant seeks to minimise its environmental impact. “We know that all restaurant businesses have a footprint, but we work every day to make ours as small as possible”, says Plantier. With diners’ feet in the sand and the Atlantic as a backdrop, the space redefines the beach club concept in Portugal, proving that sophistication and authenticity can go hand in hand.
The Beach Club is just one part of Sublime Hotels ambitious expansion plan, which includes the total refurbishment of Sublime Comporta and the development of new projects in different parts of Portugal. “We are not looking to grow at any price. Our philosophy is to find special places and develop concepts that really bring something unique”, explains Plantier. With constantly evolving food and a philosophy that prioritises authenticity and excellence, Sublime Hotels continues to explore new ways to surprise its guests and diners while staying true to its essence: to offer unpretentious luxury in the most special locations in Portugal.
