Meet the Chef
Each ceia features an accomplished chef with a unique culinary perspective. Our inaugural dinner welcomes Chef Mitch Mauricio, an executive chef and culinary consultant with deep roots in Portuguese and Azorean cuisine. Born in Fall River, Massachusetts, to parents from São Miguel and Flores, he has spent much of his career in fine dining, developing a culinary style shaped by both his heritage and experience. His cooking draws on traditional, familiar flavors, reimagining them through a contemporary lens while remaining true to their origins. He currently serves as Executive Chef and Food & Beverage Director at Agawam Hunt, a historic private club in Rhode Island.
A Dinner Unlike Any Other
ceia (Portuguese for supper) is Portugalia's signature chef dinner series, an intimate dining experience where exceptional chefs transform unexpected spaces into unforgettable restaurants for one night only. Every ceia features a thoughtfully curated multi-course menu, wine pairings, great conversation, exceptional hospitality, and the spirit of Portuguese cuisine.
Unexpected Places. Extraordinary Experiences.
Our first event, primeira ceia, takes place somewhere few guests have ever seen, the upstairs stockroom inside Portugalia Marketplace. For one evening, our working storeroom will be completely transformed into an intimate dining space, proving that remarkable meals aren't defined by traditional dining rooms.
Because Great Food Deserves Great Stories
ceia was created to celebrate Portugal's rich culinary heritage while giving talented chefs the freedom to create something truly special. More than dinner, ceia is about bringing people together around a shared table, discovering new flavors, and creating memorable experiences in spaces that surprise and inspire.
One Night. Limited Seats.
Each ceia is a one-night-only event with extremely limited seating, ensuring an intimate experience for every guest. Every dinner features a different chef, a new menu, and a new location within Portugalia, making no two ceia experiences the same.
'NORDESTE'
by Mitch Mauricio
O mar une o que a terra separa.
SNACKS
Conserva Cone
atlantic seaweed, whipped azorean tuna, nasturtium
Quejinho Das Ilhas
São Jorge pâte à choux, Rainha mousseline, São Miguel 'snow'
Bacalhau Com Terra
salt cod pastel, cod bone aïoli, black truffle
Sidónio de Sousa "Special Cuvée" Brut Nature · Bairrada em magnum
THE COLD ATLANTIC
littleneck clam, green garlic & coriander, seaweed, cucumber & pickled green tomato
Vadio White, Bairrada
OLD FRIEND
olive oil-poached codfish, potato 'espuma', charred onion, egg yolk jam, dry olive, parsley
Herdade do Rocim Amphora Tinto, Alentejo
SANDWICH AT THE FEAST
slow braised caçoila, fermented red pepper, toast, papo seco maionese
Esporão Bico Amarelo Tinto, Vinho Verde
LOCAL BOY
new bedford scallop, fall river chouriço, azorean inhame, orange & grapefruit, molho cru
Adega do Vulcão Clarete, Açores
AVÓ, ABENÇOE
são miguel pineapple, maria biscuit, cashew praline, passionfruit, cha porto formoso ice cream
Villa Oeiras 15 Anos Superior, Carcavelos
