Founders

Devaneio is the result of the union of two distinct yet complementary paths.

On one side, Filipe Neto, a passionate professional dedicated to gastronomy and wine, whose career has been built on the pursuit of excellence. With solid training from the Escola de Hotelaria e Turismo de Coimbra and specializations in Wines and Spirits (WSET), Filipe has earned recognition through competition victories and leadership roles in prestigious projects such as Six Senses Douro Valley, Sublime Comporta, and Herdade da Malhadinha Nova, among others. He is also the author of books that reflect his extensive experience and dedication to the world of wine.

On the other side, Luis Ferreira, a graduate in Accounting and Auditing, has always had a deep passion for gastronomy and the joy of gathering around a table. As a real estate and automotive entrepreneur, Luis brought his strategic knowledge and entrepreneurial vision to the development of Devaneio. His expertise in management, combined with his love for fine food and wine, helped bring this project to life, making it a true reflection of two distinct yet complementary personalities and talets.

A connection between two friends resulted in the creation of a space where gastronomy and wine come together in a unique way. Together, they turned a simple daydream into a memorable experience, where every detail is carefully crafted to provide guests with a journey of culinary excellence.

A GASTRONOMIC JOURNEY IN CONSTANT EVOLUTION

Devaneio was born from Filipe Neto’s passion for hospitality and the historic Baixa de Coimbra, a place he always believed deserved more, and from Luis Ferreira, a businessman by profession but a gastronome at heart. In 2022, their dream became a reality with the opening of Devaneio—an innovative concept where people could enjoy great food, a carefully curated selection of wines, and cocktails crafted to perfection.

Creativity and the desire to go further led to the transformation into Devaneio Bistro & Wine Bar, a space that refined the gastronomic experience even more, elevating the concept of pairing food and wine. But our restless spirit meant the journey did not stop there: thus, Devaneio Fire Dining was (re)born, where fire cooking takes center stage. Here, authentic flavors and Portuguese tradition merge with innovation, creating unique and unforgettable dining experiences.

Three years, three concepts, the same essence: a space in constant evolution, always seeking new ways to surprise and elevate the art of hospitality.

A la carte

Para começar

Pão de massa mãe, azeite, flor de sal e manteiga aromatizadaGlútenLacticínios

Só Umas Dentadas

Camarão braseado, espargos grelhados e “leche de tigre”SulfitosCrustáceosMoluscos

Crudo, molho de laranja e gengibre, rabanete e cebolinhoSulfitos

Bife tártaro de black angus, crocante de legumes da época, mayonese

Consomé de cogumelo pleurotos, trufaGlútenOvo

Os Nossos Devaneios do Mar

Lombo de bacalhau da Islândia, esmagada de ervilhas, ervilhas no carvão e crocante de milhoLacticínios

Peixe do dia grelhado, folhas tenras ao carvão, mil-folhas de batata, molho mediterrâneoSulfitos

Camarão tigre, mil-folhas de batata e bisque de crustáceosSulfitosLacticíniosCrustáceosMoluscos

Carabineiros, bisque de crustáceos e cenoura babyLacticíniosSulfitosCrustáceosMoluscos

Os Nossos Devaneios Vegetarianos

Cogumelo shitake, mil folhas de batata, espinafreLacticíniosSoja

Cogumelo ostra, beterraba confitada, puré de beterrabaLacticíniosSoja

Os Nosso Devaneois da Terra

Presa, texturas de beterraba, molho de cerveja e alho negroSojaSulfitos

Peito de pato, puré de couve-flor, crumble da mesma e molho de shichuanSulfitosGlútenLacticínios

Lombo de vitela dos Açores, ratatouille, sucarrat e jus de vitelaSulfitosLacticínios

Fillet mignon, puré de nabiça e jus (+/- 250gr)SulfitosLacticínios

Para Partilhar

Chatoubriand, batata duquesa, esparregado (+/- 500 gr)OvoGlútenLacticínios

Para Alimentar a Alma

FramboiseLacticíniosGlútenOvo

Tarte de chocolate da SumatraLacticíniosOvoGlúten

O nosso MorgadoGlútenOvoFrutos de casca rija

Limão, mel e amêndoaLacticíniosGlútenOvo

Descubra também

Menus de Degustação

Menu de Almoço Zénite

Pão de massa mãe, azeite, flor de sal e manteiga aromatizada
Glúten
Lacticínios

Camarão braseado, espargos grelhados e “leche de tigre”
Sulfitos
Crustáceos
Moluscos

Crudo, molho de laranja e gengibre, rabanete e cebolinho
Sulfitos

Consomé de cogumelo pleurotos, trufa
Glúten
Ovo

Lombo de bacalhau da Islândia, esmagada de ervilhas, ervilhas no carvão e crocante de milho
Lacticínios

Peixe do dia grelhado, folhas tenras ao carvão, mil-folhas de batata, molho mediterrâneo
Sulfitos

Camarão tigre, mil-folhas de batata e bisque de crustáceos
Sulfitos
Lacticínios
Crustáceos
Moluscos

Carabineiros, bisque de crustáceos e cenoura baby
Lacticínios
Sulfitos
Crustáceos
Moluscos

Cogumelo shitake, mil folhas de batata, espinafre
Lacticínios
Soja

Cogumelo ostra, beterraba confitada, puré de beterraba
Lacticínios
Soja

Presa, texturas de beterraba, molho de cerveja e alho negro
Soja
Sulfitos

Peito de pato, puré de couve-flor, crumble da mesma e molho de shichuan
Sulfitos
Glúten
Lacticínios

Lombo de vitela dos Açores, ratatouille, sucarrat e jus de vitela
Sulfitos
Lacticínios

Fillet mignon, puré de nabiça e jus (+/- 250gr)
Sulfitos
Lacticínios

Chatoubriand, batata duquesa, esparregado (+/- 500 gr)
Ovo
Glúten
Lacticínios

Framboise
Lacticínios
Glúten
Ovo

Tarte de chocolate da Sumatra
Lacticínios
Ovo
Glúten

O nosso Morgado
Glúten
Ovo
Frutos de casca rija

Limão, mel e amêndoa
Lacticínios
Glúten
Ovo