For those in need of a hearty but refined Italian feast, there is no better place in Macau than Porto no at the Venetian.
Serving Italian classics in a stylish and contemporary setting, Porto no is a vibrant yet elegant Italian restaurant at the Venetian Macao providing the perfect setting both for a casual meal or an important business meeting.
Boasting a welcoming atmosphere and a unique interior design, upon arrival you’ll see four vintage scooters parked in front of the ground floor dining area, providing guests with the authentic feeling of dining in the streets of Italy and a world away from the hustle and bustle of the nearby casino floor.
Located only a short stroll from Venetian Theatre, Porto no offers a relaxing vibe while enjoying traditional Italian trattoria with family and friends over generous portions of fresh seafood, pasta and piping hot pizzas. The main dining area is nestled upstairs with various seating options available, including cozy booths and large tables. Diners can also enjoy alfresco dining on the terrace with views of the hotel’s swimming pool and The Parisian beyond.
For those seated inside, you can even watch the chefs as they busily prepare their array of sumptuous feasts!
Portofino offers both traditional and modern reinterpretations of classic Italian dishes. Divided into sections that include hot and cold appetizers, salads and soups, pasta, pizzas and meat straight from the grill, diners have plenty of tasty options to choose from.
WGM was invited to try the latest additions to Porto no’s menu, as selected by Senior Chef Domenico Cicchetti. With over 20 years experience and from the southern Italian region of Abruzzo, Chef Cicchetti is a master of cooking native Italian cuisines.
For starters, Porto no prepared Caprino e tartufo – a delicious assortment of lightly torched goats cheese melting on top of romaine lettuce, frisee salad, Belgian endive and asparagus – seasoned with grape juice and Italian winter truffle crumble.
The main course comprised Guanciotte di Manzo Brasate al Chianti and Linguine Fra Diavolo.
Guanciotte di Manzo Brasate al Chianti is a tender braised Wagyu beef cheek whereby the juice of the beef is retained by the cooking process, adding abundant flavor to the meat. It is paired perfectly with mashed potato, toasted garlic, shallots, baby carrots and Chianti red wine jus.
Linguine Fra Diavolo gives the right amount of kick with its spicy marinara sauce while a whole boneless Boston lobster tops the velvety linguine pasta.
Lastly, dessert is Tiramisu made with mascarpone, savoiardi, espresso coffee and Marsala wine. The presentation is kept simple, allowing the quality of the ingredients to stand out.The wine list includes a selection of international labels. Bottles range from approximately MOP$300 to MOP$1,500, while wines by the glass start at MOP$65. A filling lunch for two ordering from the à la carte menu comes to approximately MOP$600 – excellent value for a meal of this quality – while Porto no also offers an all- you-can-eat pizza and pasta deal for lunch from Monday to Saturday for just MOP$148 per person.
