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Redefinindo a harmonização gastronómica: Bebidas não alcoólicas como proposta inovadora em restaurantes distintos com estrela Michelin – Estudo de caso do restaurante Ocean
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A presente dissertação, intitulada “Redefinindo a harmonização gastronómica: Bebidas não
alcoólicas como proposta inovadora em restaurantes distintos com estrela Michelin – Estudo de caso do restaurante Ocean”, analisa o papel crescente das harmonizações não alcoólicas no segmento da alta gastronomia. Tradicionalmente centrada no vinho, a harmonização gastronómica tem vindo a transformar-se em resposta a mudanças culturais, sociais e de saúde, dando origem a um paradigma onde a inclusão, a sustentabilidade e a inovação assumem um papel decisivo.
Sustentada numa revisão de literatura abrangente e apoiada em entrevistas semiestruturadas
realizadas a profissionais de três restaurantes portugueses distinguidos com estrelas Michelin: Ocean, Alma e Belcanto, esta investigação analisa o impacto económico, operacional e experiencial da introdução das harmonizações não alcoólicas na alta gastronomia. O estudo de caso do restaurante Ocean ilustra, em particular, uma abordagem estruturada e inovadora, marcada pelo rigor técnico, pela criatividade e pela coerência com a identidade culinária do restaurante.
Os resultados demonstram que, embora as harmonizações não alcoólicas representem ainda
uma proporção reduzida das vendas de bebidas, observa-se um crescimento sustentado da
procura, sobretudo entre clientes internacionais e consumidores mais conscientes das suas
escolhas alimentares. Para além disso, evidenciam-se como instrumentos estratégicos de
diferenciação, inovação e reposicionamento de mercado. Persistem, no entanto, alguns
obstáculos, nomeadamente a resistência cultural de parte do público português, a ausência
de formação específica nas escolas de hotelaria e os desafios logísticos e operacionais
associados à sua preparação e conservação.
Este estudo contribui para colmatar a escassez de literatura académica sobre o tema, oferecendo evidência empírica e reflexão conceptual acerca do papel das harmonizações não alcoólicas no fine dining. Conclui-se que estas propostas não se configuram como uma tendência passageira, mas sim como expressão de uma nova era da experiência gastronómica. Os restaurantes que souberem interpretar esta transformação estarão mais bem posicionados para liderar o setor no futuro.
This dissertation, entitled “Redefining gastronomic pairing: Non-alcoholic beverages as an innovative proposal in Michelin-starred restaurants – A case study of the Ocean restaurant”, explores the growing role of non-alcoholic pairings within the fine dining segment. While traditionally centered on wine, gastronomic pairing has evolved in response to cultural, social, and health-related changes, giving rise to a paradigm in which inclusivity, sustainability, and innovation play a decisive role. Grounded in a comprehensive literature review and supported by semi-structured interviews with professionals from three Michelin-starred restaurants in Portugal – Ocean, Alma and Belcanto – this research analyses the economic, operational, and experiential impact of introducing non-alcoholic pairings into high gastronomy. The case study of Ocean restaurant illustrates a structured and innovative approach, marked by technical precision, creativity, and consistency with the restaurant’s culinary identity. Findings reveal that although non-alcoholic pairings still represent a relatively small proportion of beverage sales, there is sustained growth in demand, especially among international clients and health-conscious consumers. Moreover, the study highlights their strategic potential as tools for differentiation, innovation, and market repositioning. Nevertheless, barriers remain, including cultural resistance among part of the Portuguese public, the lack of formal training in hospitality schools, and operational challenges related to preparation and storage. This research contributes to the limited academic literature on the subject by providing empirical evidence and conceptual insight into the role of non-alcoholic pairings in fine dining. It concludes that these proposals are not merely a passing trend, but rather an expression of a new era in gastronomic experience. Restaurants that are able to embrace and interpret this transformation proactively will be better positioned to lead the sector in the future.
This dissertation, entitled “Redefining gastronomic pairing: Non-alcoholic beverages as an innovative proposal in Michelin-starred restaurants – A case study of the Ocean restaurant”, explores the growing role of non-alcoholic pairings within the fine dining segment. While traditionally centered on wine, gastronomic pairing has evolved in response to cultural, social, and health-related changes, giving rise to a paradigm in which inclusivity, sustainability, and innovation play a decisive role. Grounded in a comprehensive literature review and supported by semi-structured interviews with professionals from three Michelin-starred restaurants in Portugal – Ocean, Alma and Belcanto – this research analyses the economic, operational, and experiential impact of introducing non-alcoholic pairings into high gastronomy. The case study of Ocean restaurant illustrates a structured and innovative approach, marked by technical precision, creativity, and consistency with the restaurant’s culinary identity. Findings reveal that although non-alcoholic pairings still represent a relatively small proportion of beverage sales, there is sustained growth in demand, especially among international clients and health-conscious consumers. Moreover, the study highlights their strategic potential as tools for differentiation, innovation, and market repositioning. Nevertheless, barriers remain, including cultural resistance among part of the Portuguese public, the lack of formal training in hospitality schools, and operational challenges related to preparation and storage. This research contributes to the limited academic literature on the subject by providing empirical evidence and conceptual insight into the role of non-alcoholic pairings in fine dining. It concludes that these proposals are not merely a passing trend, but rather an expression of a new era in gastronomic experience. Restaurants that are able to embrace and interpret this transformation proactively will be better positioned to lead the sector in the future.
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Fine dining harmonizações não alcoólicas restaurantes Michelin inovação gastronómica restaurante Ocean