Michelin-Recognised Cavalariça Opens at June by SODIC

A restaurant that began in a former horse stable in Portugal has found a new home on the shores of the Mediterranean.

Born in Comporta in 2019, the original Cavalariça became known for its restraint—seasonal cooking, warm service, and a layout that encouraged people to linger. Its founder, Bruno Contreras, approached hospitality with a sensibility shaped by architecture, design, and a commitment to pace. Recognition followed from the Michelin Guide and Spain’s Guia Repsol, but the restaurant continued to operate with a sense of intentional privacy.

At Cavalariça North Coast, those values carry through. The interiors are soft and open, anchored by canvas and stone, with views toward planted courtyards and a bar tucked to one side. On weekends, a DJ plays at sunset, though the sound is measured. Tables are spaced. Conversations continue.

Executive Chef Catalina Viveros Pasten leads the kitchen. Her food focuses on clarity—local produce, balanced compositions, minimal intervention. General Manager Aurélien Prime oversees service with the kind of fluency that relies less on direction and more on instinct.

The opening marks a partnership between Cavalariça and SODIC, as part of a growing hospitality portfolio that includes Surf Club Dubai at June, and Nobu at Ogami. Each project is distinct, but the throughline is clear: a focus on design, consistency, and the kind of experience that makes you stay longer than planned.

“At the heart of our philosophy, food is more than nourishment—it’s a connection to humanity and the communities that shape every ingredient and story we share,” Cavalariça co-founder Bruno Caseiro told @sceneeats. “With Cavalariça North Coast, we’re taking that narrative into a new chapter, bringing it to life through a vibrant, sunlit lens on the shores of Egypt at June, a place that beautifully mirrors our spirit of warmth, authenticity, and effortless joy.”

In this exclusive SceneEats x SODIC video, we give you the first inside look at Cavalariça North Coast, featuring conversations with owner Bruno Contreras, Executive Chef Catalina Viveros Pasten, and General Manager Aurélien Prime as they reflect on the vision behind the brand’s first international outpost—and what it means to bring a new kind of dining experience to Egypt’s North Coast.