Best Restaurants for Local Ingredients in Portsmouth

We had dinner there last night and it was a delight in every way. Prime rib was superb, service was “classic;” servers knew the rules of fine dining…they did not take my husband’s finished plate from the table until I had finished eating. So nice to dine where fine dining manners were standard protocol. So rare these days. Our table looked out over a lovely garden, where we watched birds flitting around the feeders and squirrels frolicking (it reminded us of the “Cat TV” we turn on for our cat at home LOL). The couple who provided the live music had a lovely sound; warm, not loud, splendid mellow accompaniment for a delicious meal, but not boring “Muzak” quality. I highly recommend you go there for dinner! We’ve been on the Maine Coast for ten days, and it was our best dining experience while on holiday here. (Second was Ports of Italy in Boothbay Harbor.)

Probably the best dining experience in New England. I find everyone at Tinos friendly and helpful. From the host/hostess who greets you as you walk in, to the waiters, bartenders, kitchen staff - even the dishwashers - everyone makes you feel as though your dinner is more akin to being a guest at a family gathering than a customer. I have found the staff to be very attentive, either glancing over, or stopping by my table multiple times (I counted as many as 11 at one dinner event) but not overbearing. The wait staff also takes care not to interrupt table conversation, a growing rarity in dining establishments today. When asking for a change or modification to a menu item, I find the staff fully accommodating. Often the chef will stop by my table to discuss these requests to make sure he fully understands my desires and frequently is able to present options for consideration. I have dined across the world and find the atmosphere and ambiance upscale in the tradition of classic Greek restaurants such as Spondi, Mironi, or Amber Cellar in Athens. I enjoy dining in the European style, meaning ordering a number of appetizers (3 or 4) and savoring the flavor and presentation of each prior to the main course. To enjoy multiple appetizers, I always share with my guests, or it becomes too much food. The Executive Chef GJ Overmars is a skilled culinary chef, and not a production manager, which seems to be the increasing trend in a lot of restaurants today. In true conformance to the Mediterranean roots of his restaurant, the menu is frequently updated to follow the seasons. Chef Overmars' kitchen even has an inventory of 12 or more super-premium olive oils from around the world, available for tasting if you are in the know, and ask (I recommend asking!) Prices are highly reasonable and competitive for the area. This leaves room to include specialty accoutrements such as Oscar, Diane, Rossini, or Au Poivre, which I always request. I highly recommend the experience.

We had a great experience. The staff is very friendly and knowledgeable. I had the petite filet which was delicious and we shared a boucheron salad which was special. For desert, we split a key lime pie which was fresh and delicious. A wonderful experience.

Absolutely the best baked haddock with mashed potatoes and pea pods. Love mashed potatoes with skin on. Poundkiller was amazing . The taco salad was great too. A bit noisy but added to the fun. Wonderful visit!!

Mother’s Day Brunch here was fantastic. Outstanding food, very similar to one we did at the Wentworth, but half the price. Staff was great, seatings were staggered so it didn’t feel crowded. Valet parking, nice setting, definitely recommend.