Earthy materials, fluid shapes and marine-inspired colors reference the aquatic folklore roots behind one of Miami’s newest restaurants, designed by Paul Bishop as an ode to Portugal and the sea.
Sereia nods to the sea with a seafood-leaning menu by chef Henrique Sá Pessoa that includes cured wahoo topped with sweet potato, lime and salicornia. PHOTO BY RUBEN CABRERA
The enchanting bayside neighborhood of Coconut Grove has welcomed Sereia (sereia.miami), a Portuguese dining concept and self-proclaimed love letter to the sea, with open arms. One step inside and the sinuous furniture, rocky flooring and marine-inspired palette and menu whisk away patrons on a culinary and design journey to Portugal. Miami’s own Paul Bishop, of Bishop Design (wearebishopdesign.com), imagined an interior that would personify the cuisine and its origins. Here, he shares his inspirations and mouthwatering discoveries.
THE LAYOUT
“The curved lines appearing throughout the interior are a subtle nod to the marine inspiration. The furniture layout was designed to avoid any sense of stuffiness, creating fluidity and comfort. Lighting was pivotal in crafting its unique and captivating ambiance. Subtle, ambient lighting installed beneath the banquettes and around the base of the bar creates an enchanting illusion of these elements floating. The bar itself features an elegant wave-like design that seamlessly ties into the overall coastal theme, further enhancing the ethereal atmosphere.”
Paul Bishop designed Sereia to channel the ocean and the Iberian landscape. The art is by Marcel Rozek. PHOTO BY DAN CUTRONA
THE FLOOR
“Working with TileBar, we deliberately chose cut-stone flooring to evoke a rustic Portuguese charm. This design decision was intended to transport guests to the ambiance of alfresco dining, enhancing their experience with a profound sense of connection to nature and to cultural immersion.”
THE FINDS
“To bring beautifully crafted pieces that combine style and comfort without compromise, we tapped into our global network of trusted partners. We collaborated with Zoluti, a Dubai-based company, to furnish the restaurant with custom tables and chairs. For our lighting needs, we partnered with XU Collective, a company renowned for its work with leading global brands. Th e restaurant’s design features unique details, including curved furniture and a harmonious blend of blue, green and cream tones.”
THE ATMOSPHERE
“We would love for the guests to feel the fresh coastal breeze in their hair as they get immersed in a cozy yet vibrant ambiance that combines comfort, style, a great playlist, and mouthwatering culinary creations. All elements of an excellent dining experience come together in Sereia.”
Sereia features a marine-inspired palette. PHOTO BY DAN CUTRONA
THE INSPIRATION
“The interior of Sereia channels the ocean and Iberian landscape through a thoughtful design featuring cream-toned surfaces, natural wood, curved furniture, textured details, and deep blue and green fabrics. Working closely with Miami-based owners Sault Hospitality and two-Michelin-starred chef Henrique Sá Pessoa, the design team felt a profound responsibility to ensure the restaurant’s aesthetic mirrored the unparalleled culinary experience and coastal ambiance envisioned by its creators. The refined, modern decor evokes the freshness of the menu and the serene, inclusive atmosphere, embodying the restaurant’s namesake, Sereia, the Portuguese word for mermaid. Ultimately, Sereia is a love letter to the beauty of the sea.”
Taste The Douro Valley
As part of Sereia’s craft cocktail program, developed in collaboration with Unfiltered Hospitality, there’s an Aqua Port and Tonic on the menu that speaks to the Portuguese Porto Tonico tradition of serving a glass of white Port mixed with tonic over ice before dinner. Made from white grapes native to the Douro Valley and aged for a relatively short time in small oak vats, white Port was first introduced in the 1930s by Taylor Fladgate (taylor.pt/us), one of the oldest of the founding Port houses. While Port can be uniquely sweet, it becomes drier the longer the fermentation process continues before fortification. One particular member of the Taylor Fladgate family is Fonseca, which offers the dry white Port called Siroco used in Sereia’s Aqua Port and Tonic. Sereia’s selection of Fonseca speaks to the authenticity of its menu and Portuguese roots (there’s a Croft Reserve Tawny Porto at the bar as well, another Taylor brand crafted in the Douro Valley). In 2001, the Douro Valley winemaking region was deemed a UNESCO World Heritage site as a tribute to the work of man and our relationship to nature, evidenced in the terraced vineyards built into the land and lovingly tended to for hundreds of years. Th e maker process behind how Port wine is thoughtfully and artfully handcrafted over time and passed down through generations brings to mind artisanal craft and heirloom design. And while you can experience a bit of that artisanal magic with a visit to the restaurant, you can also recreate it at home with the recipe below.
The bar serves its take on Portugal’s traditional Porto Tonico drink, using Fonseca Siroco Dry White Port. PHOTO BY JORDAN BRAUN
“Our Aqua Port and Tonic is a delicious, refreshing cocktail,” says Sereia general manager Christian Rubio. “It’s made with a dry white Port as a base spirit (Fonseca Siroco Dry White Port) mixed with Californian gin (Gray Whale), elderflower liqueur (St-Germain), sour lemon for citrus, celery bitters, celery shrub and a natural food coloring, blue Spirulina, which gives the beautiful sea color to the cocktail.”
RECIPE
1.5 oz Fonseca Siroco Dry White Port
0.5 oz St-Germain
0.25 oz Gray Whale Gin
0.25 oz Sour AF Lemon
0.02 dash Bittermens Orchard Celery Shrub
0.01 dash Bitter Truth Celery Bitters
0.005 dash Natural Food
Coloring, Blue Spirulina
3 oz London Essence Elderflower Tonic
