Our restaurant concept development encompasses everything from street food to fine dining, overseeing every phase from market strategy to turnkey execution. We partner with award-winning architects and interior designers to craft concepts that embody our core values of authenticity, genuineness, and cultural richness. We prioritize high-quality produce and raw materials, ensuring no compromise in product standards. Each design intricately weaves localism into the concept, incorporating regional products, spices, and motifs. By focusing on SPH (Spend Per Head) and high EBITDA, we create compelling narratives that resonate with target audiences and harmoniously complement both the destination and the concept culture.
Restaurants
Concept Development
Restaurant Ownership
Shareholders/Managing Partners Cavalariça in Comporta, modern Portuguese cuisine and one of the leading restaurants in Portugal.
Cavalariça in Comporta, Portugal.
Harvest Cotton Tale is the second-largest majority shareholder of Cavalariça Group, which operates Cavalariça in Comporta, one of Portugal’s leading restaurants specializing in modern Portuguese cuisine. Cavalariça was recognized by the Michelin Guide for 2024, marking it as the first restaurant in the Alcácer do Sal council to receive this distinction. The restaurant, led by Executive Chef Bruno Caseiro, was originally a horse stable and has been thoughtfully converted while preserving its unique aesthetic, with the former stalls transformed into seating booths. The name “Cavalariça” reflects its origins, meaning “stable” in Portuguese.
Shareholders/Managing Partners Cavalariça is located at the Cadaval Palace in Evora, Portugal. Restaurant designed by Jacques Grange.
Cavalariça, The Cadaval Palace in Evora, Portugal.
Cavalarica Évora, housed in the historic Cadaval Palace in Alentejo’s Évora, is a masterpiece of design by Jacques Grange, featuring striking murals by Esther Mahlangu. The culinary direction, led by Partner Executive Chef Bruno Caserio, stays true to the original Cavalarica in Comporta, emphasizing local produce and boutique wines. Acquired by Cavalarica Restaurant Group in 2022, with Harvest Cotton Tale as a key shareholder, Cavalarica Évora has been celebrated in leading publications like Condé Nast Traveler, Wallpaper, AD, Travel + Leisure, Forbes, and Vogue, establishing itself as one of Portugal’s premier dining experiences.
Shareholders/managing partners. A concept of distinct natural wines, produce from select food purveyors hand picked for a comfortable Gastro meal. Music curated by Jazzi Q of the RNB band Soul II Soul. Located on Rua Da Boavista Lisbon’s local hang out.
Cav 86 - Lisbon (Gastro Wine Bar)
Cav 86 Lisbon is a Gastro/Wine bar situated at building 86 on the Bohemian Rua Do Boavista. The name is an abbreviation of Cavalarica, reflecting its unique blend of Brooklyn-inspired vibes and Portuguese craftsmanship in both interior design and its selection of boutique wines. The concept revolves around shared plates, natural wines, and produce sourced from local farmers, creating an authentic and communal dining experience.
The atmosphere is enhanced by Afro-Cuban, Funk, Soul, R&B, and Jazz music, with guests able to choose vinyl records displayed on the wall for the server to play. The culinary vision is crafted by Bruno Contreras of Harvest Cotton Tale, which is also the majority shareholder of Cav 86. Operated by the Cavalarica restaurant group, Cav 86 is the younger, more bohemian sibling of Cavalarica in Évora and Comporta.
Cav 86 has been featured in several notable publications, including Time Out Global in their “Europe’s Coolest Streets” list, where Rua da Boa Vista was highlighted. It has also been recognized by Lisbon Insider Eat List, High Life British Airways Magazine, Forbes, and Eater (US).
Concept Development
Piccolo Pevero Beach Kiosko, Porto Cervo, Sardinia Italy. Restaurant beach consultants
Piccolo Pevero Kiosko, a chic Sardinian beach shack owned by former New York socialite Mitzie Lau from the film and music industry, offers 100 sunbeds and a menu featuring authentic Italian comfort food. Guests can enjoy classic Italian cocktails like Prosecco, Aperol Spritz, and Negroni, alongside music curated by Jazzi Q of the legendary 90s R&B band Soul II Soul and the DJ from London's Colorful Radio station. The culinary and beverage concept, "La Dolce Vita," was developed by Harvest Cotton Tale, embracing the essence of Port Cervo's sun and Sardinia's waters.
Atelier Sud at The G Hotel
Atelier Sud at The G Hotel (North Coast) weekend DJ/Chef POP UP restaurant concept. Summer 2023 weekend featured Chefs Bruno Contreras of HCT and former Executive Chef of Michelin Star Restaurant, Mariola CID Corral formerly with Michelin Star Chef Jean Francois Piège and Cyril Lignac. Fabio Barbaglini, One Michelin Star and Romain Tischenko. Music curated for concept by Jazzi Q of Soul II Soul RNB band.
Distinctive concept development for relaxed dining on board Mein Schiff’s fleet with an emphasis on innovative home-style indulgence in elegant supper club settings.
Esszimmer (SUPPER CLUB), MEIN SCHIFF 1 & 2 TUI CRUISES, Hamburg, Germany.
The Esszimmer Supper Club aboard TUI Cruises’ Mein Schiff 1 & 2 offers an exclusive dining experience for members. The concept includes carefully crafted recipes and hands-on training led by Bruno Contreras of Harvest Cotton Tale, enhancing the onboard culinary offerings.
Authentic concept development of a Mediterranean kitchen experience where guests get to enrich their palates on board or immerse in engaging culinary journeys through a variety of chefs tables and culinary workshops.
Manufaktur (Mediterranean Kitchen), MEIN SCHIFF 1 & 2 TUI CRUISES, Hamburg, Germany.
Manufaktur (Mediterranean Kitchen) on TUI Cruises’ Mein Schiff 1 & 2 offers an authentic Mediterranean dining experience. Guests can explore Mediterranean cuisine through chefs’ tables and engaging culinary workshops. The concept features recipe development and hands-on training led by Bruno Contreras of Harvest Cotton Tale, providing an enriching and interactive culinary journey.
Feel-good concept development of a healthy and delicious dining experience, vegan friendly and celebrating balanced variety on board, only using the freshest ingredients.
Ganzschongesund (Healthy Concept), MEIN SCHIFF 1 & 2 TUI CRUISES, Hamburg, Germany.
(Healthy Concept) on TUI Cruises’ Mein Schiff 1 & 2 provides a comprehensive approach to healthy dining. This concept focuses on delivering a feel-good, vegan-friendly experience that celebrates a balanced variety of flavors and nutrients. It emphasizes the use of the freshest ingredients to craft dishes that are both nutritious and delicious.
The culinary concept includes the development of innovative recipes tailored to health-conscious guests, along with hands-on training led by Bruno Contreras of Harvest Cotton Tale. This ensures that the onboard dining experience not only meets high culinary standards but also educates and engages guests in the art of healthy cooking.
Inspired concept development of a seafront culinary experience, combining the best of Tulum and Máncora, complemented by a wide range of signature cocktails and live DJ tunes.
Chiringuito (Restaurant & Bar) - THE G HOTEL
Chiringuito (Restaurant & Bar) at The G Hotel brings together the vibrant cultures of Tulum and Máncora. This seafront concept offers a fusion of fresh, tropical flavors and innovative cuisine, inspired by these coastal destinations. The experience is enhanced with signature cocktails and live DJ performances, capturing the energetic and laid-back spirit of both locations. Developed by Harvest Cotton Tale, this turnkey solution delivers a dynamic and memorable dining experience on the North Coast.
G/NERATION/ - THE G HOTEL
A distinctive all-day dining concept of festive shared food and an innovative vibrant breakfast brunch experience for all generations.
The Guice - THE G HOTEL
Creative concept development of a refreshing juice-bar, Ice cream parlor inviting guests to decelerate and refuel by the Mediterranean Sea
Original culinary concept development by Contreras of Harvest Cotton Tale Global Hospitality Group, of seven diverse culinary worlds setting new culinary standards Maldives.
Velaa Private Island, Maldives
The original culinary concept for Velaa Private Island Maldives, developed by Contreras of Harvest Cotton Tale, features a curated selection of seven distinct dining experiences, including in-room dining and villa catering. This bespoke culinary journey, commissioned by Jiri Smec, Founder of Emma Capital and CEO of PPF, introduces a range of diverse gastronomic worlds, each meticulously designed to elevate the dining standards in the Maldives.
Cala Paloma (Beach Chiringuito) - August 2021
Cala Paloma, beach chiringuito a concept by Harvest Cotton Tale Global Hospitality Group. A Long beach enchanting setting. Custom made cocktails using fresh produce ( Maceration ), all day a la carte menu Mexican/Spanish inspired cooking and a beach wedding venue by the sea.
1 Central, Dubai
We were entrusted by Smart Beta Private Equity firm in Dubai to develop a partnership with Michelin-starred and all-time favorite restaurants from Paris, Madrid, and NYC. This includes David Chang's Momofuku in NYC, Dani García's 3 Michelin Star restaurant in Madrid, the Stephen Starr Restaurant Group (including Pastis and Balthazar in NYC), and Danny Meyer's Union Square Hospitality Group (Gramercy Tavern in NYC).
