Immerso

A SLOW HOTEL, INTO LIFE
(3)

17/10/2026

Some places are not simply designed. They are shaped by their surroundings.

At Immerso, architecture began with the landscape. A deep valley opening towards the Atlantic, where every line, material and detail was considered in harmony with the natural setting.

From the warmth of wood to the character of each individual space, every element tells a story of thoughtful design, creative freedom and a deeply personal vision.

In this conversation, the architect behind Immerso shares how a sense of place, an emotional connection and the freedom to imagine shaped the hotel as we know it today.

Because, as puts it, “To design is, ultimately, to invent.”

Há lugares que não se desenham. Escutam-se.

No Immerso, foi a paisagem que deu forma à arquitetura. Um vale profundo, o oceano no horizonte e a vontade de criar um lugar que pertencesse, naturalmente, àquilo que o rodeia.

Da escolha dos materiais ao desenho de cada espaço, cada detalhe nasceu de uma intenção. Sem fórmulas predefinidas, mas com uma ligação profunda ao lugar, às pessoas e à essência de um projeto familiar.

Nesta conversa, descobrimos o olhar de quem imaginou o Immerso e transformou uma paisagem numa experiência de estar e sentir.

Porque, como nos diz o arquiteto , “Projetar, no fundo, é inventar.”

13/10/2026

A facial designed around your skin.

The Immerso Facial combines personalized skincare with LED light therapy to enhance the effects of each product, for a more radiant, balanced complexion.

Discover it this October.

05/10/2026

Autumn is when the Atlantic takes centre stage.

From 6 to 12 October, the EDP Ericeira Pro arrives at Ribeira d’Ilhas, drawing some of the world’s finest surfers to a coastline shaped by the ocean.

A few days later, from 16 to 25 October, the MEO Rip Curl Pro moves to Supertubos. Then, from 1 November, all eyes turn to Nazaré, where the Big Wave Challenge waits for the swell, the wind and the Atlantic to align.

For a few weeks, Portugal becomes a front row seat to surfing at its most extraordinary.

And perhaps an invitation, too.

In Ericeira, the ocean is not only for those who have mastered it. At Tiago Pires Surf School, there is space for first encounters, first lessons and the simple pleasure of catching your first wave.

02/10/2026

16 october - Raw & Fire: Wild Game

From the wild to the fire.
For the next RAW & FIRE, Alexandre Silva turns to wild game, exploring deeper, more intense flavours through a cuisine shaped by fire.
A menu guided by the season, the land and what nature provides.

📆 Friday, 16 october
⏰ From 7.00 pm
👨‍🍳 Chef Alexandre Silva
📍 Santo Isidoro, Ericeira
🍴 Menu: 6-course tasting menu
🎟️ €85 per person (drinks not included)
🎵 DJ set

👉🏼 Table reservations via WhatsApp: +351 938 220 018

29/09/2026

Um agradecimento do fundo do coração ao Hotel Imerso, na Ericeira, por olharem para a nossa missão e nos entregarem 200 chinelos, para distribuirmos.

Cada par destes é um carinho imenso, um refúgio de conforto para quem tanto precisa de sentir que não está sozinho, que há alguém a pensar neles.💚

22/09/2026

In a setting defined by calm and quiet, where the sea shapes so much of Immerso’s identity, created a sculptural installation inspired by the figure of a diver.

Submerged, with only his mask reaching the surface, the diver becomes a serene, watchful presence within the landscape, quietly connecting the sea, the surroundings and a sense of contemplation.

From this central piece, the artist developed a series of smaller works that carry the same narrative throughout the buildings nestled in the valley, creating a subtle dialogue between art, architecture and nature.
Numa área marcada pela calma e pelo silêncio, onde o mar se impõe como parte essencial da identidade do Immerso, o artista criou uma instalação escultórica inspirada na figura de um mergulhador.

Submerso, com a viseira junto à superfície, o mergulhador assume uma presença serena e vigilante sobre a paisagem, num diálogo entre o mar, a contemplação e o lugar.

A partir desta obra principal, desenvolveu pequenas composições que prolongam a mesma narrativa pelos edifícios integrados no vale, criando uma ligação subtil e coerente entre arte, arquitetura e natureza.

20/09/2026

Make more of it. Waste less.

In our kitchen, respecting an ingredient also means understanding everything it still has to offer.

Not everything that would usually be discarded is waste. Often, it is the beginning of something new — a stock, a sauce, or another layer of flavour.

🐟 We use more than just the fish fillets.
Once the fish has been filleted, the heads and bones are carefully cleaned and placed in iced water to draw out as much blood and impurities as possible.

Once thoroughly cleaned, we combine them with onion, garlic, celery, leek and coriander stalks to prepare our fish stock, or fumet. It is cooked slowly, without ever allowing it to boil, resulting in a clean, delicate and balanced stock.

It then returns to the kitchen as a base for rice dishes, soups and sauces.

🦐 Prawn shells and heads still have plenty to give.
We begin by caramelising them over a high heat to extract and concentrate their flavour. We deglaze with Macieira brandy and allow the alcohol to evaporate.

The shells are removed temporarily and, in the same pan, onion, garlic, celery and tomato are cooked until deeply caramelised. The shells then go back in, allowing us to extract even more of their flavour.

The result is a rich, aromatic prawn bisque, which we use in rice dishes, seafood soups and sauces.

🥬 Even the stalks have a purpose.
Herb stalks, so often discarded, are excellent for adding flavour to stocks, sauces and other preparations. Before throwing them away, it is worth asking: could they still add flavour?

🍎 Overripe fruit does not mean wasted fruit.
When the texture is no longer at its best for serving fresh, it may be the perfect time to transform it. Chutneys, preserves and sauces are just some of the ways we give fruit a new purpose.

We aim to give every ingredient more than one life in our kitchen.

Because making full use of an ingredient is not simply about reducing waste. It is about respecting the produce, recognising its value and using technique and creativity to discover everything it still has to offer.

Less waste. More from every ingredient. More flavour.

05/09/2026

The sea urchin is one of Ericeira’s most distinctive symbols and the inspiration behind Uniouriço’s handcrafted wooden pieces.

Known for creating them on a much smaller scale, around 20 cm, .ourico was faced with an entirely new challenge: bringing one to life at 4 metres tall.

Created especially for the hotel, this one-of-a-kind piece now stands at the entrance, welcoming guests on arrival.
Os ouriços, um dos símbolos da Ericeira, ganham forma em madeira pelas mãos do .ourico.

Habitualmente em pequenas peças de decoração com 20 cm, um dia surgiu um desafio bem diferente: criar um ouriço com 4 metros.

Uma peça única, feita especialmente para a entrada do hotel, que hoje dá as boas-vindas a quem nos visita.

31/08/2026

Summer still lingers in salty skin, lunches outside and days drawn to the sea.

The light, however, begins to shift.
Sunset comes a little sooner.
And the valley starts calling us back.
Ainda há sal na pele, almoços lá fora e vontade de ir ao mar. Mas a luz muda. O pôr do sol chega mais cedo. Sabe bem regressar ao vale.

22/08/2026

Antes de desenhar olhámos à volta. Para o vale. Para o mar. Para as formas e cores da paisagem.

As algas, os ouriços, os elementos tão próprios desta costa foram surgindo como pistas.

A identidade do IMMERSO começou assim: num mergulho na natureza que já cá estava.
Before putting pen to paper, we took our cues from the landscape.
The valley, the Atlantic, its shapes, colours and textures.

Seaweed, sea urchins and details unique to this stretch of coast became part of the visual language.

IMMERSO’s identity grew from what was already here – rooted in the nature of this place.

Endereço

Rua Da Bica Da Figueira, Ribamar
Mafra
2640-065

Website

http://Immerso.pt/

Notificações

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