A Fork To Mouth Restaurant

Amadeus is the first “Fork To Mouth” Restaurant. It is a play on the Farm To Fork movement. Our desire is that our guests enjoy their dining experience while we focus on high quality, locally sourced, flavorful foods.  


Chef/Owner Diana Ramallo was born in Argentina and came to the US at the age of five. Surrounded by family, meals were a time of celebration and comradery. As an adult, she spent many years traveling with her family– living in Greece as well as the east coast. After moving to Oregon, she supported herself and her daughter by creating and selling her decadent desserts while she pursued a degree from the Culinary Institute in Portland. In 1996, she opened the doors of Amadeus. In 2013, Amadeus relocated to its present location in the beautifully restored historic Grey Building. Her daughter Alena has been an integral part of this business, now spanning two generations– soon to be moving into the third as her children get older. 

We believe that the strength of our business comes from not only our offering of good food, good service, and a beautiful atmosphere– but from our connection to the community in which we live. We are grateful for your continued support.

Thank you,

Diana and Alena



Amadeus Classics

Creme Brulee- Traditional vanilla custard with burnt sugar crust and whipped cream. 7 GF

Creme Brûlée Cake- Golden cake with a thick layer of creme brûlée in the middle- wrapped in cream cheese frosting and drizzled with a burnt sugar caramel. 9.5

Beignets- Our twist on the New Orleans donut with house made lemon curd and berries. 8.5

Chocolate Flourless- Like a cross between a chocolate mousse and fudge- served with whipped cream and a raspberry coulis. 8.5 GF

Affogatto- A scoop of Tillamook vanilla ice cream with a shot of Illy espresso poured on top with a little caramel. 5 GF

Brownie Sundae- Decadent brownie, English toffee, Tillamook vanilla ice cream, caramel. 6.75

Paleo Pots Du Creme- Rich chocolate and coconut milk custard topped with whipped coconut cream. 7 GF/DF



New Additions

Lemon Mousse Torte- Golden cake, lemon cream cheese mousse, raspberry preserves, house made lemon curd. 8.5

Apple Blondie- Brown sugar brownie topped with a bacon apple compote, Tillamook vanilla ice cream. 8

Pumpkin Bread Pudding-  Tender croissants baked in a pumpkin cream and topped with burnt sugar caramel and fresh cream. 9

Tina’s Frangipane- A rich buttery crust filled with English toffee and a baked macadamia nut cream. Topped with chocolate ganache and a drizzle of fresh cream. 9.5

Carrot Cake- Our famous carrot cake recipe wrapped in cream cheese frosting and English toffee and caramel. 8.5

Seasonal Crostata- Tender pie crust filled with seasonal ingredients. Ask your server for details.  8


Drink Your Dessert

Oregon Coffee- Traditional Spanish Coffee made with Illy coffee and Vivacity Turkish coffee Liqueur. 9.5

Irish Coffee- Illy coffee and Teeling’s Whiskey. 8

Ports of Oregon

Torii Mor 7

Willamette Valley Vineyards 10

Coffee 3.5

Espresso 3

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