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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Availability cannot be determined at this time.
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Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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+ Add Another Room

To add more than 4 rooms, please call 351 (21) 381-1423. Toll Free Telephone Numbers By Country

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

If you require assistance, please contact the Hotel directly at 351 (21) 381-1423 or our Toll-free numbers by country .

Four Seasons Hotel Ritz

Lisbon

Local Time

Local Temperature

8 °C / 46 °F

Dining

Dinner

  • FIRST COURSES

    Marinated Tuna From Algarve, Dry Tuna, Citrus And Watermelon Salad

    Beef Carpaccio With Black Truffle, Cheese From Ilha do Pico – Açores, Sprouts Salad

    (n) Marinated Prawns, Almonds From Algarve, Bio Vegetables Salad

    Octopus With Crab Salad, Gazpacho Segments, Salicornia Deep Fried

    Crispy Vegetables Salad From “Quinta do Poial”  Pata Negra Smoked Ham, Citrus Vinaigrette

  • Truffles Suggestions

    Scallops , Cauliflower Purée, Trompette de la Mort and Withe Truffle

    Acquarello Risotto Wild Mushrooms and Withe Truffle (5gr or 10gr)

    Homemade Pasta, Parmesan Cream and Withe Truffle (5gr or 10gr)

  • From The Sea

    Codfish Trilogie - Espiritual, Olive Oil Confit, À Brás with Olives Puff Pastry 

    Bream Stew From Peniche, Octopus and Lobster

    Turbot Fillet Sautéed - Carolino Rice From Alcácer do Sal in Tomato Broth and Clams

    (v) Lobster Cataplana, Prawns, Fish, Clams and Coriander (2 Persons)

    (v) Sea Food Rice, Fish and Coriander (2 Persons)

    Grilled Fish of the Day, Seasonal Vegetables with Olive Oil Sauce

  • From The Country

    Roasted Suckling Pig From Bairrada - Cheese and Chives Stuffed Potatoes

    Grilled Entrecôte - Boiled Egg in Low Temperature Cooked, Vegetables Chips

    Duo of Veal – Stew Sautéed Tenderloin, Sautéed Vegetables Selection

    Kid Confit, Parmentier with Black Truffle and Cèpes (2 Persons)

     

  • Desserts

    Crème Brûlée, Egg Whites with Lime Parfait

    Sommelier Tip – 20 Years Old Tawny Port “Duque de Bragança”

     

    Egg Yolks and Sugar Tartlet, Citrus Confit, Lemon Sorbet

    Sommelier Tip – Moscatel Quinta do Portal

     

    (n) Sponge Cake, Caramel with Sea Salt Ice Cream, Cinnamon Crispy

    Sommelier Tip – J.M.F. Moscatel “Alambre” 20 Anos

     

    Egg Yolk with Sugar And Bacon Pudding, Red Fruits with Lemon Grass Marinated, Vanilla Ice Cream

    Sommelier Tip – Porto L.B.V. Niepoort 08

     

    Orange Torte, Clementine Mousse, Penny Royal Foam, Grapefruit Sorbet

    Sommelier Tip – Niepoort Tawny 10 Years Old

     

    Creamy Chocolate Tart, Sour Cherries Sorbet

    Sommelier Tip – Burmester L.B.V. 07

     

    Cheese Selection

(n) This Dish Contains Nuts
(v) Regional Favourites

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