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When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
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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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.

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

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Four Seasons Hotel Ritz

Lisbon

Local Time

Local Temperature

23 °C / 73 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Lisbon /
  3. Dining /
  4. Varanda Restaurant /
Tel.+351 (21) 381-1400
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Dining

Dinner

  • FIRST COURSES

    Duck Foie Gras Cooked at Low Temperature, Crispy Granny Smith, Chardonnay and Bergamot Vinaigrette

    Crawfish Carpaccio with Marinated Vegetables, Vichtssoise Scented with Coconut

    Lobster and Vegetables Couscous-Scented with Ras El Habout, Watercress Emulsion

    Lobster, Sea Scallops and Clams with Risotto Aquarello Vintage 2006 Scented with Saffron

    Pumpkin and Lime Ravioli, Veal Infusion with Cardamom, Foie Gras, Truffle and Yuzu Emulsion

    * Crispy Vegetables Salad From Quinta Do Poial with Pata Negra, Liquid Green Olive and Grilled Peanut Oil

  • CHEF'S SUGGESTION

    Sautéed Crawfish with Crispy Endives, Orange and Coriander Sauce

    Roast Beef Tenderloin with Sweet Garlic, Three-Flavours Potato Fondant

  • YOUR CHOICE OF MENU

    Choice of Starter and Main Course, Exception for Wagyu Beef

  • FROM THE SEA

    Slow-cooked Codfish, Potato Ravioli with Onion, Spinach, Chickpeas, Garlic and Celery Chips

    Sea Bass with Fine Herbs, Chickpeas Panisse, Pistou Infused with Basil

    (r) Prawns and Clams, Coriander Cataplana

    (r) Traditional Portuguese Seafood Rice Casserole

    Grilled Catch of the Day with Glazed Vegetables and Fresh Herbs

  • FROM THE FARM

    Rib Veal Scented with Citrus, Vegetables, Pistachio Pesto and White Carrot Purée

    Beef Tenderloin Marinated with Kafir, Lemongrass and Soy, Vegetables in Wok, Scented with Ginger

    Buck Confit, Parmentier with Truffle and Cèpes

    Duck Magret with Orange Honey, Madagascar Black Pepper, Pumpkin with Ginger and Cocoa Beans Purée

* Contains nuts
(r) Regional favourites