All Food and Drink

  • Portuguese fine dining

    CURA

    Skilful curatorship – “curadoria” in Portuguese – lies at the heart of CURA, where Michelin-starred chef and head culinary curator Pedro Pena Bastos selects his ingredients as meticulously as an artist chooses his paints, drawing from Lisbon’s rich regional palette of seasonal ingredients to create artisanal dishes of great depth, taste and meaning.
  • Local Specialities

    Varanda Restaurant

    See and be seen at our timeless restaurant, known for its lavish brunch, a premier view of Eduardo VII Park and a diverse menu that highlights local specialties and ingredients.
  • Japanese

    O Japonês

    Dine on fresh sushi and sashimi as well as Nikkei-inspired dishes in an intimate and authentic Japanese atmosphere.
  • Lounge

    Almada Negreiros Lounge

    A favourite meeting place for locals and guests alike to sip Afternoon Tea, relax with a book and admire the namesake artist's bold tapestries decorating the walls.
  • Bar

    Ritz Bar

    With an extensive wine list and a selection of ports and cocktails, our chic-yet-casual bar is an ideal spot to meet for drinks or a quick bite.
  • Mediterranean cuisine

    Ritz Pool Bar

    With panoramic views of the Eduardo VII Park treetops, the Ritz Pool Bar is a lively spot in the city for al fresco dining, Lisbon-inspired cocktails and petiscos.
  • In-Room Dining

    For breakfast in bed, impromptu business meetings or romantic meals on your private terrace, we’ve got you covered, day or night.
1 / 7

Portuguese fine dining

CURA

Skilful curatorship – “curadoria” in Portuguese – lies at the heart of CURA, where Michelin-starred chef and head culinary curator Pedro Pena Bastos selects his ingredients as meticulously as an artist chooses his paints, drawing from Lisbon’s rich regional palette of seasonal ingredients to create artisanal dishes of great depth, taste and meaning.

Local Specialities

Varanda Restaurant

See and be seen at our timeless restaurant, known for its lavish brunch, a premier view of Eduardo VII Park and a diverse menu that highlights local specialties and ingredients.

Japanese

O Japonês

Dine on fresh sushi and sashimi as well as Nikkei-inspired dishes in an intimate and authentic Japanese atmosphere.

Lounge

Almada Negreiros Lounge

A favourite meeting place for locals and guests alike to sip Afternoon Tea, relax with a book and admire the namesake artist's bold tapestries decorating the walls.

Bar

Ritz Bar

With an extensive wine list and a selection of ports and cocktails, our chic-yet-casual bar is an ideal spot to meet for drinks or a quick bite.

Mediterranean cuisine

Ritz Pool Bar

With panoramic views of the Eduardo VII Park treetops, the Ritz Pool Bar is a lively spot in the city for al fresco dining, Lisbon-inspired cocktails and petiscos.

In-Room Dining

For breakfast in bed, impromptu business meetings or romantic meals on your private terrace, we’ve got you covered, day or night.

Culinary Experiences

1 / 2

Meet The Team

Portrait photo of Executive Chef Pascal Meynard wearing white chef's uniform, looking down at mushrooms in hands

Executive Chef Pascal Meynard

Chef Pascal Meynard is a bit of a thrill-seeker. Of dual French and Canadian citizenship, he grew up surfing and kayaking in the beautiful Basque region of France and returns there every summer to experiment with the latest water-based activities. Chef Pascal’s adventurous spirit has taken him to work in far-flung places such as Tasmania, the remote wilderness of Canada and the Michelin-starred restaurants of Paris.

“I’m a fan of everything related to the ocean, from fish and seafood to bodyboarding and kayaking.”

Pedro Pena Bastos

Chef of CURA Restaurant
In his open kitchen, the Chef is intent upon bringing “more joy and soul” to CURA’s offerings than are typical of fine-dining fare. He works with small local suppliers to source ingredients of superb flavour and condition, and he plucks others such as crunchy reindeer moss, marbled meat from Alentejo Iberian pigs, and “the best chickpeas we can find” directly from the wild. His menu highlights a dozen or so dishes at a time, changing with the seasons, and he tries to work with just two or three ingredients “and one really sharp knife” at a time, the better to ensure that guests taste the food as it is meant to taste.

“We carefully consider everything to keep the spotlight on the food. That’s our inspiration – the highlight of everything we do.”

Diogo Lopes

Pastry Chef
Pastry Chef at CURA Restaurant, Lopes traces his interest in the pastry arts to his childhood in Portugal. A “chubby kid” with a big appetite, he watched his mother and grandmother in the kitchen and began making simple dishes of his own. “I thought, ‘I like to eat so much, maybe I should cook.’ A lot of kids would say things like that, but I meant it.” His dream came true, and today his carob & black garlic, egg & honey, raspberry & lavender dessert is the perfect finale to CURA’s Meia Cura menu.

“We really value the one-on-one moments we get with guests. People like having a connection with the kitchen, and it’s always good to remind us who we’re working for.”

Events

  • Every Saturday and Sunday

    Weekend Brunch

    Stick with the classics or opt for something new during brunch at Varanda, a favourite weekend stop for local foodies every Saturday and Sunday from 12:30 pm to 4:00 pm.

Portugal has the best fish in the world, and we love sharing something that’s part of the local culture.

Pascal Meynard Pascal Meynard