Lisbon

Dining

  • Two servers in grey jackets with black ties set outdoor dining tables with white tablecloths, dishes, red flowers along side
    Varanda Restaurant

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  • Close-up of four sets of hands holding chopsticks around black plate with sushi rolls, bowls of soy sauce
    O Japonês

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  • Almada Negreiros Lounge yellow armchairs below large handmade tapestry depicting centaurs
    Almada Negreiros Lounge

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  • Ritz Bar outdoor patio lounge at night with cushioned chairs and loveseats around candle-lit cocktail tables
    Ritz Bar

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All Food and Drink

CURA

Skilful curatorship – “curadoria” in Portuguese – lies at the heart of CURA, where 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.

Varanda Restaurant

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

O Japonês

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

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 that hang on the wall.

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.

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.

We can arrange virtually anything. +351 (21) 381-1400 Contact

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.”

Fabian Nguyen

Chef Patissier

Born in the far west Pacific island of Vanuatu, Fabian is a graduate of the prestigious Lycée François Rabelais. With a remarkable career path, Fabian started at Michelin-starred Domaine de Clairefontaine with Chef Philippe Girardon, considered by many the best ouvrier in France. Four years later, Fabian moved on to Le Buerehiesel, Antoine Westermann's three-Michelin–starred restaurant in Strasbourg before joining the Four Seasons family, first in Geneva and now in Lisbon.

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.

Culinary Experiences

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

Pascal Meynard Executive Chef
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