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

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

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

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


All Food and Drink

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.”

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.


  • 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