Skilful curatorship – “curadoria” in Portuguese – lies at the heart of CURA, where Michelin-distinguished chef and head culinary curator Rodolfo Lavrador 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.
Hours
- Dinner
- 7:00 pm – 10:00 pm
- Cura is delighted to welcome families with children ages 12 and over.
Menus
The experience at CURA is the result of meticulous curatorship, revealing itself both sensorially and emotionally through every interaction. With a deep sense of responsibility, ingredients are carefully selected for each experience, honouring the vast regional diversity of Portugal, as well as the authenticity of its products and their seasonality. CURA’s cuisine is based on its ingredients, with special emphasis on their essence and purity. A symbiosis of techniques enhances flavours, textures and sensations, allowing each product to reveal itself at its fullest expression.
- Percurso Menu
- In Portuguese, “percurso” means path – a sensory journey that weaves together traditional Portuguese recipes and Chef Rodolfo Lavrador’s international experience, with Portugal as the guiding thread and each ingredient as the point of departure.
- Passo Menu
- In Portuguese, “passo” means step – a step along the path, it forms an experience that reveals our essence: an epigraph to Chef Rodolfo Lavrador’s gastronomic path.
Signature Dishes
Line-caught sea bassCuscos Fransmontanos, Cockles, Beach Spinach
Red prawnsBeetroot, Quinoa, Lemon Thyme
Apple, pine nut, pine and late harvest
Pineapple from AzoresChamomile, Sparkling Wine
The Team
Rodolfo Lavrador
ChefLike the modern Portuguese artworks that adorn the Hotel’s spaces, CURA’s menu reveals depth and complexity beneath seemingly simple compositions. Lavrador, deeply rooted in Portuguese culinary traditions, is set to evolve the restaurant’s approach while maintaining its commitment to the finest seasonal ingredients and sustainability. Leading a team of nearly a dozen cooks, Lavrador embraces an open-minded approach to leadership. Creativity remains central to his role, with constant refinement of CURA’s menu.
“We’re capturing the essence of our cuisine in a new way, a better way, a different way – using innovative techniques and fresh ingredients to elevate familiar flavours. That’s where the magic happens.”
Marina Garcia
Sous ChefAs sous chef of CURA, Marina Garcia ensures the quality and refinement of each dish while overseeing kitchen operations. She collaborates with the head chef to explore new ingredients and techniques to reimagine the cuisine in unexpected ways. Having sustainability and food waste reduction as a priority in the kitchen, Marina also curates non-alcoholic pairings, working closely with the sommelier to build unexpected options for palates of all types.
“We’re balancing traditional flavours with modern techniques and showcasing sustainable ingredients from local sources to get a new generation excited to dine with us.”
Awards
- One Michelin star on MICHELIN Guide Portugal 2021, 2022, 2023, 2024 & 2025
- Two suns on Repsol Guide Portugal 2025
- Listed on 50 Best Discovery city guides
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DetailsVaranda Restaurant
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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.
DetailsIn-Room Dining
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DetailsRitz Bar
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