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 comes from meticulous curatorship, revealing itself with every interaction. Driven by a deep sense of responsibility, each ingredient is carefully chosen, honouring Portugal’s rich regional diversity, the authenticity of its products and its seasonality. CURA’s cuisine is rooted in its ingredients, with a special emphasis on their essence and purity. A harmonious blend of techniques elevates flavours, textures and sensations, allowing each product to shine at its fullest expression. ~ Chef Rodolfo Lavrador
- Percurso
- A journey that weaves together traditional Portuguese recipes and diverse techniques, echoing our experiences – with Portugal as the guiding thread and each ingredient as the point of departure
- Passo
- A step in the journey that forms an experience, revealing our essence – an epitome of our gastronomic path
Both Percurso and Passo are available as vegetarian options.
Signature Dishes
Line-caught sea bassCuscos Transmontanos, 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
More Dining Options
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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.
DetailsRitz 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.
DetailsO Japonês
Dine on fresh sushi and sashimi at our Sushi Counter at the Ritz Bar.
DetailsVaranda 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.
DetailsIn-Room Dining
For breakfast in bed, impromptu business meetings or romantic meals on your private terrace, we’ve got you covered, day or night.
DetailsRitz 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.