Call us to book your table. +351 (21) 381-1400 Online Reservations
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.

HOURS

Breakfast
7:00 am – 10:30 am
Lunch
12:30 pm – 3:00 pm
Dinner
7:30 pm – 10:00 pm
Weekend Brunch
Saturday & Sunday 12:30 pm – 4:00 pm

Signature Dishes

  • Eggs Royale
  • Eggs Benedict with Lobster
  • French Toast
    French Toast

Highlights

  • Two hands picking up brunch foods from spread of dishes
    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.

  • Private Dining

    Host a private dinner, business meeting or special event at Varanda Restaurant. Have it exclusively for you for meetings and events in the evening. With wall-to-wall windows and views of Eduardo VII Park and a terrace outside, our restaurant lets the moonlight glow in. Seating is available for up to 80 guests inside, and Varanda terrace can accommodate up to 24 guests. Contact us to plan your next event.

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The Team

Executive Chef

Carlos Cardoso
Executive Chef Carlos Cardoso is right where he always wanted to be. “Four Seasons is a world apart, and it’s exciting to be back. Working for a top property in Portugal is challenging, but it’s satisfying.” Cardoso oversees Varanda Restaurant, fashions the small bites menu for Ritz Bar, works with the Japanese Chef of the O Japonês sushi counter, and supports In-Room Dining and events. His gastronomic approach is rooted in local produce, creativity and mentorship. “I found my equilibrium in the kitchen here and learned to channel my creativity with honesty and transparency. Nothing can be hidden when you’re creating dishes to excite all the senses.” Cardoso brings passion, precision and a deep connection to Portugal’s culinary identity to Four Seasons Hotel Ritz Lisbon.

“To provide exceptional experiences at the table, you need to give people something that’s all your own.”

Chef in a white uniform standing at a counter with a plated dessert, smiling and looking to the side in a modern kitchen.

Diogo Lopes

Executive Pastry Chef
Executive Pastry Chef at Varanda Restaurant and the Hotel, 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 Chocolate Arlette with Spices dessert is the perfect finale to a fine dining dinner at Varanda.

“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.”

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