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.
- Every Day
- 7:00 am – 11:00 am 12:30 pm – 3:00 pm
- Octopus Confit from Algarve
Crispy vegetables with green shiso, lemon gel, Espelette pepper
- Obsiblue shrimp
With gaspacho clarification and pickled vegetables
- Suckling pig
Cooked at low temperature with caramelized onion, bio vegetables and pickles in green sansho
- Passion fruit, raspberries and lychees
With a sudachi sorbet and a coconut-lime Dacquoise
Meet the Team
Pascal MeynardExecutive Chef
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 NguyenChef 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.
Gabriela’s career has taken her to leading venues such as Restaurant Feitoria and Lab by Sergi Arola – experiences that have enabled her to absorb vast knowledge from some of the Lisbon’s leading wine gurus. At Varanda, she sees each recommendation as a collaboration between herself, Executive Chef Pascal Meynard and the guest, analyzing everything from meal selection to state of mind to provide the perfect pairing.
“For many gourmands, discovering how a proper wine pairing can enhance and improve the flavour of their food is like introducing them to a whole new world.”
- Every Saturday and Sunday
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.
More Dining Options
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.