Impress your guests with innovative Four Seasons cuisine. Our talented culinary team will take your event to the next level with creative food and beverage experiences – everything from a masterclass in preparing fish to inspired afternoon tea and extraordinary gala dinners. Our chefs leverage their relationships with nearby suppliers to deliver the highest quality menus. We love the challenge of customizing menus for your group.
EVERYTHING YOU NEED
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TASTE LISBON’S FAMOUSLY FRESH FLAVOURSLet our chefs bring Lisbon’s local produce and famous seafood to your table. We can tailor menus to fit your event, meeting or preference, and can provide outside catering services to some of Lisbon’s most storied venues and landmarks.
View Catering Menus![Pessoa private dining room at night with round tables, tall floral arrangements in centre]()
PRIVATE DININGChoose from five private-dining venues at our Hotel. Turn Varanda Restaurant and the terrace into a private dining setting for your group; invite guests outside for an al-fresco event in our garden; or, kick off the party in our Pessoa room, ideal for welcome receptions.
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OUTDOOR ENTERTAININGWith its lush landscaping, whimsical design and fresh air, our garden is hard to resist. Let us create a unique environment for everything from a sit-down wedding reception to a stand-up, cocktail-style celebration.
Watch the Video![Veranda Terrace Side view of patio dining tables, potted trees]()
A VARIETY OF DINING OPTIONS AT YOUR FINGERTIPSSavour seasonally inspired dinners at gastronomic restaurant CURA and enjoy sumptuous breakfasts, lunches and weekend brunch at Varanda – the Hotel’s timeless restaurant with a premier view of Eduardo VII Park and an al fresco terrace. Inviting yet cosy, it’s also the perfect setting for a cocktail reception or private dinner. Or, visit O Japonês for some fresh sushi. Round out the evening with a craft cocktail at the Ritz Bar.
Details
Our Team
PASCAL MEYNARD
EXECUTIVE CHEFChef 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.
“We're delighted to provide a bespoke catering menu for each event, as an extension of our culinary offerings at Varanda Restaurant.”
Gabriela Marques
SommelierBorn and raised in Lisbon, Garbriela has been with the Hotel since 2016, where she partners with Varanda's executive chef to curate a thoughtful wine list that pairs perfectly with the restaurant's culinary offerings while catering to the guests' preferences. As a female sommelier in a traditionally male-dominated industry, Gabriela views every day as an opportunity to challenge herself to become even better. The most rewarding part of her job, she says, is introducing guests to Portuguese wines and wines beyond their typical favourites. “For many gourmands, it’s like introducing them to a whole new world.”
"It's so rewarding when clients realize how a wine pairing can enhance the flavour of the menu they've designed for their event with our Chef."