All Food and Drink

  • Portuguese fine dining

    CURA

    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.

  • Local Specialities

    Varanda 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.

  • Japanese

    O Japonês

    Dine on fresh sushi and sashimi as well as Nikkei-inspired dishes in an intimate and authentic Japanese atmosphere.

  • Lounge

    Almada Negreiros Lounge

    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.

  • Bar

    Ritz 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.

  • In-Room Dining

    For breakfast in bed, impromptu business meetings or romantic meals on your private terrace, we’ve got you covered, day or night.

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Portuguese fine dining

CURA

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.

Local Specialities

Varanda 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.

Japanese

O Japonês

Dine on fresh sushi and sashimi as well as Nikkei-inspired dishes in an intimate and authentic Japanese atmosphere.

Lounge

Almada Negreiros Lounge

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.

Bar

Ritz 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.

In-Room Dining

For breakfast in bed, impromptu business meetings or romantic meals on your private terrace, we’ve got you covered, day or night.

Culinary Experiences

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Meet The Team

Portrait photo of Executive Chef Pascal Meynard wearing white chef's uniform, looking down at mushrooms in hands

Executive Chef Pascal Meynard

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.”

Pedro Pena Bastos

Chef of CURA Restaurant

In his open kitchen, the Chef is intent upon bringing “more joy and soul” to CURA’s offerings than are typical of fine-dining fare. He works with small local suppliers to source ingredients of superb flavour and condition, and he plucks others such as crunchy reindeer moss, marbled meat from Alentejo Iberian pigs, and “the best chickpeas we can find” directly from the wild. His menu highlights a dozen or so dishes at a time, changing with the seasons, and he tries to work with just two or three ingredients “and one really sharp knife” at a time, the better to ensure that guests taste the food as it is meant to taste.

“We carefully consider everything to keep the spotlight on the food. That’s our inspiration – the highlight of everything we do.”

Fabian Nguyen

Chef 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.

Events

  • Every Saturday and Sunday

    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.

Portugal has the best fish in the world, and we love sharing something that’s part of the local culture.

Pascal Meynard Pascal Meynard