BAHR & Terrace
Restaurant · Chiado ·
Portuguese cuisine with river views, inventive dishes, and DJ sets
Portuguese cuisine with river views, inventive dishes, and DJ sets
"Hotel restaurants can be hit or miss, but this one is a triumph, whether you’re tucked beneath curved ceilings and an oversized bar or out on the terrace gazing over Lisbon and the Tagus. The menu riffs on Portuguese classics—shrimp with endives and yuzu, an excellent couvert with arguably the city’s best bread, and standouts like suckling pig with smoked broad beans and kale. It’s refined without stuffiness, and consistently delicious." - Abigail Malbon
"Located on the top floor of the Bairro Alto Hotel (hence the origin of its name) and featuring a kitchen that opens onto the dining room, BAHR describes itself as a “bohemian and irreverent space”. At lunchtime it offers a much more informal market-inspired “executive menu”, with more elaborate, exclusively à la carte dishes in the evening, but all featuring the very best ingredients." - Michelin Inspector
"With a breathtaking view over Chiado and the Tagus river, this airy and elegant restaurant is run by chef Bruno Rocha. Tucked in the terrace of the luxury Bairro Alto Hotel, it serves comfort Portuguese cuisine with takes on traditional dishes, such as rice with Portuguese carabineiro prawns, roasted lamb leg with peas and pine nuts, and a not-to-miss dessert combining pineapple from the Azores, sweet potato, and puffed rice." - Rafael Tonon
"A nautical-themed restaurant located on an upper floor of a central hotel, featuring a patio with panoramic Tagus River views and vistas of the 25 de Abril Bridge; the menu blends international and Portuguese influences with items such as spiced samosa rolls, wild turbot with grilled kale and chorizo, and a refreshing apple granita for dessert." - Kristin Braswell
"A restaurant-bar at the Bairro Alto hotel in Lisbon where the chef served as creative director of food and beverage and concentrated his recent efforts; it emphasizes contemporary Lisbon-influenced cooking and concept-driven hospitality." - Adam Coghlan