Belcanto

Portuguese restaurant · Chiado

Belcanto

Portuguese restaurant · Chiado

15

R. Serpa Pinto 10A, 1200-026 Lisboa, Portugal

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Belcanto by Grupo Jose Avillez
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Highlights

Modern Portuguese dishes from a celebrated Two MICHELIN Star chef  

Featured in The Infatuation
Featured on Michelin
Featured in The World's 50 Best
# Restaurant
Featured in Eater

R. Serpa Pinto 10A, 1200-026 Lisboa, Portugal Get directions

belcanto.pt
@belcanto_joseavillez

€50+ · Menu

Reserve

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R. Serpa Pinto 10A, 1200-026 Lisboa, Portugal Get directions

+351 21 342 0607
belcanto.pt
@belcanto_joseavillez

€50+ · Menu

Reserve

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Last updated

Sep 6, 2025

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@eater

The World’s 50 Best Restaurants 2025: The Full List of Winners | Eater

"Ranked No. 42 on the 2025 World’s 50 Best Restaurants list." - Erin DeJesus

https://www.eater.com/awards-season/887335/worlds-50-best-restaurants-2025-full-list-of-winners
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@infatuation

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"Bairro do Avillez is great, but Belcanto is José Avillez’s crown jewel. There is both a tasting menu and a la carte offered inside this elegant dining room that’s housed in an old monastery: two tastings and one à la carte, with dishes like lobster paired with white beans, marrow, and caviar, and razor clams with lupin bean ice shavings. Book a table in advance, and plan on leaving your afternoon or the rest of your evening free. This is a main-event kind of place you’ll want to tailor your day around." - rita geraldes

https://www.theinfatuation.com/lisbon/guides/best-restaurants-lisbon-portugal
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@eater

The 36 Best Restaurants in Lisbon, Portugal | Eater

"Famous chef José Avillez owns a restaurant empire in town. With its two Michelin stars, his elegant Belcanto, at the heart of the charming Chiado neighborhood, is Lisbon’s most acclaimed fine dining venue. Here, Avillez and his team serve modern Portuguese dishes a la carte or as a tasting menu. Explore Portugal through his creative takes on tasty classics like suckling pig, pork trotters with coriander, orange peel puree and lettuce heart, and lupini beans (a Portuguese obsession) with ajo blanco and horse mackerel." - Rafael Tonon

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