Cura

"Portugal has more sea than land, and the former is what’s emphasized at this fine dining restaurant inside the Four Seasons. Service is smart and formal—you’ll want to break out the hotel iron ahead of putting on the one fancy outfit you packed for this trip. You can pick from three different tasting menus, which include a 5- and 10-course option, plus one that’s vegetarian. Everything is brilliantly executed, especially the squid with hazelnut, roasted seaweed butter, bergamot, and caviar. " - rita geraldes

"Holding MICHELIN's flagship accolade thanks to the innovative work of young chef Pedro Pena Bastos, whose tasting menus show the potential of the younger generation of Portuguese chefs." - The MICHELIN Guide

"CURA is the gourmet dining space in the legendary and luxurious Four Seasons Hotel Ritz Lisbon, where it showcases its own character, helped by having its own separate entrance.Taking its name from the word "curadoria" (or “curatorship” as in an artistic sense), it features a kitchen that opens onto the dining room, providing the backdrop for chef Pedro Pena and his focus on modern, bold yet well-balanced cuisine that showcases well-thought-out dishes and surprising technical control. On the menu you’ll find impressive dishes that will challenge the senses, ranging from the dish resembling a Berliner doughnut filled with luxury ingredients such as lobster to more daring options such as the Molho da Bairrada with mustard and orange, served in a similar way to a Mexican taco and which evokes the flavours and textures of the famed suckling pig from Bairrada. Dishes here are only available on a single menu: Origens (with 5 or 10 “moments”) which is accompanied by two vegetarian versions." - Michelin Inspector

"Ever since he gained prominence in Esporão, in the Alentejo region, chef Pedro Pena Bastos has been on a path to success. At Cura, the Four Seasons’ fine dining restaurant, he is in his best shape: exquisite plating, balanced flavors, and enough sensitivity to bring together the fresh ingredients that come daily to his kitchen from the Portuguese coast and the countryside. When you order one of the three tasting menus, the wine pairing, which focuses on local winemakers, is mandatory." - Rafael Tonon, Miguel Pires

"Portugal has more sea than land, and the former is what’s emphasized at this fine dining restaurant inside the Four Seasons. Service is smart and formal—you’ll want to break out the hotel iron ahead of putting on the one fancy outfit you packed for this trip. You can pick from three different tasting menus, which include a 5- and 10-course option, plus one that’s vegetarian. Everything is brilliantly executed, especially the squid with hazelnut, roasted seaweed butter, bergamot, and caviar." - Rita Geraldes