Cura
Restaurant · Torres Amoreiras ·
Michelin-starred tasting menus of contemporary Portuguese cuisine
Michelin-starred tasting menus of contemporary Portuguese cuisine
"Inside the Four Seasons Hotel Ritz Lisbon, Chef Rodolfo Lavrador conducts two tasting menus—five or 10 “moments”—that showcase Portugal’s best ingredients with poetic precision. Algarve bluefin tuna meets the sparkle of finger lime, red mullet swims in a minty fish-bone broth, Azorean smoked eel hides beneath bean foam and elderflower, and barnacles and turbot pair with velvety spinach; luxurious Galician ox anchors the land. Desserts and pairings are just as creative, from São Tomé cocoa with pumpkin and Indian cress to pine-scented choux and fios de ovos with bitter almonds, matched with stellar wines or inventive non-alcoholic pours; with just 28 seats, it’s an immersive masterclass." - Abigail Malbon
"Inside the Four Seasons Hotel Ritz Lisbon, this MICHELIN-Starred restaurant serves a sophisticated menu that sources fresh ingredients from both coast and countryside." - The MICHELIN Guide
"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 two different tasting menus, which include a 5- and 10-course option. Everything is brilliantly executed, especially the squid with hazelnut, roasted seaweed butter, bergamot, and caviar." - rita geraldes
"Known for bold, balanced contemporary cuisine, I come for a confidently modern, One MICHELIN Star experience." - The MICHELIN Guide
"We find ourselves in the gourmet space of the Four Seasons Hotel Ritz Lisbon, a luxurious, iconic hotel which, however, does not deprive the restaurant of having its own character and separate entrance. This establishment, whose name comes from the term “curation” (curators who safeguard art), has an open kitchen facing the dining room, advocating a modern, bold and balanced cuisine, with thoughtful creations and a surprising level of technical control. The offering is presented exclusively as a surprise tasting menu: ORIGENS (“Origins”) (5 or 10 courses), with the possibility of vegetarian versions, where seasonality is always paramount. Memorable creations? We really liked the fish dish (Wreckfish | Goan curry | Green beans | Cockles) and the multi-textured dessert (Bread and Fruit | Pineapple | Malt | Yeast | Molasses bread), which is always finished with a flair, tableside." - Michelin Inspector