Prado
Restaurant · Rossio
Tv. das Pedras Negras 2, 1100-404 Lisboa, Portugal
Highlights
Prado serves inventive farm-to-table Portuguese cuisine in a bright, industrial-chic space brimming with lush greenery and creative seasonal plates.
Prado serves inventive farm-to-table Portuguese cuisine in a bright, industrial-chic space brimming with lush greenery and creative seasonal plates.
"This unassuming but elegant, modern restaurant in the downtown Sé area has been a mandatory visit since it opened in 2017, thanks mainly to talented chef Antonio Galapito, who creates recipes that are luscious, creative, minimalist, and beautiful. The former sous chef under acclaimed chef Nuno Mendes while they were both in London, Galapito focuses his micro-seasonal menu at Prado on organic ingredients from Portuguese producers. Order a little bit of everything to share, ideally with a glass of natural wine from the fantastic selection." - Rafael Tonon, Miguel Pires
"Prado paved the way for farm-to-table restaurants in Lisbon. You’ll find it right next to a 12th-century historic church in hilly Mouraria, with a tight menu that changes seasonally. Book this spot as one of your nicer diners while you’re in town, and plan on sharing a bunch of plates, like the beef tartare sandwiched between dried cabbage, smoked eel with caramelized onion rice and chicken skin, and Alentejano pork with acorns, plus a bottle of some natural wine. If it’s on the menu, end your night with the mushroom ice cream that’s topped with caramel and crunchy barley." - rita geraldes
"By Chef António Galapito, who is dedicated to presenting highly creative and irreverent combinations of the best Portuguese ingredients." - The MICHELIN Guide
"Prado boasts a casual and contemporary ambience where the “farm to table” concept is to the fore, with a natural focus on seasonal and local market produce and ingredients. Booking recommended." - Michelin Inspector
"Prado paved the way for farm-to-table restaurants in Lisbon. You’ll find it right next to a 12th-century historic church in hilly Mouraria, with a tight menu that changes seasonally. Book this spot as one of your nicer diners while you’re in town, and plan on sharing a bunch of plates, like the beef tartare sandwiched between dried cabbage, smoked eel with caramelized onion rice and chicken skin, and Alentejano pork with acorns, plus a bottle of some natural wine. If it’s on the menu, end your night with the mushroom ice cream that’s topped with caramel and crunchy barley." - Rita Geraldes
