Prado
Restaurant · Rossio ·
Seasonal small plates, organic wines, industrial-chic space
Seasonal small plates, organic wines, industrial-chic space
"The menu changes regularly at Prado, one of my favorite restaurants. The team works with a lot of excellent small producers, and there is a fantastic wine list. It’s hyper-seasonal, but it’s perfectly inspired by Portuguese products and by classic Portuguese cooking. It's a very different restaurant to St John in London, but it's got a similar approach and ethos of using the entire fish from nose to tail; not wasting anything. The people who visit Prado seek it out, so the clientele seems alive and on board with what they’re doing. There's also a great little wine bar. The food is incredible in there if you want something quick and light." - Cass Farrar
"True to its name (“meadow”), this lively, creative room is all-in on Portuguese provenance, partnering with local farmers, fishers, and winemakers for a 100% national menu. Expect thoughtful combinations—pumpkin with whey and toasted butter, fish with lobster emulsion, brioche with white port and chocolate—presented beautifully by chef António Galapito (an alum of Nuno Mendes). Go with friends, soak the hip energy, and let the sommelier steer the wine." - Abigail Malbon
"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
"When a restaurant adopts the “farm-to-table” principle, it’s easy to imagine what this entails, namely fresh, seasonal dishes prepared with local ingredients. What is even better is that every time you visit you’ll find new suggestions on the menu that are always skilfully prepared and full of flavour. At the helm in this setting full of natural light and decorated with lots of plants that add a touch of freshness is chef Antonio Galapito, who emphasises the important of small-scale producers and allows the seasons to guide him in the creation of his dishes. In the evening, the attractive tasting menu (as well as the à la carte available at all sittings) showcases all of the chef’s culinary skill. We can also recommend the organic wines that are part of the wine-pairing option." - Michelin Inspector
"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
