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Mona Verde
At the top of the Embassy of Denmark building, between Avenida da Liberdade and Príncipe Real, sits one of the rooftops of the moment. It’s not only beautiful and lively, it also offers an incredible view over the city—and you eat very well. In the kitchen is chef Inga Martin, from the much‑missed Go A Lisboa. On some nights there’s live music and room to dance.
Mon–Sun 6:00 PM–2:00 AM.
Farta Brutos
Farta Brutos is one of the few restaurants that has stood the test of time in ever‑changing Bairro Alto. Here, you’ll also find a slice of bohemian Lisbon’s history. The walls are lined with photos of familiar faces—Nobel laureate José Saramago had a regular table here, and the cod fritters he always ordered now bear his name. They’re just one of the many traditional dishes still served.
Mon–Sat 5:00–11:00 PM.
Taberna Sal Grosso Alfama
Much of the phenomenon of Lisbon’s new tascas is owed to Taberna Sal Grosso in Alfama, of which Velho Eurico is today the most talked‑about example. In this small space a movement was born that breathed new life into tradition: well‑made, traditional dishes designed for sharing. The team that launched it has since moved on, but the spirit remains. Beyond Alfama, Taberna Sal Grosso also opened near the Assembly of the Republic and in Évora.
Mon–Sun 12:30–4:00 PM / 7:00–11:00 PM.
Yakuza
Among Olivier da Costa’s several concepts, Yakuza is one of his most solid brands. Near Avenida da Liberdade, the restaurant’s fusion sushi sits alongside Japanese grill offerings, hot dishes, and the odd unexpected creation—no Olivier restaurant without a good dose of surprise. The space is beautiful, vibrant, and lively.
Mon–Wed 12:30–3:00 PM / 7:30 PM–1:00 AM; Thu–Fri 12:30–3:00 PM / 7:30 PM–2:00 AM; Sat 7:30 PM–2:00 AM; Sun 7:00 PM–1:00 AM.
Kanazawa
The setting is unassuming, in a housing development in Algés, but it’s worth the detour. Kanazawa is a singular restaurant with only eight seats, led by Paulo Morais, a master of Japanese cuisine. The cooking is kaiseki, marked by seasonality and excellence of product. Among the four tasting menus, each moment is conceived as a ritual.
Tue 7:00–9:30 PM; Wed–Sat 12:00–3:00 PM / 7:00–9:30 PM.
Kabuki
At Kabuki, the Spanish brand that landed in the Ritz galleries in 2021, Japanese cuisine and technique intertwine with Mediterranean flavors and ingredients. A Michelin star followed soon after. The full experience unfolds in the tasting menu, but there are also à la carte options and a bar where you can snack.
Tue–Fri 12:30 PM–12:00 AM; Sat 7:00 PM–12:00 AM.
Omakase Wa
Omakase Wa opened with little fanfare but quickly became a reference point for those seeking a carefully crafted Japanese experience. Chef Ashik Yonjan, a Nepalese trained in Portugal, runs the counter with natural ease, warmth, and precision. The single menu, with about 15 moments, is served to everyone at the same time, turning the ten-seat room into a collective experience.
Tue–Sat 7:00–10:00 PM.
Darwin’s Café
Darwin’s Café is an unexpected extension of the Champalimaud Foundation: science, curiosity, and attention to detail appear also in the dining room, with Darwin quotes on the walls and plenty of books shaping the space. Pastas, risottos, and Portuguese-inspired dishes are served at both lunch and dinner. Outside, the terrace offers one of the best views of the Tagus.
Mon–Sun 12:30 PM–1:00 AM.
Bairro do Avillez
Bairro do Avillez is a good snapshot of chef José Avillez’s vision and the gastronomic richness of his universe. In Chiado, under one roof, it brings together different concepts. You can grab a quick pizza or linger at the table in true Portuguese fashion. Some offerings are traditional, others more daring—and the irreverent Mini Bar is literally hidden inside.
Mon–Sun 12:00 PM–12:00 AM.
Ceia
With a single communal table and 14 seats, Ceia turns even a dinner among strangers into an intimate circle (unless you go as a group—the idea is to share the table). Renato Bonfim leads the experience with close attention to seasonality, the rhythm of each ingredient, and soil regeneration. The tasting menu reflects these concerns, without neglecting technique or flavor.
Wed–Sat 7:30 PM