During my stay in the Portuguese capital, I went to dinner at the most elegant hotel in Lisbon! The star-studded CURA, a restaurant at the Four Seasons Hotel Ritz Lisboa, is run by young chef Pedro Pena Bastos, who creates contemporary and original Portuguese cuisine. Opened in 1959, the hotel knew how to renew itself and maintain its tradition, and to this day it is a reference for luxury in the city. With a great location, it offers magnificent views and a decor that is pure glamour. In fact, the cuisine is excellent and the spa is renowned. So read below about my experience at the star-studded CURA! Take the opportunity to also read: Four Seasons Madrid: new luxury hotel in Madrid!
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O hotel
As soon as we entered the Four Seasons Ritz Lisboa, we came across a sumptuous lobby, with beautiful flower arrangements. Also noteworthy are the works of contemporary Portuguese art, which are part of one of the largest private art collections in the country.
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There are 244 rooms and 38 suites with panoramic views of Lisbon. The hotel also has a complete spa, with an 18-meter swimming pool, and fitness center including a pilates studio. In gastronomic terms, in addition to CURA there is also Varanda, where breakfast is served, O Japonês, inspired by Nikkei cuisine, and the Ritz Bar.
Restaurant at the Four Seasons Hotel Ritz Lisboa
Designed by Miguel Câncio Martins, CURA has an intimate and elegant atmosphere, with an open kitchen and modern chandeliers, which look like a work of art. Open only for dinner, chef Pedro Pena Bastos works with small local suppliers, and favors seasonal ingredients to create his dishes.
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THE CURE star
In addition to the a la carte menu, there are also three tasting menu options, the Origens (€165), with 10 courses, the Meia Cura (€130) with eight, and the Raízes (€105) with six. I opted for Origens to get the full experience and I was extremely happy, with dishes with a delicate presentation but intense flavors!
So, to begin with, the snack welcome: beetroot with pistachio and elderflower. Among the next steps, we had tuna belly with radish, lime caviar and fragrant broth, and one of the chef’s signature dishes, squid with hazelnut, bergamot, toasted seaweed butter and Ossetra caviar. Asparagus with buckwheat, cucumber and river mint also came as well as sea bass with chanterelle (a type of mushroom), barnacles and lemongrass. Furthermore, the lamb with corn, mustards and autumn truffle was also spectacular!
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On the menu, there is a moment dedicated to ancestral wheat breads, with milk bread, Flores butter and green olive oil. Finally, at dessert time, peach with chamomile and marjoram, and strawberries with pennyroyal (a plant) and sparkling Berry wine.
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Furthermore, the pairing was exemplary, as was the service. Certainly a fantastic and unmissable gastronomic experience!
Christmas and New Year at CURA
For those who are in Portugal during the end of year festivities, here’s a tip! On the night of the 24th, chef Pedro Pena Bastos will prepare a menu of festive dishes with red shrimp, black truffles, among other delicacies. For brunch on the 25th, cod confit with La Vera peppers, roasted onion, New Zealand spinach and roast lamb with wild mushrooms are some of the suggestions. Meanwhile, New Year’s Eve will also feature a chef’s banquet, with his signature squid, hazelnut, osietra caviar, and other signature dishes.
Text and photos by Renata Araújo.
