LISBOETA

This month we welcome the return of one of our favourite seasonal dishes, Mushroom Açorda.

Born from creativity and resilience, açorda has its roots in humble beginnings—historically made from stale bread and a small amount of seafood or meat during times of economic hardship. This dish reflects the Portuguese spirit of making the most of what you have.

Our version features a rich and comforting sourdough bread porridge, showcasing the first wild ceps of the season, dashi, and a slow cooked egg.

By popular demand, we’re extending our opening hours and will now be open for Monday lunch from 18th November to 16th December.

From lighter small plates, to heartier mains, enjoy Portuguese dishes with a Nuno twist this festive season, all inspired by the gastronomy of Lisbon.

Lamb Chanfana joins the specials board this month: slow-braised lamb shoulder sits atop Coombeshead Farm bread, staying true to tradition. Accompanied by winter greens, the lamb is served with a sauce rich in cooking juices, Macieira brandy, port, and vinegar—perfect for sharing.

Our Bolo de Bolacha is a take on the classic, nostalgic Portuguese biscuit cake, featuring coffee ice cream, Italian meringue, and ‘Maria’ biscuits. Trust us, it’s good!

Introducing our Monkfish Sopa da Avó, or ‘grandmother’s soup’—a comforting tribute to the heart of Portuguese home cooking.

As autumn settles in, we turn to bold, warming flavours. Grilled monkfish sits in a velvety Delica pumpkin soup, deep and nutty, balanced by the gentle bitterness of smoked kale.

Head to the website via the link in our bio to explore the menu.

Our twist on a classic Negroni, made with Ginjinha- a Portuguese liqueur infused with ginja berries.

As dusk settles in Lisbon, crowds can often be found sipping ginjinha from hole-in-the-wall bars dotted around the city, one of many stops on an evening out.

Click the link in bio to view our cocktail menu.

The Chef’s Counter: the best seat in the house for watching the team in action.

As the festive season approaches, we’re thrilled to host events and intimate parties in the Adega, our private dining room downstairs at Lisboeta.

Designed to share, our festive menus welcome the return of a few of our favourite seasonal dishes including Arroz de Pato - Nuno’s signature roasted duck rice – and Lobster Cataplana.

Our festive menus will be available from 18th November, with a £85 Set Menu in the restaurant for groups of five or more and a £110 Festive Adega Menu for private dining.

To make a booking, click the link in bio.

There is a good reason why Portugal has some of the best fish markets, which are always brimming with an abundance of varied and seasonal produce.

It is often the first place where you’ll find many locals starting their day, selecting fresh ingredients for upcoming meals. If you’re in the area, be sure to head to Livramento Market. Stop by for a chat with one of the locals, you’ll certainly leave equipped with newfound knowledge about cod, sardines, octopus and cuttlefish, all native to the region. Plus, you’ll be given some of the best recommendations on where to eat.

One of our favorite summer specials so far: chargrilled English asparagus with Alhada sauce.

Alhada is a zingy, fresh, and green Portuguese sauce. Here, the asparagus is paired with cockles and topped with a yeast cracker for added crunch.

This dish will be coming off the menu next week, so be sure to try it whilst you can!

Last call for our Smoked Broad Beans & Pork Acorda.

Summer on a plate, this dish has been flying off the pass all summer long. August is when broad bean season draws to a close, so we’ll be cherishing the last few weeks of these creamy, vibrant, and utterly sweet beans.

Smoked broad beans and fresh peas, pork trotter broth, toasted sourdough.

The Chef’s Counter.

An intimate affair with prime views of our chefs at work, ideal for light lunches, languid evenings, or popping in for a snack and a glass of Portugal’s finest.

Best suited for parties of one, two, or three.

Tap the link in our bio to make a reservation at the Chef’s Counter.

Meet Felix, our Head Sommelier.

Born and raised in Galicia, Spain, food and wine has always been an important part of his life. Initially drawn to food, he soon realised wine was his true passion.

Whether he is hosting at the restaurant or at home, Felix thrives on creating memorble experiences for others. After working at Ottolenghi, Bedales Wines, Hawksmoor, and Bibednum by Claude Bosi, he joins us with incredible experience and an innate enthusiasm and positivity that never fails to brighten our day.

When he isn’t working, you can find him doing something wine-related, such as reading wine books, wine tasting, or visiting wine cellars.

Trout Tartare Toast.

Dry-aged chalkstream trout dressed in an escabeche - a Portuguese vinegar marinade - served on a thin, crunchy toast and finished with salty fingers and codium, foraged sea vegetables packing an intense flavour.

A savoury and umami bite to start the meal.

Lisbon, also known as the city of light, and not without reason.

Here’s to home, picturesque no matter what time of day.

The Adega, our private dining room tucked below the restaurant.

Overlooking our very own wine cellar, home to a diverse selection of Portuguse wines, our Adega is full of charm and character. Designed with intimate parties and events in mind, this is a perfect space where guests can enjoy our sharing-style menus.

Tap the link in bio to make a reservation, or contact our team for more information.

COZs Pop Branco 2022.

A bright and aromatic skin contact wine of the Vidal variety, hand harvested and macerated for 4 days. Stone fruit and herbaceous notes on the nose, and sophisticated on the palate with a salty finish, this is an excellent summertime orange we’ve been loving as an aperitif.

Cultivated in Lisbon’s Serra de Montejunto, eight kilometres from the sea, winemakers Tiago Teles and Antonio Marques da Cruz are focused on producing wines that express the local terroir. The vineyard is planted in clay-limestone soils, farmed organically, and the coast’s proximity is reflected in the grape’s ripeness and minerality.

It’s an absolute honour to be listed in the Top 100 Restaurants again, this time at number 79!

We’d like to dedicate this recognition to our team and all their hard work over the past two years. Thank you for continuing our love letter to Lisbon - without your inspiring energy, dedication, and passion, none of this could be written.

Lastly, to all our guests, thank you for your continued support and belief in Lisboeta - we truly are grateful for you all!