Arkhe

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Artichoke
Amazake brioche
Black garlic cream
Parsley purée
Capers & lacto fermented lemon


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Part of our summer menu 2024

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Kimchi cannelloni (liang pi dough)
Pleurotus mushroom terrine (matured in shio koji)
Turmeric, carrot and orange sauce
Carrot cream
Mango, chili, cucumber salad

A dish that was part of our spring/summer menu of 2024

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Potato dauphine (baked)
Pecorino & yolk cream
Green beans/ charcoal roasted eryngii/ dijon
Pine tree nuts
Red bell pepper (cream and roasted)
Hollandaise sauce (red bell pepper base)

A dish that reflects the changing of seasons, from spring to summer and the arrival some incredible products. Thought by our chef de cuisine

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Thanks to include us in your list among such great restaurant in Lisbon

Service, a daily commitment that goes beyond the right cutlery or serving by the right side.
In Arkhe we commit daily to respond to the expectations of our guests.
Food & wine is our vehicle, understanding of others are our tools, humour and kindness our magic power.

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A glance of our current spring / summer menu 2024
By the lens of

•Recrutamento Profissionais de Sala•
Abrimos um lugar para um(a) novo(a) profissional de sala juntar-se a nossa equipa.
Posição disponível full-time
Treinamento e formação no local semanalmente
Por e membros de enquadramento da equipa.

CV e candidaturas enviar por e-mail:
[email protected]

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Service time.
Spring season is coming to an end but we will have great memories.

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Stuffed morels, green asparagus, prussian asparagus, citrus & verbena beurre blanc paired with Champagne Pascal Doquet Diapason Grand Cru 2010/11.
The last course of a special menu created for our first Wine & Dine Masterclass - Champagne

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Artichoke & parmesan bottoni 💥
By the hands of our executive chef .alves

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Wine & Dine Champagne Master Class
On last Wednesday we had a great first meeting in our house. Members of Wine Club, regular guests of and Champagne lovers met at our table.
Our kitchen team created an exclusive menu for the occasion and we tried it with outstanding wines!

Thank you to all the assistants and the winemakers for their outstanding work!
- Austral 2019
- Tradition base 2017
Champagne - Métisse base 2014
Champagne Pascal Doquet - Diapason base 2010/2011
Champagne - Brut zéro - magnum base 2015
- Rosé de saignée base 2015

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Grilled artichoke
Artichoke purée
Potato spiral
Hollandaise sauce
Wild garlic pesto
Fava beans
Lovage oil

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We were very honored to host a surprise dinner for visit in Portugal. Thank you so much for your trust and we wish the best for your project!
We wanted to thank, all the great winemakers that were present, some of those who have always supported us in our house.
We were very glad to have you all here, to exchange about today’s Portuguese wine scene. Thank you all!
.marques.vinho .torresvedras .claro

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After a short pause we are back to host you,
from April 30th
For reservations link in bio or [email protected]

A celebration of spring season

Peas
Strawberry
Umeboshi
Peas, mint & white miso (served as a cold soup)
Herbal gin granita
Fennel foam


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Posted • .ca
Arkhe, the country’s first vegetarian fine dining restaurant, has been open since 2019 and has added several new features in the last few months. The restaurant moved from Santos to Rato in October 2023, to a larger venue with more facilities and better service for customers. This new location brought a physical wine cellar, which holds more than 3,000 bottles and which Alejandro Chávarro, partner, maître and sommelier, calls a time machine.

As an importer and connoisseur, Alejandro Chávarro has access to unique and exclusive labels, often highly coveted by clients. Thus Arkhave was born, a wine club that allows oenophiles to subscribe to three different wine boxes: No-lo Box, Discovery and Fly High. In these boxes, will include exclusive labels that are not accessible to the general Portuguese public, namely the largest portfolio of Champagne from independent organic and biodynamic producers.

By subscribing to any of the boxes, the customer also becomes a member of the club, which gives them privileged access to enrolment in special Master Classes

Arkhe’s team is taking a few days of vacation.

We will be back on April 30th 2024

Reservations:
link in bio 📤
📩 [email protected]

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Green asparagus
Liangpi dough
Kumquat jam
Kombu and shiitake dashi


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Many amazing winemakers and unique labels sleep in our wine cellar.
We will open the door for you, wine lovers, to have access to them!
Stay tuned

For more information follow

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Banana & white chocolate
Coffee caramel
Passion fruit sorbet
Peanuts praline
By

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A dish that was a highlight in our winter menu is going away
Sunchoke cooked in different ways
A roll made with sunchoke charcuterie, olives and brioche dough
Sunchoke soaked in limestone then roasted and glazed with a grapefruit reduction
Roasted sunchoke pure
Served with fennel & pear cedrat, pomelo, bergamot different citruses from Algarve)
Tangelo jus

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・・・
Primeira visita ao 2.0, na sua nova casa na Rua São Filipe Néri, junto ao Largo do Rato. Já lá tinha passado para conversar com o mas sem oportunidade de provar um dos menus da equipa de cozinha de .alves.

Se é verdade que nunca senti que o “velho” espaço em Santos diminuísse o restaurante ou o impedisse de evoluir para outro patamar, tenho de reconhecer que a forma como o serviço fluiu, o conforto que tive e o acréscimo de qualidade no prato são também resultado desta nova fase. Na sala Alejandro está mais confiante, conversador e preciso que nunca, orgulhoso da sua garrafeira e de poder proporcionar aos clientes uma experiência mais completa. O protocolo está mais Michelin ainda mas, mais importante, a nossa experiência está muito mais simpática - sem que o tempo nos pese, tudo calmo e tranquilo. Em rigor, não há muito mais lugares, há é melhores condições.

O Arkhe funciona com 3 menus ao almoço e 2 ao jantar. De entre os pratos do menu mais comprido (8), podem escolher-se 3 ou 5, pelo que a proposta é a mesma, só varia a quantidade. E o que dizer destes pratos? Que estão com maior finesse, com sabores limpos e nítidos, a jogar com amargor e com fumo, texturas diferenciadas, tudo bonito mas natural. A pastelaria também evoluiu, mantendo a linha conceptual e o perfil de sabores dos pratos salgados, tudo em elegância e contenção.

E já escrevi uma data de caracteres e nem me lembrei de referir que é tudo vegetariano, com muitos pratos vegan. Um rótulo que não diz nada do que é o Arkhe. Se é para rotular que seja um fun & natural fine dining.

[com um ou outro extra, a minha escolha de 5:
Pleurotus - brócolos - cúrcuma
Salsifi - cacau - avelã
Cogumelos selvagens - raíz de aipo - tamarindo
Topinambour - funcho - jus de tangelo
Maçã - marmelo - baunilha]

Diogo Luis
Trained cook & surfer in love with the ocean born in Ericeira.

After months of helping out in the dining room while working as a cook and showing a natural talent for hosting guests, Diogo seized the opportunity to become a Front of the House Service Professional.

As for every commitment he has taken with us, he went all in! Today he is such a strong member of our dining room team.

We are so happy and proud to see his evolution and absolutely amazed by his will power and consistency.

A true proof that Service still inspires young professionals. They just need the right opportunity and support through their journey.

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Cabbage (lacto fermented for few days than roasted in charcoal)
Kimchi & cashew cream
Waffle (mung beans and rice fermented)
Passion fruit


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Artisans du service

Service
By the lense of the talented

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Cheese affinage - a true dedication to understand, accompany and take to its peak.
Seasonality applies deeply to cheese and our selection is a true image of the yearly evolution of local and foreign cheese production.

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Pleorotus confit and roasted over charcoal
Broccoli & lacto fermented lemon pesto
Sweet potato
Carrot, orange & tumeric sauce


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Salsify cooked in different ways, braised portobello, barley, black trumpets & cacau kombucha (orzotto) served with an infusion of cacau shells, byproduct from our bean to bar chocolate production

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