However unappetising they may look, the Tuber Melanosporum, or black truffle, is one of the culinary world’s most appreciated jewels. And nowhere is it more welcome than at Executive Chef Pascal Meynard’s kitchen at Four Seasons Hotel Ritz Lisbon, where he gleefully smiles as the truffle season arrives and he gets his hands on the year’s first harvest of this unique fungi.

It comes as no surprise, then, that the Chef was eager to put black truffles front and centre at his Varanda Restaurant, and give them their very own menu, inspired by local ingredients expertly matched with the black-skinned fungus.

The season doesn't last long, so guests should hurry to Varanda Restaurant at dinner time to try Chef Pascal's unique menu, which includes organic eggs, roasted John Dory, matured beef tenderloin from Ireland - cooked "à la ficelle" - and a very sweet poached pear with tonka beans and black truffle ice cream to top it all off in style.

See the full menu and all the details, here.