Skillful curatorship – curadoria in Portuguese – lies at the heart of CURA at Four Seasons Hotel Ritz Lisbon. Opened in 2020, CURA needs no introduction in Lisbon’s fine-dining scene and has since attracted international acclaim. Within its first year, the restaurant was awarded a Michelin star, which has been retained and renewed ever since. With its façade and entrance on Lisbon’s Rua Rodrigo da Fonseca, CURA is both of the city and of the Hotel.
Like the timeless Portuguese modern artworks that frame the Hotel’s common areas, both the space and CURA’s gastronomic approach reveal layers of complexity to evoke an emotional and sensorial response.
CURA offers two tasting menus: one of five courses and a more extensive one, of 10 courses, a journey into the flavours of contemporary Portuguese cuisine. All menus have wine or soft pairing options.
Chef Rodolfo Lavrador, deeply rooted in Portuguese culinary traditions, is set to evolve the restaurant’s approach while maintaining its commitment to the finest seasonal ingredients and sustainability.
Lavrador’s philosophy aligns seamlessly with CURA’s existing ethos: a commitment to quality, precision, and sustainability. “Simplicity is key,” he explains. “With the climate situation today, we prioritise sustainability by carefully selecting our ingredients and minimising waste. It’s about respecting what we use and making every element count.”
Deeply involved in sourcing, Lavrador ensures the restaurant works closely with small farmers, fishmongers, and local artisans. “It’s a symbiotic relationship,” he says, emphasising the dedication of suppliers who provide CURA with the freshest, highest-quality ingredients. “Our seafood purveyors go to great lengths to bring us the best catch, and that dedication inspires everything we do in the kitchen.”
With a total of 28 seats, CURA is open for dinner only every day, from 7:30 to 11:00 pm.
