The Best Michelin-starred Restaurants in Lisbon

Starred creative cooking with the best Portuguese produce, by chef José Avillez. There’s quite a few Michelin Star restaurants to choose from in Lisbon, if you’re looking for that kind of fine dining experience (thirteen restaurants, fifteen stars in total). Belcanto was the first to get two stars in the capital (and the only Portuguese restaurant on the World’s 50 Best Restaurants list), and chef José Avillez continues to push the high standards with a cuisine that creatively expresses some of our best ingredients. From the “Scarlet shrimp curry, cauliflower and green apple” to the “Suckling pig with orange peel purée and lettuce” or the “Smoked and cured horse mackerel, Algarve carrot and emulsion”.If you go for lunch, the light comes in through the windows adding even more charm to the beautiful dining room.

ALMA,Our turn to enter the world of chef Henrique Sá Pessoa in his two star Michelin restaurant Alma!What I loved about this place is that – despite its star status – the warm and traditional Portuguese feel has not been lost! Warm wooden tones, walls filled with bottles of wine and a fantastic team that created the best of hospitality…A series of snacks and amuses led the way of what would be an extraordinary evening starting with a tempura strip of red bell pepper coated in burnt leek powder and a red bell pepper dip, inspired by the traditional tempura green bean dish, peixinhos da horta! A beautiful dashi broth with cured fish and a fresh acidic ‘gazpacho’ rounded off these fine starters.One of the best dishes was soft and sweet glazed baby carrots served with sharp goat cheese, apricot, dried fruit, bulgar rice and cumin oil. The fact they serve a ‘simple’ dish in a star-studded restaurant like this explains the feeling I had with this restaurant! Elevating classic dishes to a true masterpiece of taste…Another example was the foie gras course which was an incredibly generous portion with apple, granola, coffee and beetroot. This was another unique mix of flavors and unlike any foie gras dish, I’ve been served before. A classic reinvented and one of the best foie dishes I have ever tasted… A perfect creation of Cod and lamb followed before another signature dish arrived, the suckling pig…. The way this suckling pig was created, really soft with an intense black pepper jus and the crispy crust was a showcase of artisanship in its purest form. A new dessert of sea flavors and citrus 2.0 was one of the best desserts I have ever had. A dessert that tastes of fresh nuances of the sea paired with the acidity of citrus was very atypical but totally amazing. All this showcases that Henrique Sá Pessoa is a man of great culinary talent. I love the way he takes traditional dishes and invents something really unique around them! The team conducts a close and personal approach which enhances the experience at Alma.

Great food and wines, in a creative contemporary Portuguese cooking. Chef João Sá has is very own approach Tasting menu and pairing or let yourself in the chef's handsReally good local wine selection focused on Lisbon’s reagion.

I had the absolute pleasure of visiting 1 star restaurant, Feitoria, in Bélem, where beautiful and locally sourced products meets the talent and skills of the team. The meal was absolutely faultless, with an excellent selection of Portuguese wine. This deserved a better Michelin rating - it should have been at least 2 stars!

Michelin-rated 100% vegetarian tasting menu in the heart of Lisbon.Encanto opened and won a Michelin star after only a few months, the expansive menu a drilled-in study of the pulled, picked, plucked and foraged: legumes, leaves, seeds, algae, mushrooms, flowers, fruits, nuts, eggs, cheeses and so on and so on, “driving to contribute to a more sustainable world,” says chef José Avillez. Sourcing ingredients from small or local Portuguese farmers, Encanto puts the culinary spotlight on seasonal produce from a drive to contribute to a more sustainable world. Some dish examples include: confit egg yolk, Jerusalem artichoke, bean broth, truffle cabbage, onion corn kernels, Azorean Island cheese.

Head Chef PEDRO PENA BASTOS and his team will spoil and surprise guests with a modern-natural cuisine.One MICHELIN starred restaurant CURA at FOUR SEASONS HOTEL RITZ in Lisbon, Portugal. It is a culinary journey through Portugal! All the dishes of our menu "ORIGIENS" were excellent! Chef PEDRO uses acidity, umami, bitter notes, saltiness and sweetness very skillfully. The dishes are full of flavors, textures and different temperatures! It’s a really superb dining experience! Our wine pairing was equally on par with the food. The service is very professional, attentive and charming! Guests can watch the chefs prepare the plates in the open kitchen! The interior is beautifully designed in 1960s style. The CURA offers a wonderful overall experience and is an absolute tip for Lisbon!

How to use 100% Portuguese products wisely.* Michelin Star Restaurant located in a beautiful part of Lisbon, the decor is beautiful and the food likewise, offers a tasting menu for a fair price and you have close experiences with the kitchen team and everything seems to be perfect synchronised.They have a mindset of using local, Portuguese products, specially from small producers.Interesting wine menu and selection.

Open horizonsI totally recommend this place to “omnivores”, amazing place, nice service and good wine menu.Makes you think how we can change in a near future to a different diet.

Marlene Vieira is the only Portuguese woman chef competing for the podium at fine dining experiences in Portugal. It can be troublesome to be a strong woman in a conservative industry like the food one, especially in an old-fashioned and misogynist country such as Portugal. However, as the Portuguese say, "a woman from the north" is born with extra strength and the ability to fight. Marlene Vieira has that muscle, and earlier this year opened a gastronomic restaurant aiming for a Michelin Star. Marlene, – the restaurant's name is exactly like this, with a coma – is an elegant stage for this chef's work. At the centre of the restaurant, the ethereal kitchen illuminates like a holy altar, leaving the rest of the space in half-light. One can choose from two different tasting menus representing the story of her life and her experiences, but above all, challenging the status quo that other fine dining restaurants have been following. She does not approach produce and recipes with the well-behaved vibe most haute cuisine restaurants in Portugal do. Crawling between dishes, one can see she is knowledgeable, down-to-earth, ballsy, and above all things, connected to her roots. At the beginning of her path in this new project, I tasted a Goose Barnacles Tart with Codium and Planetree, a very polished snack. A comforting Spring dish made with Broad Beans, Morilles, and Sheep Butter, and a disruptive meat dish: Fatty Milky Lamb cooked on Live Coal and served with its Sweetbreads, Roasted Onions Purée, and Pickled Chard. Marlene Vieira is a pillar and an example for young women cooks out there, but one can not ignore she is not only standing next to the big boys but has overcome most of them.