Cura
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What people say
Laura Dehelean
"Fine dining
Pedro Pena Bastos is one of the most exciting new chefs of contemporary Portuguese food. After leading the kitchen of Herdade do Esporão in the Alentejo, and later on of the intimate Ceia in Lisbon, the chef is now responsible for Cura, at the Four Seasons Hotel. As the name elegantly implies, Cura is all about curating the best Portuguese products, here carefully prepared by Pena Bastos and the team that has been working with him since Ceia days. Apart from showcasing beautiful ingredients from all across Portugal, including the islands, Pena Bastos has done something not a lot of fine dining restaurants in Lisbon have done yet, and that is to also include a vegetarian tasting menu. So if the set menu Meia-Cura or the most complete Origens with meats and seafood aren’t your thing, Raizes vegetarian menu will present you with a traditional experience, using only native flora."
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Ariel Blakeman
"Housed inside the Four Seasons Ritz hotel, in an intimate space that can technically be accessed via the street (but the more fun entrance takes you through the grandeur of the hotel's lobby) is Cura, a restaurant that takes its name from the expression curadoria (the curators who take care of art). And both the food and interiors live up to the name; the warming gold and blue palette of the restaurant is accented by Madeira wood paneling and beveled mirrors, and the open kitchen is wondrously calm and fascinating to watch."
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Jennifer Hewitt
"Skillful curatorship – “curadoria” in Portuguese – lies at the heart of CURA, where Michelin-starred chef and head culinary curator Pedro Pena Bastos selects his ingredients as meticulously as an artist chooses his paints, drawing from Lisbon’s rich regional palette of seasonal ingredients to create artisanal dishes of great depth, taste, and meaning."
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