Four Seasons Hotel Ritz, located in Lisbon, Portugal, in collaboration with Chef de Cuisine and head culinary curator Pedro Pena Bastos, introduced their new restaurant CURA.
Welcoming the guests of both the hotel and the city, CURA will offer a unique experience to the guests with its architectural structure as well as the unique dishes served. Cura, which brings dishes such as freshly caught sea bass garnished with brassicas, parsley and saffron; squid with hazelnuts, roasted seaweed butter and caviar; Hokkaido pumpkin, chanterelles to its menu, uses Lisbon’s seasonal ingredients to create dishes. Following his instinct when it comes to the search for taste, texture and technique, Chef Pena Bastos relies on the purity of the freshest local produce in his quest for “for the complexity that lies beyond simplicity.”
With a reduced total of 28 seats (to comply with physical distancing requirements) CURA is open for dinner only from Tuesday to Saturday, from 7:30 to 11:00 pm. Selections include a dedicated vegetarian menu and a range of set (7 and 13 moment menus) and à la carte options. All menus have wine or juice pairing options.