Antonio Galapito, who worked for eight years with Nuno Mendes at Viajante, Corner Room and Taberna do Mercado - in London - before returning to Lisbon to open his own restaurant, Prado. Housed in an abandoned fish factory – complete with soaring ceilings, lush greenery and flooded with natural light from the large windows. There are also Roman ruins on display discovered during the renovation.
Since its arrival Prado has injected new life into the traditional, calçada-lined neighborhood of Baixa - with its stunning celebration of farm-to-table dishes and ingredient-led dining. Dine on beautifully presented, exquisitely balanced small plates with a natural focus on seasonal and local market produce. Expect dishes like smoked Iberico pork lardo on toast with florina apple and smoked Bluefin tuna belly with kumquat and bergamot mint. Washed down with a wine list, comprising of organic and biodynamic varieties. Revered Portuguese chef Nuno Mendes shares "amazing restaurant cooking farm to table. Best food in town!!".
Casual and contemporary dining
Smoked Iberico pork lardo on toast with florina apple; black scabbard with nasturtium flowers and heritage radish; hispi cabbage wiith goat's cheese whey and walnuts; cockles, spinach coriander and fried bread; Iberico pork loin with chard and sweet potato with smoked milk ice-cream and honey.