Climbing the majestic staircase of the 18th-century Palácio Chiado, guests are welcomed into an enchanting space where history, elegance, and contemporary design seamlessly intertwine. The upper floor houses the iconic restaurant, where soaring ceilings, ornate details, and modern touches create an ambiance both regal and inviting. Velvet chairs, marble tables, and carefully curated lighting enhance the dining experience, offering a setting where every detail speaks of sophistication.

Chef Manuel Bóia’s culinary philosophy embraces eclecticism and inclusivity, crafting a menu that fuses traditional recipes with global influences and personal memories. His creations honor the essence of author cuisine while rescuing flavors from his roots to surprise and delight every palate.

The starters set an exceptional tone: the Ceviche de Peixe Branco combines tender white fish with guacamole, red chili, and a squid ink rock for a refreshing and vibrant beginning. The comforting Sopa de Peixe e Camarão, enriched with croutons and fresh coriander, warms the senses, while the Barriga de Porco DOP Crocante pairs crispy pork belly with a delicate herb potato rösti.

Main courses highlight the kitchen’s versatility. The Tataki de Espadarte brings perfectly seared swordfish accompanied by sautéed vegetables, Primor potatoes, and chimichurri sauce, while the Camarão Tigre delights with succulent prawns over a zesty lime and coriander risotto. The Tranche de Corvina offers a feast of textures with purple sweet potato purée, sautéed broccolini, and braised baby carrots. For meat lovers, the Carré de Vitela Branca features a generous veal rack, crispy fries, and indulgent truffle and chimichurri sauces.

Vegetarian options like the umami-rich Risotto de Cogumelos with shimeji mushrooms and toasted pine nuts, and the hearty Carbonara de Seitan with winter truffle, offer equally captivating flavors.

Desserts are irresistible finales: the Mil Folhas de Chocolate layers chocolate pastry with roasted peanuts, almond crumble, and vanilla ice cream, while the Bolacha Cremosa seduces with praliné cream, hazelnuts, and salted caramel ice cream.

But the experience extends beyond the plate. From Thursday to Saturday, resident DJs set the rhythm, blending music and dining. After dinner, guests are invited downstairs to SALLA, the palace’s bar, where the festivities continue on the dance floor.

At Palácio Chiado, come for dinner and stay to dance—where culinary excellence meets vibrant celebration.

Photos by Luís Filipe Ferraz

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