Four Seasons Hotel Ritz Lisbon Introduces Varanda's New Degustation Menus and 2017 "Dream Team"

After wowing Lisbon’s gourmands for several years, Varanda, the signature restaurant of Four Seasons Hotel Ritz Lisbon, is raising the bar even further in 2017 with the introduction of two new degustation menus and a reinforced dream team that sees Sommelier Gabriela Marques adding further Michelin-starred experience to the impressive credentials of Executive Chef Pascal Meynard and Chef Patissier Fabian Nguyen.

A classic gem among Lisbon’s increasingly modern eateries, Varanda’s everlasting interiors, silver cloches and old-school elegance recall the ambience of a timeless venue – yet its ever-vibrant approach to local seasonal products and innovative new flavour combinations ensure a level of quality and innovation that is hard to replicate.

“It’s like being transported to a classic fine-dining experience of the 50s and 60s,” enthuses Assistant Bar Manager Nicolas Halfon. “The gastronomic journey, the engagement of the staff, the arrangement of the experience and the classic French and Portuguese cuisines all come together like an orchestra to harmonious, dramatic effect.”

A true jewel in the Lisbon culinary scene, Varanda combines refined relaxation with delicious diversity. At its heart lie Portuguese ingredients that champion the best of Lisbon’s silver coast and lush countryside. Executive Chef Pascal Meynard works closely with local producers in line with the restaurant’s gastro-local policy, with his own Portuguese-produced signature salt rubs and olive oils among the many unique gems adding flavour to each carefully crafted dish.

The new Signature Menu celebrates the flavours of Varanda that have earned the restaurant its reputation to date, including roasted crayfish with artichoked cream and green asparagus, or the sea bass with Ritz salt, myrte citronné and clams from Ria Formosa. As a fitting complement, the four-course Discovery Menu takes guests on an intriguing journey of exploration from Portugal’s Atlantic waters to its rural farms, with dishes ranging from sea bass with Ritz salt to kid confit.

Complementing each menu is an extraordinary wine-pairing opportunity that sees new Sommelier Gabriela Marques draw from a cellar spanning some 300 international wines. True to her heritage, Gabriela champions an abundance of local vineyards as well as the Hotel’s extensive collection of heritage ports.

And it’s not just the food and wine that is deserving of praise. Boasting a privileged view across Lisbon’s famous Eduardo VII Park, Varanda’s soaring selection of seafood, fresh grills and Mediterranean vegetables are enhanced by the option of al fresco terrace dining in spring, summer and early fall.

It all adds up to a pretty special dining experience that is as appealing to locals as it is to guests, thanks to the combination of excellent cuisine, outstanding service and a uniquely elegant ambience.

“Our new menus and revamped team are even more determined than ever to showcase Varanda for the incredibly special establishment that it is,” comments the Hotel’s General Manager Guilherme Costa. “Old school tradition such as that seen at Varanda is a dying art, yet the freshness and quality of our menus and approach means the restaurant is never in danger of falling behind the times. We’re very excited about the heights Varanda can reach under the experience of its new-look dream team.”

Introducing Varanda’s 2017 Dream Team:

Pascal Meynard, Executive Chef

A fan of everything ocean-related, from fish and seafood to body-boarding and surf-kayaking, Pascal Meynard likes nothing better than venturing into the great outdoors, embracing regional flavours at their authentic, natural best, while searching out new techniques, products and innovations. At Varanda, his seasonally changing menus marry classic French cooking with Portuguese influences, including his own signature products: two salt seasonings and a "liquid gold" olive oil, created in partnership with Loja do Sal, an exclusive Portuguese salt purveyor, and CARM, a family-run olive oil producer.

Fabian Nguyen, Chef Patissier

Born in the far west island of Vanuatu in the Pacific Ocean, Fabian Nguyen is a graduate of the prestigious Lycée François Rabelais. His remarkable career began at Michelin starred Domaine De Clairefontaine with Chef Philippe Girardon, considered by many the best ouvrier in France, followed by a move to Le Buerehiesel, Strasbourg – Antoine Westermann's three Michelin starred restaurant. Since 2013, he has been sweetening Varanda’s menus with his insanely enticing desserts, cakes, pastries and petits fours – each a mini masterpiece of intricate artistry.

Gabriela Marques, Sommelier

As a female sommelier in a male-dominated industry, Lisbon born and raised Gabriela Marques views every day as an opportunity to challenge herself to become even better. At Varanda, she aims to continue the legacy of LicÍnio Carnaz to honour the restaurant’s longstanding reputation in terms of its food and wine cellar. She likes nothing better than introducing people to wines beyond their favourites: “It is so rewarding, especially when they realise how a proper pairing can enhance and improve the flavour of their food. For many gourmands, it’s like introducing them to a whole new world.”