CURA Restaurant at Four Seasons Hotel Ritz Lisbon Celebrates Five Years with a Defining Evolution in its Culinary Journey






To mark this its fifth anniversary, CURA’s newly appointed Executive Chef Rodolfo Lavrador will host two exclusive four-hands dinners at Four Seasons Hotel Ritz Lisbon, inviting acclaimed Portuguese Chefs Rui Paula together with Chef Catarina Correia and Chef Rui Silvestre to join him in the kitchen for a unique celebration of culinary artistry.
This anniversary not only marks a major milestone for the Michelin-starred restaurant but also signals a pivotal moment in CURA’s journey, as Chef Rodolfo Lavrador, alongside Sous Chef Marina Garcia, brings his distinctive gastronomic vision to the forefront.
Since February 2025, Chef Rodolfo and Chef Marina — both part of the original CURA team — have led the restaurant’s creative and operational direction, infusing it with a renewed sense of purpose. Their leadership reinforces CURA’s longstanding values: a dedication to excellence, authenticity, and the understated elegance that has defined the restaurant since its opening.
CURA’s culinary DNA draws inspiration from Portugal’s regions and their ingredients, embracing purity and balance to extract the fullest expression of each product. The approach is at once minimalist and innovative, yet also emotional and nostalgic—where the unexpected becomes synonymous with creativity and technique. This creative vision gives rise to experiences that stir emotions and evoke memories, a sensorial journey rooted in the very essence of flavour.
“Chef Rodolfo and the team have been doing a remarkable job, which we are confident will take CURA’s gastronomy to even greater heights,” comments Guilherme Costa, the hotel’s General Manager.
The upcoming anniversary dinners offer guests a rare opportunity to experience Chef Rodolfo Lavrador’s evolving vision for CURA, in harmony with the culinary excellence of Chef Rui Silvestre and Chef Rui Paula. Together, the chefs will present dishes that celebrate emotion, memory, and a deep connection to their Portuguese terroir.
“This celebration is an opportunity and an honour for me to invite great ambassadors of Portuguese cuisine, Chef Rui Silvestre from Fifty Seconds and Chef Rui Paula and Chef Catarina Correia from Casa de Chá da Boa Nova, names that reflect the history of Portugal in their kitchens in very different ways, and together we can provide two unique and unrepeatable dinners,” says Lavrador.
About being invited to celebrate CURA’s fifth anniversary Chef Rui Paula comments: “Five years of CURA! It’s a pleasure to share Chef Rodolfo’s cuisine in what promises to be a truly memorable dinner.”
At these celebratory dinners, guests can look forward to some of Chef Rodolfo Lavrador’s most beloved creations — including the Scarlet Prawn with Açorda and Chard, along with CURA’s signature bread.
CURA's Menu
The dining experience at CURA and Chef Rodolfo's gastronomic vision unfold through two tasting menus: Percurso, the more extensive experience, and Passo, a shorter version, both also available in vegetarian options.
Percurso fully embodies the intangible space of the journey it proposes: a path of constant discovery, ever-changing and sensorial, travelling through the products of Portugal’s diverse regions and their seasonality, always guided by technique and creativity. Passo distills some of the most emblematic moments of this exploratory and evocative journey, offering a synthesis of CURA’s essence in fewer steps, but with equal intensity.
More than a succession of dishes, CURA’s menu is a carefully crafted culinary narrative that pays tribute to seasonal ingredients and to Portugal’s small-scale producers. Each dish is conceived as both a gesture of respect for the product and the land, and a creative exercise that surprises with its minimalist approach yet delivers deeply expressive flavours.
To accompany this sensory journey, the restaurant offers three pairing options: a carefully curated selection of Portuguese wines, international wines, and a non-alcoholic alternative, designed with equal sophistication. This includes infusions, juices, fermentations, and artisanal beverages that reinforce the philosophy of total product utilization, extending their expression beyond the dishes and underlining CURA’s commitment to conscious and sustainable gastronomy.
Event Details
Price: EUR 345 per person (includes wine pairing or non-alcoholic pairing)
Anniversary Menu: 10 moments
- Chef Rui Silvestre (1 Michelin star) – November 6, 2025
- Chef Rui Paula and chef Catarina Correia (2 Michelin stars) – November 13, 2025
Meet and greet with the Chefs – 7:00 pm
One sitting – 7:45 pm
Guests should make a reservation at CURA for these special four-hand dinners as soon as possible to avoid disappointment. For reservations, contact: +351 213 811 401 or cura.lis@fourseasons.com.
About Chef Rui Silvestre
Rui Silvestre was born in the north of Portugal but has lived in the Algarve since the age of 10.
In 2015, Rui achieved his first Michelin star, becoming the youngest Portuguese chef (at the age of 29) to win this coveted accolade. In 2019, he repeated the feat when he won the first Michelin star for the eastern Algarve at the wheel of Vistas Restaurant.
Using French techniques and fusing unlikely flavours, Rui loves to combine the best products from the land and the sea in an innovative way.
He takes on the responsibility of succeeding Spain’s most awarded chef at the helm of FIFTY SECONDS, at the top of the Vasco da Gama Tower.
About Chef Rui Paula
Considered an undisputed reference in modern cuisine and awarded two Michelin stars at Casa de Chá da Boa Nova, Chef Rui Paula's dishes reveal the memory of his origins and experiences, preserving flavours, textures, aromas and colours.
Born in Porto, it was his roots in Trás-os-Montes that awakened his taste for cooking, and the women in his family – his mother and grandmother – inspired the foundations that would transform him into the professional he is today: passionate, original and surprising.
More than two decades ago, he opened his first restaurant in Alijó – Cêpa Torta. Since then, his cuisine has been characterised by solidity and consistency.
A judge on Masterchef Portugal since 2014, he participates as a guest in numerous prestigious events related to gastronomy and wine in Portugal and around the world.
About Chef Catarina Correia
A former biologist with a specialisation in animal biology, she eventually chose to follow her true passion: gastronomy. In 2005, she completed the Grand Diplôme at the prestigious Le Cordon Bleu in London, where she also gained valuable experience in Michelin-starred kitchens — including one led by Gordon Ramsay.
After several years honing her culinary skills and learning the intricacies of high-end cuisine in the UK, she returned to her roots in Porto and the North of Portugal.
In 2009, she joined the Rui Paula Group, starting at DOC restaurant. She moved to Porto in 2010 for the opening of DOP, and in 2014, she played a key role in launching Casa de Chá da Boa Nova — where she remains today as executive chef. Thanks in part to her remarkable contributions, the restaurant now holds two Michelin stars.
About CURA
With just 30 seats, the intimate and sophisticated space balances elegance with openness, fostering a symbiosis between the dining room and the open kitchen that encourages a close connection between chefs and guests. This almost theatrical dynamic invites sharing and sensory discovery. Surrounded by works of modern Portuguese art that reflect the hotel’s visual and cultural identity, at CURA art and gastronomy converge in a shared sensory territory. Just as the artworks evoke multiple interpretations from those who contemplate them, so too does the restaurant’s culinary approach invite exploration—of flavours, textures, and the stories told in every dish.
In addition to its Michelin star, consistently maintained year after year, the restaurant was awarded 2 Suns by the Repsol Guide in 2025 and earned a place in the 50 Best Discovery. This international recognition reflects not only the technical and aesthetic quality of its cuisine but also the meticulous attention to detail across every aspect of the experience: from the attentive service to the carefully designed ambiance, as well as the intimate connection with Portuguese ingredients and their producers.
Follow on Instagram: @Curalisboa

Lisboa, 1099-039
Portugal