Cenare inImage Credit: | https://guide.michelin.com/en/lisboa-region/lisboa/restaurant/prado When a restaurant adopts the "farm-to-table" principle, it's easy to imagine what this entails, namely fresh, seasonal dishes prepared with local ingredients. What is even better is that every time you visit you'll find new suggestions on the menu that are always skilfully prepared and full of flavour. At the helm in this setting full of natural light and decorated with lots of plants that add a touch of freshness is chef Antonio Galapito, who emphasises the important of small-scale producers and allows the seasons to guide him in the creation of his dishes. In the evening, the attractive tasting menu (as well as the à la carte available at all sittings) showcases all of the chef's culinary skill. We can also recommend the organic wines that are part of the wine-pairing option.
