Egora Reserve a table
A seared scallop crowned with caviar on a charcoal stone plate, on a travertine table beside a curtained window.

Egora Restaurante · Lisboa

The Atlantic, held to the light.

Two Michelin stars. One tasting menu, served Tuesday to Saturday from seven.

Reserve a table See the menu
Duarte Valente, chef and owner of Egora, in chef's whites with arms folded, in front of a kitchen shelf of copper pans.

What the coast gives us that morning, and very little else.

A scallop from the Ria Formosa. A turbot landed at Peniche before dawn. Herbs cut that afternoon in a garden above Sintra.

We cook them with restraint and a great deal of patience. Most of the work is waiting: for the fish to rest, for the butter to take, for the light to fall where it should. What reaches your table should look simple. It rarely is.

Duarte ValenteChef and owner

A chef's hands placing a single herb leaf on a seared scallop with tweezers.
The first course, finished at the pass.

Beurre blanc, poured at the last moment.

Shallots and white wine, reduced to a spoonful.

Cold butter, whisked in one piece at a time and never allowed to boil.

It holds for minutes, not hours, so it leaves the kitchen in the pan.

Precision is the part you are not meant to see.

A turbot fillet with black truffle on a sand-coloured plate as beurre blanc is poured around it from a small copper pan.

Between the courses

The things we would rather not rush.

An open tin of black caviar on crushed ice in a white bowl, with a mother-of-pearl spoon.
Oscietra caviar on crushed ice, with a mother-of-pearl spoon.
A sliced sourdough loaf with a quenelle of butter and flaky salt on a dark plate over a linen napkin.
Sourdough from our own starter, cultured butter and flor de sal.
Two coupes of pale champagne on a travertine table in soft window light.
Grower Champagne by the glass, poured as you sit down.
A glass of red wine beside a decanter, catching the light on a stone table.
Older reds are decanted at the table, when they ask for it.

The room

A handful of tables beneath tall arched windows, set far enough apart for conversation. Candles, linen, and a kitchen you hear only when you listen for it.

The Egora dining room at dusk: round tables in white linen, candles, pale curved chairs and tall arched windows.
A private dining room with a long candlelit table, a runner of white roses and an abstract painting on the wall.

The Salon

A private room for up to fourteen, for dinners that deserve a door.

Chefs at work behind a brass-railed kitchen pass, plates lined up under warm lamps.

The Pass

Four seats facing the kitchen, one sitting each night, served by the chefs who cooked it.

The cellar

We pour a great deal of Portugal: Colares grown in the sand near Sintra, Bairrada that wants an hour in the decanter, Madeira older than the building. The pairing follows the menu course by course, and changes when it does.

Marta Coelho, Head Sommelier
A vaulted wine cellar lined with racks of bottles, warm light falling on a wooden tasting table with two glasses.
A glass of red wine and a decanter.

Reserve a table

Dinner only, Tuesday to Saturday. Seatings between 19:00 and 21:30, and reservations open sixty days ahead.

For nine guests or more, or for the Salon, write to reservas@egora.pt.

A table for two Choose an evening and a time.
Guests
2

A demonstration: requests are not sent anywhere.

The stone facade of Egora on a cobbled Lisbon street at dusk, warm light in its arched doorways and olive trees in pots.

Address

Rua das Flores 28
1200-195 Lisboa

Hours

Tuesday to Saturday, 19:00 to 23:30
Sunday and Monday, closed

Contact

+351 21 000 0245
reservas@egora.pt