Dining at SEM is stepping into a world where sustainability and flavor go hand in hand. The restaurant’s commitment to fermentation, preservation, and regenerative sourcing transforms humble ingredients into unforgettable dishes, all served in a space that breathes authenticity and ecological awareness. Here, each bite tells a story of respect for nature and the future of dining, making SEM one of Lisbon’s most inspiring culinary destinations.
Entre is a neighbourhood restaurant rooted in seasonal Portuguese cooking, approached with care and a quiet confidence. The food honours tradition without being trapped by it. Familiar in spirit, considered in execution. Every ingredient is chosen with respect for where it comes from and used in full, from root to stem, nose to tail, just like our avós used to do.
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Get listed hereAt Sem, New Zealander George McLeod and Brazilian Lara Prado make a virtue of fermentation and pickling, using every last bit of their ingredients to create dishes like razor clam escabeche.
Condé Nast Traveller
Lisbon
MICHELIN Guide
George McLeod & Lara Prado
At Sem, New Zealander George McLeod and Brazilian Lara Prado make a virtue of fermentation and pickling, using every last bit of their ingredients to create dishes like razor clam escabeche.
Condé Nast Traveller
Dining at SEM is stepping into a world where sustainability and flavor go hand in hand. The restaurant’s commitment to fermentation, preservation, and regenerative sourcing transforms humble ingredients into unforgettable dishes, all served in a space that breathes authenticity and ecological awareness. Here, each bite tells a story of respect for nature and the future of dining, making SEM one of Lisbon’s most inspiring culinary destinations.
