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.
At SEM, food is more than a meal—it’s a philosophy. Located in Alfama, the restaurant works with a zero-waste mindset, seeking to regenerate the ecosystem through a holistic approach that goes beyond the plate. Ingredients are sourced locally and micro-seasonally, preserving and fermenting to extend their life cycle, while the space itself is designed with natural materials and sustainability in mind. SEM is not just a restaurant, but a place where gastronomy, responsibility, and creativity converge.
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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.
