Ao 26 Vegan Food Project is more than a restaurant—it’s an inventive plant‑based playground in Chiado that bridges Portuguese culinary tradition and imaginative vegan creativity. From seitan steaks that fooled omnivores to sophisticated reinterpretations of sardines and traditional dishes, its menu consistently impresses with flavor, texture, and artistry 🌱. Visitors rave about its playful presentation and well‑balanced compositions—from the bittersweet “cuttlefish” to the sculpted cheese board and memorable desserts.
Ao 26 Vegan Food Project (Rua da Horta Seca 5, Chiado) is a creative, plant-based destination that reinterprets Portuguese flavours with boldness and elegance. The menu features inventive dishes inspired by national favorites—plant‑based francesinha, "sardines," ravioli and more—with standout desserts like peanut‑chocolate pie and citrus brûlée. The interior is stylish and modern, with large windows overlooking a charming terrace. Exceptional desserts and a curated list of wines and natural sodas elevate the dining experience. With consistently high ratings (including a TripAdvisor Travellers’ Choice award) and attentive service, this restaurant is ideal for plant-based diners looking to explore new culinary horizons in Lisbon.
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Get listed hereA vegan restaurant in the centre of Lisbon serving traditional Portuguese dishes reimagined with vibrant creativity—Ao 26 is an institution for plant-based exploration.
No Road Long Enough blog
Lisboa
A vegan restaurant in the centre of Lisbon serving traditional Portuguese dishes reimagined with vibrant creativity—Ao 26 is an institution for plant-based exploration.
No Road Long Enough blog
Ao 26 Vegan Food Project is more than a restaurant—it’s an inventive plant‑based playground in Chiado that bridges Portuguese culinary tradition and imaginative vegan creativity. From seitan steaks that fooled omnivores to sophisticated reinterpretations of sardines and traditional dishes, its menu consistently impresses with flavor, texture, and artistry 🌱. Visitors rave about its playful presentation and well‑balanced compositions—from the bittersweet “cuttlefish” to the sculpted cheese board and memorable desserts.
