A New Chapter at BAHR & Terrace Lisbon: Chef Fábio Pereira’s Culinary Vision

A fresh take on tradition with locally sourced ingredients and refined execution.

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Bairro Alto Hotel has a new Executive Chef, Fábio Pereira, who is taking the reins at BAHR & Terrace with a renewed vision that continues the restaurant’s commitment to exceptional local and seasonal ingredients.

 Located on the fifth floor of the iconic boutique hotel, BAHR & Terrace has long been a reference in Lisbon’s dining scene, and with its latest menu refresh, it promises even more unforgettable culinary moments.

At 33, Fábio Pereira takes on his first role as Executive Chef after eight years at the Ritz Four Seasons and experience in top Lisbon restaurants like Bica do Sapato and the Michelin-starred 100 Maneiras. Now leading BAHR & Terrace, he brings a sharp focus on bold flavours, precision, and top-quality ingredients.

Born in Minho, Pereira’s passion for cooking started early, heavily influenced by his grandmother’s approach to food, cooking with love and a deep appreciation for local ingredients. This philosophy aligns perfectly with Bairro Alto Hotel’s culinary ethos, making him the perfect fit for the restaurant’s evolution.

Fábio Pereira’s debut menus are already making waves, featuring dishes like Chickpeas with chipotle kimchi, Prawn with endives and yuzu, and Hokkaido pumpkin with pistachio migas. The Açorda with mushroom dashi and egg yolk stands out as a must-try, while desserts like Farófia with citrus and Persimmon with cardamom offer a refined finish.

Lunch brings fresh highlights like Mackerel in tare sauce, Carabineiro Caesar salad, and Soba noodles with crispy tofu. Breakfast also gets an upgrade with Orange and coconut cake, French toast with pomegranate, and Avocado toast with poached eggs and nut pesto, because every meal should be savored.

With its breathtaking views over the city and river, BAHR & Terrace continues to be one of Lisbon’s must-visit culinary destinations.

And with this latest revamp, arriving in the same year the restaurant made its way into the Michelin Guide’s recommended list, there’s no better time to book a table.

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