Sommelier, wine and degustation restaurant, Lisbon photo gallery
The Sommelier Lisbon Restaurant is a bold and innovative project in the center of Lisbon. Combines haute cuisine, with the tasting of the finest wines, allowing you to make a custom choose from over 80 nectars. Not only the best restaurant, Sommelier Lisbon is a Home for Wine Lovers.
Sommelier is more than the restaurant in Lisbon. It’s a family of wine lovers, a place where you can relax, share ideas, have fun, be a part of great events and meet new friends. Relax and smile with Sommelier Lisbon!
It is a unique and welcoming space where producers, traders, sommeliers and our
customers, interact and share experiences.
We like to gather in our space at our table amazing wines, good food and
good friends who come to us together to share adventures, experiences and emotions around a glass of pure pleasure.
A SENSORY JOURNEY OF GASTRONOMY AND WINE
Salmon tartar, Warm baby lamb salad, Escalope of fresh foie gras, Fresh cod fish, New York steak 28 days maturation, Papo de anjo, Port wine brownie
CLASSIC WINE EXPERIENCE
PREMIUM WINE EXPERIENCE
DELUXE WINE EXPERIENCE
BREAD FROM OUR OVEN
Served with carbonara, red peppers and olive oil mousses
Wraped in a shallot and oyster sauce on a bed of avocado and lemon drops
Sirloin marinated in “Conhaque” and Dijon mustard, garnished with horseradish mayonnaise and Sun flower bread
BLACK PORK HAM WITH MELON
“Pata negra” trilogy, served with textured melon on a baby vegetable garden
ESCALOPE OF FRESH FOIE GRAS
Wild berries mousse and caramelized onion jelly
CHICKEN CAESAR SALAD
Chef ́s own take on a classic
FRESH COD FISH SALAD
Fresh cod diced up with tomatoes, garlic and red onions on a velvety humus cream
KENYAN BEAN SALAD
Sautéed baby vegetables, tossed on a rocket pesto
WARM BABY LAMB SALAD
Seared calf lamb, sautéed aubergine, red onions, caramelized tomato petals, sesamme seeds and mint sauce
BEETROOT CREAM SOUP
Beetroot creme with orange and a coconut iceberg yogurt
Seafood and tomato broth (prawn, squid and mussels)
SEA BASS FILLETS
Slow-cooked at a low temperature, cauliflower puree, green apple jelly with ginger infusion and baby sautéed vegetables