Long Table
20 to 60 coversOne unbroken table down the middle of the room. Dishes land on boards and travel hand to hand, so the meal stays loud and the seams between courses disappear.
Mise · Lisboa · Seasonal
We lay the board before we cook a thing.
In season nowfigs, sea bass, almond
Today's board
Sample Long Table for 48 covers
- 01Bread, cultured butter, olivesMafra sourdough, Beira butter
- 02Tomatoes, almond, basil oilOeste growers, raw and dressed
- 03Whole sea bass, fennel, lemoncarved at the table
- 04Fig leaf custard, honeyspooned from one tray
Headcount
20drag to set covers300
- Tables
- 5
- Chefs on the pass
- 2
- Plated pass
- rolling service
- Service window
- 4 hours
From, per head€82
Three ways to set a table
One kitchen, three formats
The dial on the board picks a lead format for your numbers, but the choice is yours. Each one is the same sourcing and the same hands, set out differently for the room.
Plated
40 to 140 coversA timed pass for galas and seated weddings. Five courses leave the kitchen on a clock, so the last plate looks like the first and nobody waits while their neighbour eats.
Canapé
120 to 300 coversStanding rooms and launches, fed on the move. Six bites circulate in a planned order, built so a guest can hold a glass and still eat with one hand.
Season note
We cook the week, not the year
The board you just moved is this week's. We write menus on a Tuesday once the Mercado da Ribeira and our two growers in the Oeste have shown their hand, so figs in August become quince by October without us pretending otherwise.
Catarina Vaz, head of kitchen
In season now
- figs
- sea bass
- almond
On the pass since 2014
640
services cooked across Lisbon and the coast
11
people on the core kitchen and floor team
2
growers in the Oeste we buy from by name
How a date comes together
From a dropped pin to the last plate
01
Tell us the room
A date, a rough headcount and where it happens. A rooftop in Príncipe Real and a quinta in Sintra ask for different kit, so we start there.
02
We draft the board
You get a sample menu built on what that week is giving, with the service rhythm and a per-head range written next to it. Nothing hidden in a PDF.
03
We tighten it together
One tasting, swaps for allergies and what you love, then a final board. After that the number stops moving and we cook.
Have a date in mind
Let's lay your board
Send the date and a rough headcount. We reply within two working days with a sample menu and a clear per-head range, no obligation.