The skilful curatorship of each seemingly simple dish of CURA restaurant unfolds in layers of complexity to evoke an emotional and sensory response.

Staying true to what he himself says are his main bases, the head chef and main culinary curator, Pedro Pena Bastos hand-picks his ingredients as meticulously as an artist chooses his paints, using Portugal’s rich regional palette of seasonal ingredients in a perfect combination of product and aesthetics.

Treating all ingredients with devout respect - and following chef’s instinct in the search for flavour, texture and technique - CURA’s cuisine bets on the purity of the freshest local products in a constant search “for the complexity that is beyond simplicity”, always focusing more on the importance and coherence of the flavour.