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Osso Bento

TIME TO SAVOR

Escape the daily rush, bustle, and stress is the proposal of the restaurant Osso Bento. This unique restaurant, which reinvents and modernizes the flavors of Portugal, serves contemporary cuisine proposals that follow the precept of “slow food”.

By the name, it's easy to understand that this project is where meat holds the first place. Here, all the meat is carefully selected, taking into account the conditions of breeding and growth of the animals.

At Osso Bento you'll find the best and most renowned Portuguese meats from working cows, such as the Minhota, Frísia, and Arouquesa. The idea is to promote a sustainable consumption of meat: instead of slaughtering a working animal, its meat is used for maturation processes - and the result is wonderful.

On our visit, we tasted four exceptional suggestions that prove that the best things really do take time. Here, meats harmonize with the best ingredients to create innovative and irresistible proposals where simplicity reigns.

We started by tasting the Grilled Pork Snout with coriander cream, sour onion, and truffle olive oil, which is a winning proposition. For connoisseurs of tartar steak, we can't help but recommend that they taste the hand-chopped veal tartar - absolutely delicious. The National Black Angus Sirloin Steak is also a good example that at Osso Bento you'll find the best meat. And with 60 days of maturation the working cow chop is a must. We fell in love with all the proposals and the desire to return is immense!

As expected, the wine list is also amazing (there are ancient wines that match perfectly with the suggestions of the Chef!) and the desserts are just as good: we tasted the “Baba de Camelo” and the Red Fruits Cheesecake, and we can say that the two proposals were more than perfect to finish an incredible meal.

Cool Tip: Even if this restaurant has all the emphasis on meat, there are several vegetarian options so that no one feels excluded. There's no excuse not to gather friends and visit the Osso Bento!

Hours

Tuesday to Saturday: from 12.30 p.m. to 3.30 p.m., and from 7.30p.m. to 11.30p.m.
Monday: from 7.30 p.m. to 11.30 p.m