Lisbon’s already vibrant dining scene will be taken to a new level in April when Sangue na Guelra (Blood ’n’ Guts) launches the first of four audacious culinary extravaganzas on the 10th floor of the landmark Four Seasons Lisbon Ritz, owner of a Michelin Star.
Paulo Barata and Ana Músico, the avant-garde culinary event organisers behind Sangue na Guelra, burst onto the foodie scene at Lisbon’s Fish & Flavours Festival in 2013, when they set up a side festival at which international chefs could work with Portuguese seafood, and young, emerging Portuguese chefs were given a platform for their work.
Now the duo has created a series of four immersive experiences, from €550 per person, running April-October, in the Presidential Suite of the Ritz. Michelin-starred chefs Eneko Atxa, Alex Atala, Mauro Colagreco and Toño Pérez will each collaborate with the hotel’s executive chef Pascal Meynard, executive pastry chef Fabian Nguyen and sommelier Gabriela Marques to cook an exclusive dinner for just 20 guests.
Those lucky enough to book a seat, the events have stirred up enormous interest, will be instructed to arrive at the hotel and check in at reception, where they will be handed a key and sent to the Presidential Suite on the 10th floor.
In Ritz Hotel intimacy, secrecy, surprise. On the tenth floor, the door of the Presidential Suite opens only for those who hold the key. Inside, the table is set comme il faut, bringing out the Hotel’s unique collection from the 50s, 60s, and 70s. The stage too is set with one-of-a-kind period furniture pieces, the city’s panoramic view is the backdrop. An unprecedented dinner for 20 people only, in the extravagant intimacy of the city’s most iconic suite. In the Hotel’s labyrinthine backstage, a chef puts the finishing touches on a dish, but on the king-size bed, you can already taste something: welcome to the Ritz’s Secret Room by Sangue na Guelra.