Buzzwords like “healthy”, “organic”, and “zero-waste” get thrown around a lot in the restaurant scene (doubly so in the world of Michelin guide eateries), but no kitchen truly emraces this philosophy quite like Sem.
Lara and George run SEM with steadfast commitment towards regenerative agriculture, traceable seafood, and foraged ingredients, and while a restaurant of this sort could easily skate by on the reputation earned with its lofty ideals, the actual dishes speak for themselves. In fact, I’d go so far as to say that the zander filet I ate at SEM remains one of the, if not the very best, fish plates I’ve had in Portugal.
SEM can be proud of its mission statement, but even a blind customer will instantly fall in love with this place after one bite.
O jornalismo que a Mensagem de Lisboa faz une comunidades,
conta histórias que ninguém conta e muda vidas.
Dantes pagava-se com publicidade,
mas isso agora é terreno das grandes plataformas.
Se gosta do que fazemos e acha que é importante,
se quer fazer parte desta comunidade cada vez maior,
apoie-nos com a sua contribuição: