The simplest ceviche on the menu—a study in the quality of the fish and the acid balance. Croaker is brined in lime, then plated with earthy sweet potato and umami seaweed. Reviewers praise the freshness and the restraint.
Tips from diners
This is the entry point to the menu if you're new to ceviche—no exotic ingredients, just perfect fish.
Menus change seasonally. Recent tasting menus featured 6-7 courses and cost just under €50, an excellent value for chef-driven cooking in this neighborhood. Reviews note the quality and creativity across all courses, and Martins's willingness to explain each dish.
Tips from diners
Ask for the tasting menu at booking—it's not on the menu card but available daily. Price is remarkably fair for this caliber.
Reviewers across Tripadvisor and food blogs call these 'perfect.' The foam is light and airy, the balance of pisco, lime, and bitters spot-on. These arrive before food and set the tone for the meal.
Tips from diners
Start with a Pisco Sour—it's the house specialty and reviewers consistently praise it as the best version in Lisbon.
Scallops are barely kissed on high heat to keep interiors tender. The yellow chili purée carries umami and a warm spice. Capers add salt and texture. Reviewers note the precision of the cooking—scallops are easy to overcook, but Martins's version stays succulent.
Tips from diners
This is refined enough for a special occasion but casual enough to feel unpretentious. Order it as a shared starter.
Tuna belly (toro) arrives raw and silky. Passion fruit adds tropical brightness, rocoto brings a slow burn. The dish bridges Peruvian and Japanese technique. Food bloggers consistently call out the textural play between the soft tuna and the acidic fruit.
Tips from diners
Pair this with a second Pisco Sour or Peruvian wine—the passion fruit and alcohol bridge beautifully.
Opened by Chef Kiko Martins in 2014 on Rua Dom Pedro V in Príncipe Real. A Cevicheria is a temple to the ceviche tradition, an 8-table dining room with white-tiled walls and a suspended octopus installation. The menu rotates around ceviches, causas, and Pisco Sours. The kitchen draws on Martins's Peruvian roots but sources Portuguese fish and Asian ingredients to create something genuinely hybrid.
Bookings are essential—the restaurant is tiny (8 tables) and doesn't take walk-ins. Reserve at least 1-2 weeks ahead, especially for weekend dinner.
Mention any dietary restrictions or preferences when booking. The kitchen is happy to accommodate and explain the menu in detail.
Príncipe Real is Lisbon's bohemian quarter, packed with galleries and bookshops. Arrive early and browse the neighborhood before dinner.
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