A main course that celebrates seasonal cooking and traditional technique. The tortellini are hand-made and filled with chicken, served in a rich Iberian ham broth with foraged wild mushrooms. The dish exemplifies Contreras' philosophy: simple ingredients, traditional technique, maximum flavor. Reviewers note this course as a highlight—the broth is savory without heaviness, and the mushrooms add earthiness.
Tips from diners
This dish appears frequently on the menu and represents Contreras' commitment to seasonal dining. Lunch portions are generous—plan for sharing.
A classic French dessert executed with precision. The choux pastry is light and airy, the hazelnut cream is silky and subtly sweet, and the candied hazelnuts add texture and concentrated flavor. Reviewers note this dessert as a smart choice for Contreras' menu—it honors French tradition while allowing him to source excellent Portuguese hazelnuts. The execution is flawless.
Tips from diners
Pair this with a sweet Portuguese wine or port. Ask your server for a recommendation—the nuttiness of the Paris-Brest pairs beautifully with aged fortified wines.
A seasonal course that showcases Contreras' commitment to sourcing. The oysters come from a specific producer (Célia at Neptun Pearl) and are served simply with mignonette and lemon, allowing the oyster's natural brininess and flavor to shine. Reviewers note the quality of the oysters and the simplicity of preparation—this is how oysters should be served. The sourcing transparency is part of Contreras' philosophy.
Tips from diners
Oyster quality varies by season—spring and autumn offer the best specimens. Call ahead if you want to ensure oysters are available.
A refined starter that balances richness and brightness. The brioche is grilled until golden, the chicken liver parfait is silky and savory, and the orange chutney adds acidity and citrus notes. Reviewers note the elegance of this course—it's classic French technique applied to Portuguese ingredients. The brioche quality is evident, and the pairing of chicken liver and orange is inspired.
Tips from diners
The orange chutney is the star here—it prevents the richness from becoming heavy. Don't skip this course.
A signature starter that showcases Contreras' approach to sourcing. The croquettes are filled with cured meat from small Portuguese producers, with the exterior golden and crispy. The clam mayonnaise adds briny richness and an unexpected pairing. Reviewers note this course as proof of Contreras' willingness to experiment within tradition—the technique is classic, but the clam element is modern and inspired.
Tips from diners
Order the croquettes—they're a signature dish and show Contreras' philosophy of combining Portuguese tradition with modern technique.
Cavalariça was founded in Comporta in 2017 and has now expanded to Lisbon with contemporary cooking that celebrates regional Portuguese ingredients. The original concept celebrates what is national, fresh, and local, with dishes designed for sharing rather than individual plating. Chef Bruno Contreras sources from named small producers—oysters from Célia at Neptun Pearl, vegetables from specific farms like Cerquinha or Val das Dúvidas, Alentejo pork from Salsicharia Estremocense, and fish from the Algarve and Azores. Each season brings menu changes to reflect peak ingredients.
Book online or call (+351 930 451 879) ahead—Cavalariça fills quickly, especially for weekend dinner. Lunch (Thursday–Sunday, 13:00–15:00) is more accessible than dinner.
Budget €30–40 per person without wine. The menu rotates seasonally, so ask your server what's currently featured. The sharing format means ordering 4–5 plates per two people.
Cavalariça is designed for sharing—order several dishes and pass them around. The kitchen portions generously, and the sharing experience deepens the meal's pleasure.
The menu highlights small Portuguese producers—ask your server about the sourcing of any dish. Contreras names suppliers on the menu, and learning the stories adds to the experience.
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