Burrata & Charred Peach
Creamy Puglian burrata, fire-charred peach, basil oil and toasted hazelnuts.
Seasonal produce and day-boat catch, cooked over olive-wood charcoal. Scan, order from your table, and let the kitchen do the rest.
Olivar & Brasa began as a six-table room with a single grill and a simple belief: great food needs fire, good produce and nothing to hide behind. A decade on, the grill is bigger, the wine list longer, and the welcome just as warm.
Today our team plates hundreds of covers a night — yet every dish still passes the same charcoal embers we started with.
We cook what the market gives us, sourced within 80km.
Olive-wood charcoal is the only heat in our kitchen.
Generous plates, made to be shared and lingered over.
Sun-drenched by day, candlelit by night — with the open kitchen always centre stage.
“The octopus alone is worth the trip. Olivar & Brasa cooks with fire like few others in the city.”
Mariana Costa
Food writer · Lisboa Eats
“We scanned the QR, ordered in two minutes and the food kept coming. Effortless and delicious.”
James Whitfield
Regular guest
“A natural wine list that actually surprises you, paired with smoky, generous plates. My new favourite.”
Aïcha Benali
Sommelier
“Warm room, golden light, and a ribeye I'm still thinking about weeks later. Book the terrace.”
Lukas Berg
Travel blogger
Browse the full menu with photos and allergens, build your order, split the bill and tip — all without flagging down a waiter. Try the live demo menu now.
Table T-03 · Terrace
Walk-ins welcome at the bar — but the terrace books out fast. Reserve below and we'll have your table ready.