Does Bistrô4 have special offers currently on the menu?

Yes, Bistrô4 is offering 30% off the 'a la carte' menu Reserve your table and enjoy your special discount now on TheFork!

What is the average price when eating at Bistrô4?

If you plan to eat at Bistrô4, the average price should be around €40. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Who is the chef at Bistrô4?

At Bistrô4, the chef is João Espírito Santo.

Does Bistrô4 have vegan options on the menu?

Yes, Bistrô4 has been identified as having vegan options on the menu.

Does Bistrô4 have vegetarian options on the menu?

Yes, Bistrô4 has been identified as having vegetarian options on the menu.

Does Bistrô4 have gluten-free options on the menu?

Absolutely, Bistrô4 has been identified as having gluten-free options on the menu.

Does Bistrô4 have dairy-free options on the menu?

Absolutely, Bistrô4 has been identified as having dairy-free options on the menu.

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INSIDERMediterranean Good for groups

Menu 2024 - Bistrô4

9.4/10

3228

Rua Rosa Araújo, 8, 1250-195 Lisbon

Mediterranean

Average price €40

Get up to 30% off

Conditions may apply

Bistrô4

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🔥 Already 14 bookings today

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

August 27, 2024

Chef

João Espírito Santo

Type of cuisine

Mediterranean

Preset menus

Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.

Menu Executivo

€32 per guest

Permanent TheFork offer

Popular dishes

Pastéis de bacalhau

€12

Sugestão do chef

€24

Drinks

Pão, focaccia: €3.5
Azeitonas fumadas com gin e especiarias, Manteiga simples e manteiga composta

Entradas

Sugestão do chef: €12
Camarão Piri-Piri: €16.5
Conchas à bulhão pato: €12
Croquetes de rabo de boi: €12
com molho de mostarda e mel
Pastéis de bacalhau: €12
com creme de gema e aioli
Codorniz com asia vinagreta: €12
Moelas confitadas: €10
Beringela & brócolos: €12
com arroz tufado
Torricado de carapau: €12
Polvo com alho negro: €12
Tártaro de atum: €13
Presunto ibérico de belota (60 g): €19
Tábua de queijos DOP: €19

Ovos

Omelete de camarão: €20.5
3 ovos com 70 g de camarão, cebolinho, enrolada e regada com um cremoso molho de crustáceos
Omelete de cogumelos e presunto: €20.5
3 ovos com presunto, enrolada e regada com molho cremoso de cogumelos

Peixes

Sugestão do chef: €12
Caldoso de carabineiros: €28
Filete de robalo: €27
nage de mexilhão, citronela e gengibre
O bacalhau que queria ser à brás: €25.5
a famosa receita portuguesa interpretada ao nosso estilo
Filete de espada preta: €25.5
com crosta de tomate, cebola, azeitona, broa de milho com beurre blanc e trio de batata chips
Bife de atum com molho vilão: €27
Pregado meunière: €26
regado com manteiga noisette temperada com sumo de limão e polvilhado com salsa picada

Carnes

Sugestão do chef: €12
Jarret de borrego: €28
Lombo de novilho grelhado: €29.5
com batata do dia, cebola caramelizada e cogumelos, manteiga café de paris ou molho de pimenta ou bearnês
Presa de porco ibérico: €26
com ameijoas e coentros
Peito de pato: €25.5
com batata-doce e beterraba

Vegetariano

Tofu Frito: €20
amendoim, legumes e molho unagi (molho de soja, mirin e sake)
Ravioli bistrô4: €20

Sobremesas

Sugestão do chef: €12
Paris > lisboa > funchal: €8.5
de paris a massa choux, de lisboa o creme do pastel de nata, do funchal o bolo mel
Cremoso da madeira: €8.5
Banana, maracujá e sorvete de tangerina
Crème brûlée de baunilha: €8
Cheesecake chèvre e pera-rocha: €8
cheesecake cozido, mel aromatizado com alecrim, crocante de canela e sorvete de limão
Bolo sacher: €8
bolo de chocolate com creme de chocolate, geleia de pêssego e chantilly
Seleção de sorvetes ou gelados: €3
1 bola
Seleção de sorvetes ou gelados: €3
1 bola
Seleção de sorvetes ou gelados: €3
1 bola

Full menu

View Menu(7 pages)

Prices and dishes may change.

These prices do not include offers.

Prices shown include sales tax.

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