Restaurant in Lisbon, Portugal
Portugal's steak benchmark. Book early.
Sala de Corte is Portugal's leading steakhouse, recognised with a Star Wine List award (2026) and helmed by chef Luis Gaspar. Dry-aged beef from the Iberian Peninsula, Australia, and Japan is cooked over an open fire grill, with a wine program serious enough to warrant its own award. Book here for special occasion dinners when quality beef and a strong wine list both matter.
Sala de Corte has, by 2025, established itself as the reference point for steak in Portugal. That position is recognised formally: the restaurant holds a Star Wine List award (2026), a credential that puts its wine program in company with some of Europe's most serious dining rooms. If you are visiting Lisbon for a special occasion dinner and premium beef is the draw, this is the booking to make. The main question is not whether it deserves a reservation, but when to go and how far ahead to plan.
Sala de Corte sits at Praça Dom Luís I 7, on one of Lisbon's most recognisable riverside squares. The interior is contemporary and deliberately styled: warm lighting, comfortable seating, and an open kitchen that puts the kitchen team visible to diners throughout the meal. The open-kitchen format is a considered choice for a special occasion — the theatre of watching the grill at work adds a layer of engagement that most Lisbon fine dining rooms do not offer. The room works equally well for two or for a larger table, though specific seating arrangements and capacity details are not publicly confirmed, so if group size matters to your plan, contact the restaurant directly before booking.
The menu is built around dry-aged beef cooked over an open fire grill, with sourcing that spans the Iberian Peninsula, Australia, and Japan. The range across three distinct beef traditions in one menu is unusual for Lisbon: Iberian peninsula cuts like Chuleton de Buey Gallego sit alongside Australian selections and Japanese Wagyu, each dry-aged in-house. The open fire grill is not a decorative choice , it is the cooking method that defines the flavour profile here, delivering char and rendered fat in a way that indoor broiler steakhouses cannot replicate. Side dishes including roasted cherry tomatoes and pepper romesco sauce are designed to complement rather than compete with the primary cuts. The dessert menu is concise: a cheese tart and a berry Pavlova round out the meal without overstaying their welcome.
The Star Wine List award (2026) is the most important piece of context for understanding what Sala de Corte is doing differently from most steakhouses in Portugal. A wine list that earns this recognition is typically characterised by range, depth of Portuguese and international producers, and staff who can navigate it with genuine knowledge rather than rote recommendation. The list is structured to complement beef, which in practice means access to structured reds from the Douro, Alentejo, and further afield, with staff described as knowledgeable and willing to make pairing recommendations. For a special occasion dinner where wine matters as much as food, the wine program here is a genuine draw, not an afterthought. Few Lisbon restaurants at any price point hold a dedicated wine award alongside their food credentials , it is what separates Sala de Corte from competitors in the steakhouse category.
For a special occasion dinner, a midweek evening booking gives you the most attentive service and the most relaxed room. Weekend evenings at a restaurant of this profile in Lisbon tend to fill quickly, particularly through the summer tourism peak (June through September). If you are planning a celebration dinner during peak season, treat a four-week lead time as a minimum. Outside of peak season , October through April , booking two weeks ahead is generally sufficient. For the most comfortable experience, avoid the earliest available sitting if you prefer a slower pace: Lisbon diners tend to eat late, and the room finds its rhythm from around 8:30 PM onwards.
See the comparison section below for how Sala de Corte stacks up against Lisbon's leading dining rooms.
For Portugal beyond Lisbon, consider Vila Joya in Albufeira, Antiqvvm in Porto, Casa de Chá da Boa Nova in Leça da Palmeira, Il Gallo d'Oro in Funchal, Ocean in Porches, and The Yeatman in Vila Nova de Gaia. For reference-level steakhouse and fine dining comparisons internationally, see Le Bernardin in New York City and Atomix in New York City.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Sala de Corte | Star Wine List (2026); Sala de Corte has solidified its position in 2025 as the leading steak restaurant in Portugal. With a commitment to quality and a passion for culinary artistry helmed by chef Luis Gaspar, it offers an exceptional dining experience that resonates with both locals and visitors. Upon entering, guests are greeted by a stylish and contemporary interior. The open kitchen design allows diners to witness the chefs at work, adding an element of theatre to the meal. Warm lighting and comfortable seating create an inviting atmosphere, perfect for both intimate dinners and larger gatherings. The menu is a celebration of premium meats, featuring cuts from the Iberian Peninsula, Australia and Japanese Wagyu. Each steak is meticulously selected and aged in-house, then expertly grilled over an open fire to enhance its natural flavors. Signature offerings like the Chuleton of Buey Gallego and the dry-aged T-bone showcase the restaurant’s dedication to excellence. Complementing the main courses are thoughtfully crafted side dishes, such as roasted cherry tomatoes and pepper romesco sauce, which add depth and balance to the meal. The dessert menu, though concise, features delightful options like the rich cheese tart and fresh berry Pavlova, providing a satisfying conclusion to the dining experience. The wine list is curated to complement the robust flavours of the steaks, featuring a selection of Portuguese and international wines. The knowledgeable staff are attentive and eager to recommend pairings that enhance the overall meal. Also in 2025, Sala de Corte continues to impress with its unwavering commitment to quality, exceptional service and inviting ambiance. For those seeking a top-tier steakhouse experience in Portugal, it remains a must-visit destination. Age Method: Berian peninsula meat, Australia, Japanese Wagyu Beef Type: Dry aged Grill Type: Open fire grill | Easy | — | ||
| Belcanto | Modern Portugese, Creative | €€€€ | Michelin 2 Star, World's 50 Best | Unknown | — |
| 50 seconds from Martin Berasategui | Progressive Spanish | €€€€ | Michelin 1 Star | Unknown | — |
| CURA | Modern Portugese, Modern Cuisine | €€€€ | Michelin 1 Star | Unknown | — |
| Eleven | Portugese, Creative | €€€€ | Michelin 1 Star | Unknown | — |
| Feitoria | Modern Cuisine | €€€€ | Michelin 1 Star | Unknown | — |
What to weigh when choosing between Sala de Corte and alternatives.
Groups can be accommodated at Sala de Corte, and the contemporary interior is designed to handle both intimate dinners and larger gatherings. For parties of six or more, check the venue's official channels at Praça Dom Luís I 7 to confirm table configuration and availability. At a restaurant operating at this level of recognition in 2025, assume weekend group slots fill quickly and plan accordingly.
Book at least two to three weeks out for a weekend dinner, more if you are visiting during peak Lisbon season (spring and autumn). As Portugal's reference steakhouse in 2025, with a Star Wine List award pulling in wine-focused diners on top of meat enthusiasts, demand is consistent. Midweek evenings are your best chance at shorter-notice availability.
The interior is contemporary and styled with intention, which sets the tone: put-together but not formal. Think collared shirts or polished casual for men, and the equivalent for women. This is not a dress-code venue in the strict sense, but turning up in beachwear at a restaurant of this standing would feel out of place.
Yes, directly: Sala de Corte is one of the stronger special-occasion choices in Lisbon if the format suits you. The open kitchen adds theatre, the wine list carries a Star Wine List 2026 credential, and the dry-aged beef program with sourcing from the Iberian Peninsula, Australia, and Japan gives you something to talk through over dinner. Chef Luis Gaspar's kitchen is consistent enough in 2025 that the meal is unlikely to disappoint.
If you want a Michelin-starred tasting menu rather than a steak-focused format, Belcanto or CURA are the natural alternatives in Lisbon. Feitoria offers a more ingredient-led Portuguese menu in a riverside setting. Eleven and 50 Seconds from Martin Berasategui are worth considering if you want a named-chef international perspective. None of them replicate the dry-aged beef and open fire grill format that defines Sala de Corte's offer.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
