Restaurant CICLO

CICLO is the heartfelt project of chef José Neves and host Cláudia Silva, a young Portuguese couple who returned to Lisbon after six years in France's Champagne region. They brought back not just ideas about sustainability and gastronomy, but jars filled with fermentations, vinegars, and garums that would become the secret weapons of their kitchen .

Opened in early 2024, this intimate 24-seat restaurant follows the rhythm of nature with a rigorous farm-to-table philosophy. Every ingredient comes from small Portuguese producers, and the menu changes weekly with the market's offerings . But what sets CICLO apart is its deep commitment to zero waste: nothing is discarded. Branches, shells, and peels are transformed into condiments, fermented fruits, and aged vinegars that build layer upon layer of umami .

The result is inventive, bold cuisine full of complex flavours. Diners can choose from shareable small plates or the seven-moment tasting menu (€60–75), which has earned rave reviews for its exceptional value and creativity . Signature dishes might include marinated cucumber with rayu, skate with zucchini mascarpone, or a dessert that diners travel just to repeat: meringue with white chocolate mousse and preserved raspberries .

José cooks in the open kitchen, often emerging to present dishes, while Cláudia tends the dining room with warmth and genuine hospitality. The wine list emphasizes small French producers, including grower Champagnes rarely found elsewhere in Lisbon .

CICLO is modest in size but ambitious in mission: to follow nature, honour local producers, and prove that sustainability and extraordinary flavour go hand in hand.