Petit Futé's opinion on O NOBRE
Chef Justa Nobre offers us a modern Portuguese cuisine that respects the tradition of the Trás-Os-Montes region.
Here we serve a chef's cuisine, which is contemporary while keeping the traditional side of Portuguese gastronomy and more particularly of Trás-Os-Montes. Originally from this region, the chef Justa Nobre, who gave her name to the restaurant and who has won awards in gastronomic competitions, is one of the great Portuguese chefs. The chef in the kitchen with her two sisters and her husband José Nobre in the dining room will prepare a perfect meal for you. As a starter, his famous spider crab soup, then meat, fish or a typical dish such as the "Cataplana" with a good wine.
Information on O NOBRE
Open from 12pm to 3pm and from 7pm to 11pm (except open Saturday only in the evening). Meal starting from 35€ without drink.
Owner's Message O NOBRE
Justa Nobre tells us about her passion. Appetizing!
Where does this passion for cooking come from?
This passion comes from far away, it's in my genes, my mother, grandmothers and aunts loved to cook and I grew up with the flavours of the traditional northern dishes, I'm from Trás-Os-Montes. I arrived in Lisbon at the age of 15 and at 21 I entered a restaurant as a chef without going to hotel school and stayed there for 8 years. Then I opened my own restaurant with my husband.
What is the difference between the cuisine you offer here?
For me, cooking has to evolve continuously, so every day I try to find out more about it. Therefore what Nobre offers is the result of 41 years of work, evolution and adaptation; today we have vegetarian dishes and we introduce new products that appear.
How do you characterize your cooking?
It's a Portuguese cuisine, but it's a contemporary one, I make today's dishes by looking for the memories of the past. The dishes I create come out in the moment. The menu at home is not static, the classics are maintained but there are always surprises
What are your specialities that we can taste here?
The spider crab soup I created about forty years ago has become my ex-libris. Dishes from traditional cuisine such as leg of lamb or seafood "Cataplanas". I love to cook fish.
What are your plans?
I continue to participate in different gastronomic events. I have done festivals in Macau, Brazil, Canada. I have published two books and I am thinking of a third one in 2020
Members' reviews on O NOBRE
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