O Grilo Beato
This space is multiple. It is a grocery store, a stage for artists, a space for parties, and also a restaurant. The menu is simple,
At Prado no one is bound by fixed menus or pre-defined menus. Nature is boss here, ant it arrives at the table in the form of national, seasonal, and fresh ingredients.
The menu is so volatile that not only does it change from one day to the next, but you are able to find differences between lunch and dinner dishes. To pair with the whole experience, there is exclusively organic, biodynamic, and natural wines.
LED lightingWater-saving system installedThey recycleUse sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)Provide tap waterInvoice/receipt printing is optionalAll employees have an employment contractLeftovers are reused for projects like Too Good To Go or Phenix(at times near the closing of the establishment) or Refood and Utopia Verde – OR they don’t because they work in such a way that they don’t have leftovers Use tableware and utensils (cutlery) produced in Portugal Use cloth napkinsStraws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request.Do not add unsolicited items(e.g. napkins, chopsticks, sauces)Make the most of ingredients, including animals (shells, branches, bones, bones, bones, and bones to make broth or new dishes)More than 50% of food ingredients are organicMore than 50% of products are domesticWork with local producers and when these products do not exist locally they seek fair trade(e.g. coffee, chocolate, tea, etc.)Weekly, they use traditional cooking techniques, such as fermenting and smokingThe packaging and preservation of the food are done using reusable utensils (ex. Tupperware, jars, etc)The menu changes at least every season, made with seasonal productsThere are at least 3 vegetarian/vegan main course options(balanced options – no mixed salad, for example.)There are at least 2 vegetarian/vegan options in the entrees
This project actively contributes to reduction of waste generation through prevention, reduction, recycling, and reuse. This SDG also aims to reduce global food waste in production and consumption.
To discover more businesses that are aligned with Sustainable Development Goal 12 “Sustainable Production and Consumption” click here.
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Want to know more about the 17 United Nations Sustainable Development Goals? Click here
This space is multiple. It is a grocery store, a stage for artists, a space for parties, and also a restaurant. The menu is simple,
Pigmeu is a nose to tail restaurant, which seeks to be a transition space for a more conscious and responsible food consumption. The menu consists
Power Plant is the restaurant that now occupies Selina Lisboa. It is vegetarian and a feast of original flavors. Here they serve jackfruit tacos, beet
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Português (Portuguese (Portugal))
