Prado

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.

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✅LED lighting

✅Water-saving system installed

✅They recycle

✅Use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)

✅Provide tap water

✅Invoice/receipt printing is optional

✅All employees have an employment contract

✅Leftovers 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 napkins

✅Straws 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 organic

✅More than 50% of products are domestic

✅Work 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 smoking

✅The 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 products

✅There 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