OTRO restaurante

Concept

At OTRO Restaurante we serve contemporary Portuguese cuisine by the hands of chef Vítor Sobral, who combines traditional Portuguese flavors with modern cooking methods and refined presentation like no other.

In a space with its own identity in which attention to detail provides an engaging and captivating interior design, OTRO restaurant opens the door to a unique experience.

Be welcome!

Vitor Sobral

At 53 years old, Vítor Sobral’s journey is mixed with the history of Portuguese gastronomy of the last three decades. In 1999, he was honored Chef of the Year by the Portuguese Academy of Gastronomy, and in 2006, he received the degree of Commander of the Order of Infante D. Henrique from the hands of then President Jorge Sampaio, for the work of dissemination and promotion he did of Portugal in the world . He is the most present Portuguese chef in the world, with restaurants on two continents. After its first “Esquina”, Tasca da Esquina in Lisbon (2009), multiplied Esquinas in Campo de Ourique – Peixaria da Esquina (2016) and Padaria da Esquina (2018), now existing in two more neighborhoods (Alvalade and Restelo ). In between, he sowed Esquinas in Brazil, where he gained a lot of fame, first with Tasca da Esquina de S. Paulo (2011), and then with two Bakeries of Esquina, in addition to Tasquinha da Esquina, at Shopping Morumbi. He adds projects, consultancies and worldviews whenever he considers that the quality and art of national cuisine can go hand in hand

Hugo Banha

Founder of OTRO group, Hugo Banha inaugurated in September 2015 the OTRO perfume concept, where you can find, on an exclusive basis, the most prestigious niche perfumery brands. In February 2017, it created OTRO private tailoring, a restricted club in which each customer defines exactly what he wants, as he wants. And in 2018 OTRO architecture & design appears, with the aim of providing the customer with unique and refined environments. In October 2020, it complements the OTRO group’s experience with the OTRO restaurant, a space for socializing and leisure where the quality of the gastronomic experience is one of the protagonists.