The chef is overseeing the projects as food and beverage creative director at the luxury Bairro Alto Hotel in the city.
Mendes, who recently won a Michelin star for his London ‘kitchen table’ concept Mãos, has launched two restaurants, a terrace, and a pastelaria as part of a recent expansion of the hotel.
These include the flagship BAHR fine dining restaurant, which focuses on Portuguese produce with a menu including iberico pork from the Alentejo with bivalves, coriander and garlic; and wild seabass with turnips and creamy rice canja.
An all-day mezzanine lounge serves healthy snacks, soups, salads, open sandwiches and desserts, alongside cocktails and afternoon tea.
Last to open at the hotel is the 18:68 ‘gastro bar’, which will offer cocktails and a mix of ‘raw and contemporary snacks’ from next month.
Mendes plans to split his time between the Bairro Alto Hotel, Mãos and London’s Chiltern Firehouse, where he remains executive chef.
He previously ran London restaurants Viajante and Taberna do Mercado, which are both now closed.
