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Vibe chiado

Informações para nos contactar, mapa e direções, formulário para nos contactar, horário de funcionamento, serviços, classificações, fotos, vídeos e anúncios de Vibe chiado, Restaurante, Lisbon.

06/05/2026

Lisbon’s most exciting food neighborhood, the most interesting new opening is doing the opposite of what you’d expect.
Anjos. Graça. Penha de França.
Loud music. Natural wine. Small plates. Creative Portuguese cooking with international touches. It’s a real cultural movement — and honestly, I love being part of it.
But here’s what happens when a movement gets popular: the menus start to look the same. The dishes. The wines. The plating. A movement risks becoming a template.
Then Grenache Bistro opened in the same neighborhood.
Same loud music. Same relaxed room. Same accessible price point. But on the plate — a small French bistro menu. Classics, executed precisely. Generous portions. An extensive list of classic wines.
Here’s what I think:
Trend-driven food in a trend-driven neighborhood gets old fast. Classic food in a trend-driven neighborhood becomes a destination.
There’s room for both. The creative movement keeps a city alive in the present. But Grenache is cooking food that’s been alive for centuries.
In a neighborhood full of new ideas — there’s something quietly radical about cooking what’s already timeless. 🤍bistro · Anjos, Lisbon
⸻

30/04/2026

There was a place in Chiado called Capsule. I used to come here for one of the most unique brunches in Lisbon. 🤍
Than Alex and Lilith rebranded it as — and they took it somewhere most operators wouldn’t dare go.
The brunch is still extraordinary. But once a month — the last weekend of every month — they transform the same room into a 12-course fine-dining experience.
Same kitchen. Same philosophy. Completely different ambition.
Same zero-waste mindset. Same creative restlessness. Same intention behind every plate.
Whether you come for brunch or for the tasting menu — the soul is identical.
And then there’s the thing you can’t put on a menu.
The energy in the room. The way Alex and Lilith treat their team. The unspoken trust between everyone working the floor and the pass.
In this industry, that energy is everything. You can have the best ingredients and the best technique — but if the people running the room don’t love each other, the food carries that. Guests feel it before they realize it.
At the plate, they feel the opposite. And it shows in every course.
Lisbon is lucky to have them.
If you’re in the city the last weekend of any month — book it.
· •

28/04/2026

One months ago, I closed my restaurant in Chiado🤍
But I’m not done.
This Reel is for the boy who started this — and for the people who’ll sit at the next table I’m building.

A long table. Never empty. Somewhere new.
⸻
A thank you to every chef, every guest, every late night.

A confession to anyone who’s ever had to close one chapter to start another.

An invitation to anyone who wants to be there when the next one opens.

I’m chasing the feeling of when I was 16 — into my next project.

If you’re an operator, designer, or investor who feels this — my DMs are open. 🤝

19/04/2026

I’ve spent years behind the flames as a chef, but it’s here that I’m reminded of what really matters: the feeling of being a guest. It isn’t about technique or ego—it’s about the soul of the ritual.
I’m carrying this honesty with me across the Atlantic.
I’m looking to build the place where I would want to stay forever. 🌊🔥

16/04/2026

Today I’m cooking in a tiny kitchen in the rain, which has me thinking about this moment at Vibe. From high-volume service to intimate family meals, the goal remains the same: Excellence in the simple things. Lisbon, I’m taking all these versions of ‘home’ with me.

15/04/2026

“Inspired by the masters “

Lisbon has the produce and the energy... but is it ready for this kind of soul? 🍷

I’ve spent time at El Preferido de Palermo, absorbing the heritage and the uncompromising focus on quality. Now, I’m looking at Lisbon through a different lens. If I brought this version of casual dining soul to the city, would you be there?

Let me know in the comments. 🇵🇹✨

10/04/2026

“For years, I focused on feeding the world. Now, I’m focusing on feeding my soul. 🍷 Closing the doors to my restaurant was the end of a long season, but it opened the space to rediscover what truly matters: simple flavors and the value of family. Regenerating in Lisbon, one slow bite at a time, until the next chapter begins. ✨”

04/04/2026

Beyond the brigade line, finding my own rhythm. Taking a moment to slow down and rediscover the essence of taste.

Many of you are asking what’s next... for now, I’m embracing the luxury of simply exploring.

👇 As I dive into this next phase, what type of content would you love to see more of from me? (Recipes, behind-the-scenes, travel, etc.) Let me know in the comments.

03/04/2026

Many of you know me through the lens of Vibe, but every dish we served started with a personal memory.

The Of in Cereghin (egg in the pan) is a reminder that the simplest traditions often hold the most power when handled with care.

I’m excited to share more of my personal process, inspirations, and what life looks like after closing a chapter to start a new one.

Thanks for being on this ride with me.

02/04/2026

Two sides of the same journey.

I’ve stepped away from the restaurant identity to find the chef I’m still becoming. People see the reflection, but I’m focused on the work happening behind it.
The goal for this new chapter?

To be better today than the version of me in the reflection yesterday. ⚡️

What’s one dish you’ll always remember from the restaurant?

Endereço

Lisbon

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