Bar and restaurant
Tender by Digby — gastronomic flavors and memories served with modernity
The signature cuisine of Digby Restaurante Bar is once again celebrated with a renovated space and a new menu. In a place that is also an invitation to a journey through the flavors of the past and the richness of Portuguese cuisine.
In partnership with the El Capricho project, by José Gordón, known for producing and preparing what is considered by many to be the best meat in the world, Tenro by Digby serves mature beef tenderloin and labor beef chuleton at the table. matured (for more than 30 days), always cooked at the ideal point and temperature. The meats presented by Digby are from breeds born and raised in Portugal. To season them, all you need is fleur de sel from four different options, at each customer's choice and in the preferred dose.
The side dishes, served in a box that preserves all the flavors, are chosen separately.
Digby presents, for dessert, improbable combinations made by the pastry chef Anabela Lemos. It is impossible to resist options such as Orange and Coffee or Chocolate, mascarpone and red fruits.
The Tenro by Digby offer is complemented by the diversified Brunch, served on Saturdays and Sundays, with the Weekly Executive Lunch, and even with the signature cocktail menu that invites you to a unique experience at the new Bar.
Hand in hand with the Hotel's global concept, where vanguard and creativity are privileged, the Digby restaurant perfectly combines art and materials that are the expression of Portugal – the expertise of woodworking, the innovation of cork and the tones of Earth. Isabel Sá Nogueira once again signs the interior project, which is the stage for new flavors.
The art in flavors!