The new menu is based on a careful selection of premium cuts, mostly from native Portuguese breeds, personally chosen by the chef. The origin, quality, and absolute respect for the product are the pillars of a cuisine that values authentic flavor and technical excellence.
Each cut is prepared with rigor and precision, using techniques that preserve the meat’s texture and intensity, and served with a carefully curated selection of sides and reimagined sauces. From reinterpreted classics to bolder combinations, the sides and sauces are designed to ensure the perfect balance of flavor, harmony, and character.
The menu features standout appetizers that reinforce the steakhouse’s identity and the character of Renato Bonfim’s cuisine. Highlights include the classic sirloin tartare, oven-roasted marrow, Neptunpearls oysters, and the iconic “ovos ricos”—a creation combining carabineiro shrimp, prosciutto, and truffle, all wrapped in a delicate prosciutto mayonnaise. The menu also includes vegetable options with a strong identity, such as grilled Jerusalem artichokes with brewer’s yeast sauce, which reinforce the concept’s coherence and sophistication. When it comes to meats, the experience reaches its peak with exceptional cuts, such as the aged porterhouse and the aged chuletón, prepared to highlight the product’s full potential and establish The Kitchen as a benchmark in the world of contemporary steakhouses.
To complement the menu, a carefully curated wine list has been designed, along with a collection of signature cocktails, crafted to pair with the different stages of the meal. The desserts round out the experience with notes of comfort, tradition, and elegance, with highlights including the Abade de Priscos with raspberry sorbet and the vanilla crème brûlée. More than just a menu, The Kitchen’s Evening Concept stands as a true celebration of premium Portuguese beef, culinary expertise, and attentive, personalized service, positioning the restaurant as an essential destination for steakhouse enthusiasts. More than just a restaurant, The Kitchen is a gathering place. With a modern, relaxed, and lively atmosphere, the space invites guests to discover local products and enjoy shared, informal, and flavorful dining experiences.
The open kitchen concept adds a unique sensory dimension: each dish comes to life before the guests’ eyes, transforming every dinner into a true spectacle where the palate meets the art of cooking. ABOUT CHEF RENATO BONFIM Halfway through his degree in Computer Engineering, Renato Bonfim traded his computer for the art of cooking. An instinctive decision that would define a career marked by technique, curiosity, and an international vision of gastronomy. His training included internships in Switzerland and Italy—experiences that were instrumental in shaping a culinary style that is precise, exacting, and deeply respectful of the ingredients.
Upon returning to Portugal, he joined the teams at The Oitavos and Bastardo, where he took on the role of head chef and established his own identity, based on creativity, attention to detail, and a deep appreciation for the ingredients. He then moved to California, where he took on the challenge of sous chef at Adega, a Michelin-starred Portuguese restaurant, further developing a contemporary approach without losing touch with his roots. Back in Portugal, he took the helm as executive chef of the Silent Living group and Ceia. “I believe that creativity can be a way to respect the ingredients and the land. I like to break with convention and create new flavors, new textures, and new concepts, always in harmony with nature.” At EVOLUTION Cascais-Estoril, the chef brings this same philosophy to life, reinterpreting flavors and experiences with boldness, authenticity, and identity, without ever losing sight of the essence.