Squid with seaweed butter and caviar
The squid came with hazelnut, seaweed butter, bergamot oil and Oscietra caviar. The combination brought buttery richness, citrus and a salty finish into the same dish. Bergamot gave the richer ingredients a brighter counterpoint, while the caviar continued the seafood flavor. This was one of the clearest examples of BROTO’s creative approach in our order.
Charred greens and aged beef tartare
We tried charred greens with hay vinaigrette and BROTO kimchi, followed by aged beef tartare with spring onion, umami sauce and crispy capers. The tartare brought savory depth, with the capers adding a crisp element. Having vegetables alongside it gave us another direction before the larger plates arrived.
Alentejo pork and aged beef
The Alentejo pork was paired with sweet potato and smoked peppers, bringing sweetness and smoke into the meat part of the meal. The aged beef came with charred onions, potatoes and salad. These were substantial plates alongside the seafood, giving the table a broad mix rather than keeping the meal in just one lane.
Monkfish and rose shrimp rice
The monkfish and rose shrimp rice brought the meal back to seafood, with rich, savory flavor. Alongside the pork and beef, it helped make the case for coming with friends and ordering several plates. Our spread moved between buttery seafood, smoky meat and comforting rice rather than focusing on a single main course.
BROTO in Chiado
BROTO is listed in the Michelin Guide, which identifies Pedro Pena Bastos as the chef. For our visit, the interest was in the way Portuguese flavors met ingredients such as bergamot, seaweed butter and kimchi. The squid is the dish I would use to introduce that side of the menu.
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These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
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