Restaurant
& Wine Bar
In Lisbon
A cuisine driven by zero-waste innovation. We work mainly with regenerative producers, creating menus based on the micro-seasonal, using fermentation and preservation techniques to eliminate food waste.
It's about the balance between what's in the ground right now, what is preserved from previous menus, and shaping the future food system.
The food on the plate combines the best of the present with the creative use of past ingredients that weren't previously utilised.
Dinner at SEM
Food & drink
An eight-course tasting menu, low-intervention wines, cocktails crafted from by-products and foraged ingredients, and a selection of craft drinks and beer.
At the wine bar, food to drink to… small bites, things to pick on, savoury nibbles and small plates to share.
Constantly researching, experimenting, and adapting—our driving force is challenging the status quo while providing excellent food, drinks, and hospitality.
The groove behind SEM
Our Team
Lara, a Brazilian, and George, a Kiwi, founded SEM despite their upbringing on opposite sides of the globe. Lara focused on sustainable development, engaging in social and environmental projects in Brazil, while George honed his culinary skills as a chef in restaurants across New Zealand and Australia before joining forces.
