AKLA ante Intercontinental Lisbon

I highly recommend Akla Terrace, located in the InterContinental Lisbon. They offer an 'executive menu' with soup, a main course (with a vegetarian option), dessert, a drink, and coffee for 15€. The dishes are well-prepared and presented, accompanied by attentive, elegant, and quality service. All of this, while also complying with the necessary hygiene protocols during this current phase.

This was my first time coming here and the reception was excellent, even helping with choosing a wine. Good service, excellent food and no delays. The atmosphere is cozy and depending on the type of table, you can choose between a more visible spot or something more secluded. The design is elegant, giving a sophisticated setting where you could easily lose track of time. The dishes are completely Portuguese but with a creative touch. I ordered the grilled octopus with white asparagus, sautéed potatoes and guacamole and it was heavenly! I highly recommend this place and I plan to come back for more!

I love spices, enjoying experiencing new flavors and, above all, tasting various types of gastronomy. So, there's nothing better than combining the useful with the pleasant and trying the Seagan menu (a healthy option that combines vegan with seafood products like algae, other sea plants, and occasionally fish and crustaceans) created by chefs Eddy Melo and Sarah Maraval (The Green Chef) for Akla, the restaurant at the Intercontinental Lisbon hotel.

3a vez que volto para menu Seagun à hora de almoço, para além da simpatia to staff e valor surpreendente para restauração deste nível, o prato é sempre novo, cool surpreendente, uma explosão de flavor com elevadíssimo nível de sofisticação. Return to a dud sem!

Being a vegan that has to eat fish once in a while (I can 't give it up just yet, sigh) I came here especially for the 'seagan ' lunch menu after reading about it in a city magazine. The food I had was delicious and definitly inspirational. Other restaurants in Lisbon should latch on to this trend. As far as I understood the chef in charge of the 'seagan ' choice is orientating her dishes more around a seaweed based concept, which was a more than pleasant surprise. A titallating and fresh taste of the sea and definitely a novel approach. Please more of this!