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restaurant.sem
SEM
Last service 19th April 2026.
Temporarily closed but continuing the work through events and collaborations in the mean time
Introducing Entre.
@entre.lisboa
Entre was born out of opportunity. A chance to create something new in an existing space. A project that runs itself, a meaningful and responsible expression of Portuguese food, while our hands are full of very small items and big dreams elsewhere.
Entre means simultaneously 'Between and Enter' in Portuguese. We thought it was appropriate. With all this in between, we want to welcome you to come in.
A chance to build something new, but never to let go of our values or beliefs. The walls might have a fresh lick of paint, but in essentials our values and beliefs are unwaveringly. We stick to the same strict ethics we know to be the correct way to operate. All organic, supporting regenerative agriculture, no single use anything, the utmost standards of sourcing. Always.
Same owners, same ethics, new chef, new manager.
Entre isn't SEM. It is a responsible Portuguese restaurant.
Open now (in the same location) from Wednesday to Sunday 17h–22:30h
If this is something you would be interested in joining, please send your information to george@restaurantsem.com
Introducing Entre.
@entre.lisboa
Entre was born out of opportunity. A chance to create something new in an existing space. A project that runs itself, a meaningful and responsible expression of Portuguese food, while our hands are full of very small items and big dreams elsewhere.
Entre means simultaneously 'Between and Enter' in Portuguese. We thought it was appropriate. With all this in between, we want to welcome you to come in.
A chance to build something new, but never to let go of our values or beliefs. The walls might have a fresh lick of paint, but in essentials our values and beliefs are unwaveringly. We stick to the same strict ethics we know to be the correct way to operate. All organic, supporting regenerative agriculture, no single use anything, the utmost standards of sourcing. Always.
Same owners, same ethics, new chef, new manager.
Entre isn't SEM. It is a responsible Portuguese restaurant.
Open now (in the same location) from Wednesday to Sunday 17h–22:30h
If this is something you would be interested in joining, please send your information to george@restaurantsem.com
Introducing Entre.
@entre.lisboa
Entre was born out of opportunity. A chance to create something new in an existing space. A project that runs itself, a meaningful and responsible expression of Portuguese food, while our hands are full of very small items and big dreams elsewhere.
Entre means simultaneously 'Between and Enter' in Portuguese. We thought it was appropriate. With all this in between, we want to welcome you to come in.
A chance to build something new, but never to let go of our values or beliefs. The walls might have a fresh lick of paint, but in essentials our values and beliefs are unwaveringly. We stick to the same strict ethics we know to be the correct way to operate. All organic, supporting regenerative agriculture, no single use anything, the utmost standards of sourcing. Always.
Same owners, same ethics, new chef, new manager.
Entre isn't SEM. It is a responsible Portuguese restaurant.
Open now (in the same location) from Wednesday to Sunday 17h–22:30h
If this is something you would be interested in joining, please send your information to george@restaurantsem.com
Introducing Entre.
@entre.lisboa
Entre was born out of opportunity. A chance to create something new in an existing space. A project that runs itself, a meaningful and responsible expression of Portuguese food, while our hands are full of very small items and big dreams elsewhere.
Entre means simultaneously 'Between and Enter' in Portuguese. We thought it was appropriate. With all this in between, we want to welcome you to come in.
A chance to build something new, but never to let go of our values or beliefs. The walls might have a fresh lick of paint, but in essentials our values and beliefs are unwaveringly. We stick to the same strict ethics we know to be the correct way to operate. All organic, supporting regenerative agriculture, no single use anything, the utmost standards of sourcing. Always.
Same owners, same ethics, new chef, new manager.
Entre isn't SEM. It is a responsible Portuguese restaurant.
Open now (in the same location) from Wednesday to Sunday 17h–22:30h
If this is something you would be interested in joining, please send your information to george@restaurantsem.com
Introducing Entre.
@entre.lisboa
Entre was born out of opportunity. A chance to create something new in an existing space. A project that runs itself, a meaningful and responsible expression of Portuguese food, while our hands are full of very small items and big dreams elsewhere.
Entre means simultaneously 'Between and Enter' in Portuguese. We thought it was appropriate. With all this in between, we want to welcome you to come in.
A chance to build something new, but never to let go of our values or beliefs. The walls might have a fresh lick of paint, but in essentials our values and beliefs are unwaveringly. We stick to the same strict ethics we know to be the correct way to operate. All organic, supporting regenerative agriculture, no single use anything, the utmost standards of sourcing. Always.
Same owners, same ethics, new chef, new manager.
Entre isn't SEM. It is a responsible Portuguese restaurant.
Open now (in the same location) from Wednesday to Sunday 17h–22:30h
If this is something you would be interested in joining, please send your information to george@restaurantsem.com
Introducing Entre.
@entre.lisboa
Entre was born out of opportunity. A chance to create something new in an existing space. A project that runs itself, a meaningful and responsible expression of Portuguese food, while our hands are full of very small items and big dreams elsewhere.
Entre means simultaneously 'Between and Enter' in Portuguese. We thought it was appropriate. With all this in between, we want to welcome you to come in.
A chance to build something new, but never to let go of our values or beliefs. The walls might have a fresh lick of paint, but in essentials our values and beliefs are unwaveringly. We stick to the same strict ethics we know to be the correct way to operate. All organic, supporting regenerative agriculture, no single use anything, the utmost standards of sourcing. Always.
Same owners, same ethics, new chef, new manager.
Entre isn't SEM. It is a responsible Portuguese restaurant.
Open now (in the same location) from Wednesday to Sunday 17h–22:30h
If this is something you would be interested in joining, please send your information to george@restaurantsem.com
Known for building dishes around overlooked ingredients, byproducts and preservation techniques, George´s approach is centred on creating impact through food. Something that resonates strongly with the values at Holmen Lofoten.
From foraging Arctic flavours from Lofoten to sharing stories around the table, it felt like a natural fit. Thank you for coming and being part of our story🤍
/Video production: @wearelandlore
It’s been a month since we closed our doors. We have missed it occasionally, but do you know how much work it is to get a house ready for a baby?! Caramba 😂
Theres has been a lot of much needed rest! But mostly preparing the house for the incoming human.
We have a lot to look forward to in the coming months which we will be sharing a long the way!
Starting with something close to home VERY shortly x
The kitchen is alive🤍
George & Keir in the kitchen at Holmen Lofoten, turning ingredients, wild flavours, and the landscape around us into something pretty special.
A special atmosphere settling over Holmen these days!
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
🧡 SEM (@restaurant.sem) em Lisboa encerra um ciclo. Lembro exatamente daquele dia, em plena pandemia. Um pop-up, um cachorro golden lindo (eu amo), e um casal que chegou… luminoso. Cool de um jeito natural, daqueles que a gente sente antes mesmo de entender. O Miguel Pires (@migpires), grande crítico gastronômico, me apresentou vocês: Lara Espírito Santo (@lara.espiritosanto) e George McLeod (@george.a.mcleod).
A gente mal se conheceu ali, de longe — mas eu pensei: “ia ser incrível trabalhar com eles.” E foi. Daquele encontro nasceu uma conversa. E dessa conversa, nasceu a marca SEM. Tive o privilégio de traduzir em forma — no branding, na identidade visual — um projeto que já vinha carregado de sentido. Um conceito que sempre foi de vocês. Eu só tentei, com muito cuidado, dar linguagem a essa visão. Um restaurante com consciência, com compromisso real, com vontade de transformar.
Um projeto de um casal que quer — de verdade — fazer diferente. E fez. O SEM não foi só um restaurante. Foi um gesto. Um posicionamento. Um sopro de futuro num mercado tantas vezes preso ao passado. Anos depois, voltamos a nos encontrar nesse caminho — ampliando vozes, criando conexões, aproximando pessoas. Foram mais de três anos de trocas, de construção, de luz. E foi uma honra. Agora, esse capítulo se encerra — com a vida acontecendo, com novas escolhas, com um segundo filho a caminho. E isso não é um fim. É um ciclo completo.
OBRIGADO por me deixarem fazer parte disso. Pela confiança, pela escuta, pela beleza do caminho. Eu admiro muito vocês. E tenho certeza: o que vem agora vai ser ainda mais especial. 🧡
> Pics, me, @ilyafoodstories / @pedrosadio
*(5,4,) 3 services left*
In so many ways, it’s more urgent now than it was before.
We started SEM because it was necessary. Restaurants, like humans, have disconnected from nature. We operate as if we are apart from it, refusing to understand that we are a part of it. So we built a restaurant that operated differently - not hashtag sustainable, but with clear goals, policies and metrics. We set out to support regenerative agriculture and to fight food waste. The operational model was built around the answers to our goals: the right farmers as our partners; refusing single-use packaging; a fixed menu, not because we were fine dining, but to allow us to change dishes as needed, to know exactly how much to prep; using produce in its entirety, transforming excess into flavour.
Like most of the best creations, the SEM model evolved, sometimes feeling more like a living organism than a restaurant. It began to respond to the needs and offers of the landscape it existed in. We stopped using fish from the sea, and started using invasive river fish. Heritage produce was celebrated, invasive species were highlighted, wild food was promoted. While our culinary identity was taking shape, we were learning from our mistakes, growing bolder in our vision and deeper in our impact.
This chapter of SEM might be coming to an end, but the fight goes on. Because while we were building something small and stubborn in Lisbon, the bigger picture got darker. This isn’t the moment to soften the message.
SEM was a question, asked night after night for five years: what if hospitality refused to be complicit? What if a kitchen could be a site of resistance, a supply chain a political act, a menu a form of argument? The answers we found - regenerative over extractive, whole ingredient over waste, local abundance over global convenience, honest over greenwashed - none of those have expired. They’ve just become more urgent.
Every plate is a vote. Every supplier relationship is a policy. Every restaurant that chooses the harder, slower, more honest way is a small act of rebellion.
This SEM is coming to an end. The work is not.
See you on the other side
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*6 services left*
SEM is not an easy place to work in. Our kitchen is tiny. Genuinely, questionably tiny. The kind of tiny that makes a trial do a quiet double take on their first day.
The restaurant itself is small too. Kind of clunky, with weird angles. What the floor lacks in size it makes up for in conversation. A lot of it. Our front of house team can talk about regenerative agriculture, mycology, low intervention wine, and the existential state of the global food system before dropping you your second course.
And in both spaces we asked a lot. Excellence in every plate. Warmth in every interaction. A genuine commitment to the cause - which sounds noble from the outside and is, frankly, hardcore from the inside. No shortcuts, no gastros full of trim, no “good enough.” Just relentless commitment, with no safety net and nowhere to hide.
Not everyone is built for that. The ones who were are the reason SEM became what it became.
Manu, Mike, Ugne, Allain - the OG team, the bones of this place. What we set in motion together back then is still our DNA now.
Enora, Maria, Kris, Murilo, Adam, Maria Bia, Clem, Karyne, Alexi, Neuza, Harrisson, Franco, Lars, Claudio, James, João, Thiago, Raja, Andres, Diogo, Ian - every one you had different backgrounds, different skills, different reasons for being here. All of you passionate, all of you dedicated, all of you left your mark on this place in your own way.
Joana, Quentin, Tas - fearless leaders, thank you for taking up the mantle.
And carrying it to the finish line: Lexi, Bia, Malik, Baptiste, Lucie, Gabi 🫶
Past and present. Some stayed a season. Some stayed years. All of them, at some point, squeezed past a colleague in a space that was never designed for two people moving in opposite directions - and just got on with it.
We asked a lot. They gave more. That’s the only way any of this worked.
@manudesaize @mikanstine @ugnekris @pinky_wankyss @kiskina_m @kris.mozalova @murilodaluz_ @ad_the_bad @bimaszzz @clemencecrt @zoobmafuctm @smeerlars @jtwalsh00 @joaopedrofiore @romassofficial @cozinheiro_thiago @joanafilipasilvapinto @quentinvr.bv @_tasie @lexivanbreugel @beatrizcnobree @baptisteguimiot @lucieesola
*7 services left*
Back in the business plan days, we knew a tasting menu would mean sacrificing regulars. When you create an experience in lieu of an everyday meal, people tend to come for exactly that - a moment set apart from the ordinary rhythm of life. And so we decided, in that same moment, what our service style would be: casual, personable, warm. A chance to engage genuinely, even if we were never to see them again.
Through that we met people from all corners of the world - guests who shared their stories, who asked questions, who were interested and interesting.
Countless birthdays, innumerable anniversaries, so many honeymoons, a couple of proposals, or simply making the cut of restaurants to visit on a trip - we are lucky to have been the stage for a cherished memory.
A special mention to the solo diners. To have dinner by yourself is to choose to spend time in your own company - that they chose to spend it with us felt like the highest compliment.
We were also lucky to have friends who came back time and time again - for dinner, for dates, for oysters, for a quick after-service snack. You know who you are.
But what we never imagined was having so many regulars. Guests who don’t even live in Portugal, but made sure SEM was on their itinerary every time they came to Lisbon. Guests who defied the tasting menu logic entirely and just kept coming back. We’ve seen so many of them over these last weeks - and it pulls at our heartstrings every time they inevitably say “we had to come one last time.”
And then there are the ones who came back so many times we’re now lucky to call them friends. (We’re looking at you, MP - see you this week.)
We also somehow became a restaurant that chefs came to eat at. It meant something different was happening here - and the people who would know, knew.
At the end of five years, we are left with a collection of stories of everyone who has crossed our doors. We are humbled and forever grateful that you chose to have a meal with us.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*8 services left*
SEM never stayed still.
Over five years, we’ve been lucky to travel for work. These opportunities have been an escape valve and a highlight of SEM. To be immersed in a different culture, a different climate, a different kitchen. To taste another ecosystem, whether through walking through a food market or a farm. We needed that. We thrived on that.
We cooked in Singapore. In Auckland. In Mexico City. In Helsinki. In Copenhagen. In London. In Bahia. We carried our philosophy into other kitchens and discovered, every single time, that it survived the journey. That it actually sharpened on contact with a different context, or found relief and common ground in a kitchen that spoke the same language.
What we brought back wasn’t just techniques or ingredients, but people. Chefs and producers and thinkers who were asking the same questions we were, from the other side of the world. Who had arrived, independently, at the same answers.
You don’t plan for that. You just say yes, you pack your bags, you cook - and somewhere between mise en place and the last drink, you realise you’ve found your tribe.
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*9 services left*
“Do you dream of having your own farm and producing your own food?”
Yes. Is there anyone who doesn’t?
But no. Because of everything we achieved in the last five years, few things make us prouder than the partnerships we have with our farmers. We have been, from the very start, so ridiculously strict about our suppliers - their values, their philosophy, their methods, their practices - that when we look at our supply chain now, we don’t see a logistics arrangement. We see a network of conviction.
Each and every one of the people below works with nature rather than against it. They farm to restore. They tend ecosystems rather than extract from them. And they hold, without compromise, to a conviction that most of agriculture has forgotten: that biodiversity can flourish because of human intervention, not despite it.
Supporting them is the most important choice we ever made.
Every dish we ever cooked started long before it reached our kitchen. It started with them. To each one of them, we can only say thank you. This has always been your story as much as ours. We’ve tried, every day, to translate your work into delicious food. We hope we did it justice.
@acerquinha @lugardaterra.pt @vividfarmsofficial @valdasduvidas @neptunpearllda @montesilveira @montedoroque @bioalentejanices @terramayportugal @cogumelos_do_alentejo @granxacasadafonte @endlessfoodcompany @laborela_porcoalentejano @yaconportugal @frangosdoalem @friendsofafarmer @ortodoxo.queijo @talhodasmanas @azeitonaverde.pt •pedrosantos
📸 @pedrosadio @ilyafoodstories
*10 services left*
It was always a little contradictory. A rebellion, but lived through hedonism. A defiance, savoured through curiosity and creativity. A five-year epicurean experiment in non-conformity.
We said no to the industrial food system. We said no to waste. We said it with a seven-course tasting menu. The argument and the pleasure, inseparable, always.
Because SEM was never just about the food. But it was always about the flavour.
This is a big one.
For one night only, on one of our last nights ever, @mcmasterchef is coming to cook with George in the SEM kitchen.
There are a handful of people who have instigated change in our industry the way Doug has. The work we do now is only possible because, ten years ago, Doug removed the bin from the equation - and in doing so, began to redefine the myriad of variables necessary to make a restaurant operate. The zero-waste ecosystem is alive and thriving today because Doug was for so long at the front lines: questioning, forging relationships, refusing to compromise, shifting paradigms.
Our tiny kitchen in Alfama has pushed its boundaries and tested its limits, and we couldn’t think of a better send-off than to welcome the OG zero-waste pioneer, our mentor and friend, to cook with us.
This one’s for the books. Very limited seating. Don’t miss it.
16 April · Book via link in bio.
📷 @hdg_photography_
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