O Talho

The story

O Talho: Lisbon's Premium Steakhouse by Chef Kiko Martins | Michelin Recommended

O Talho is a steakhouse built on a singular obsession: the gastronomic perfection of meat. Chef Kiko Martins, one of Portugal’s most acclaimed chefs, leads a team that investigates, transforms, and risks different ways of cooking meat, serving it in an intimate, welcoming setting.

Born in Rio de Janeiro, Kiko Martins returned to Portugal at age 11, bringing Brazilian influences that subtly shape his cooking. O Talho, described as a “second-generation steakhouse,” is his dedicated meat temple. It’s also a real butcher shop — a distinctive sala de corte where you can buy some of the most exclusive dry-aged and premium cuts to enjoy at home.

The menu is a testament to versatility. From reimagined Portuguese tavern classics to bold, global-inspired dishes, the offerings change with the seasons but always start with the highest quality ingredients. The Tártaro d’O Talho, made with beef, nori, vodka, and a choice of Périgord black truffle, is widely considered the best tartare in Lisbon. Other signature dishes include a beef Wellington for two, a slow-cooked "14-hour" beef rib, and a selection of grilled cuts from the charcoal section: Rubia Gallega dry-aged 42 days, Uruguayan grain-fed sirloin, and even Japanese Wagyu and Kobe A5.

A Michelin Recommended nod for 2026 recognises the precision and passion behind this kitchen. Yet O Talho remains unpretentious — a place where meat lovers can explore textures and flavours, from a perfectly cooked bísaro pork cheek to a delicate magret de canard with sweet potato mille-feuille. The wine list, including Chef Kiko’s own Reserva labels, complements the depth of the cuisine.

Whether you dine in the intimate restaurant, order takeaway, or visit the butcher shop, O Talho delivers on its promise: it is one of the best steakhouse experiences in Lisbon, anchored by a chef who knows no boundaries when it comes to cooking meat.