sin and be seen
What is SEEN about? Menus shaped by contrast and fusion of Mediterranean and Japanese cuisines all in one place.
Mediterranean depth, Japanese precision and Olivier da Costa’s signature touch come together across a menu designed for sharing. Don’t miss our specialties: SEEN Taco, SEEN Egg, Truffled Linguini and Black Cod, and of course, save room for our sinful desserts, like the melty Dulce de Leche Soufflé.
A sushi bar in Lisbon built different. Here, you’ll find a varied selection of sushi and sashimi that prioritises freshness with an edge. Salmon, tuna, crab, lobster, yellowtail and white fish meet more irreverent flavours like eel, picanha and toro, offering a broader take on the Japanese fusion scene.
Portugal is at the heart of our wine list, with small producers, renowned estates and native grape varieties sharing the spotlight. Portuguese selection has earned the Wine Spectator Award of Excellence 2026, while international wines open the door to the rest of the world.
From favourites like SEEN Mule and Wasabi Papi to signature cocktails & classics, we raise the bar of mixology arts in a cosmopolitan setting. For everything after, the bar goes wider: whiskies, premium spirits, Portuguese, international wines and champagne ready for whatever the night becomes.
Chef Olivier da Costa is one of the most influential figures in contemporary Portuguese gastronomy. Inspired by his father, Michel da Costa, one of the first chefs to earn a Michelin star in Portugal, Olivier developed a passion for cooking from an early age. After completing his studies, he took his first steps in the industry with an internship at the Ritz Four Seasons Hotel.
In 1996, Olivier opened his first restaurant, Olimpio, introducing the concept of contemporary Brazilian cuisine to Portugal. His entrepreneurial and innovative vision continued to expand with the launch of more than 30 restaurants across various cities, including Lisbon, Porto, Cascais, Algarve, São Paulo, Paris, Nice, Rome, London, and Bangkok.
With a career spanning over 25 years, Olivier da Costa continues to push the boundaries of gastronomy while staying true to his commitment to quality and excellence.