ROOTED IN FLAVOUR
by Largo
ROOTED IN FLAVOUR
by Largo
From the earth to your table
An expression of balance between nature, territory, and time.
Inspired by this concept, Bioma was born as a space of closeness,
where nature, seasonality, and community meet at the table.
Here, ingredients are chosen with respect for their origin,
celebrating natural cycles and what the earth offers us.
In a brunch that respects the planet.
An expression of balance between nature, territory, and time.
Inspired by this concept, Bioma was born as a space of closeness, where nature, seasonality, and community meet at the table. Here, ingredients are chosen with respect for their origin, celebrating natural cycles and what the earth offers us.
In a brunch that respects the planet.
An expression of balance between nature, territory, and time. Inspired by this concept, Bioma was born as a space of closeness, where nature, seasonality, and community meet at the table. Here, ingredients are chosen with respect for their origin, celebrating natural cycles and what the earth offers us.
In a brunch that respects the planet.
Our menu
Bioma's menu changes with the seasons, because the land dictates what's on the table. Each dish is made from organic and local produce, designed to celebrate what nature offers us at each time of year. A 100% vegetarian and vegan offering that goes far beyond conventional brunch — intense flavors, refined technique, and zero waste.
Our menu
Bioma's menu changes with the seasons, because the land dictates what's on the table. Each dish is made from organic and local products, designed to celebrate what nature offers us at each time of year.
A 100% vegetarian offering that goes far beyond conventional brunch — intense flavors, refined technique, a fusion of cultures, and reduced waste.
Our menu
Bioma's menu changes with the seasons, because the land dictates what's on the table. Each dish is made from organic and local products, designed to celebrate what nature offers us at each time of year.
A 100% vegetarian offering that goes far beyond conventional brunch — intense flavors, refined technique, a fusion of cultures, and reduced waste.
Meet the Chef
Meet the Chef
Meet the Chef
With Portuguese-Brazilian roots and over 20 years of experience in renowned kitchens, Chef Dede's journey has taken him through Michelin-starred restaurants around the world.
This journey through different cultures, ingredients, and techniques has shaped his culinary approach, based on curiosity, excellence, and respect for the product. Back in Lisbon, he founded Café Dedes and created the menu for Bioma, a selection of dishes that reflect his vision for the future of gastronomy: a creative and conscious cuisine, built from local organic ingredients, waste reduction practices, and the BEST principles — Organic, Ethical, Social, and Temporal.
Here, the classic techniques he perfected throughout his career find a new expression through a vegetarian offering that goes far beyond the conventional brunch.
With Portuguese-Brazilian roots and over 20 years of experience in renowned kitchens, Chef Dede's journey has taken him through Michelin-starred restaurants around the world.
This journey through different cultures, ingredients, and techniques has shaped his culinary approach, based on curiosity, excellence, and respect for the product. Back in Lisbon, he founded Café Dedes and created the menu for Bioma, a selection of dishes that reflect his vision for the future of gastronomy: a creative and conscious cuisine, built from local organic ingredients, waste reduction practices, and the BEST principles — Organic, Ethical, Social, and Temporal.
Here, the classic techniques he perfected throughout his career find a new expression through a vegetarian offering that goes far beyond the conventional brunch.
With Portuguese-Brazilian roots and over 20 years of experience in renowned kitchens, Chef Dede's journey has taken him through Michelin-starred restaurants around the world.
This journey through different cultures, ingredients, and techniques has shaped his culinary approach, based on curiosity, excellence, and respect for the product. Back in Lisbon, he founded Café Dedes and created the menu for Bioma, a selection of dishes that reflect his vision for the future of gastronomy: a creative and conscious cuisine, built from local organic ingredients, waste reduction practices, and the BEST principles — Organic, Ethical, Social, and Temporal.
Here, the classic techniques he perfected throughout his career find a new expression through a vegetarian offering that goes far beyond the conventional brunch.
Our hotels
Signed by the Largo group, Bioma is born in the heart of Lisbon, in the Boutique Chiado building, an address for those who want to experience the city intensely.
Largo is also behind the Montecarmo 12 hotel, a home away from home, designed by the Aires Mateus architecture studio for a serene, intimate and inviting stay in the heart of Príncipe Real.
Two distinct addresses, one signature: discreet hospitality and intentional simplicity.
Our hotels
Signed by the Largo group, Bioma is born in the heart of Lisbon, in the Boutique Chiado building, an address for those who want to experience the city intensely.
Largo is also behind the Montecarmo 12 hotel, a home away from home, designed by the Aires Mateus architecture studio for a serene, intimate and inviting stay in the heart of Príncipe Real.
Two distinct addresses, one signature: discreet hospitality and intentional simplicity.