CAM’s Table
The new restaurant at CAM offers a farm-totable gastronomic experience, relying on its own production and a network of local producers.
Led by Chef André Magalhães, this new space takes its name from the big communal table designed by Kengo Kuma, encouraging socialising and sharing. The menu will champion sustainability and seasonality, presenting different selections throughout the year.
From Thursday to Saturday, starting at 19:30, the restaurant offers an à la carte service with a gastronomic selection designed to integrate the culture and values of CAM and its temporary exhibitions. The wine list highlights Portuguese grape varieties. During dinner hours, the restaurant should be accessed through Rua Dr. Nicolau Bettencourt.
CAM’s Table will provide a casual selection of snacks and wines after the Gulbenkian Music Season concerts on Thursdays and Fridays, also available on Saturdays.
Sunday to Wednesday, 10:00 – 18:00
Thursday and friday, 10:00 – 18:00, 19:30 – 23:00
Saturday, 10:00 – 23:00
Closed on Tuesday.
Book dinner by phone or online:
+351 96 108 86 61
CAM’s Table Manifesto
We are more than a gastronomy project.
We are a project for the regeneration of territories through a circular economy, connecting land, sea, and art to the table.
We are the result of what we produce, what we purchase from local producers and Portuguese fish markets, what we transform, what we preserve, what we serve, and what we reuse.
We are the outcome of dozens of partners and individuals who, everyday, contribute to making gastronomy a driver of paradigm change and a benchmark for sustainability.
We aim to move toward zero waste—composting organic leftovers, avoiding single-use packaging, and replacing paper with textiles.
We are also a social project. We support Associação Vila com Vida and Café Joyeux, which promote the integration of individuals with intellectual and developmental challenges into the labor market.
We are the result of the vision of Chef André Magalhães and Belong Giving Shape to Meaning, along with every team member—from the dishwashing area to the kitchen, the dining room to technical, management, and administrative support—and our key partners, Craveiral Farmhouse and Papafigos Bio.