Part of JNcQUOI House, a luxury hotel scheduled to open in September 2026, JNcQUOI Fish presents itself as an "ode to the Atlantic" and pays homage to the Portuguese maritime tradition.
This space, the first gastronomic offering of the hotel unit under development, is located on the ground floor and has a capacity for 80 customers. It has been in operation since October 8th.
Dedicated to contemporary Portuguese cuisine, with fish and seafood as the main focus, it combines tradition and simplicity with the creativity, rigor, technique, and sophistication of haute cuisine. The restaurant is led by chefs António Bóia and Filipe Carvalho.
With a more minimalist decor, compared to the already well-known JNcQUOI spaces, the highlight at Fish is the open kitchen with a glass-enclosed area that displays the day's fish and seafood, placing the product on its pedestal.
“We wanted to pay homage to Portugal and bring the best of what we have to the center of Lisbon. The goal is to create a restaurant that will be a benchmark in this area. We came to fill a clear gap and we want to highlight both our traditional Portuguese cuisine, as the wood-fired oven roasts, and salt-baked fish, but with a bolder interpretation,” Filipe Carvalho said in an interview with NIT at the time of the restaurant's opening.
After only 4 months of operation, JNcQUOI Fish was included in the Michelin Guide's list of recommendations. And, since June 17th, it has expanded outdoors with the opening of Kiosk at Fish, a kiosk that replicates the Fish experience, now in an open-air setting.
FN hotelaria was the company responsible for supplying and installing the hotel equipment for the kitchen areas (preparation, production, pastry and pantries), show cooking, bar, wine cellars, refrigeration facilities, storage area, linen room and staff refectory of JNcQUOI House, infrastructures that also naturally house JNcQUOI Fish.
