Chef Sá Pessoa Returns to Time Out Market

Sá Pessoa's return to the Chef's Wing of the market comes with a revamped, more casual concept named HSP. The menu focuses on modern takes on traditional Portuguese dishes, designed for the fast-paced environment of the food hall. This launch follows shortly after the chef opened a new fine-dining restaurant in his own name in the Páteo Bagatela. The new offerings at HSP include handheld options like a fried cuttlefish sandwich in "bolo do caco" with cilantro mayonnaise and a "bifana" made from black pork secrets. Main dishes feature reinterpretations of classics, such as beef cheeks with mashed potatoes and roasted suckling pig. A daily special is also available for €12.50, with rotating dishes like duck rice and fish stew. Time Out Market Lisbon first opened in May 2014, transforming a wing of the historic Mercado da Ribeira. The concept was the first of its kind for Time Out magazine, bringing together a curated selection of restaurants, bars, and shops under one roof. This model has since been replicated in cities worldwide, including Miami, New York, and Dubai. The market is located in the Cais do Sodré neighborhood and quickly became a major culinary destination, attracting almost 4 million visitors in 2018. It features a mix of top Portuguese chefs, including Alexandre Silva and Marlene Vieira, alongside stalls selling regional specialties. The selection process is curated by Time Out's journalists and critics, ensuring a high standard. Henrique Sá Pessoa is one of Portugal's most celebrated chefs, holding two Michelin stars for his restaurant Alma. His culinary style is rooted in Portuguese traditions but incorporates international influences from his time working in London and Sydney. He was one of the original chefs featured when the Time Out Market first opened. Lisbon's dining scene has grown increasingly sophisticated, moving beyond its reputation for just hearty, traditional fare. A new wave of chefs is reimagining Portuguese classics with a lighter, more modern touch, turning the city into a top European food destination. This creative energy is evident in both fine-dining establishments and casual neighborhood taverns.