SEM is a tasting menu restaurant located in the heart of Alfama, Lisbon. The cuisine is driven by zero-waste innovation. Although seemingly uncomplicated, the complexity and depth of flavor in their food come from preserved by-products and undervalued produce. For SEM, waste is what exists in excess – whether it be peels, seeds, stems, leaves, wild plants, or invasive species. Our challenge is to elevate the intrinsic value of the unappreciated through cooking. The food that arrives at SEM, primarily from regenerative farmers, is used in its entirety. Whatever is not used immediately on a menu is preserved, pickled, fermented, smoked, or dehydrated to add flavor to future dishes. SEM serves wines they enjoy drinking. These wines are produced by individuals, not companies, who tend to soil, grape, and cellar with no chemicals and minimal intervention. Each bottle expresses a small parcel of land and the personalities of those who allow winemaking to take its natural course. We appreciate wine that’s alive and full of life. Our decision-making follows a rigorous process – every aspect of the restaurant is decided with its impact in mind. From the upcycled plastic tables to the invasive wood panels on the bar, what drives us is the thought of challenging the status quo while offering excellent food, drink, and hospitality.