Since 2014
Our story
Twelve years of open flame
Saffron & Ember started as a six-table room off Marlowe Lane with a single grill and a stubborn refusal to install a fryer. The room grew; the stubbornness didn’t move.
Everything is cooked over Iberian oak and holm coal. Bread is baked twice a day. Pasta is rolled each morning. Nothing that comes out of the pass has travelled further than ninety kilometres to reach it.
Our mission is simple: make food that tastes like someone cared, and make ordering it take less than a minute.
Executive Chef
Inês Carvalho
Fifteen years between San Sebastián and Lisbon, three of them running the grill at a two-star kitchen. She cooks over fire because it refuses to be rushed.
2019
Best New Kitchen, Lisboa Eats
2022
Sustainability Award
2025
Top 50 Iberian Tables
Sustainability
Farm partners, not suppliers
Four families grow most of what we serve. We pay before harvest, take the imperfect crates, and print their names on the menu.
Quinta do Vale
Within 90 km of the kitchen door.
Herdade Alcaria
Within 90 km of the kitchen door.
Mar Fresco Co-op
Within 90 km of the kitchen door.
Serra Dairy
Within 90 km of the kitchen door.
Testimonials
In their words
Ordering took under a minute and I could watch the kitchen move through each stage. Small thing, but it makes waiting feel good.
The burnt Basque cheesecake is the reason I have a rewards balance at all. Worth every point.
Dine-in QR ordering was seamless. Paid at the table, no waiting for a card machine.