Forget the usual takeaway. Four Seasons Hotel Ritz Lisbon is launching the Ritz Delicatessen, the most serious salvation story for Lisboans in a long time.

Available from 1 May 2019 onwards, gourmands can order and collect the Hotel’s fine-dining dishes in takeaway form.

Devour everything from continental breakfast spreads and salads to a selection of sushi, fish, meat and even cocktail canapés. There’s also plateaux repas (gourmet lunch boxes) – the ideal choice for when one is stuck in long meetings.

Joachim Jacob, the Hotel’s Food and Beverage Director, told FOUR: “Ritz Delicatessen is a direct response to guest demand – and a delicious extension of Varanda Restaurant’s much loved dishes and highly regarded chefs.

For years now, a few of our ‘in the know’ regulars have been taking home our Pastry Chef’s famous Ritz mille-feuilles,  colourful trays of sushi and sashimi and picture-perfect bite-size canapés, or contacting us to cater for various office events.

So we thought why not offer this and more to all Lisboans: Four Seasons fine-dining for homes and businesses around the city.”

Conceived by the Hotel’s Executive Chef Pascal Meynard and Pastry Chef Fabian Nguyen, the takeaway treats mirror the quality of the dishes served on-site, for a taste of The Ritz no matter where one is.

Dig into the finest of O Japonês selection – including tuna nigiri with black truffle and gold leaf – for a business lunch around the conference table; charcuterie platters and foie gras canapés for a 40th birthday at home; the Hotel’s famous club sandwich for lunch at one’s desk; fine dining has never been more portable.

Beautifully presented in bespoke sustainable packing, choose from five gourmet plateaux repas for lunch with flair.

Each is named after a Lisbon icon: the statesman, Marques de Pombal (vegetarian menu); the river, Tejo (salmon, soy, sesame and lime main); the poet, Camões (cod, chickpea and corn main); the explorer, Vasco da Gama (guinea fowl and juniper main); and the artist, Pedro Leitão (gluten and lactose free).

And for those wishing to add that extra special edge to an outside event, the Hotel’s expert knife-wielding Sushiman Yukta and award-winning Sommelier Gabriela Marques can also be booked to add prestige – and personality – to private dinners, business banquets and special celebrations. Takeaways have never sounded so tasty.

Available from 1 May 2019. To find out more, please click here.