In the heart of Rua do Salitre, KOB by Olivier stands as the sophisticated steakhouse of choice — an ode to the finest meats in the world, the best cuts, meant to be enjoyed in the best company. Its name already reveals its ambition: K.O.B., or Knowledge of Beef, and the “Olivier” signature evokes the vision of chef Olivier da Costa, whose approach to ageing and selecting meat has turned this restaurant into one of the top destinations for true steak lovers.
Origin and Concept
The restaurant opened in 2014 — strangely, this was our first visit, though certainly not the last — and KOB by Olivier has become a specialist in presenting aged meats from different parts of the world, a sort of Disneyland of steaks for meat enthusiasts.
Knowledge and respect for the meat, the main ingredient at KOB, are central to the entire concept. However, it is worth clarifying that the restaurant is much more than its extraordinary meat: it also offers options for vegetarians and fish lovers, as well as some of the best side dishes ever created. I was accompanied by my son Vasco, a connoisseur of rice and great cuts of meat, who declared their white rice the best he has ever had — a reminder that sometimes doing the simplest things exceptionally well is the greatest challenge. Bravo, Olivier and KOB.
Beyond the meats and that unforgettable rice, I indulged in the best “La Guilho” prawns I have ever tasted, a sublimely crisp KOB croquette, a goat cheese puff pastry, and padrón peppers — just a few of the many starters of remarkable quality. As for the meats, the menu features the finest cuts from Portugal, Spain, Argentina, Italy, Japan, and several other countries — a gastronomic journey through the best steaks from the best origins. For dessert, the Basque Cheesecake and the Paris-Brest took centre stage, once again transporting us, through gastronomy, to places that hold deep meaning for us.
Ambience and Décor
The space is intimate, modern, and sophisticated. In the dining room, copper accents and brown-toned sofas stand out against the petrol-blue walls. Sixteen custom-designed light fixtures complete the setting, making it warm, inviting, and ideal for a full sensory experience. There is also a bar and waiting lounge, reinforcing the social character of the restaurant: it is not just a place to eat, but a place to live an experience — before, during, and after the meal. A true Lisbon icon, KOB deserves multiple visits to enjoy everything the menu has to offer. A special word must be said for the team — professional, tireless, and undoubtedly one of the great secrets behind the restaurant’s success.
By Edgar Correia