- Insiders Profile -
Founding Partners of Non Basta Group
At the heart of some of Lisbon’s most loved Italian-inspired restaurants are Frederico Seixas and Vasco Raposo. They’re two of the founding partners behind the Non Basta Group, a hospitality group rooted in generosity, consistency, and a deep respect for Italian food culture. With each opening, the duo has refined a vision that balances quality, accessibility, and strong identity.
Their latest project, Vetrina, marks the group’s eighth restaurant: a casual, design-led Italian sandwich bar that celebrates simplicity, great ingredients, and everyday pleasure. We spoke with them about the evolution of the group, the idea behind Vetrina, and what’s next.
◆ To start, could you both introduce yourselves and tell us how Non Basta Group was born? feels like more than a restaurant. How do food, art, and atmosphere interact?
Frederico | 41, head of marketing and communication of the group.
Vasco | 35, head of operations.
Frederico | Our CEO, António Oliveira e Silva, had always dreamed about opening a restaurant with his children, in a space he already owned on Avenida Elias Garcia. Both Vasco and I already worked in the restaurant business with Lourenço (António’s son), and he felt we could bring added value to the family project. Lourenço invited us to join, and that’s how this adventure began!
◆ If you had to describe the Non Basta Group in just three words, what would they be?
Quality, homemade, hospitality.
◆ From your first restaurant to today, how has the group evolved, creatively and operationally?
It has been a very fast journey, a steep learning curve for all four of us, some mistakes along the way, and constant growth. Creatively, all of the partners contribute and are involved in the process. We are passionate about this industry and try hard to be up to date with what is happening internationally.
Operationally, one of our biggest milestones was the construction of our production kitchen, where today we produce around 80% of what we serve across our spaces. This centralisation allows us to standardize processes and adhere to strict quality control.
Vetrina
◆ Vetrina is your eighth opening. What inspired this new concept, and what gap did you want it to fill?
We knew the sandwich market was growing rapidly and felt it made perfect sense to follow that trend. We were inspired on a trip to Florence, and that is where our direction became clear: schiacciata bread sandwiches, not only for the lightness and quality of the bread, but also because it is such a typical, and very popular, Italian product.
It’s a different business model from what we are used to, but it has surprised us in a very positive way. We already have two more openings planned for this year.
◆ How would you describe the identity of Vetrina compared to the group’s other restaurants?
Vetrina has a very distinct positioning from the start. It’s not a traditional sit-down restaurant. It’s a brand where simplicity meets Italian authenticity: high-quality, comforting sandwiches designed to keep up with the fast pace of the city.
◆ Italian food is at the core of your projects. What does Italian cuisine represent for you, beyond recipes?
We believe it is the most universal cuisine – simple, honest, comforting, and loved across all generations.
◆ How do you approach the balance between consistency and innovation when growing a restaurant group?
Consistency is the foundation of any successful restaurant business. Without it, there is no trust. But without innovation, you quickly fall behind in a highly competitive market. The real challenge is to innovate without ever compromising what defines us.
Vetrina
◆ What have been some of the biggest challenges – and learnings – of building Non Basta Group?
People are always the biggest challenge: hiring well, training properly, motivating teams, and retaining talent. We’ve evolved a lot since the group was founded, but it’s an area that requires constant focus and dedication.
◆ Looking ahead, what’s the long-term vision for the group, and are there any upcoming projects you can share with us?
This year will be strongly focused on the expansion of Vetrina, with two new openings already planned. It will also be a key year for our production kitchen, which will take on an even more central role within our structure.
◆ Could you walk us through your ideal day in Lisbon, from a favourite lunch spot to an evening ritual (outside your own restaurants)?
Fred | Starting the day with a quick breakfast at the iconic Versailles, heading to the beach for a surf session, returning to Lisbon for lunch at the seafood restaurant Sem Vergonha, perhaps a visit to the Gulbenkian in the afternoon, and ending the day with dinner at Salsa e Coentros in Alvalade, for a great Portuguese and Alentejo food experience.
Vasco | Breakfast at doBeco, followed by a day trip to Praia Grande to enjoy lunch at Bar do Fundo and its iconic views, cozy vibes, and fresh fish and seafood. Dinner and drinks at Da Noi or the newly reopened Bica do Sapato, and finishing the night at Lux Frágil, one of the best curated nightclubs in Europe.
Sem Vergonha | doBeco
