Dishes
A imaginação dos Chefs não tem limites. Descubra aqui os pratos e as receitas que estes desenvolvem diariamente nos seus restaurantes onde utilizam os melhores produtos portugueses.
The Chefs’ imagination has no limits. Discover here the dishes and recipes they develop on a daily basis in their restaurants where they use the best portuguese products.
Alheira de Barroso
Aubergine “escalivada”, hazelnut, game quail marinated in red wine and spices, red onion pickles, and carrots
Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin
Beer Bread from Padaria da Esquina
Beetroot tartar
Bigeye tuna on cold roasted pineapple “rump”
Bonbon with Carcavelos Wine
Bread and wine pudding and Rocha pear cooked in wine
Bread soup with pennyroyal
Broad bean with chorizo
Butelo with cascas
Cauliflower and almond
Cherry and curd cheese
Chestnut mousse
Chicken breast César salad with São Miguel cheese 12 months
Citrus carrot salad, blini and carrot branch pesto
Codfish in Olive Oil and Garlic
Courgette, chives, pickled mustard seeds, pickled lemon, house ponzu sauce and rice chip
Creamy mushroom and prato cheese rice (Milhafre)
Croque-madame Queijo São Jorge DOP
Cuttlefish Tartare, Smoked Yolk, Plums and Spinach
Cuttlefish with sweet potato
Eel in teriyaki with zucchini and black pork sausage
Fataça, Walnuts, Grilled Pear, Pork Belly of Alcobaça, and roasted fish bones and head sauce
Fig and almond soup
Fish Stew Pasta
Galinha Mourisca
Grilled cucumber, cucumber water, marinated tomato and red basil
Hake with green sauce, clams and fried Alentejo bread
Joana’s Walnut Pudding
Kid and chestnut
Kind of bimis with romesco and parmesan
Lamb, broad beans, chorizo, sweet potato
Lamprey à Bordalesa
Lemon thyme crème brûlée
Low temperature boiled egg with parmentier cream and boletus
Mackerel fish stew
Maronês veal
Mertolenga PDO veal loin tartar, pickles, arugula and oregano
Octopus and apricots
Onion Tart
Organic chicken
Pea tart, quail egg and smoked lardo
Peniche velvet crab on the grill
Pennyroyal, raspberry and pomegranate
Pink Prawn Rice
Pink Swordfish ceviche
Pointed, Savoy and Chinese cabbage
Pumpkin pannacotta, togarashi dulce de leche, bee pollen shortbread and rooibos
Pure Alentejo pork neck, red Montemor onion and pleurothus
Purslane with river fish
Queen Cake
Raspberry, white asparagus and elderberry
Ray carbonara with topinambur
Red pepper paste, chard and beetroot
Ria Formosa oysters, seaweed and cucumber gazpacho
Roosterfish and roe açorda
Salt Flower Dinner Grand House
São Jorge Island Cheese After-Heigt
São Jorge smoked the escolar
São Pedro Velho Strawberry
Sardines with tomato and cherry rice
Sea bass, crushed potatoes and sparkling wine sauce
Sea urchin sushi wrapped in nori
Serra da Estrela Cheese Pudding
Solid Tomato Gazpacho
Suckling pig, potato, lettuce and ajo blanco
swordfish ball marinated in wine and garlic, and turmeric aioli
Turbot, topinambur, bouillabaisse and seasonal vegetables
Vítor Sobral cooking tuna
Wheat spaghetti, dewlap, garlic, olive oil and pepper
