
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
