Filipe Ramalho

Born in Alentejo, the head chef of Basilii, Torre Palma’s restaurant, says that the secret to a great Alentejo dish is time. And it is with time, and also willpower, imagination, resilience and humbleness – the values he considers essential in a chef – that Filipe Ramalho has been making his way in the gastronomic world!

Chef Dishes

Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin

Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, sautéed vegetables and potato and celery gratin Torre de Palma Wine Hotel’s restaurant Basilii was named in honour of the first Roman family who lived here but, at the table, tribute is paid to the Alentejo cuisine. The pièce de resistance of the seasonal menu, this Carnealentejana (POD) beef tenderloin marinated in Alicante Bouschet must, sautéed vegetables with potato and celery gratin is a genuine work of art that you must enjoy in good old Alentejo style: with time! Related with this dish Chefs Products Region Producers Other dishes from this region

Grape

Grapes can be eaten from the bunch, transformed into wine, or cooked in a famous “uvada” (grape and seasonal fruit jam typical of the harvest in the western region), used in several different ways they have many benefits for our health.

In addition to being rich in vitamins and minerals, they have powerful antioxidant properties. Small in size but with plenty of qualities, we couldn’t end September without talking about grapes!

Alentejo and Ribatejo

Miguel Torga once wrote that “more than enjoying the emotion of an enjoyable trip, whoever visits the Alentejo has to meditate”. Let’s meditate then, as we’re back to the ever charming Alentejo. Land of sea and mountains, its virtue lies in the middle, in the plains, where our product of the week comes from.