Portuguese broad beans are one of the most traditional and appreciated recipes from our national gastronomy. A comforting taste that prepares your palate to a feast of flavors. With the earthly taste of mushrooms sautéed with onion and bacon, we show perfect respect for traditional Portuguese food.

Portuguese coast is rich with fish and seafood and shrimps are mandatory to start a meal full of flavor. Cooked in olive oil, garlic, laurel and chilli pepper, our garlic shrimp will open the appetite and quench your pleasure.

The tradition of smoked sausages is as old as our people. From north to south the variety is huge and the seasoning diverse. Choosing is the only difficulty. That’s why we offer you this smoked delicacy, to start your meal and help in a good conversation.

Out of Portuguese wood fire smokers, the best traditional salted and smoked ham, made from pasture pig, thinly sliced to enhance its salty and smoky flavor, which surrounds and gives us a taste of Portugal.

Pataniscas bring together the best of Portuguese cuisine in one dish: shredded codfish wrapped in flour batter seasoned with onion, pepper, olive oil and parsley, and the most fantastic soupy (malandrinho) bean rice, a contrast of flavors that complete each other and delight us.

Octopus from the Portuguese coast, cooked in a terracotta pot with chestnuts, served with sautéed vegetables and peppers, all with olive oil and lightly fried garlic. The tradition of old taverns at fishing villages recollected by our kitchen.

Being one of the most traditional recipes of Portuguese cuisine on festive days, you can taste it every day at the Tavern. The salted cod being previously soaked in water and milk, it is then wrapped in eggs, wheat flour, grated carrots, olive oil, coriander and nutmeg, and roasted in the oven with a generous topping of grated cheese.

Mushroom rice is a comfort dish of intense flavor, inspired by the mountain around us, the smells and flavors of Sintra forest, using fluffy white rice from the riverside plains of Portugal.

Lamb stew was the traditional Easter dish in Alentejo, recovering a dish that had already come from Arab influence in the region. A plate of intense flavor, with the meat sitting on a generous slice of Alentejo bread and a broth that wraps the all the flavors and takes us to the southern plains of Portugal.

Roasted goat in the oven is indeed the traditional Easter food in central and northern Portugal (the same as lamb stew in the south). Mainly in Beira Interior, where Jewish presence was stronger, goat was roasted in the bread oven, in clay pots, and served with chestnuts, potatoes and rice cooked with the goat entrails and fat.

Originally from the Seminary of Braga and for many years known as Arroz de Braga, this dish is now highly appreciated by Portuguese people. A delicious rice with shredded duck meat, covered with smoked bacon and traditional chouriço and toasted in the oven.

This is the ideal dish for meat lovers, meat being the main actor. Simply seasoned with aromatic herbs and salt, the cutlet is grilled to get a crunchy crust that preserves the meat natural juices.

There’s no party, wedding or pilgrimage without sweet rice. Also known as function rice or milk rice, it’s made of rice cooked in milk and sugar, seasoned with lemon peel, a cinnamon stick and usually sprinkled with cinnamon. It’s a popular and delicious sweet, part of childhood memories from all of us. You can eat it freshly made or after cooling.

Originally a convent sweet from Convento da Conceição de Lagos, using the tasty Algarvian oranges and the always abundant eggs in convents, it was later adopted and known as the true sweet from Setúbal. The soft taste of citrus fruit balances perfectly with the most intense taste of eggs.

This sweet comes from Ancient Greece, where it was offered during the Olympics to the athletes as an energy source, and later passed on to the Romans, who offered it to the Gods to calm them . A delicious cake based on wafer, cheese filling, cream and eggs, and a fruit topping, ideal to seal your meal in a perfect way, with a burst of flavors.

A recipe probably born in Convento da Conceição de Lagos that quickly spread around the country. A kind of heavenly clouds made with egg whites and a delicious egg cream at the base. A mixture of two different textures, equally tasty, to end your meal in the heaven.