Low intervention wines
Natural Portuguese wines, often referred to as "vinhos de baixa intervenção" in Portuguese, are wines that are produced with minimal human interference and a focus on natural processes. The low-interventionwinemaking approach seeks to allow the grapes to express their true characteristics and the unique terroir of the vineyard.
The freshness of organic and seasonal fruits and vegetables is a key element in the development of our dishes. Thinly cut vegetables, sometimes dressed in a simple vinaigrette, are then paired with various selected meats, naturally cured, and with slices of goat and sheep cheese.
Made by nuns in the convents and monasteries, conventual sweets are the most typical sweets of Portuguese cuisine. They are characterized by the use of large amounts of egg yolks, sugar and almonds. In our menu you can find Pudim Abade de Priscos, Toucinho do Céu, Barriga de Freira and Tarte de Requeijão.