Menu

OLIVE TAPENADE, AGED CHEESE, OLIVE OIL BRIOCHE

4€ 

 

OLIVE OIL BRIOCHE, 100% ACORN-FED IBERIAN PORK SHOULDER / 100% ACORN-FED IBERIAN PORK HAM

9€/14€

 

CHICKPEAS, ROASTED TOMATO SAUCE, MARINATED RED PEPPER, GOAT CHEESE, OLIVE TAPENADE, CHILLI PEPPER

10€

 

PLATE WITH TOMATO, CUCUMBER, ONION, 100% ACORN-FED IBERIAN PORK SHOULDER, GOAT CHEESE, SHEEP CHEESE, SELECTION OF 100% ACORN-FED IBERIAN CHARCUTERIE

14.5€

 

SALMON CRUDO

12.5€

 

TUNA CRUDO

12.5€

 

OCTOPUS WITH GREEN PORTUGUESE SAUCE

10€

 

COD CEVICHE

12€

 

OYSTERS

2.5/un

 

CHEESE AND CURED MEAT BASKET 250g/500g

25€/50€

 

 

 

DESSERT

 

BAKED COTTAGE CHEESECAKE WITH ROASTED APPLE AND THYME

7€

SEARED PEAR WITH GUINNES CAKE AND TAHINI

6€

PUMPKIN AND CHAI MILLE-FEUILLE

5€

CHEESE WITH PUMPKIN JAM

6€

 

 

Every cheese and charcuterie can be ordered separately

 

If you have any allergies or intolerance, please talk to our staff

 

VAT included at the current legal rate

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. 

ALL WINES

Portuguese food

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.

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Traditional desserts

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.