During dinner service, our Executive Chef Miguel Rocha Vieira, proposes a variety of Vegetarian, Gluten Free and regular Tasting Menus consisting of Four (4) Five (5) or Six (6) Courses prepared applying different modern techniques on locally grown, fresh ingredients. Apart from the traditional menu-wine pairings, we also pair the chosen menu with locally handcrafted beers, or our own selection of alcoholic and non-alcoholic infusions created by our head barman.
BACK TO THE ROOTS (V)
Raw, Marinated and Cooked Winter Root Vegetables
Roasted with Spices, Dried Fruits and Grapes
Cooked Slowly, Winter Cabbages and Turnips, “Cozido” Sauce
Two ways, Jerusalem Artichoke and Black Truffle
Orange, Mandarin, Pink Grapefruit and Yuzu
Dark Chocolate Mousse, Paprika, Raspberry