Floresta das Escadinhas

A vibrant salad of seasonal organic vegetables from local gardens, artfully arranged and accompanied by shavings of rich Queijo da Serra cheese.

Slow-cooked duck rice with a crispy skin finish, infused with orange and lemon zest, and served with a delicate port wine reduction.

A refined take on the classic, featuring salt cod, shoestring potatoes, and scrambled eggs, artfully blended with fresh herbs and a hint of truffle oil.

A rich seafood stew brimming with prawns, clams, mussels, and firm white fish, cooked in a traditional copper cataplana with a fragrant tomato and pepper sauce.

Tender octopus roasted in a wood-fired oven with confit garlic, olive oil, and new potatoes, offering a smoky aroma and succulent texture.

A playful deconstruction of Portugal’s iconic custard tart, featuring crispy pastry shards, creamy vanilla custard, and a scoop of homemade cinnamon ice cream.