Our version of the traditional Brazilian-style fish stew with dendê oil, coconut milk, peppers, and tomatoes. It is served with basmati rice and cashew nuts, and farofa (Brazilian roasted cassava flour).

Wild corvina, chestnut puree, açaí sauce, beurre blanc and chestnut chips.

Creamy rice made with a sauce of carabineiro heads, with carabineiro from Algarve, and lime and coriander aioli.

Fresh pasta filled with caramelized onion puree and shitake, mushroom velouté and wild mushrooms