Our menu, rooted in the Alentejo, has been drawn up with heart and soul by the chefs of our partner restaurants. The authentic flavours of our cuisine are reproduced with the use of carefully selected seasonal ingredients, from which we make our traditional dishes: dogfish soup, lamb stew with cilarcas (a kind of wild mushroom that is common in the region) and pork tenderloin from Iberian black pigs, served with asparagus migas (fried breadcrumbs), among many other delicacies full of Alentejo flavour.

And you cannot end your meal without sampling encharcada (beaten yolks cooked in a cinnamon-flavored syrup), pudim de ovos (egg flan) or sericaia (a kind of egg custard) served with an Elvas sugar plum. The difficult part is to choose.