Our menus are inspired by the Alentejo and that’s why every day we look to put on the table, the smells, traditions and the culture from this region. With help from local producers we receive citrus fruit, vegetables, cheese, yougurts, L’AND aromatic herbs, meat of the cattle raised on local fields and live oil traditionally produced as our forebearers did.
It was in this research that we have arrived to Sado river were we find our oysters and the native rice. We go into the estuary of Setúbal, where the fish and seafood are abundant. Whithin a 50 km radius and with a sustainable strategy, the Chef Miguel Laffan combined the rich patrimony with 500 years of journeys, spices and adventures that distinguishes the modernity and topicality of his kitchen.
We hope you enjoy!