That's why every day we create a meal that brings out the smells, traditions and the culture from this region. With help from local producers we receive citrus fruit, vegetables, cheese, yogurts, L'AND aromatic herbs, meat of the cattle raised on local fields and olive 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 and 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.
- Executive Chef -
- Restaurant Manager-
This establishment has a guest satisfaction book available VAT included