Our chef Luís Salvajoli prepares a different menu for each day of the week, always striving to balance local flavours with his qualifications in international haute cuisine. Here are some recipes specially selected by Luis.

Grilled tuna in a mint and watercress with baked vegetables.
Banana crunch.
Chocolate discs with grapes and hazelnut cream.
Lamb filet steak in a balsamic vinegar and honey reduction with sweet and sour mini onions and mandioquinha purée.
Foie gras on a pumpkin galette with caramelized figs.
Braised sole with plantain and sautéed carrots in a passion fruit sauce.
Mini lemon gateau.
Sea bass, scallops and vegetables in a Bottarga sauce.
Fig, goat´s cheese and spinach salad with vainilla scented olive oil.
Quinoa and octopus salad with cucumber tartare.