Experiences
The main room, a private room and a cellar meant to accompany the plate, not cover it.
The private room looks onto the inner courtyard. Book at least ten days ahead and build the menu with the kitchen: the house tasting menu, or a sequence written for the occasion. The sommelier can prepare a pairing or work from bottles you bring.
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Each season we publish a five-course menu beside the long tasting. It is the most direct way to read what entered the kitchen that week: coastal shellfish, vegetables from a single grower, a dessert built on one fruit.
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Rafael Costa builds the pairing on the day’s menu, not on a fixed list. It often opens with a Bairrada sparkling wine and closes on a small sweet wine. The pairing is optional and should be noted when you book.
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