The menu

Seven courses, this month .

Written on the Monday, cooked until the market changes its mind. Everything below is what you will be brought: there is nothing to choose and nothing to miss.

Bread, cultured butter

Sourdough from the Wednesday bake, butter churned here and salted with flor de sal from Castro Marim.

Vinho verde, Loureiro

Carabineiro, tomato water

Scarlet prawn from the Algarve, barely cooked, in a clear tomato consommé that takes two days.

Bical, Bairrada

Mussels, garlic, coentros

From the Sado estuary. Opened in their own liquor with a great deal of coriander, as they should be.

Arinto, Bucelas

Robalo, beurre blanc, sea beet

Line-caught sea bass, aged four days on the bone, with beet picked from the dunes at Comporta.

Encruzado, Dão

Porco preto, chestnut, quince

Presa from Alentejo, rested a fortnight. Chestnuts from Trás-os-Montes when they are in.

Baga, Bairrada

Serra da Estrela, honey

Raw sheep cheese at exactly the right week, with honey from the same hills and nothing else.

Moscatel de Setúbal

Chocolate, azeite, flor de sal

A single square of seventy per cent, olive oil poured at the table, salt on top.

Colheita Port, 2011

€ 96

per person, seven courses

Wine pairing, five glasses, €58

Tell us when you book about anything you cannot eat. The kitchen would much rather know on the Tuesday than at seven on the Saturday.

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