Pedra Alta Bercy

Crispy fritters made from salted cod, potatoes, onions, and parsley. Soft texture inside and golden outside. A classic of Portuguese cuisine, often served with lemon.

Fresh clams cooked, usually in a sauce of garlic, cilantro, and olive oil (Bulhão Pato style). Iodic and fragrant flavor.

Cold seafood mix served with cocktail sauce. Fresh and light as a starter.

Portion of whelks cooked in broth. Firm texture and marine taste, served cold with mayonnaise or aioli.

Toasted bread slices rubbed with garlic and drizzled with olive oil or butter. Crispy and fragrant.

Fresh oyster served raw on ice. Salty flavor and delicate texture. Usually enjoyed with a squeeze of lemon or shallot vinegar.

Pan-fried prawns with plenty of garlic and olive oil. Flavorful and juicy.

Simply cooked prawns, highlighting the natural taste of the crustacean.

Assortment of fresh oysters served on a bed of ice.

Prawns prepared house-style, possibly grilled or in a spicy sauce.

Shrimp served with a creamy mustard sauce. Piquant and creamy taste.

Whole lobster cut in half and grilled. Tender and refined flesh with a smoky grilled flavor.

Poached lobster, served cold or warm. Ideal for appreciating the pure flavor of the crustacean.

Large skewer alternating pieces of monkfish (firm-fleshed fish) and prawns, grilled. Served hanging on a stand.

Rice cooked in a rich broth with a mix of seafood (shrimp, mussels, clams). Moist texture, similar to a stew.

Giant skewer of various grilled seafood.

Traditional dish from the Algarve. Seafood and fish stew cooked in a copper 'cataplana', preserving all the flavors and juices.

Hearty assortment of grilled seafood (langoustines, prawns, lobster, etc.). Served hot with a smoky flavor.

Generous mixed salad with seafood and fresh vegetables.

Mixed salad with raw vegetables.

Very hearty rice dish with luxurious grilled seafood.

Spectacular presentation of cold seafood on a boat-shaped platter. Includes lobster, crab, spider crab, oysters, and various crustaceans.

Large platter of cold seafood, highlighting regional products (oysters, shrimp, whelks).

Skewer combining meat and seafood (often beef and prawns), grilled.

Cod prepared fisherman's style, likely stewed or baked with vegetables.

Desalted and grilled cod loin. Flaky and firm flesh, characteristic taste. Often served with garlic, olive oil, and potatoes.

Whole grilled sole. Flatfish with white, fine, and delicate flesh.

Veal cut with bone, grilled to your desired doneness. Marbled and juicy meat. Served with fries.

Grilled veal cutlet, leaner than ribeye but flavorful.

Thin slices of pork, pan-fried or grilled, often served with a mushroom or cream sauce.

Veal cut with bone, grilled. Tender meat and delicate taste.

Lean and tender cut of pork, grilled.

Giant skewer of grilled beef cubes.

Thinly sliced rumpsteak, likely grilled or pan-fried.

Skewered rumpsteak, typical of Madeira (espetada). Juicy meat grilled over charcoal.

The most tender cut of beef, grilled.

Hanging pork tenderloin skewer.

Sirloin steak prepared Portuguese style, often served with a special sauce and topped with a fried egg or cured ham.

Vegetable side dish.

Extra portion of vegetables.

Fried rice.

Side dish supplements.

Plain white rice.

Green beans.

Baked potatoes.

Rice with dried fruits (raisins, almonds...).

Very light Portuguese dessert made from cooked egg whites, topped with caramel. Airy texture like a sweet cloud.

Classic egg flan with caramel sauce.

Vanilla custard topped with a layer of crunchy caramelized sugar.

Poached pear served with vanilla ice cream and topped with hot chocolate.

Light and creamy chocolate mousse.

Large format Pastel de Nata, a flaky tartlet filled with creamy egg custard.

Chocolate cake with a molten center.

Selection of three fresh fruits.

Large assortment of cut fresh fruits.

Pastry made of layers of puff pastry and pastry cream.

Selection of typical Portuguese cheeses (goat, sheep, cow).

Coffee served with an assortment of petit fours.

Coffee accompanied by a Pastel de Nata.