L'Auberge de la Passerelle

A complete lunch formula including an appetizer buffet, a daily main course, and a dessert assortment. It is a balanced and hearty traditional French meal. Ideal for discovering the day's cuisine at a fixed price.

Cod (salted and dried codfish) prepared according to the house recipe ('à casa'). It is a rich and flavorful dish, typical of Portuguese cuisine, often served with fried or thinly sliced potatoes and onions. The texture is firm and the taste is salty and umami.

Cut of Iberian pork located at the front of the loin, renowned for its exceptional tenderness. The meat is grilled, revealing a characteristic nutty flavor thanks to the pigs' acorn-fed diet. Best enjoyed pink or medium to appreciate its melt-in-your-mouth texture.

Marbled and tender cut of beef, grilled to your preference. This is a classic cut (ribeye), juicy and rich in flavor due to its intramuscular fat. Served hot, usually accompanied by fries or vegetables.

A thick, bone-in ribeye steak, grilled, weighing 500g. The bone and fat give the meat a powerful flavor and a very tender texture. A perfect choice for hearty appetites and red meat lovers.

A very large one-kilogram ribeye steak, grilled, designed to be shared by two. The meat is juicy, flavorful, and tender. Served sliced or whole at the table for a convivial experience.

Rump steak cut from Angus beef, famous for its characteristic fat cap that melts during cooking. Picanha offers intense flavor and a tender texture. Very popular in South American cuisine, it is grilled to caramelize the fat.