Restaurant Casita

Iconic Brazilian cocktail made with cachaça (sugarcane spirit), muddled lime, and sugar. Fresh, tangy, and strong taste. Served with crushed ice.

Refreshing Cuban cocktail made with rum, fresh mint, lime, sugar, and soda water. Perfect balance of sweetness, acidity, and herbaceous aromas.

Non-alcoholic mix of fruit juices and syrups. Fruity and sweet flavors, ideal for a refreshing break.

Alcohol-free version of the Strawberry Caipirinha. Prepared with fresh strawberries, lime, and sugar. Sweet and fruity.

Alcohol-free version of the Mango Caipirinha. Exotic and sweet mango flavor with a hint of lime.

Alcohol-free version of the Pineapple Caipirinha. Tropical and tangy taste.

Classic long drink mixing vodka and orange juice (Screwdriver). Simple and fruity.

Highball cocktail based on gin and tonic water, served on ice. Bitter, fizzy, and botanical, often garnished with a slice of lemon or cucumber.

Bitter Italian aperitif made from bitter orange, gentian, and rhubarb. Often served as a Spritz (with Prosecco and soda water).

Pastis from Marseille, an anise-flavored liqueur. Served diluted with fresh water and ice. Pronounced licorice and anise taste.

Aromatic Italian vermouth. White (Bianco) is sweet and vanilla-like, Red (Rosso) is richer, herbaceous, and slightly bitter. Served chilled.

Mix of beer and Martini (vermouth). A combination that softens the bitterness of the beer.

Mix of beer and lemonade. Light, sweet, and very thirst-quenching drink.

Large portion of beer and lemonade mix.

Cocktail made with beer, lemonade, and grenadine syrup. Pinkish-red color, sweet and fruity taste.

Large portion of Monaco (beer, lemonade, grenadine).

Portuguese fortified wine. White is often served chilled and can be dry or sweet. Red (Ruby or Tawny) is rich with notes of red fruits or dried fruits.

Premium blended Scotch whisky. Smooth notes of honey, fruit, and herbs.

American Tennessee Whiskey filtered through charcoal. Distinctive flavor of caramel, vanilla, and toasted oak.

Classic blended Scotch whisky. Light, fruity, and accessible.

Glass of French sparkling wine from the Champagne appellation. Fine bubbles, crisp acidity, and elegant notes of brioche or fruit.

French aperitif cocktail made with crème de cassis and Champagne. Festive, sparkling, and fruity.

Traditional Burgundian aperitif made with crème de cassis and white wine (usually Aligoté). Sweet and slightly acidic.

Marinated pork pieces (often in wine and garlic, Portuguese style 'Carne de Porco à Alentejana' or similar) then sautéed. Tender and rich in flavor.

Traditional Bitoque: pan-fried beef steak, usually served with a garlic and wine sauce, topped with a fried egg and served with fries.

Assortment of raw meats to cook yourself on a hot stone served at the table. Friendly experience.

Brazilian beef cut (rump steak cap) famous for its fat layer that melts during cooking, resulting in very juicy and flavorful meat.

Marbled and tender cut of beef, grilled to your liking. Rich in flavor thanks to the intramuscular fat.

Beef pieces threaded onto a skewer, often alternated with vegetables (peppers, onions) and grilled.

Grilled sirloin steak. A lean but flavorful cut with a firm texture.

Burger prepared with a homemade beef patty, served in a bun with classic toppings (lettuce, tomato, sauce).

Portion of fried potatoes, crispy and golden.

House specialty made with fried cod (bacalhau). Served with a pepper and tomato sauce and accompanied by round-cut fries.

Very popular Portuguese dish (Bacalhau à Brás). Creamy mix of shredded cod, onions, straw potatoes (very thin fries), and scrambled eggs.

Simply grilled cod fillet, generously drizzled with olive oil and garlic. Served with fork-mashed potatoes.

Grilled octopus tentacles (polvo) until tender, with a slightly crispy exterior. Served with mashed potatoes (murro).

Grilled or pan-seared salmon fillet. Fatty fish with pink, melt-in-your-mouth flesh.

Arroz de Marisco: brothy rice dish rich in various seafood (shrimp, shellfish, crab). Generous portion to share for two.

Chef's special dessert, homemade recipe.

Traditional no-bake Portuguese cake. Alternating layers of coffee-soaked biscuits and sweet buttercream. Soft texture.

Classic Italian dessert with mascarpone, coffee-soaked biscuits, and cocoa powder.

Light and airy mousse, likely chocolate.

Slice of homemade pie (fruit or other depending on the day).

Portuguese egg custard tart topped with liquid caramel. Dense and silky texture, very sweet.

Rice pudding made by slowly cooking rice in sweetened milk, often flavored with cinnamon or lemon.

Mix of fresh cut fruit pieces. Light and vitamin-rich.

Creamy cheesecake on a biscuit base, often served with a red berry coulis.

French peppermint liqueur, intense green color. Fresh and sweet taste, served chilled.

Irish cream liqueur. Creamy texture, taste of cocoa, cream, and whiskey.

Apple brandy (calvados) from Normandy. Fruity and woody aromas.

Highly appreciated Portuguese brandy (Aguardente Velha). Aged in barrels, complex and warm taste.

Colorless pear eau-de-vie (Williams pears). Intense and pure aroma of ripe pear.

Almond-flavored liqueur (Amaretto type). Sweet and slightly bitter.

Portugal's national liqueur. Made from a double distillation of seeds and aromatic herbs. Sweet and fragrant.

Classic Portuguese brandy. Fruity taste with notes of vanilla and wood.

Brand of Port or Brandy (likely Croft Brandy). Rich and amber digestif.