Restaurant Portugais O'Churrasco

A flexible lunch menu allowing you to choose two dishes from starter, main course, or dessert. Ideal for a quick yet satisfying midday meal.

The full lunch menu, including a starter, main course, and dessert. A complete gastronomic experience to enjoy the entire menu.

Famous Portuguese fritters made from shredded cod, potatoes, parsley, and onions. They are fried to be golden and crispy on the outside, and soft on the inside.

An assortment of seasonal raw vegetables, served fresh. A light and crisp starter, often accompanied by a simple vinaigrette.

Gizzards simmered until tender, often in a flavorful sauce. They offer a characteristic firm texture and a rich meat flavor.

A bistro classic consisting of hard-boiled eggs topped with creamy mayonnaise. Simple, effective, and very popular as a starter.

Rustic meat pâté prepared with pork and aromatics. Served cold, it is enjoyed spread on fresh bread.

Chef's daily special based on market products. Ask your server for today's specialty.

Grilled cod steak generously drizzled with hot olive oil and confit garlic. The flesh is firm and flakes easily, with a smoky and rich flavor. Traditionally served with crushed baked potatoes.

Traditional Portuguese dish mixing shredded cod, crispy potato sticks, and onions, all bound with scrambled eggs. Creamy and comforting texture.

Whole fish grilled over wood fire. The skin is crispy and the white flesh is tender and delicate. Served simply with a squeeze of lemon and olive oil.

Salmon fillet cooked on the grill, marked by the flames. Rich in flavor with a melting, fatty texture.

Thin slices of lean pork quickly grilled. Simple and flavorful meat, often lightly marinated before cooking.

Grilled pork ribs, often called 'ribs'. The meat is juicy near the bone and crispy on the outside. Eat with your fingers for more enjoyment.

Tender and marbled beef cut from the Salers breed. Grilled to your preference, it offers a powerful and authentic beef flavor.

Raw beef, minced and seasoned with capers, onions, and condiments. Fresh and textured, served cold.

A grilled ground steak topped with a fried egg. The runny yolk creates a rich natural sauce that mixes with the meat.

Pan-fried beef steak served in a garlic, wine, and bay leaf sauce, often accompanied by smoked ham and an egg. A hearty and very fragrant dish.

Prime cut of beef, marbled and juicy. Grilled to enhance its flavors, it's a prime choice for red meat lovers.

Alentejo surf-and-turf specialty combining marinated and fried pork pieces with clams. All seasoned with coriander and served with french fries.

Variation of the famous cod dish, here using shredded chicken mixed with potato sticks, onions, and eggs. A mild and crispy family dish.

Marinated half-chicken grilled 'butterfly' style on the barbecue. The skin is crispy and spicy, the meat remains juicy. A Portuguese cuisine must-have.

A generous assortment of different grilled meats. Perfect for tasting several specialties in one meal.

Fried cod in the Minho style, garnished with caramelized onions and fried potato slices. A rich and golden dish.

Whole octopus roasted in the oven with plenty of olive oil and garlic. The octopus meat is tender and flavorful, served with potatoes.

Grilled giant prawns, often halved and brushed with a spicy or garlic sauce. Firm flesh and intense iodized taste.

Cod simply cooked in water or steamed, often served with chickpeas, boiled vegetables, and hard-boiled egg. A healthy dish that highlights the fish's flavor.

Green vegetables steamed or sautéed.

Cooked white rice, a classic neutral side dish.

Potatoes cut into sticks and fried.

Also called 'Batatas a murro', these are small roasted potatoes then lightly crushed to absorb oil and flavors.

Mix of cooked seasonal vegetables.

Hot sandwich with ham and cheese grilled between two slices of white bread, served with a fresh green salad.

Like a croque-monsieur, but topped with a fried egg.

An opulent sandwich originating from Porto, filled with various meats (ham, sausage, beef), covered with melted cheese, and bathed in a beer-tomato sauce.

Meal salad garnished with chicken pieces, sweet corn, tomatoes, and hard-boiled eggs on a bed of lettuce.

Classic French salad with cooked ham, cheese (gruyere), eggs, and raw vegetables.

Simple and fresh salad with Italian colors, combining tomatoes and mild mozzarella cheese.

Nordic salad featuring seafood with salmon (often smoked) and shrimp.

Rustic and very hearty salad, garnished with various cured meats, cheese, and for crunch, potato chips.

Airy and rich chocolate dessert, made with whipped egg whites and melted chocolate.

Creamy vanilla custard dessert, covered with a thin layer of crunchy caramelized sugar.

Very light Portuguese dessert, similar to a giant floating island. It's a baked egg white, coated in caramel.

Refreshing mix of seasonal fruits cut into pieces.

The house's special dessert. Often a spoon dessert, creamy and layering multiple flavors (biscuit, cream, condensed milk).

Portion of Brie cheese, a French soft-ripened cheese with a bloomy rind.

Traditional firm and melting custard pudding, rich in eggs and topped with liquid caramel.

Famous Portuguese tartlet with crispy puff pastry filled with a creamy custard, often sprinkled with cinnamon.

One scoop of ice cream or sorbet of your choice.

Two scoops of ice cream or sorbet of your choice.

Likely the 'Bolo de Bolacha', a traditional no-bake cake made of layers of biscuits soaked in coffee and buttercream.