Restaurant Saint Miguel

Full menu served at lunchtime on weekdays. Generally includes a starter, main course, and dessert, with an option including a drink.

Chef's suggestion prepared especially for Saturday lunch. A unique dish highlighting fresh seasonal produce.

Menu adapted for young children including a main course, dessert, and drink. Simple dishes that children enjoy.

Fried salted cod served with confit onions. A mix of salty and sweet flavors, accompanied by crispy potatoes.

Traditional Portuguese dish (Bacalhau à Brás) made with shredded cod, onions, and thin matchstick fries, all bound with scrambled eggs. Creamy and comforting texture.

Grilled cod fillet generously drizzled with hot olive oil and garlic. Served with crushed potatoes ('a murro'). Rich and flavorful.

White-fleshed, delicate fish, simply grilled to preserve its flavor. Served with healthy vegetables.

Sole fillet coated in breadcrumbs and fried. Tender and delicate flesh with a crispy crust.

Tender octopus pieces grilled on a skewer. Slightly smoky sea flavor, served with colorful vegetables.

Mixed seafood and fish skewer. Monkfish has a firm texture similar to lobster, complemented by the sweetness of prawns.

Seafood stew cooked in a traditional airtight copper pot (cataplana). Flavors are concentrated in a rich and aromatic broth.

Arroz de Marisco, a soupy rice dish (in broth) with various seafood. Rich in tomato and ocean flavor, similar to a very liquid risotto.

Carne de Porco à Alentejana, a Portuguese surf and turf classic. Marinated and fried pork cubes served with clams and cilantro.

Thick and tender beef cut served with a house sauce. Juicy meat accompanied by crispy potatoes.

Luxurious beef fillet topped with foie gras and mushrooms. A rich and melt-in-your-mouth combination with intense earthy flavors.

Large bone-in rib steak, grilled. Marbled and very flavorful meat, ideal for red meat lovers.

Beef steak topped with a rich sauce, a fried egg, and cured ham. A hearty and traditional dish.

Grilled duck breast served pink. The richness of the duck is balanced by the acidity and saltiness of the green olives.

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

Grilled pork chops. Meat to gnaw on the bone, juicy and flavorful.

Thin slice of tender veal served with a Madeira wine sauce. Sweet and slightly caramelized flavors.

Meat from the Mirandesa cattle breed of Portugal, known for its high quality. Very tender texture and exceptional taste.

Classic dark chocolate whipped dessert. Airy texture and intense cocoa flavor.

Portuguese egg flan topped with liquid caramel. Firm yet melt-in-your-mouth texture, very smooth and rich in egg flavor.

Vanilla custard dessert topped with a layer of crunchy caramelized sugar. Hot/cold and soft/crunchy contrast.

Very light Portuguese dessert made from poached egg whites, topped with caramel sauce. Soft and sweet cloud-like texture.

Tart prepared on-site according to the day's inspiration. Can be fruit or cream-based.

Portuguese biscuit cake (Bolo de Bolacha) assembled in layers with a butter or fresh cream and coffee. Rich and creamy.

Mixture of seasonal fruits cut into pieces. Fresh, light, and natural.

Very dense and sweet traditional convent cake, made mainly from sugar, almonds, and many egg yolks.

Assortment of various cheeses.

Ice cream or sorbet served in scoops or a cone. Refreshing frozen dessert.