Sapinho

Platter of traditional Portuguese cured meats. Salpicão is a firm smoked sausage, and Cachaço is dried pork neck. Made with Bísaro pork, an indigenous breed renowned for its rich flavor.

The famous Portuguese cod fritters. A flavorful mix of shredded cod, mashed potatoes, parsley, and onions, fried until golden. Crispy on the outside, soft on the inside.

Artisanal sheep's cheese served with marmelada (quince paste). The combination of salty, creamy cheese with the fruity sweetness of quince is a classic of Portuguese gastronomy.

Small pieces of beef sautéed in a white wine and mustard sauce, garnished with crunchy pickles. A convivial dish traditionally eaten by picking up pieces with toothpicks.

Traditional Portuguese chicken soup. A clear, comforting broth with rice, small pieces of poultry, and sometimes vegetables. Ideal as a light starter.

Octopus slow-cooked in a rich tomato and red wine sauce, enhanced with chorizo. The octopus becomes tender and absorbs the smoky flavors.

Codfish served 'with everything': a baked fillet simply accompanied by boiled vegetables (potatoes, cabbage, carrots), a hard-boiled egg, and olives. A healthy dish that highlights the quality of the fish.

One of the most popular codfish dishes. Shredded cod is sautéed with onions and fried straw potatoes, then bound with creamy scrambled eggs. Garnished with black olives and parsley.

Portuguese-style grilled chicken (churrasco), brushed with a spicy piri-piri sauce. Served with 'batatas a murro' (crushed and roasted potatoes). Crispy skin and juicy meat.

Hearty stew of white beans simmered with several types of pork and veal shank. A Portuguese version of cassoulet, rich in flavor and very nourishing.

A moist and dense cake made from sweet potato, flavored with rum. A traditional dessert with a melting texture, often flavored with cinnamon.

The 'dessert of the house'. A gourmet verrine composed of layers of condensed milk cream, coffee-soaked biscuits, and light whipped cream.

An all-chocolate dessert playing on textures: the creaminess of the crémeux, the softness of the marshmallow, and the crunch of the hazelnut crumble.