Restaurants and Cafés

The space is surprisingly simple and pleasant: a long dining-room with a very high ceiling, a dark floor imitating granite, the walls decorated with many artefacts related to domestic and agricultural activities from the recent past, arches, bulrush chairs and wooden tables covered with blue tablecloths with white tablecloths on top. This rustic and homely environment matches extremely well the flavours of the regional cuisine and those of the local specialities that the Trindade family knows how to and wishes to preserve. António Trindade is the host; his mother-in-law, Maria da Conceição, 74 years old, who cooks and teaches, and his wife Fátima work in the kitchen; their daughter Catarina works in the dining-room. Their teamwork shows a lot of dedication and no show off at all.  

The Menu starts with a choice of four regional products for starters: Painho chorizo sausage, Mestiço Cheese from Tolosa PGI and sheep’s cheese both dry and soft. As for soup, there are three specials: Alentejo açorda, dogfish soup and tomato soup. As for the main dish, there is pig’s trotters in coriander sauce, oven-roasted shoulder of pork, stewed pork cheeks, white beans with pig’s head, carp prepared in the style of Estalagem caught in the river Caia, fried in batter and served with pennyroyal sauce, which is a local speciality, along with two dishes which conquered the clients preference, albeit not typically from this region: bacalhau à Brás and cuttlefish and bean stew.  Homemade desserts include sericaia, sweet migas, rice pudding and the very special lime pie. The wines include a variety of close to 70 different varieties of wine, all of them from Alentejo, ranging from the top to the lowest prices.