Restaurants and Cafés

The restaurant at the Hotel Villa Aljustrel, opened in the spring of 2014, is surprising because of the modernity of the facilities and the cuisine, albeit it fully respects the typical flavours of Alentejo cuisine. The dining room is big and very comfortable with the dark floor imitating slate and two columns of the same colour contrasting with the white ceiling, the tables with runners in tones of pearl and large comfortable chairs. On the one hand, it has large windows that look outwards and, on the other, a covered patio. The décor is elegant and suggestive of the trickle that gave it its name: fio de azeite or trickle of olive oil. 

The gastronomic concept is connected to Alentejo cuisine with its produce and typical flavours, which the chef gives a slightly different touch to. The menu is well structured and includes suggestions of wines for different specialities. After the couvert, with marinated olives, Moura Olive Oil PDO, butter with flavours from Alentejo and bread, starters for one or two persons are suggested, among which are Alentejo cheeses and sausages, scrambled eggs with farinheira, pig’s trotters with coriander sauce and mushrooms sautéed in olive oil, garlic and oregano. In terms of main dishes there is a happy compromise between traditional and modern, both in terms of cooking and plating, examples of which are octopus tentacles sautéed in olive oil and garlic with a potato and tomato bacalhau salad, moist monkfish rice, Alentejo-style chickpea stew and leg of wild boar stewed in Santa Vitória Reserva 2011 red wine with chestnuts and cooking apples. Good selection of regional desserts, such as the typical and deliciously light and fresh pennyroyal crème caramel. Carefully selected collection of mostly Alentejo wines. Service efficient and polite!