Restaurants and Cafés

In the village of Cabeção, about a dozen kilometres from Mora, the tradition of game has inspired those spirits with an interest in the arts of the kitchen to create emblematic dishes that make those with a great appetite travel miles. This is the case of the restaurant A Palmeira, that, despite the simplicity of its décor, offers now famous delicacies, such as hare and beans, wild pigeon broth, hare stew, hare rice and wild pigeon rice. Only to name but a few, as the menu is long and starts with appetisers that could easily be a meal in themselves: pancetta, asparagus and several types of Alentejo pork sausages, in addition to regional cheeses.  

The choice of soup is divided between dogfish soup, Alentejo gaspacho and Alentejo açorda, with or without bacalhau, whereas the Alentejo-style bacalhau migas, roast bacalhau with squashed roast potatoes and Palmeira-style bacalhau are special favourites, even though there is always fresh fish to charcoal grill. The meats are, without a doubt, those that take up most of the creative time of Guilhermina (João Cavidão’s mother, responsible for the service that both perpetuates some of the regional and family recipes and lends her own touch and spices to established dishes, examples of which are asparagus migas with fried pork, carne de porco de alguidar with potato migas and the famous oven-roasted lamb chicken rice in blood. 

The same can be said about its desserts that are all homemade, such as the conventual desserts and the chocolate mousse, a family recipe: almond roll, black-seed squash roll and ovos-moles, which is a sweet egg paste filling inside extremely fine wafers.  The house red deserves our attention. It is produced in a vineyard run by João’s brothers and consists mainly of Trincadeira and Aragonese castes. The service is efficient and friendly.