Emotional Hotel
Cooking Lesson | Snacks to Share | Light Meals | Use of Cooking
Menu of the Season
OUR PETISCOS TO SHARE
Monday and Thursday
Mushroom cappuccino with caramelized walnuts
Roasted octopus “à lagareiro”
Duck magret sandwich with orange mustard and red onion compote Courgette and carrot pancake with mint and lime mayonnaise
Tuesday and Friday
Codfish broth, poached egg, coriander and fried bread
Swordfish fillets with tartar sauce
Chicken Escabeche (sweet and sour chicken)
Fresh mushrooms, cheese and herbs tart
Wednesday and Saturday:
Mussels, leek and tomato soup
Squid and sweet potato stew
Steak skewers with its sauce
Vegetable ‘brás’ (vegetables, potatoes and eggs)
Desserts:
Chocolate lava cake topped with raspberry sorbet
Crumble nut, cheese mousse and pumpkin compote
Custard flavoured with our tea
Yogurt cup with fruit and nuts
COOKING MENU
Tart of Alcobaça Apple, caramelized onion and rice blood pudding
Warm goat cheese salad, grapes and walnuts
MAIN COURSES
Cod fish loin, almond and herbs crust, vegetable brás
Duck magret, caramelized carrot puree and orange sauce
Housemade pasta with mushrooms, courgette, leek and lemon
Chocolate lava cake with raspberry sorbet
Crumble nut, cheese mousse and pumpkin compote
Recipes developed by Chef Nuno Barros
Contact Information
Reservas :
Reservation and menu choices are mandatory with a minimum of 48 hours in advance.
Reservation are subject to availability.
Meals reservations, for external guests, are available for a minimum of 8 people.
Schedules:
Lunch: From 1pm until 3pm
Petiscos: Monday to Saturday from 7pm until 9pm
Cooking Lesson: Monday to Saturday at 7pm or 8h30pm