Our version of the traditional Brazilian-style fish stew with dendê oil, coconut milk, peppers, and tomatoes. It is served with basmati rice and cashew nuts, and farofa (Brazilian roasted cassava flour).

Wild croaker, chestnut puree, açaí sauce, beurre blanc and chestnut chips.

Creamy rice made with a sauce of carabinero heads, with carabinero from Algarve, and lime and coriander aioli.

Grilled eryngii mushroom with tamarind sauce, sautéed wild mushrooms, cauliflower purée, fennel salad, and mushroom sauce.