Cooking for the season
The winter menu leans on what grows nearby through the colder months — citrus from the valleys inland, brassicas, root vegetables, and fish landed along the coast at Tavira and Santa Luzia.
Nothing on it is complicated. The intention is to cook a small number of things carefully rather than a long list adequately.
The dishes we keep
A few things stay on the menu year round because guests ask for them, and because they are genuinely better than the alternatives: the day's fish, grilled simply; slow-cooked pork; and bread baked each morning.
Around those, the menu changes every few weeks as produce comes and goes.
Booking a table
The restaurant is open to residents, members and their guests. Tables in the evening are limited through the winter, so booking ahead is advisable, particularly at weekends.