|It was an old cellar located in the jewess part of the city. This old cellar was converted, in 1971, in a Restaurant, preserving the regional and traditional gastronomy.
Alentejo gastronomy was influenced by Arab people when they were in the Iberian Peninsula. This influence remains on the several plates we serve in our restaurant, for insteance, shark soup with bread and coriander, cod soup with bread and eggs, Alentejo soup of bread, coriander and egg, lamb stew of peas or roast lamb, baked duck rice, baked knucle of pork, Alentejo pork with clams, hunt plates, beaside the delicious dishes of the Alentejo regions.
Regional desserts called as conventual sweets, are made with eggs, almonds and gila. So we purpose you some of them, for insteance, morgado, barriga de freira, bolo de requeijão and cericaia with plums.
Cheeses from the region, assorted pork produtcts and regional wines are carefully maked and sellected.