Restaurante da Pousada Castelo de Alcácer do Sal
Restaurants and Cafés
Opened in 1998, together with the Pousada Castelo de Alcácer do Sal, this restaurant takes advantage of the best there is in the region, and has ascertained itself as one of the favourite meeting places for diners between the Alentejo coast and Central Alentejo. The room has a great deal of natural light, excellent views of the swimming pool and gardens, and its main decorative item is an 18th century polychromatic altar displayed on one of the walls.
The atmosphere is elegant but relaxed, more than would be expected in a former convent inside a castle, probably due to its proximity to the beach. The menu is particularly well drawn up, taking into consideration the balance between the delicacy of the fish and seafood of the region and the meat and game from more inland areas. The excellent suggestions of the chef include for soup, fish soup tasting of the Alentejo Coast and partridge broth with rice, spinach and quail’s egg; the starters include clams open in seawater and alheira sausage and greens with red cabbage; appetisers include stewed giblets and stewed fava beans with chorizo sausage. The main dishes include fresh vegetable lasagna in a tomato duo and crème fraîche for the vegetarians, charcoal-grilled octopus with potatoes and greens, braised croaker, mangetout and smoked tomato migas, bacalhau fritters accompanied by moist rice of your choice (bean, coriander or tomato), veal medallion and São Julião cheese sauce with crispy corn, pork tenderloin steaks with clam migas and rack of lamb in a parsley crust with sweet potato quenelle and greens. To finish off there is a buffet of regional desserts, fruits and Portuguese cheeses, conventual desserts and the typical pine nut tart. A very careful selection of mostly Alentejo wines. Service efficient and polite!
- Characteristics and Services
- Timetable and reservations
- Other informations
1.00pm - 3.00pm; 7.00pm – 10.00pm. Friday and Saturday dinnertime: 7.30pm-10.30pm
Closing Day(s): Opens every day
Partridge broth with rice, spinach and quail’s egg made with locally produced medium grain rice that helps make the broth thick and appetising. The pine nut tart is much sought after, the fruit in this region being known as the caviar of the forest.
It pulls together the best tastes in the Alentejo, with fresh fish, seafood, regional meat and different dishes that all kinds of palates and appetites will enjoy.