Restaurants and Cafés

Located right in the heart of Reguengos de Monsaraz, it is characterised by the mudéjar-style architecture and the décor alluding to the culture of bullfighting that provide a cheerful and relaxed but also intimate and homely atmosphere. It has two rooms and an open indoor patio: the entrance hall is sober, with Alentejo blankets and crockery on the walls, comfortable chairs and white tablecloths; inside is more typical, with arches, a column, decorative porcelain and Arabic tables (wooden base with glazed tile mosaic), two panels of azulejos with bullfighting motifs and doors and lamps of cast iron; the patio is genuinely Al-Andaluz. 

The cuisine is also inspired by the Al-Andaluz nation that, according to José Morgado, owner and chef of the restaurant even though he graduated in agricultural engineering and oenology, corresponds to territories of Alentejo, Algarve and Andaluzia. He uses produce from the region and prepares them as he learned from his mother and aunts. Among his specialities are, for starters, acorn-flavoured Iberian cured ham, Iberian pork sausages from Alentejo, sheep’s cheeses from Reguengos and Serpa Cheese PDO, crackling, several salads; the main dishes include garlic açorda with bacalhau, dogfish açorda, oven-roasted lamb, Iberian pork and fighting bull cheeks, tenderloin of fighting bull, oxtail and during the corresponding seasons, gaspacho from Alentejo and Guadiana-style lamprey; dessert include sericaia with Elvas Plums PDO, encharcada and bolo rançoso, three icons of conventual desserts. There is a selection of Alentejo wines and almost all (90%) are from the sub-region of Reguengos de Monsaraz.