A recipe our head chef learned from her grandmother in the Alentejo, rebuilt with produce from our farm partners.
Marta Oliveira
2 days ago
The ribeye arrived still whispering from the grill. Delivery was 24 minutes and the plating survived intact — genuinely restaurant quality at home.
Daniel Reyes
1 week ago
We booked the VIP room for eight people. The team remembered a nut allergy without being asked twice. That's the difference.
Aisha Karim
2 weeks ago
Best wood-fired pizza I've had outside Naples. The hot honey nduja is dangerous. Only note: I wanted a bigger portion of the focaccia.
Total
€20.50
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€7.50
A recipe our head chef learned from her grandmother in the Alentejo, rebuilt with produce from our farm partners.
Save
€7.50
A recipe our head chef learned from her grandmother in the Alentejo, rebuilt with produce from our farm partners.
Save
€7.50
A recipe our head chef learned from her grandmother in the Alentejo, rebuilt with produce from our farm partners.
