GASTRONOMY

Alentejo CUISINE
made by Fire

A restaurant that is a large Alentejo kitchen with meals that beckon you to return to your origins. Led by Chef Luís Batalha, this is a kitchen where the food is made by fire: in a wood-fired oven, in the Josper and, on the milder spring and summer days, in the Offyr. Here our daily inspirations comes from the Alentejo’s traditional products and forms of cooking. It is a huge region, which stretches from the wild and rebellious coast to the deepest inland areas, from the plains beyond the Guadiana, land of smugglers.




We are LOCAL
and we are in love

With the Iberean pork, the lamb, the cheeses and sausages, which we source from local producers. And with the aromatic herbs that grow in our garden and the bread, made daily in the wood-fired oven. But we also get carried away by the cadence of the Atlantic tides. The ocean is so close to us and brings us a wide variety of fresh fish, depending on the time of year. And then there are the goose barnacles clinging to the rocks on the beach and the spot where the ocean and the River Sado come together, creating the perfect habitat for razor, and other types of clams and oysters.

We like to cook our food slowly, with feeling. We like the ingredients, the seasonings and the sauces to slowly blend and mingle in a union of intense flavours. This is also the history of this land's cuisine: a history of a melting pot gradually merging to become one and each bringing the very best that they had to the table. This gave rise to such special dishes as açorda (a type of bread “porridge”) and lamb stew, served over slices of rustic bread that soak up the cooking juices. But we want to share more than just cooking; we want everyone who visits us to join with us and savour these regional and very genuine flavours in every dish we make. To do so, we rely on the experienced hands of Dona Hortense, who cooks traditional Alentejo dishes daily; and Zé Grilo, who can show you how to make real Alentejo bread baked in a wood-fired oven.

We want you to find the Alentejo - genuine and rustic - in every gesture of ours.
Sit down with us and share this moment.



Luís, the Chef

Curious by nature, Chef Luís Batalha is unable to turn down a challenge. With almost 30 years of experience, he’s always shown his determination to take on more complex tasks, adding a pinch of diversity as seasoning to his days.

Every challenge inspires him to create and because of that he sees the evolution of our consumption patterns – driven by technology – as an ally and a catalyst to the emergence of new trends. However, daily life is the aromatic herb that brings his creations to life and makes them memorable. Have you tried his Purple Octopus? If you have, you’ll know what we mean.

With a degree in Hotel Management, Chef Luis always wanted to do more so he also took courses Fine Arts, Pastry making, Baking and Cookery. And, as it turned out, this was the perfect combination only to take charge of the Santiago Hotel Cooking & Nature's kitchen, but also to be the hotel’s General Manager.

 

This site uses cookies to improve your browsing experience and provide you the best service possible. Continuing browsing the site you consent to their use. See our Privacy Policy.

Cookies Settings:

Cookies and other similar technologies are an essential part of how our Platform works. The main goal of cookies is to make your browsing experience easier and more efficient and to improve our services and the Platform itself. Likewise, we use cookies to show you targeted advertising when you visit third-party websites and apps. Here, you will find all the information on the cookies we use. Furthermore, you will be able to activate and/or deactivate them according to your preferences, except for any cookies that are strictly necessary for the functioning of the Platform. Keep in mind that blocking certain cookies may affect your experience on the Platform, as well as its functioning. By clicking “Confirm preferences”, the cookies selection you have made will be saved. If you have not selected any options, clicking this button will be the same as blocking all cookies. For more information, please consult our Cookie Policy.

Cookies Settings
Accept all Cookies