Fire first. Conversation after.

A grill-led menu — dishes to share, bottle open, the calm pace of those in no hurry to leave.

02 · At the table

Warm bread, an open bottle and dishes to share.

Dinner finds another rhythm when the table fills with plates in the middle and conversation loses its closing time.

To open the table: warm bread, olive oil, cured meats, vegetables — the first gesture before the grill.

Most Ordered

Hot prawns in garlic and olive oil, flame in the pan — one of the dishes most often ordered to share.

Creamy goat's cheese with apple, honey and walnuts — sweet and savoury to open the table in good conversation.

Smoked salmon with fresh cheese — light, direct, ideal to share before the grill.

Cuts for the grill, warm sauces and sides that belong at the table — with picanha at the centre, as it has been for many years.

Since 2000

The star of the menu: grilled over fire, sliced at the table, served with the classic sides regulars know by heart.

Chef Selection

The tip of the fillet mignon served on a hot stone — keeps its heat at the table. Served for one person.

Tender beef with a creamy Roquefort cheese sauce — a table classic for those who like their meat with bold flavour.

Fish, seafood and coastal freshness to balance the table — regional produce, cooked simply.

Seasonal

Sea bass on the grill, Algarve olive oil, herbs and lemon — light, direct, made for sharing.

Most Ordered

Fresh sole with prawns — light, direct, typical of the Algarve.

Sea bass fillet with mustard sauce — a house classic, gently tangy and full of character.

Sweet endings to close the night — or an excuse to stay a little longer at the table.

Silky custard, sugar burnt on the spot — simple, classic, comforting.

Most Ordered

Choux puffs filled and finished with chocolate — light, indulgent, a classic many regulars order.

Since 1986

Warm apple tart, served without hurry — a house dessert that closes the evening well.