The culinary experience begins with homemade bread and butter, as well as a range of Esporão extra-virgin olive oils. Then come chickpea scratchings with algae and cod roe mousse, as well as pig trotters in shiso gelatine, inviting you on a tour de force of flavours.
The Time of the Land concept focusses on simple flavours, high quality and the cycles of ingredients. This harmonious relationship with nature allows Chef Pedro Pena Bastos to frequently present new dishes and make changes to the menu. It’s not a new menu, but rather adaptations that take the seasonal character of ingredients into account, which means that diners can look forward to rediscovering the restaurant every time they visit. As such, the current menu offers the seasonal flavours of summer truffles, lemon verbena, apricots, peaches, strawberries and wild garlic, while some of the harmonious combinations that the Chef suggests include mackerel, Iberian pork, turbot and Alentejo lamb.
