The restaurant supplies are almost exclusively local ingredients, highlighted in the menu.

We work with menus designed to offer our diners a unique experience. The dishes are made with ingredients from the Herdade and local producers, closely following the cycle of each season, which implies frequent changes to the menu.

These menus are available for individual reservations for up to 6 people. For larger groups, we’ll be glad to send a personalised proposal.

When making a reservation, please tell us about any food restrictions.

Menus include water, appetisers and coffee. Children’s and vegetarian menus are always available.

VAT included

If you have any doubts, please contact us via the following e-mail address: reservas@esporao.com
restaurante herdade do esporão

Vineyard

Menu 40€
Cheeses 10€

Choose between one of the two main dishes – Turbot or Black Alentejo Pork

MACKEREL
avocado, green apple and savoury smoked broth

GRILLED TURBOT
cauliflower, burnt cream sauce and buckwheat

BLACK ALENTEJO PORK
turnips, green leaves and coffee molasses

CITRUS
and toasted oats

ed7 (3)

Montanheira

Menu 55€
Wine Pairing 20€

Choose between one of the two meat plates – Rack of Lamb or Aged Beef Entrecôte

MACKEREL
avocado, green apple and savoury smoked broth

CHESTNUT
oyster and seaweed vinegar

ROSE FISH
summer squash, mussels and spiced butter

NECK AND RACK OF LAMB
violet artichokes, brussels sprouts and pear with black tea

AGED BEEF
toasted celeriac and onions

FIGS
fig leaf and cardamom

PEACH
lavender tart and lemon verbena

ed6 (4)

The Time of the Land

Menu 70€
Wine Pairing 30€
Cheeses 10€
SQUID
chicken skin and roasted pepper oil

MACKEREL
avocado, green apple and savoury smoked broth

FERMENTED CEREALS
girolles, egg and summer truffle

GRILLED TURBOT
white asparagus, oyster and finger lime

ALENTEJO PORK JOWL
stems, peas and lovage sauce

AGED BEEF
toasted celeriac and onions

FIGS
fig leaf and cardamom

QUINCE
pistaccio, ewe’s milk and marjoram

ed28 (1)

Vegetarian Menu

Menu  45€
Cheeses 10€
CHESTNUT
green apple and seaweed vinegar

VIOLET ARTICHOKES
pear with black tea, brussel sprouts

LEMON BAKED CELERIAC
spring onion, noisette, echalion and mushroom broth

FERMENTED CEREALS
girolles, partridge egg and summer truffles

FIGS
fig leaf and cardamom

PEACH
lavender tart and lemon verbena

menu vegetariano