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A restaurant that is a large Alentejo kitchen with meals that are an invitation to return to the origins. Led by Chef Luís Batalha, this cuisine is forged in fire - in the wood oven, in the Josper and, on the milder spring and summer days, in the Ofyr.

Here we inspire ourselves daily in the traditional products and forms of cooking of the Alentejo, in this huge region, which goes from the wild and rebellious coast to the deep Alentejo, from the plains beyond the Guadiana, land of smugglers.

We are LOCAL and passionate

With the black pig, the lamb, the cheeses and sausages, which come directly from local producers. By the aromatic herbs that grow in our garden and by the bread, made daily in the wood oven.

But we also get carried away by the cadence of the Atlantic tides that is so close to us and which brings us a wide variety of fresh fish, depending on the time of year, that on the rocks of the beach hides the barnacles and that at its junction with the Sado river creates the perfect habitat for razor clam, clams or oysters.

We like a slow cooking, with feeling. We like the ingredients, the seasonings and the sauces to mix slowly, to hasten and to give birth to a union of intense flavors.

This is also the history of the gastronomy of this land: a history of a mixture of peoples and cultures, that merged with the times, slowly, that mixed each other and that knew how to put together the best that each one had. From there came dishes as special as the ‘açorda’ or the lamb stew.

But more than just cooking, we want to share these regional and so genuine flavors in every dish we make with all those who visit us.

For this we rely on the experienced hands of Dona Hortense, who daily cooks traditional Alentejo dishes, or with Zé Grilo that teaches us how to make real Alentejo bread in a wood oven.

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

LUIS, the Chef

Curious by nature, Chef Luís Batalha is unable to say no to a test. With almost 30 years of experience, he’s always shown to have a will to 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, the daily life is the aromatic herb providing soul to his creations, making them memorable – have you tried his Purple Octopus?

With a degree in Hotel Management, Chef Luis always wanted more and pursued trainings in Fine Arts, Pastry, Bakery and Cuisine, proving to have the right combination of skills not only to lead Santiago Hotel Cooking & Nature kitchen, but also to be the hotel’s General Manager.


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