Experience 01 Dining · Nightly from 19h30
One table, thirty seats, tonight’s garden.
The kitchen
The menu is written
at seven a.m.
João walks the walled garden with coffee at first light. What he carries back decides everything.
There is no repertoire at the Table, only method: fire, clay, acid, patience. The lamb comes from the neighbour who out-bids us for hay every June; the cheese from ewes you passed on the drive in. The menu card is handwritten each afternoon and yours to keep — no two dinners in a season repeat.
Thirty guests share the long chestnut table. Strangers arrive at 19h30; by the cheese course there rarely are any.
Tonight, and most nights
Ways to sit down.
The Garden Menu
Seven courses led entirely by the morning’s walk. The vegetarian version is not an afterthought — some nights it is the better ticket.
The Estate Menu
Nine courses with pairings drawn from the cellar’s twelve hundred vintages, poured and argued over by our keeper of the ledger.
Sunday Lunch
The long-form Alentejan table: one great dish, its court of small plates, and no obligation to be anywhere before dusk.
The Chef’s Counter
Six stools at the pass, Thursdays only. You will be handed things before they are finished and asked what you think. Answer honestly.
“I don’t write menus. The garden writes them — I just hold the pen and argue about the order.”
The particulars
Good to know.
- Seatings
- One, nightly — 19h30 until the conversation ends
- Seats
- 30 at the long table · 6 at the chef’s counter (Thu)
- Reservations
- 48 hours ahead; guests of the house have first claim
- Dress
- Come as evening finds you
- The garden tour
- 18h45 with Alice — meet at the fig tree
- Children
- Welcome until 20h30, then the library and the good biscuits
