From 90eur|guest
Amuse Bouche
Cockle “Xerém” with Algarve citrus mackerel confit
Braised tuna with celery, avocado and asparagus purée, and Medronho and honey reduction
Main Course
Cataplana of guinea hen, shrimp, clams, mussels, sweet potatoes and salicornia
Almond "Mimoso de Tavira", sweet egg cream, malabar gourd and figs
The Chef arrives at the agreed time (2 hours before the meal starts) with all the required ingredients and equipment. The Chef prepares and serves the meal, and cleans the kitchen in the end.
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