The balance between the cultural experience of a Fado evening and gastronomic culture that fits best with it, is a daily task at O Faia. Aromas and flavors reveal themselves in a creative and contemporary cuisine, where the tradition and the respect for the Portuguese cuisine is not forgotten.

The talent and dedication of Chef Mauro Rondão and his team, create dishes from bases, marinades, seasonings and spices always present in the Portuguese Cuisine, that are combined with the excellence and freshness of the season products. In the wine cellar, where all the producing regions of the country are represented, and that includes the most important domestic producers and the varieties most representative of each region, you will find the perfect complement to match your meal..

-Couvert: Sourdough bread, marinated olives and artisan butter.

- PRAWNS, CORIANDER AND BREAD - Boiled prawns, toasted bread with garlic and olive oil and coriander sauce.

- OCTOPUS, BLACK-EYED PEAS AND OLIVES - Octopus fritter and seasoned black-eyed peas with onion, herbs and olives.

- QUAIL, “ALHEIRA”, EGG AND TURNIP GREENS - Fried quail, sautéed alheira (traditional Portuguese sausage made with poultry, pork lard and bread), fried quail egg and turnip greens.

- BEEF AND GREEN BEANS - Portuguese-style sautéed diced beef, homemade pickles, batter-fried green beans.

- SOUP FROM THE “COZIDO” WITH PASTA - Terrine of meats and sausages, vegetables, small elbow pasta and broth from the cozido (boiled meats and sausages).

- CHEESE, ROOTS, FIG AND WALNUTS - Artisan goat cheese, roasted roots, dried fig, caramelized walnuts and beef sauce.

- EGGPLANT, PEAR AND FENNEL - Eggplant purée, roasted pear, lettuce and fennel.

- CODFISH... “GOMES DE SÁ” - Dried codfish loin confit in, sautéed potatoes, onions, egg, olives and parsley olive oil.

- TUNA AND CODFISH SAMES - Seared tuna steak with a stew of codfish “sames” (the fish’s swim bladder).

- JOHN DORY, PEPPERS AND MUSSELS - Fried John Dory with roasted peppers rice with mussels.

- OCTOPUS, BREAD AND ASPARAGUS - Roasted octopus with asparagus “migas” (traditional bread, asparagus, olive oil and garlic mash).

- LAMB, POTATOES AND TURNIP GREENS - Roasted leg of lamb, potatoes and turnip greens with olive oil and garlic.

- BEEF, CHESTNUTS, MUSHROOMS AND SPINACH - Grilled sirloin steak, meat sauce, sautéed chestnuts and mushrooms, and spinach purée.

- DUCK, BEANS AND PRAWNS - Confit duck leg with prawn and bean stew.

- CAULIFLOWER, CHICKPEAS AND CASHEW - Roasted cauliflower “steak”, chickpea curry and toasted cashew nuts.

- CHOCOLATE, PEAR, WINE AND CHILLI - Chocolate cake, pear poached in red wine, and chilli.

- FRENCH TOAST, CHEESE, STRAWBERRY, PENNYROYAL AND VANILLA - Fried bread with sugar and cinnamon, goat cheese cream, strawberry and pennyroyal compote, vanilla ice cream.

- PUMPKIN, “BAGULHADA” AND TONKA BEAN - Pumpkin cake, “bagulhada” and tonka bean ice cream.

- OLIVE OIL AND HONEY PUDDING, GREEN TOMATO, ALMOND AND ORANGE - Egg pudding with olive oil and honey, green tomato compote and toasted almond.

- … OR CHEESE: Selection of Portuguese cheeses with compotes - (+€8).