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 Pedro Pereira 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.

- SARDINE, STRAWBERRY AND TOMATO - Grilled sardine, toasted bread, strawberry, tomato, and basil in a gazpacho.

- OCTOPUS, PEPPERS AND PICKLES - Octopus salad in a tartlet, fermented pepper mayonnaise, and homemade pickles.

- FIGS, GOAT CHEESE AND DUCK - Mixed greens salad, fresh figs, goat cheese, and duck prosciutto.

- SHRIMP AND “AÇORDA” - Sautéed shrimps, shrimp bisque, bread mash with garlic and coriander.

- CORN, COCKLES AND PENNYROYAL - Creamy corn soup, cockles and pennyroyal salad.

- GIZZARDS, EGG AND POTATO - Duck gizzards in a tomato stew, fried egg, and shoestring fries.

- FENNEL, CELERY, BEETROOT AND AVOCADO - Fennel bulb, celery purée, beetroot carpaccio, and guacamole.

- CODFISH, SAUSAGE, FAVA BEANS AND TOMATO - Dried Cod loin confit, cured Ibérico sausage and fava beans on “torricado” (toasted bread with olive oil and garlic), and tomato soup.

- TRIGGERFISH, SWEET POTATO AND CLAMS - Fried triggerfish fillet, sweet potato chips and purée, and clams with coriander.

- MEAGRE, SHRIMP AND DILL RICE - Meagre with a shrimp crust, rice cooked in shrimp broth and dill.

- OCTOPUS, POTATO, OLIVES AND GREENS - Roasted octopus, potato, olives and turnip greens "migas"(bread mash).

- LAMB, CARROTS AND SAUSAGES RICE - Oven-roasted leg of lamb, honey and saffron roasted carrots, and sausage rice.

- SIRLOIN STEAK, POTATO, PEACH AND MUXAMA - Grilled sirloin steak, meat sauce, mashed potato with peach, and tuna "muxama".

- SUCKLING PIG, POTATO, GREENS AND ORANGE - Roast suckling pig, vitelotte potato, mashed turnip greens, and orange salad.

- ARTICHOKE, ROOT VEGETABLES AND CHARD - Artichoke heart, roasted root vegetables, and sautéed chard.

- OLIVE OIL PUDDING, BLUEBERRIES, GREEN APPLE - Egg and olive oil pudding, fresh blueberries sauce, green apple.

- FIGS, HONEY AND VANILLA - Roasted figs with honey and rosemary, burnt vanilla custard, and vanilla ice cream.

- CHOCOLATE, HAZELNUT, GRAPES, PINK PEPPER - Chocolate cake, hazelnut praliné, fresh grapes, and pink peppercorns.

- COCONUT, PINEAPPLE, PASSION FRUIT AND CHILI - Coconut panna cotta, pineapple compote, passion fruit sauce, and chili crumble.

- … OR CHEESE: Portuguese cheese platter - (+€8).