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.

- SHRIMP, CURRY AND SWEET POTATO - Poached shrimp and sweet potato in a curry sauce.

- CUTTLEFISH, BREAD AND CORIANDER - Fried cuttlefish, migas (traditional bread, olive oil and garlic mash) and coriander sauce.

- SARDINE, MUSSEL AND SAFFRON - Grilled sardine, crushed potato, mussels and saffron broth.

- BEEF TARTAR - Black Angus Tartar, kimuchi mayonnaise, olive oil toasts.

- CHEESE, TOMATO AND PROSCIUTTO - Artisan goat cheese, tomato soup and prosciutto powder.

- PEAR, CHEESE, CASHEW AND GREEN SALAD - Roasted pear, Azorean cheese, toasted cashews and lettuce.

- CAULIFLOWER, MELON, CARROT AND ALMOND - Roasted cauliflower, melon, carrot escabeche, toasted almonds and honey.

- COD, CHICKPEAS AND EGG - Confit cod, chickpeas as hummus and stew, low-temperature egg and Hollandaise sauce.

- CROAKER FISH AND RAZOR CLAMS - Roasted fresh Atlantic Croaker Fish with tomato rice and razor clams.

- OCTOPUS, FAVA BEANS AND CHOURIÇO - Roasted octopus, fava bean stew with chouriço sausage and fresh mint.

- LAMB, PENNYROYAL, OLIVE AND TOMATO - Roasted leg of lamb, potato purée with pennyroyal, olives and sun-dried tomato.

- BITOQUE - Portuguese steak with fried egg - Black Angus sirloin steak, bitoque sauce, fries, fried egg and salad.

- BIBERIAN PORK, CORN AND COCKLES - “Laborela” pork with cockles xerém (type of polenta).

- SWEET POTATO, MUSHROOM, PINE NUTS AND SALAD - Roasted sweet potato, grilled eryngii mushroom, pine nuts, and fennel, orange and spinach salad.

- PEAS, EGG AND TOFU - Stewed peas with tofu and poached egg.

- CHOCOLATE, CHERRY AND WALNUT - Chocolate cake, ginjinha foam, sour cherry ice cream, caramelized walnuts.

- MERINGUE, MASCARPONE, STRAWBERRY AND MINT - Meringue, mascarpone cream, fresh strawberries and mint.

- OLIVE OIL AND HONEY PUDDING, MELON AND PROSCIUTTO - Egg, olive oil and honey pudding, melon soup and prosciutto powder.

- PINEAPPLE, BAGULHADA AND BASIL - Grilled pineapple, bagulhada (apple, grapes and walnuts compote), basil sorbet.

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