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, CHESTNUT, GARLIC & CORIANDER - Prawn sautéed in olive oil, garlic and coriander, chestnut purée and chips.

- SQUID, MUSSEL, BREAD AND VEGETABLES - Squid stuffed with mussel açorda (bread stew), saffron broth and vegetables.

- HORSE MACKEREL, PUMPKIN, APPLE AND ORANGE - Marinated horse mackerel, orange and pumpkin and apple purée.

- TURNIP, PEAR, ALMOND AND BLACK PUDDING - Turnip cream, roasted pear, toasted almond and black pudding.

- CALF’S LIVER, POTATOES AND GRAPES - Portuguese-style calf’s liver, onions, grapes and potato purée.

- CHISPALHADA - Pork trotter terrine and chickpea stew.

- MUSHROOMS, CHESTNUTS, PERSIMMON, POMEGRANATE - Mushrooms in escabeche, persimmon, chestnut purée and pomegranate.

- CHARD, ROOT VEGETABLES, PEAR AND ORANGE - Chard salad, roasted root vegetables, roasted pear and orange.

- COD... AND ROUPA VELHA - Confit cod, sautéed cabbage, potato, onion and garlic, poached egg.

- MEAGRE, BEANS AND PRAWNS - Roasted meagre with prawn feijoada (Portuguese bean stew).

- OCTOPUS, SWEET POTATO AND TURNIP GREENS - Roasted octopus, sweet potato purée, turnip greens, chopped tomato, onion, olives and herbs.

- LAMB, RICE AND SAUSAGES - Roasted leg of lamb and oven-baked rice with Portuguese sausages.

- BEEF, MUSHROOMS, APPLE AND ROOT VEGETABLES - Black Angus sirloin steak, sautéed mushrooms, apple, root vegetables and chard.

- PORK, CHESTNUTS AND BEANS - Laborela Alentejano pork with chestnut and bean stew.

- CAULIFLOWER, AUBERGINE AND PINE NUTS - Breaded cauliflower, aubergine caviar, toasted pine nuts and chopped tomato, onion, olives and herbs.

- CABBAGE AND PEARL BARLEY - Grilled pointed cabbage with pearl barley stew.

- CHOCOLATE, BANANA AND PEANUT - Chocolate cake, caramelised banana and peanut ice cream.

- SERICAIA, COFFEE AND MADEIRA - Sericaia (egg and cinnamon cake), coffee ice cream and Madeira zabaglione.

- OLIVE OIL PUDDING, PINEAPPLE AND CRUMBLE - Egg, olive oil and honey pudding, pineapple and crumble.

- QUINCE, CHEESE AND BAGULHADA - Roasted quince, artisanal goat’s cheese and bagulhada (quince, grape and walnut preserve).

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