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.

- Sautéed shrimp, crab, and pennyroyal polenta.

- “Jaquinzinhos” (fried small mackerel) mushrooms in escabeche and persimmon.

- Pig ear, chickpeas and grilled squid.

- Caldo Verde soup, chorizo... and smoked mackerel.

- Our soup of “cozido” (Portuguese stew) with fresh mint.

- Veal liver in onion sauce, potatoes… and fresh grapes.

- Oyster mushroom, leek, beetroot, and persimmon.

- Codfish confit, and “roupa velha” (vegetables hash).

- Roasted Meagre, razor clams, and coriander açorda (bread mash).

- Octopus, pumpkin and rosemary rice.

- Grilled sirloin steak, potato, quince, mushrooms, and spinach.

- Roasted leg of lamb, Portuguese turnip greens purée, and roots.

- Duck leg confit, smoked magret, and oven baked rice with chorizo.

- Grilled cabbage, truffle, white beans, turnip, turnip greens, and pine nuts.

- Olive oil pudding, dried fig, and tangerine sorbet.

- Baked reinette apple, “bagulhada”(traditional compote) and goat cheese.

- Chocolate cake, pistachio paste, and amarena ice cream.

- Crème Brulee, and rocha pear.

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