The tremendous quality and authenticity of local produce (often unknown due to the excessive humility of its producers) has created a cult following among true connoisseurs of the good life and good food.
Climb the impressive stone staircase that greets you at the entrance and you’ll find a Roaring Twenties vibe, both nautical and colonial, but a little bit ‘gentleman’s club’ – and also a little bit Casablanca”.
The food at the Grand Salon is an interpretation of Portuguese gastronomic heritage. In our culinary world, simplicity is a luxury. Local products lose - finally and with distinction - the shame of their origins and rise to new heights, creating indulgent but not opulent dishes, full of flavour and with an unusual freshness.
Remaining loyal to a sustainable cuisine is one of the Grand Salons promises, so there is a thoughtful approach to how the food we eat plays a role in protecting Mother Earth. The kitchen team partners with regional producers which is reflected in the "superior quality" of everything served at the Grand Salon table. There's bread from a bakery in Vila Real de Santo António, meat from a top butcher in Manta Rota, olive oil, fruit and vegetables from Moncarapacho, organic tomatoes from Tavira, fine flor de sal from Castro Marim, creamy curd cheese from São Brás de Alportel.
The “Cozido à Portuguesa”, a Portuguese stew, is, without a doubt, a national gastronomic monument. It is an authentic festival of ingredients and flavours – meat, sausages, cabbage and cooked vegetables – which may seem simple, but is not. It is the result of centuries of refinement. Each family has its own way of cooking it, but one thing is certain: every Portuguese has “that ” comforting sensation when eating this dish. It evokes emotions, brings back memories of family lunches, of laughter accompanied by good wine. These are perhaps the main ingredients of the stew: The feeling of warmth and cosiness, memories, family… With our interpretation of the “dish of hearts” we hope to awaken, equally, such pure and genuine feelings. Sunday Lunch on every first and last Sunday of the month.