Vegetariano

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  Cogumelos Portobello Recheados com Queijo

  Large portobello caps, baked first until they soften and colour, then filled with sautéed spinach, chopped walnuts, sunflower seeds and herbs, packed in so the filling sits above the rim.
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  Farfalle com Molho de Abóbora e Parmesão

  We roast pumpkin until it is soft and caramelised, then blend it into a smooth sauce with garlic and a little rosemary, seasoned lightly so the sweetness of the pumpkin comes through.
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  Hambúrguer Preto com Grão-de-Bico e Vegetais

  The bun is made with activated charcoal, which is where the black colour comes from.
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  Samosas Indianas

  We make the pastry ourselves, fold it by hand into triangles and fry them to order so they arrive crisp. The filling is spiced potato and onion with cumin, coriander and a little fresh chilli.
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  Sopa Cremosa de Couve Roxa

  The deep violet colour is natural and comes entirely from the red cabbage. We cook it slowly with onion and garlic until everything is soft, then blend it until smooth. There is no cream in the soup itself.
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  Sopa de Cenoura com Natas e Salsa

  Carrots cooked slowly with onion, a little garlic and good olive oil until completely tender and sweet, then blended until smooth.
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  Tosta de Abacate com Ovos Poché

  Thick slices of our own sourdough, toasted until golden and firm enough to hold everything.
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  Veggie Burger

  The patty is made here from a blend of vegetables, legumes and grains, seasoned and cooked until it has a proper crust and holds together.