At the Table with Alentejo
Alentejo-style pork with clams
Alentejana-style pork combines succulent meat and clams in a flavour-packed classic, paired with Antão Vaz.
Alentejo-style pork with clams
Alentejana-style pork combines succulent meat and clams in a flavour-packed classic, paired with Antão Vaz.
Vidigueira Convent Almond Cake
Vidigueira Almond Cake is a classic of convent confectionery, rich and aromatic, paired with Vasquinho fortified wine. Savour this Alentejo tradition.
Vidigueira Convent Almond Cake
Vidigueira Almond Cake is a classic of convent confectionery, rich and aromatic, paired with Vasquinho fortified wine. Savour this Alentejo tradition.
Convent of Santa Clara Encharcada - Évora
Santa Clara Convent's Encharcada is one of the Alentejo's most iconic sweets, known for its rich texture and intense egg-yolk flavour. Paired with Vasquinho fortified wine, it captures the elegance...
Convent of Santa Clara Encharcada - Évora
Santa Clara Convent's Encharcada is one of the Alentejo's most iconic sweets, known for its rich texture and intense egg-yolk flavour. Paired with Vasquinho fortified wine, it captures the elegance...
Hunter-style rabbit
Enjoy Hunter-style rabbit from Baixo Alentejo, prepared with wine and olive oil from Herdade do Estacal. Rustic, authentic flavour.
Hunter-style rabbit
Enjoy Hunter-style rabbit from Baixo Alentejo, prepared with wine and olive oil from Herdade do Estacal. Rustic, authentic flavour.
Lower Alentejo Clam Broth
Learn how to prepare the traditional Clam Broth from the Baixo Alentejo, with olive oil and wine from Herdade do Estacal. A comforting and delicious recipe that celebrates the authentic...
Lower Alentejo Clam Broth
Learn how to prepare the traditional Clam Broth from the Baixo Alentejo, with olive oil and wine from Herdade do Estacal. A comforting and delicious recipe that celebrates the authentic...
Alentejo-style bread soup with cod and poached egg
Alentejo açorda in its purest form: stale bread, coriander, garlic and new-season olive oil, with flaked cod and a poached egg. Pairs well with Antão Vaz from Herdade do Estacal.
Alentejo-style bread soup with cod and poached egg
Alentejo açorda in its purest form: stale bread, coriander, garlic and new-season olive oil, with flaked cod and a poached egg. Pairs well with Antão Vaz from Herdade do Estacal.