à la carte
com as mãos
Alcachofras portuguesas, vinagrete, maionese, anchova e mostarda fermentada
Churro, cenouras, mostarda, oxalis
Tartelete, ervilhas, favas, lima-caviar e hortelã
10€
Pão de massa mãe da Lee Trindade, azeite biológico - 7€
Extra pão - 3€
para começar
Folar Transmontano, espargos biológicos, ajo blanco, sabayon de ervas frescas - 18€
Massa fresca, frango do Talho das Manas, brócolos, shiso e anis estrelado - 20€
para sentir
Tamboril, nabo, rábano negro e Lima-Kaffir - 32€
Porco malhado do Talho das Manas, amendoim, coentros e sementes - 30€
Couve-flor, alho-francês, abóbora e amendoim - 28€
Terrina de acelga, pleurotes, avelã e jus de vinho tinto - 28€
para terminar
Coscorões, mel de urze, nêspera, sabugueiro - 12€
Mochi, feijão azuki, limão, shiso e sal - 15€
Seleção de queijos - 18€
tasting menus
We work exclusively with tasting menus. Our cooking evolves with time — just like the seasons and the people.
That is why we have created two journeys: two ways of experiencing TIME at the table.
Our invitation is to slow down, savour the moment, be present and create memories.
apego
5 moments — 70€ | Wine Pairing — 50€
The celebration of what matters.
Dishes shaped by memory, care and respect.
A more intimate moment, where every ingredient is treated with attention and thoughtfulness.
An invitation to slow down — to be present, to talk, and to savour with time.
desapego
7 moments — 90€ | wine pairing — 60€
A journey of discovery.
Freer, with more time. More room for surprise and instinct.
A more sensory experience, shaped by travel memories, the influences of our team, and the meeting of cultures and flavours.
from Tuesday to Thursday
à la carte & Menu of time
Our menu changes frequently, following the rhythm of the seasons and the creative process of the chef and our cooks.
a menu
6 moments — 80€
A journey guided by the rhythm of the seasons and the timing of each ingredient.
Dishes born from waiting, transformation and intention.
An invitation to slow down and experience what only time can reveal.
