Restaurant & food styling
Enjoy our Food
The Restaurant
Located in the former Capela of Bispo, it is a large space with a unique
decoration. With the delicacies of the menu and the harmonizations of Sommelier
Fábio Nico, The Ermita invites you to embark on a signature gastronomic
journey with a clear Alentejo inspiration.
Our Menu
Among the various dishes on the menu, the chef’s croquettes, the regional sausage and cheese board as a starter stand out. Tomato soup, Ermita-style cod and pork cheeks with asparagus sautéed crumbs and finish with the chocolate marquise or any of our conventual sweets. All dishes are complemented by a careful choice of wines from our vast wine cellar and a variety of excellent desserts.
The Bishop’s Chapel
The Restaurant is situated in the Chapel of the Bishop, whose construction dates from the first decade of seven hundred. With a rectangular plan, of approximate proportions of a double square, is covered by a barrel vault, in which two rectangular windows open to the south, building one of the spaces of greatest artistic value in the entire Convent, not only due to harmony of it’s proportions but, above all, quality of the iconographic program of the tile covering, by António de Oliveira Bernardes, and of the paintings by Brutesco nacional that cover the vault whose theme will have given name the room.
The Sommelier
Inserted in a wine region of good and varied wines, we consider it a treat for our guests to have a Sommelier in our Restaurant.
Being a Sommelier is having the challenge of recommending the wine that adapts to each dish, so that the explosion of aromas and flavors, is simply unparalleled.
So since 2017, Fabio Nico, who was already an employee in “Ermita”, specialized in the Wine & Spirit Eduaction Trust International Wine and Spirit Center, and is today our sommellier or escanção.
Advise yourself with him and the rest of the team and make your meal even more memorable.
The Chef
Under the supervision of Chef Luciano Soares, the Ermita is clearly committed to a new reading of our products.
Having started his training in Brazil, the Chef specialized in international cuisine in Vigo.
Now the Alentejo has attracted him to, through contemporary techniques, give a new life to our ingredients.