Restaurant & food styling
Enjoy our Food
The menu remains the responsibility of chef Duarte Laranjinho with dishes and local ingredients that reflect traditional Alentejo cuisine. “We are consistent with the environment in which we operate”, stresses the Director, Eduardo Bon de Sousa. The wine list explores the Alentejo – but not only -, in a choice by Fábio Nico, an award-winning sommelier from Redondo.
Among the various dishes on the menu, we highlight the “Sopa de Cação”, Tomato Soup, Lamb ‘Carré’, Black Pork ‘Lagartos’ with asparagus crumbs, Codfish ‘Tacos’, among others. All dishes are complemented by a vast wine cellar that includes a careful choice of Alentejo wines, and by a variety of excellent conventual and regional confectionary.
Passionate about the Alentejo, Duarte Laranjinho, 34 years old, is since 2016 the Chief of Kitchen of the “ERMITA”.
Not wanting to abandon the Alentejo roots he is so proud of, he worked in several hotels in the district of Évora, where he had the privilege of working with Chief António Nobre.
He wanted the destination to return to the place where he carried out the first stage, being today the maximum responsible for the delicacies that are tasted in the Convent.
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.