The experience begins with goat’s cheese from Soalheira in the chef’s medronho (arbutus) compote. Tartare of trout comes next, thus introducing fish from the river to the menu, in a classic form, but with a modern touch. The soup is a river duck broth. The river duck was formerly very common on the Zêzere, which passes through the village and brings life to it. The main course is traditional wood-oven roasted kid.
The meal ends with a tigelada frosted with cured cheese.
A sophisticated combination of delicacies whose flavours recount the history of a village to those who chose to stay there awhile.
Paths and tracks at 24m
Private buildings from the 17th-18th centuries at 24m
Old church at 24m
Loja Aldeias do Xisto Shop window in Casa das Tecedeiras at 24m
The boat at 24m
Janeiro water wheel at 24m
S. Sebastião Chapel at 24m
Casa das Tecedeiras at 64m
Gigantic loom at 66m
River beach of Lavandeira in Janeiro de Cima at 179m
Wines not included.
Rodrigo Castelo was born in Santarém. He worked in the pharmaceutical industry before leaving to devote himself to cooking. He opened the doors of the Taberna Ó Balcão in October 2013 and has kept up the surprise element ever since. He has recovered recipes and traditions, highlighted little-known local products, always respecting ingredients to give a special character to his gastronomic creations.