Serra do Açor
The meal starts with escabeche of fish from the River Alva and Dez paté with citrus and walnut compote Next, a broth of trout from the same river with fennel from the hills surrounding the village. Kid, as the main course, is accompanied by corn bread crumbs and a classic herb sauce. For dessert, the choice was one of the house celebrities: tigelada, with plum confit and locally produced chestnut honey.
Restaurante João Brandão at 210m
Schist Villages shop in Aldeia das Dez at 304m
Pina Ferraz - Casa da Obra Manor House at 304m
Parish Church at 304m
House of S at 304m
anta Maria Madalena Church at 304m
Largo da Fonte cross at 304m
PR1 OHP - Caminho do Xisto de Aldeia das Dez I – Pelas Várzeas do Alvôco at 250m
PR2 OHP - Caminho do Xisto de Aldeia das Dez II – Rota Imperial at 250m
PR3 OHP - Caminho do Xisto de Aldeia das Dez III – Nos Passos do Ermitão at 250m
Vasco Lello likes to mingle with the customers and see for himself the gastronomic pleasure (or otherwise) that he has given them. With Alentejo roots, his signature cuisine is characterized by being markedly Portuguese with influence from around the world, particularly from North Africa and Asia.