They used goat’s milk to make homemade fresh cheese for the starter; the meat for the wedding pie, with Lucia’s mythical chicory salad.
Thinking of the whole of the goat, Rodrigo Castelo devised a soup from head to toe, using everything the animal provides. The main course is suckling goat roast in the manner of the suckling pigs of Segovia, Spain, traditionally sliced with a shale stone. For dessert, an inspiration from a neighbouring village: bolo finto cake with local medronhos and lemon.
The gastro menu of the restaurant also includes delicacies such as tripe, plangaio (stuffed pork stomach) and bread baked in the wood oven of Figueira.
Ti Augusta maintains its commitment to conserving the habits and traditions of Figueira, by creating flavours and transforming a simple dish into an authentic delicacy.
Aldeias do Xisto Shop in Figueira at 32m
Living Science and Proença-a-Nova forest centre at 2.9km
River beach of Fróia at 4.3km
River beach of Alvito da Beira at 9.3km
River beach of Malhadal at 10.6km
River beach of rejeira at 10.6km
River beach of Aldeia Ruiva at 11.2km
River beach of Carvoeiro at 23.8km
River beach of Sesmo at 15.1km
River beach of Cardigos at 21.4km
12h30 - 14h30 / 19h30 - 22h00
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.