Surrounded by centuries-old terraced hillsides and offering panoramic views over the River Douro, this is the ideal starting point for exploring one of Portugal’s most beautiful regions, with all the comfort of a five-star hotel.
At Palato D’Ouro Restaurant, contemporary Douro cuisine is served with the river as a constant backdrop. The menu is rooted in the flavours and produce of the region, with dishes such as cod with a crust, aged veal loin and lamprey rice, alongside a five-course tasting menu for those wishing to discover the Douro through its food. The experience continues at Ruby Bar, with its panoramic terrace and selection of regional wines. In summer, it moves up to the seventh floor, where Acqua Bar serves refreshing cocktails beside the infinity pool.
Gestaçô Walking Stick Museum — Eça de Queiroz Foundation — Rural Museum Restaurant — Casa do Lavrador Ethnographic Museum
There is much more to explore: hotels where time slows down, the views inspire and every gathering becomes a special moment to share.
What if your next break took you to Torres Vedras, for a riverside weekend in Lisbon, beach days in Caparica, time in nature in Leiria or a sunset in Vila do Conde?
• Fresh vegetable soup.
• Mixed lettuce salad with cherry tomato and cucumber;
• Pickled carrot with coriander;
• Chicken salad, mixed diced vegetables and garlic mayonnaise;
• Marinated cod, fusilli, red cabbage and sun-dried tomato.
• Vegetable pies;
• Mini prawn and asparagus tartlets;
• Octopus pataniscas with coriander;
• Cod and sweet potato fritters;
• Chicken wraps with rocket and mustard;
• Mini veal burgers with homemade chouriço.
• Sliced fruit;
• Chocolate and fruit fondue;
• Pumpkin and orange cheesecake;
• Chocolate cake.
• Freshly squeezed orange juice;
• Detox juice;
• Soft drinks;
• Water;
• Coffee.
• Water;
• Freshly squeezed orange juice;
• Fruit yoghurt;
• Cereal granola;
• Chicken and herb pie;
• Cured ham and cheese sandwich;
• Chocolate cake.
• Simple crudités (iceberg lettuce, frisée lettuce, tomato, carrot, cucumber, beetroot);
• Pickled carrot with herbs;
• Octopus and chickpea salad with sun-dried tomato;
• Mozzarella with strawberry, basil and olives;
• Smoked salmon, potato with fennel cream;
• Quinoa salad with cured cheese and caramelised onion;
• Prawn salad with sweet potato and almonds;
• Marinated mushrooms with sesame seeds and soy;
• Coleslaw with apple and bacon;
• Oriental chicken salad with peas;
• Warm pumpkin salad with spinach, caramelised onion and requeijão;
• Cod pataniscas;
• Poultry pies with parsley;
• Asparagus and mushroom quiche;
• Pastéis de massa tenra;
• Chicken and curry samosas;
• Alheira croquettes;
• Platter of regional cured and smoked sausages;
• Serra cheese, honey and rosemary pastries;
• Baby potatoes with linguiça and cheese;
• Cuttlefish tempura with lemon mayonnaise.
• Chocolate and nut brownie;
• Abade Priscos pudding;
• Natas do céu;
• Pears poached in ginger and spice syrup;
• Almond tart with cinnamon;
• Lemongrass crème brûlée;
• Red berry and vanilla pavlova;
• Caipirinha cheesecake with raspberries;
• Pumpkin and walnut panna cotta;
• Citrus roll cake with egg custard;
• Queijada tart;
• Tiramisù;
• Carrot and orange meringue cake;
• Biscuit and coffee cake;
• Sliced fruit.
• Fresh vegetable soup;
• Leek velouté with almonds;
• Broccoli soup with hazelnuts;
• Chicken soup with mint;
• Mussel and saffron bisque.
• Macaroni with three cheeses, olives and oregano;
• Chicken fusilli with egg and bacon;
• Spinach and requeijão ravioli with tomato and basil;
• Penne with roasted vegetables.
• Cod gratin with seafood;
• Meagre in tempura with lemon and caper sauce, vegetables and noisette potatoes;
• Soupy monkfish rice with king prawns;
• Larded Douro pike, gnocchi and garden vegetables;
• Flaked cod, chickpeas, turnip tops, almonds and coriander vinaigrette;
• Fresh hake steaks, curry sauce, broccoli and nut rice.
• Pork collar with honey, citrus and coriander, creamy three-pepper rice;
• Veal cheek with Touriga Nacional, chestnuts, celery and mushrooms;
• Beef short rib, anchovies and flambéed vegetables;
• Roast lamb scented with mint and sprouting-broccoli migas;
• Crispy pork belly, tronchuda cabbage and sweet potato;
• Oven-roasted chicken, baby potatoes and garlic green beans.
2nd course supplement + 8,00€
• Fresh vegetable soup;
• Leek velouté with almonds;
• Broccoli soup with hazelnuts;
• Chicken soup with mint;
• Mussel and saffron bisque.
• Macaroni with three cheeses, olives and oregano;
• Chicken fusilli with egg and bacon;
• Spinach and requeijão ravioli with tomato and basil;
• Penne with roasted vegetables.
• Salmon steaks with a garlic and black olive crust with aromatic vegetables;
• Cod loins with vegetables and brown crab açorda;
• Monkfish rolls with bacon, carrot purée and roasted vegetables;
• Duo of octopus and cod à lagareiro;
• Slow-braised grouper with king prawns, vegetables and scented potatoes;
• Wreckfish parcels in cabbage with creamy shellfish rice.
• Caramelised pork cheeks, sweet potato and tronchuda cabbage with chouriço;
• Veal blanquette with mushrooms and vegetables;
• Pork tenderloin wellington with goat’s cheese and thyme;
• Wild boar with chestnuts and cured sausages;
• Lamb shank scented with rosemary, sprouting broccoli and sweet potato;
• Veal medallions with Port and pink pepper, noisette potatoes and green beans.
2nd course supplement + 10,00€
• Vegetable samosas;
• Cod and sweet potato fritter with Serra cheese cream;
• Crispy alheira with apple and salted honey;
• Suckling pig and almond truffles;
• Morcela toast, requeijão and onion chutney;
• Maronesa veal tartare tartlet;
• Serra cheese parcel with quince jam;
• Octopus and sweet potato cone;
• Ribeira sausage pastry with spicy sauce;
• Mushroom and truffle croquette;
• Baby prawn ceviche in lime;
• Chilled tomato and oregano soup;
• Cod tempura and chouriço mayonnaise;
• Crispy marinated squid with buckwheat;
• Brown crab and citrus profiterole.
• Flavoured butters;
• Mogadouro olive oil;
• Green olive tapenade.
• King prawns in almond tempura, bouquet of greens and sweet and sour sauce;
• River and sea fish soup scented with coriander;
• Shellfish velouté, seafood parcel and ginger;
• Octopus, sweet potato, rocket and beetroot;
• Alheira cigar, apple, greens and herb vinaigrette;
• Scallops, cauliflower and red curry sauce;
• Partridge terrine, pickles and greens.
• Cod loin, clam xerém, pil pil and parsley oil;
• Turbot with king prawn açorda and vegetables;
• Monkfish and creamy king prawn rice, ginger and coriander;
• Grouper, cauliflower and caldeirada sauce;
• Cod loin with an alheira crust, chickpeas and apple;
• Meagre, parsnips, lobster and citrus.
• Braised aged veal, potato foam, asparagus and cheese crisp;
• Rabbit in two textures, corn and carrots;
• White veal, cured ham, olive oil purée and shiitake;
• Rack of lamb with a herb crust, crushed potatoes and turnip tops;
• Crispy suckling pig and garden vegetables;
• Duck breast, celery and orange.
• White chocolate, coconut and hazelnut delight;
• Abade Priscos pudding, textured strawberries and tangerine sorbet;
• Pumpkin demi-cuit and requeijão ice cream;
• Vanilla mille-feuille, raspberries and lime;
• Chocolate and coffee symphony;
• Toucinho do céu, citrus and apples.
• Three-chocolate mousse;
• Crème brûlée;
• Creamy pão de ló
• Chocolate and hazelnut brownie;
• Lemon and lemongrass meringue tart;
• Carrot roll cake with egg custard;
• Egg yolk and orange pudding;
• Requeijão tart with pumpkin and walnuts;
• Raspberry and lime panna cotta;
• Almond tart;
• Fatias do freixo;
• Tiramisù;
• Sliced fruits (pineapple, mango, orange, strawberries, papaya, kiwi and grapes);
• Board of Portuguese and international cheeses, chutneys and a selection of breads.
• Caldo verde and corn bread;
• Mini steak sandwiches;
• Mini tuna burgers;
• Smoked cured sausages;
• Churros.
• Sparkling wine;
• Dry white Port;
• Orange juice.
• Mimosa;
• Sparkling wine;
• Dry white Port;
• White and red wine from our cellars;
• Orange juice;
• Cod pataniscas;
• Crispy alheira with apple;
• Serra cheese parcel with quince jam.
• Mimosa;
• Sparkling wine;
• Dry white Port;
• White and red wine from our cellars;
• Orange juice;
• Suckling pig and almond truffles;
• King prawn tempura;
• Bifana bao;
• “S.João” sardines.
• Assorted biscuits;
• Sweet squares;
• Freshly squeezed orange juice;
• Still water.
• Selection of biscuits;
• Selection of homemade cake;
• Selection of seasonal fruit;
• Cheese, ham and mixed sandwich triangles;
• Assorted biscuits;
• Sweet squares;
• Pastéis de nata;
• Fatias do freixo;
• Cinnamon palmiers;
• Fruit skewers;
• Brioche sandwich with mozzarella.
• Seed and stevia biscuits;
• Orange and chia cakes;
• Fruit skewers;
• Yoghurt and granola verrine;
• Fruit jelly squares;
• Seeded roll with chicken ham.
• Assorted biscuits;
• Sweet squares;
• Freshly squeezed orange juice;
• Still water.
• Selection of biscuits;
• Selection of homemade cake;
• Selection of seasonal fruit;
• Cheese, ham and mixed sandwich triangles;
• Assorted biscuits;
• Sweet squares;
• Pastéis de nata;
• Fatias do freixo;
• Cinnamon palmiers;
• Fruit skewers;
• Brioche sandwich with mozzarella.
• Seed and stevia biscuits;
• Orange and chia cakes;
• Fruit skewers;
• Yoghurt and granola verrine;
• Fruit jelly squares;
• Seeded roll with chicken ham.
• Fresh vegetable soup;
• Leek soup with crispy almonds;
• Poultry velouté scented with mint;
• Cod and requeijão parcel, lamb’s lettuce salad and red wine vinegar reduction;
• Vegetable strudel with sheep’s cheese cream;
• Slow-cooked morcela, pear and caramelised onion.
• Salmon steak with an olive crust with crushed broccoli, carrot and potato;
• Flaked cod, chickpea purée, turnip tops, almonds and coriander vinaigrette;
• Fresh hake loin, creamed peas, vegetables and shellfish sauce.
• Crispy chicken, pickled pak choi and parsnip;
• Slow-cooked pork collar and creamy three-pepper rice;
• Beef short rib, roast potatoes and a parcel of sautéed cabbage.
2nd course supplement + 7,00€
• Egg yolk pudding, forest berries and tangerine sorbet;
• White chocolate parfait, coconut tapioca and passion fruit ice cream;
• Fruit skewer with caramelised custard.
Note: Service duration – 3h00 (from the moment guests are seated at the table)
• Pea soup with chouriço powder;
• Carrot velouté with spinach;
• Fish soup with caldeirada flavours;
• King prawns in almond tempura and seaweed à Brás;
• Bísaro pork pluma, apple purée and shallots;
• Tofu and courgette with red onion and sweet potato purée.
• Meagre steak with prawn and caper sauce;
• Crispy monkfish with creamy shellfish rice;
• Cod collar with broa and homemade chouriço, tomato açorda and garlic turnip tops.
• Iberian pork cheek, roasted sweet potato purée and tronchuda cabbage with cured sausages;
• Veal medallions with cured ham, chestnut purée, mushrooms and a green bean parcel;
• Bísaro pork tenderloin, wild asparagus migas, vegetables and Port wine sauce.
2nd course supplement + 8,00€
• Abade Priscos pudding, textured strawberries and meringues;
• Serra cheese cheesecake, pumpkin jam and caramelised walnuts;
• Dark chocolate cake, Rocha pear and Port wine.
Note: Service duration – 3h00 (from the moment guests are seated at the table)
• Tomato soup, requeijão and herb crisp and persimmon jam;
• White asparagus velouté, cured ham and truffle oil;
• Shellfish bisque with a seafood parcel, scented with coriander;
• Lightly cured salmon, beetroot parcel, olive powder and yoghurt sauce;
• Partridge parcel, rocket and alheira crumble;
• Octopus, sweet potato, seaweed, pepper and caldeirada foam.
• Confit grouper, king prawn and creamy cockle rice;
• Wreckfish “À Zé do Pipo”, creamed potato, crispy onion and seasonal vegetables;
• Cod loin with an alheira crust, Armamar apple and creamed chickpeas.
• Suckling pig, milhos, cabidela pie and pak choi;
• Veal tenderloin, celery, asparagus and mushrooms;
• Roast kid goat, crushed batata a murro, turnip tops and rye bread crisp.
2nd course supplement + 10,00€
• Toucinho do céu, Armamar apple terrine, pumpkin and citrus;
• Fatia de Lenteirões, citrus and red berries;
• Chocolate, peanut and salted caramel.
Note: Service duration – 5h00 (from the moment guests are seated at the table)
• Cod rice with turnip tops;
• Fish soup;
• Barbecued chicken.
• Oxtail, celery, shiitake and truffle.
• Cod from skin to bone.
• Suckling pig, cabidela sphere, orange and lettuce heart.
• Torta de Azeitão, Azeitão cheese and red berries.
Note: Service duration – 5h00 (from the moment guests are seated at the table)
• Cod and sweet potato fritter with cheese cream;
• S. João sardine;
• Alheira and almond truffles.
• Fish soup that was once a caldeirada.
• Sea bream and cockles, açorda, coriander and seaweed.
• Caramelised cheek, sweet potato, tronchuda cabbage and cured sausages.
• Cheese tart, pumpkin, walnuts and lemongrass.
Note: Service duration – 5h00 (from the moment guests are seated at the table)
• Meagre ceviche;
• Polvo à galega;
• Bifana bao and pork crackling.
• King prawn tempura, king prawn risotto with ginger and seaweed.
• Fresh hake, milhos and red curry.
• Marbled veal, aligot, rocket and demi-glace.
• Chocolate and coffee textures.
Note: Service duration – 5h00 (from the moment guests are seated at the table)
• Fresh vegetable soup;
• Chicken velouté with leek;
• Cod and requeijão parcel with greens;
• Salmon tartare with orange and rocket;
• Alheira with caramelised apple and balsamic reduction;
• Poultry brick pastry with rocket and almond vinaigrette.
• Cod loin, sprouting broccoli and papas laberças;
• Meagre steak, potato and carrot terrine, vegetables and clam sauce;
• Salmon loin, courgette and creamy asparagus rice
• Caramelised pork cheek, roasted pumpkin purée and tronchuda cabbage with cured sausages;
• Free-range chicken, creamed parsnip, sweetheart cabbage and cabidela sauce;
• Beef sirloin, celery, mushrooms and asparagus.
2nd course supplement + 7,00€
• Sopa dourada, egg custard, citrus and tangerine sorbet;
• Trouxas de ovos, raspberry coulis and Serra cheese ice cream;
• Milk chocolate cake and hazelnut cream;
• Fruit skewer with caramelised custard;
• Olive oil pudding, apple terrine, orange and egg jam;
• Requeijão cheesecake with pumpkin, orange and walnuts.
• Fish soup with caldeirada flavours;
• Shellfish bisque with a seafood parcel;
• Tomato soup, requeijão parcel with basil and persimmon;
• King prawns in almond tempura and creamy ginger rice;
• Octopus, sweet potato and beetroot;
• Warm cod salad with olives and cassava crisps.
• Cod loin, alheira, Armamar apple and creamed chickpeas;
• Steamed grouper, tomato migas and micro vegetables;
• Sea bass steak with parsnip, king prawns, vegetables and curry emulsion.
• White veal medallion, mushrooms and truffled potato purée;
• Suckling pig, oranges, pak choi and cabidela pie;
• Kid goat, sprouting broccoli, creamed potato and mushrooms.
2nd course supplement + 8,00€
• Dark chocolate delight, cherries and pistachios;
• Toucinho do céu, pumpkin curd and red berries;
• Egg yolk pudding, citrus, almonds and raspberry ice cream;
• Peach mille-feuille, cream cheese and vanilla;
• Tres leches meringue cake;
• Pumpkin demi-cuit, apple, salted caramel and cinnamon ice cream.
• Serra cheese bolas de Berlim with caramelised onion;
• “São João” sardine;
• Popped corn and garlic.
Vértice Cuvée sparkling wine (Malvasia Fina, Rabigato, Viosinho, Códega and Touriga Franca)
• Alheira, Armamar apples and mushrooms.
White Wine – Quinta da Pacheca (Colheita Cerceal, Malvasia, Gouveio and Moscatel)
• Cod rice, sprouting broccoli, seaweed and king prawns.
White Wine – Evel (Viozinho, Rabigato, Fernão Pires and Moscatel Galego)
Suckling pig belly, milhos, braised pak choi and orange.
Red Wine Quinta dos Aciprestes (Touriga Franca, Tinta Roriz and Touriga Nacional)
• Garden carrot, Pala orange and 72% chocolate
• Coffee, tea and gourmandises.
Burmester 10 Year Old Port
• Douro pike tempura and citrus mayonnaise;
• “Stuffed brown crab”;
• Suckling pig and almond croquette.
Murganheira Super Reserva Bruto sparkling wine (Távora/Varosa) Malvasia Fina, Cercial and Tinta Roriz
• Cod tongues scented with Pala orange and potato.
White wine – Casa de Santar (Dão) Encruzado, Cercial and Bical
• Redfish, carrot and caldeirada à fragateira sauce.
White Wine – Evel (Viozinho, Rabigato, Fernão Pires and Moscatel Galego)
• Crispy pork belly, migas à alentejana and wild asparagus.
Red wine Vale Pradinhos(Trás-os-Montes) Cabernet Sauvignon, Tinta Amarela and Touriga Nacional
• Pudim de água, carob and spiced almonds.
• Coffee, tea and gourmandises.
Blandy’s Bual 5 Year Old (Madeira) Malvasia
• Baby prawn ceviche in lime;
• Cod and sweet potato fritter;
• Cabbage and cheese parcel with pine nuts and fleur de sel.
Raposeira Blanc des Blancs sparkling wine (Távora / Varosa) Malvasia Fina sparkling wine
• Oxtail, tronchuda cabbage with cured sausages and milhos.
Covela Rosé (Minho) Touriga Nacional
• Sea bream and king prawn, corn papas, seaweed and vegetables.
White wine Quinta do Cidrô (Douro) Sauvignon Blanc
• Aged veal, celery, rocket and ceps.
Busto (Douro) Red wine Touriga Nacional
• Toucinho do céu, Armamar apple terrine, pumpkin, meringues, citrus and red berries.
• Coffee, tea and gourmandises.
Moscatel Wine Quinta da Bacalhoa (Setúbal) Moscatel Roxo
• River fish cone with citrus;
• Douro free-range chicken, rice and broad beans;
• Veal tartlet, shallot and capers.
Vértice Cuvée sparkling wine Gouveio, Malvasia Fina, Rabigato, Viosinho, Codega Touriga Franca
• Octopus, carrot, tomato and curry.
White Wine Quinta do Vallado (Douro) Rabigato, Verdelho, Viosinho and Arinto
• “Bacalhau no borralho”.
White Wine – Quinta de Cidrô (Douro) Chardonnay
• Sea bass à sargaceira.
60% traditional grape varieties and 40% Sauvignon Blanc
• Roast kid goat in two textures.
Red Wine – Quinta do Crasto Reserva Vinhas Velhas (Douro)
• 72% chocolate, grapes, hazelnuts and Vintage Port.
• Coffee, tea and gourmandises.
Quinta de Roriz Vintage Port
• Tofu and courgette ceviche;
• Vegetable tempura with garlic mayonnaise;
• Sautéed mushrooms and slow-cooked egg;
• Vegetables à Brás with olives and parsley;
• Burrata with tomato and shiitake.
• Mushroom and asparagus risotto;
• Meia desfeita of chickpeas with leek and sea lettuce;
• Pumpkin curry with nut rice;
• Creamy pearl barley with mushrooms and vegetables;
• Spinach fusilli with mozzarella cheese.
2nd course supplement + 7,00€
• Chocolate marquise with tangerine ice cream;
• Pineapple carpaccio with basil ice cream;
• Strawberry soup with lemon sorbet;
• Tarte tatin with almonds;
• Caramelised banana and chocolate ice cream;
• Lime and mint mousse.
• Simple crudités (iceberg lettuce, frisée lettuce, tomato, carrot, cucumber, beetroot);
• Pickled carrot and herbs;
• Octopus vinaigrette;
• Tomato and mozzarella with oregano and olive oil;
• Smoked salmon, potato with fennel cream
• Beetroot salad with gorgonzola cheese and lime;
• Prawn salad with sweet potato and almonds;
• Marinated mushrooms with soy and sesame seeds;
• Coleslaw with garlic and bacon;
• Cured cod with chickpeas and egg;
• Oriental chicken salad with peas;
• Warm pumpkin salad with spinach, caramelised onion and requeijão;
• Cod pataniscas;
• Poultry pies with parsley;
• Asparagus and mushroom quiche;
• Pastéis de massa tenra;
• Chicken and curry samosas;
• Alheira croquettes;
• Board of cured and smoked sausages;
• Serra cheese, honey and rosemary pastries;
• Cuttlefish tempura with lime mayonnaise.
• Chicken soup with lemon and mint;
• Carrot soup;
• Leek velouté;
• Fresh vegetable soup;
• Broccoli soup with hazelnuts.
• Macaroni with three cheeses, olives and oregano;
• Fusilli with cured ham, mushrooms and Ilha cheese;
• Spinach and requeijão ravioli with tomato and basil;
• Creamy seafood cuscos;
• Penne with roasted vegetables and curry;
• Cod tagliatelle with coriander pesto and cherry tomato.
• Chocolate and hazelnut mousse;
• Burnt cream custard;
• Egg yolk pudding with Port wine;
• Baked apples scented with cinnamon;
• Lemon meringue tart;
• Toucinho do céu;
• Sliced fruit;
• Pears poached in Moscatel do Douro;
• Eton mess scented with vanilla;
• Peanut cheesecake with chocolate;
• Red berry and lime panna cotta;
• Arroz doce;
• Orange roll cake with egg custard;
• Seia requeijão queijada with pumpkin jam;
• Cheese board with homemade chutneys.
2nd course supplement + 7,00€
• Cod gratin with cream;
• Battered hake and creamy bean rice;
• Trout with cured ham, escabeche vegetables;
• Octopus and brown crab rice, tomato and coriander;
• Douro pike, vegetables and shellfish rice.
• Pork collar rojões, salt-baked potatoes and turnip tops;
• Veal in red wine, vegetables and spicy potatoes:
• Traditional duck rice with salpicão;
• Roast lamb with sprouting-broccoli migas and mint;
• Oven-roasted chicken, baby potatoes and green beans.
2nd course supplement + 7,00€
2nd course supplement + 8,00€
• Salmon steaks with a garlic and olive crust with aromatic vegetables;
• Crispy monkfish, curry and vegetable tartlets;
• Slow-braised meagre with clam sauce “à Bulhão Pato”;
• Fresh cod fillet, olive gremolata, duchesse potatoes and broccoli;
• Fish en papillote scented with citrus and herbs from our garden.
• Caramelised pork cheeks, sweet potato and tronchuda cabbage with chouriço;
• Roast leg of veal, gremolata and vegetables;
• Slow-cooked pork collar, honey and citrus, mushrooms and cassava crisps;
• Turkey leg, plums and caramelised onions;
• Chicken breasts stuffed with alheira and julienne vegetables.
2nd course supplement + 8,00€
2nd course supplement + 10,00€
• Polvo à lagareiro, roasted sweet potato and sprouting broccoli;
• Lightly cured cod cubes, lobster mayonnaise, creamed potato and pak choi;
• Steamed meagre, citrus sauce and seafood açorda;
• Monkfish loins with Chaves cured ham, new potatoes and broccoli à Bulhão Pato;
• Duo of grouper and prawn, coriander onion and soupy cockle and tomato rice.
• Mirandesa veal loin, turnip tops and batata a murro;
• Iberian pork tenderloin in pastry with goat’s cheese and vegetable rice;
• Roast young lamb, roast potatoes and oven-baked rice;
• Ossobuco alla milanese, duchesse potatoes and vegetables;
• Roast duck with orange, celery and fennel.
2nd course supplement + 10,00€
• Orange juice;
• Still and sparkling water;
• Soft drinks;
• Beer;
• Port and tonic.
Service time included: 30 minutes
Service time included: 1 hour
• Orange juice;
• Still and sparkling water;
• Soft drinks;
• Beer;
• Port and tonic;
• Caipirinha.
Service time included: 30 minutes
Service time included: 1 hour
• Still and sparkling water;
• Soft drinks and orange juice;
• Alcohol-free beer.
• Espresso coffee and tea.
• Still and sparkling water;
• Soft drinks and orange juice;
• Beer;
• Vinho Verde from the Vinhos Verdes region.
• Still and sparkling water;
• Soft drinks and orange juice;
• Beer;
• Vinho Verde from the Vinhos Verdes region – Quinta de S.João.
• Still and sparkling water;
• Soft drinks and orange juice;
• Beer;
• Vinho Verde from the Vinhos Verdes region – Alvarinho Pouco Comum – Colheita Selecionada.
• Still and sparkling water;
• Soft drinks and orange juice;
• Beer;
• Vinho Verde from the Vinhos Verdes region – Quinta da Covela Arinto.
