An 18th-century palace transformed into a four-star boutique hotel in the centre of Lousã. Historic at heart, with the spirit of the mountains.
Breakfast, lunch and dinner for up to 80 guests at Raiz Restaurant. Coffee breaks and open-bar packages are also available, with menus tailored to suit each event.
3.0 km from Lousã Castle — 3.0 km from Senhora da Piedade River Beach — 8.9 km from Casal Novo, one of the Schist Villages — 8.8 km from Cerdeira, one of the Schist Villages — 28.0 km from Coimbra
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?
• Salmon Blinis / Cheese / Mango Chutney;
• Brown Crab Crisp;
• Smoked Cod & Coriander;
• Roast Beef / Rocket / Mustard;
• Poultry Crisp and Spicy Mayonnaise;
• Alheira & Apple;
• Mini Tomato & Mozzarella;
• Melon Shot and Lumpfish Roe;
• Caramelised Brie & Raspberry;
• Chestnut and Mushroom Polenta;
• Portuguese Savoury Snacks;
• Fruit Skewers;
• Ofyr Grill with Regional Cured Sausages.
Drinks: Red and White Vermouth, Dão Meia Encosta White and Red Wine, White Port, Sparkling Wine, Gordon’s Gin, Soft Drinks, Tonic Water, Beer, Waters.
• Cured Sausage Arancini / Rocket / Balsamic;
• Duck Crisp / Apple / Lamb’s Lettuce.
• Salmon with Pea Purée and Ginger Sauce
• Monkfish Medallion in Bacon / Shellfish Sauce / Creamed Parsnip
• Pork Tenderloin, Sweet Potato Purée / Meat Jus / Seasonal Vegetables
• Wild Boar Terrine / Creamy Pearl Barley with Cured Sausage / Red Wine Sauce
• Warm Lemon Verbena Crisp and Raspberry Sorbet
• Chocolate Textures and Tangerine Sorbet
• Dão Meia Encosta White and Red Wines
• Beer
• Soft Drinks
• Water and Coffee
• Gordon’s Gin, White Port, Licor Beirão, Baileys Liqueur, 10 Year Old Port, Beer, Dão
Meia Encosta White Wine, Sparkling Wine, CRF Aguardente, Grants Standard Whisky, Dewars
8 Year Old Portuguese Whisky, Soft Drinks, Tonic Water, Waters
Suggestions valid for a minimum of 30 people. The chosen menu is the same for the entire group.
The price of Menu I includes: welcome cocktail with drinks, wedding meal menu with 1 starter, 1
fish course, 1 palate cleanser, 1 meat course, 1 dessert and drinks, and an open bar for 1h.
• Salmon Blinis / Cheese / Mango
Chutney
• Brown Crab Crisp
• Smoked Cod & Coriander
• Roast Beef / Rocket / Mustard
• Poultry Crisp and Spicy Mayonnaise
• Alheira & Apple
• Mini Tomato & Mozzarella
• Melon Shot and Lumpfish Roe
• Caramelised Brie & Raspberry
• Chestnut and Mushroom Polenta
• Portuguese Savoury Snacks
• Fruit Skewers
• Ofyr Grill with Regional Cured Sausages
Drinks: Red and White Vermouth, Dão Meia Encosta White and Red Wine, Sparkling Wine, Bulldog Gin,
Hendrick’s Gin, Mojito, Whisky, White Port, Soft Drinks, Tonic Water, Beer, Waters
• Meagre Carpaccio with Oriental Aromas
• Beetroot / Feta / Black Garlic
• Sea Bass / Prawn / Cauliflower / Curry
• Bacalhau da Viscondessa
• Beef Loin / Potato Rösti / Mustard Sauce
• Confit Suckling Pig Belly with Creamed Sweet Potato and Orange Sauce
• Chocolate Fondant and Licor Beirão Ice Cream
• Exotic Fruit and White Chocolate Cheesecake
• Musgo White and Red Wines
• Beer
• Soft Drinks
• Water and Coffee
• Bulldog Gin, White Port, Licor Beirão, Baileys Liqueur, CRF Aguardente, Caipirinha,
10 Year Old Port, Beer, Soft Drinks, Tonic Water, Waters
Suggestions valid for a minimum of 30 people. The chosen menu is the same for the entire group.
The price of Menu II includes: welcome cocktail with drinks, wedding meal menu with 1 starter, 1
fish course, 1 palate cleanser, 1 meat course, 1 dessert and drinks, and an open bar for 1h.
• Floral decoration of the venues;
• Musical and audiovisual entertainment;
• Organisation of the civil/religious ceremony on site;
• Official wedding cake;
• Guest accommodation (subject to a special rate on request).
• Children up to 3 years old: Free of charge;
• Children from 4 to 12 years old: 50% discount on the chosen menu;
• Alternative menus are available for dietary restrictions (Vegetarian, Vegan, Gluten-Free), provided they are notified in advance.
• Booking confirmed upon payment of a deposit for the venue;
• Billing details (Name, Address and Tax Number) must be provided when the event is confirmed;
• The final number of guests must be confirmed at least 8 working days before the wedding date;
• Any subsequent amendment to the invoice issued will not be the hotel’s responsibility if the details are not provided in good time.
Note: The hotel is released from the provision of services in cases of force majeure beyond its direct control.
• Coffee;
• Milk;
• Infusions and Tea;
• Orange juice.
• Coffee;
• Milk;
• Infusions and Tea;
• Orange juice;
• Sparkling water;
• Still water.
• Coffee;
• Milk;
• Infusions and Tea;
• Orange juice;
• Sparkling water;
• Still water.
• Coffee;
• Milk;
• Infusions and Tea;
• Orange juice;
• Sparkling water;
• Still water;
• Assorted mini pastries.
• Espresso coffee in the meeting room.
• Bread;
• Compound butters;
• Flavoured olive oil.
• Leek soup with crispy bacon.
• Seared salmon medallion with potato purée and sautéed vegetables;
• Larded pork tenderloin with mustard sauce and Carolino mushroom rice.
• Leite creme with Licor Beirão and raspberry ice cream.
The menu includes starters, soup, 1 main course (fish or meat) and dessert.
• Bread;
• Compound butters;
• Flavoured olive oil.
• Sopa à lavrador (farmhouse soup).
• Sea bass fillet with clam rice and sautéed bimi;
• Arroz de pato (duck rice).
• Tigelada beirã.
The menu includes starters, soup, 1 main course (fish or meat) and dessert.
• Bread;
• Compound butters;
• Flavoured olive oil.
• Cream of carrot and spinach soup.
• Tibornada de bacalhau;
• Chicken supreme stuffed with alheira, Chinese vegetable risotto.
• Apple tart and vanilla ice cream.
The menu includes starters, soup, 1 main course (fish or meat) and dessert.
• Baked cheese with honey
• Wild boar croquettes
• Horse mackerel tartare and rice paper
• Compound butters
• Cream of mushroom soup with tarragon cream
• Confit octopus tentacle, caldeirada sauce and coriander xerém.
• Pork tenderloin, prawn sauce, potato mille-feuille and sautéed baby carrots.
• Chocolate and hazelnut.
The menu includes starters, soup, a fish course, a meat course and dessert.
• Baked cheese with honey
• Wild boar croquettes
• Horse mackerel tartare and rice paper
• Compound butters
• Cream of pumpkin soup, requeijão cheese and cured ham
• Meagre, sparkling wine and lemon sauce, squid ink rice and sautéed spinach.
• Duck breast, Port wine and red berry sauce, fennel purée and pak choi.
• Anise and chocolate.
The menu includes starters, soup, a fish course, a meat course and dessert.
• Baked cheese with honey
• Wild boar croquettes
• Horse mackerel tartare and rice paper
• Compound butters
• Cream of chestnut soup, game birds and low-temperature egg.
• Confit cod, broa cornbread and herb crust, parsnip purée and sautéed bimi.
• Venison tenderloin, mussel sauce and potato gratin with pork copita.
• Licor Beirão mille-feuille and tangerine ice cream.
The menu includes starters, soup, a fish course, a meat course and dessert.
• Bread;
• Compound butters;
• Flavoured olive oil.
• Leek soup with crispy bacon;
• Sopa à lavrador (farmhouse soup);
• Cream of carrot and spinach soup;
• Fish soup, coriander and croutons.
• Seared salmon medallion with potato purée and sautéed vegetables;
• Sea bass fillet, clam rice and sautéed bimi;
• Tibornada de bacalhau;
• Butterflied sea bass, roast baby potatoes and sautéed turnip greens.
• Larded pork tenderloin, mustard sauce and Carolino mushroom rice;
• Arroz de pato (duck rice);
• Chicken supreme stuffed with alheira, Chinese vegetable risotto;
• Beef sirloin, peppercorn sauce, potato gratin and roast vegetables.
• Leite creme with Licor Beirão and raspberry ice cream;
• Tigelada beirã;
• Apple tart and vanilla ice cream;
• Baked cheesecake, pumpkin jam.
• Baked cheese with honey;
• Wild boar croquettes;
• Horse mackerel tartare and rice paper;
• Compound butters.
• Cream of mushroom soup with tarragon cream;
• Cream of pumpkin soup, requeijão cheese and cured ham;
• Cream of chestnut soup, game birds and low-temperature egg;
• Goat’s cheese pastry, tomato jam and honey vinaigrette.
• Confit octopus tentacle, caldeirada sauce and coriander xerém;
• Meagre, sparkling wine and lemon sauce, squid ink rice and sautéed spinach;
• Confit cod, broa cornbread and herb crust, parsnip purée and sautéed bimi;
• Mackerel, caper sauce, cockle risotto and baby leek.
• Pork tenderloin, prawn sauce, potato mille-feuille and sautéed baby carrots;
• Duck breast, Port wine and red berry sauce, fennel purée and pak choi;
• Venison tenderloin, mussel sauce and potato gratin with pork copita;
• Larded beef tournedos, wild mushroom sauce, herb polenta and creamed spinach.
• Chocolate and hazelnut;
• Anise and chocolate;
• Licor Beirão mille-feuille and tangerine ice cream;
• Tiramisù.
• Bread;
• Compound butters;
• Flavoured olive oil.
• Cream of carrot and spinach soup
• Cream of coriander soup with a hint of orange, peanut crumble
• Cauliflower soup, sautéed peas and toasted almond
• Green bean soup and crispy tofu
• Beetroot and leek hummus parcel, rocket pesto, mixed salad
• Spaghetti with spinach pesto, sautéed mushrooms, Parmesan cheese, tofu
• Grilled Mushrooms and Courgette with red pepper paste and buckwheat
• Creamy mushroom, pumpkin and asparagus rice
• Mung beans, soya granules, sauce with caldeirada flavours (without fish), broccoli and cauliflower purée
• Grilled seitan, sautéed chickpeas and peas, fresh vegetables
• Leite creme with Licor Beirão and raspberry ice cream
• Tigelada beirã
• Apple tart and vanilla ice cream
• Baked cheesecake, pumpkin jam
• Selection of cured sausages
• Pig’s ear salad
• Pataniscas
• Sautéed pumpkin and chestnut
• Sautéed peas and mushrooms
• Oven-roasted kid goat
• Polvo à lagareiro
• Chanfana de veado
• Oven-roasted cockerel
• Wild boar with chestnuts and mushrooms
• Regional desserts chosen by the chef.
5 Starters, 5 courses, 3 desserts and 1 fruit
Menu available for a maximum of 25 people.
• Cream of pea soup, toasted almond and egg
• Leek soup with crispy bacon
• Sopa à lavrador (farmhouse soup)
• Cream of carrot and spinach soup
• Fish soup, coriander and croutons
• Green bean soup and crispy cured ham
• Caldo verde
• Tibornada de bacalhau
• Meagre medallion, vegetable rice and sautéed turnip greens
• Pataniscas and cod with tomato rice
• Salmon medallion, baker-style potatoes and oven-baked vegetables
• Potas à lagareiro
• Arroz de pato (duck rice)
• Pork tenderloin, mustard sauce, sautéed turnip greens and mushroom rice
• Chicken breast stuffed with alheira, penne sautéed with vegetables and spinach pesto
• Rump steak, chips and roast vegetables
• Frango na púcara with mushrooms, crushed potato and sautéed turnip greens
• Chef’s selection
• Fruit
• Simple salads
• Mixed salad
• Bread basket
Valid for a minimum of 15 people.
1 Soup + 1 Fish + 1 Meat + Dessert Table + Salads on the Table
• Picanha
• fresh sausage
• cured sausages
• sirloin
• chicken drumsticks
• pork steaks
• black pork secreto
• bean rice
• migas da Lousã
• chips
• bread and broa cornbread
• grilled pineapple
• Salads
• Regional desserts
Prawn rissoles, Rabaçal cheese and poppy seed pastry,
Olives marinated with garlic and thyme, chicken drumsticks, Pastéis de bacalhau,
Alheira, negritos and chouriço pastries with cornbread
Pineapple and cassis shot, Meat croquette
Vermouths, gin, sparkling wine, waters, orange juice, beer and soft drinks
Price: 13,50€ per person
• Standard whisky
• aged aguardente
• tawny port
• Licor Beirão
Price: 8€ per person
• Standard whisky
• aged aguardente
• port
• Licor Beirão
• cream liqueur
Price: 11€ per person
4€ voucher per person – Beer, Wine, Juice or Water
9€ voucher per person – Gin, Whiskey, Vodkas, White spirits, Beer, Wine, Juice or Water
29€ per person / 2h
A minimum of 15 people applies to all the services mentioned.
