Eat > Restaurants

Cooking with pride and passion is a feeling that inhabits the Ferrugem Restaurant. A unique space, not only because of its rural surroundings, but also because of the dining experience that good palates have a chance to unravel. Here you’ll find a collection of flavors, experiences and empirical knowledge with excellent Portuguese ingredients, mostly organic, which are involved by moments and presentations designed by chef Renato – who combines his talent as a designer and a chef, in the pursuit of the perfect dining experience.

We started this journey with a salad that highlights the freshness of a very Portuguese picnic: sardine roe caviar surrounded by green sprouts, tomato and olive oil foam, drizzled with vinegar caviar, which raised the entire bar for what would follow.

We continued and, surprise surprise: what does a fish cake with cream have that can be surprising? Nothing and everything – the flavor of this dish, flaunted ever so well, is a traditional cod with cream, but with a lightness and texture that will delight anyone.

Next up was a velvety jade “caldo verde” (typical Portuguese soup), which reminds us of the pleasant aroma of grandma’s cooking... but reinvented. Then, a fresh from the coast grilled bass fillet was served, accompanied by a saffron risotto – made with the traditional Portuguese carolino rice, so well known at the Portuguese table.

What followed was the culmination of a fava bean cream with pork that cannot be described in such a limited space. The only thing we can say is... visit the restaurant and taste it.

Finally, the last part of the meal still managed to marvel us with a creamy Abade de Priscos pudding ice cream, surrounded with sprinkles of “toucinho-do-céu” (a traditional Portuguese dessert), topped with orange caramel and covered with crispy wafers, doubling as autumnal leaves.

Here, our eyes also eat and our imagination breathes with joy at the sound of these moments, which are always well accompanied by the wonderful wine suggestions from the chef, all harmonized with the chosen dish.

With the conversation flowing, sitting around a table with chef Renato is never boring, nor with little to say. Here, everyone is well received and the success of this place is felt in its genuineness, and not by the number of awards that are modestly displayed on a discreet wall.