At dinner in a magical ambiance full of candles, the best of our gastronomy is also what moves us to provide you a special moment.

Just to mention a few, we have prepared the following specialities: deboned kid with roasted potatoes; chestnut and vegetable roll; codfish puree roll with crispy bread; partridge pie in the cocotte; coriander rice with stewed grouper; roasted octopus with green sauce; mix of tomato, asparagus and chitack; codfish with eggs Benedict; game meat sausage - “alheira”- with eggs and blood sausage rice in a cabbage bed with Port wine reduction.

Joana’s desserts, traditional convent-made desserts, village desserts, ancient desserts, pumpkin tarts and ice creams.

The typical Freixinho cookies –“cavacas” – covered by sugar or that pure sheep cheese that keeps on pouring out of the dish, along with our pumpkin compotes with or without almond or red pepper compotes.