Evora Hotel Restaurant

Sol Poente Restaurant
Tradition at the table where well practiced professionals, as well as attending the clients, prepare trainees in the art of good service as part of a process of "on job training". From morning breakfast to lunches and dinners prepared by Chef Serra, a man with a good natured air, inspired by Traditional Gastronomy where flavours of the land predominate, earning him already important awards such as: 1st, 2nd and 3rd prizes in the XVII, XVIII and XIX Alentejo Cooking Competition in 1998, 99 and 2000 with Sopa de Cação à Ribeirinha (shark soup Ribeirinha style), Açorda de Salsa (parsley bread soup), Sela de Borrego Guarnecida (garnished saddle of lamb) and Carne de Porco à Alentejana (Pork Alentejo style).

As well as the a la carte menu which changes in line with the heat of summer and the rigours of winter, set menus for groups, weddings, baptisms, regional buffets for groups, are all available on request.

The combination of climate, soil type and grape varieties have turned the Alentejo into the cradle of a new generation of modern wine producers who produce superior quality wines with characteristics deservedly recognised in competitions both nationally and internationally, such as the D.O.C. and V.Q.P.R.D. wines from the areas of Reguengos, Borba, Redondo and Vidigueira. These are represented on the wine list, revealing the vitality and delicacy of traditional grape casts such as Trincadeira, Aragonez, Rabo de Ovelha, Periquita, Roupeiro, Antão Vaz, Manteúdo that confer a unique freshness to the intensely fruity whites and a robust complex of aromas to the garnet coloured red wines with their intense aromas of wood and evolution.

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