Indulge in the experience of our
Gastronomy
With a menu that honors classic flavors, reinterpreted with a contemporary twist, each dish is an experience of elegance and sophistication. Our carefully crafted menu reflects a deep respect for ingredients and techniques, ideal for the most discerning palates.
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The Starting Point
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Variety of breads, butter, and organic olive oil 4
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Amuse-Bouche (chef's suggestion) 4
Starters
Classics That Take Us Back
Cold Dishes
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Fish ceviche of the day with tiger's milk 17
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Algarve octopus salad with sweet potato textures 18
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Crab with tartare aromas and its sauce 24
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Jerez vinegar pickled partridge 16
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Beef carpaccio, pesto sauce, and Grana Padano 22
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Ham platter 25
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National and international cheeses (3/5 varieties) 25/34
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Caesar salad 18
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Field salad 10
Hot Dishes
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Scallop, green asparagus, mushrooms, and citrus 27
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Clams from our coast 33
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Garlic shrimp in clarified butter with chili 30
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Fried carabineiro shrimp with garlic and chili 42
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Choco frito emFried cuttlefish in homemade batter with basil mayonnaise massa mãe com maionese de manjericão 16
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Scotch egg with Xara head and truffle textures 18
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Foie gras with dark chocolate, berries, and brioche 28
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Fish and seafood bisque 16
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Bean soup 14
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Caldo verde soup 12
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Seasonal mushrooms with coriander 15
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Fried vegetables from our garden 14
From the Sea
The Fish and Seafood That Accompany Us
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Bacalhau à Brás (codfish) 31
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Bacalhau à Minhota with Bellota 5J 37
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Bacalhau à Lagareiro (codfish) 37
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Octopus à Lagareiro 37
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Grouper rice with shrimp 42
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Portuguese-style roasted grouper 40
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Fish of the day with creamy shrimp rice 35
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Prawn curry with coconut rice 37
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Sole Meunière 46
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Nero tagliatelle with seafood from our coast 38
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Fish and Seafood Cataplana (2 pax) 110
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Lobster Rice 110
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Lobster (per kg) 110/Kg
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Fresh Fish of the Day and Seafood (per kg) 140/Kg
From the Land
The Meats That Marked Our History
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Portuguese-style national beef tenderloin 39
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Chateaubriand with béarnaise sauce (2 pax) 105
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Tournedos Rossini, Madeira sauce, and confit fig 42
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Suckling pig belly with orange and pink pepper 35
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Pork cheek in national red wine, cauliflower purée, and seasonal vegetables 33
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Milk-fed lamb shoulder, slow-cooked 44
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Free-range chicken fricassée with shitake mushrooms 35
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Confit duck leg with citrus, carrot textures, and its rice 30
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Beef tartare du Maître 37
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Truffled mushroom risotto 30
Desserts
Our Temptations
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Crepes Suzette du Maître 32
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Bourbon vanilla crème brûlée 14
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Abade de Priscos pudding 12
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Farófias (Portuguese meringue dessert) with English cream, tonka bean, and tangerine sorbet 9
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Chocolate and caramel parfait 10
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Egg sweet with coconut and clove 12
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Pistachio tiramisu 12
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Ice cream trilogy (cream, vanilla, and chocolate) 8
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Grilled pineapple with spiced syrup, cocoa, and coffee 12
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Sliced fruit (price varies) P.V.
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National and international cheese platter (3/5 varieties) 25/34
Discover the art and passion of
CHEF
LUÍS ROQUE
At the helm of Pabe’s kitchen, Chef Luís Roque combines an innate passion for gastronomy with a deep respect for tradition.
With a creative and innovative approach, the Chef transforms high-quality ingredients into dishes that balance the classic with the contemporary, always with exceptional care in presentation.
Inspired by the authenticity of Portuguese flavors and the world around him, his motivation is to provide guests with a memorable dining experience, where each dish tells a story.
