This den of traditional Portuguese gastronomy, in particular from Beira, is one of those “sanctuaries” any “pilgrim” of good food must visit at least once in a lifetime.
It has a seating capacity of around forty diners, so it’s better to book a table if you don’t want to wait for too long.
Master José Gil, a true native of Beira, is the owner and cook of this gastronomic place and an expert on how to use ancient iron cookers and the wood oven where the typical dishes of the house are prepared well in sight of diners: “bacalhau à lagareiro” (grilled codfish with plenty of olive oil and baked potatoes), roast lamb, “chanfana” (roasted goat meat), pickled pork, “migas à lagareiro” (bread stew with codfish and vegetables), grilled octopus, “posta à Trás-os-Montes” (Trás-os-Montes beef rib) and “vitela à Lafões” (roasted veal).
There are superb starters in the very original menu, for example, Rabaçal typical cheese, pickled sardines, “morcela” (kind of sausage made of meat, blood and rice) with sprouts, wild mushrooms with garlic and parsley, poached eggs or “orelha de porco” (pork ear) with coriander.
Dessert includes “barriga de freira” (eggs and sugar), custard, “arroz doce” (boiled rice with sugar), “encharcada” (many eggs and sugar), biscuit cake and pancakes.
The well supplied wine cellar provides a wide choice to crown the wonderful meal.
The irreproachable service must also be remarked.