The Casa da Lavand'Eira has two dining spaces that support the manor house. The first was built from scratch with typical materials such as wood and glass, creating a luminous and green surroundings, in communion with nature. With a capacity for 300 people, it hosts medium and large events.
Already the About Us | is the right place to taste the best Baião dishes prepared by the experienced Chef Paulo Abreu. A huge fireplace warms up the entire spacious space, both downstairs, whose huge boulder gives name to the place, as the mezzanine, where meals are served when the restaurant does not reach its maximum capacity of 50 diners.
More than a restaurant, the Tasquinha do Penedo is a gastronomy interpretation center which only opens by dialing. Here the dishes are typical and prepared with fresh ingredients, harvested in the garden of the house and in the many fruit trees. The confection is also made in a traditional way: the Wood stoves welcome and cook these typical dishes. Even the coffee, made and served in the pot, is made by the fire.
But before the coffee we go to the typical flavors: the Portuguese stew It's a must-see, anticipated by homemade bread baked in a wood oven, salmon omelet, the own sliced, ham and cheese with marmalade. Everything homemade, except the cheese that still does not take place here. In addition, there are animals to stroll through the farm: chickens, pigs and sheep help to compose a table made of memory and tradition.
Roasted birch with rice of the same, cod oiled, rice of cabidela or put of veal are other typical dishes elaborated in this center of gastronomic interpretation. For dessert, make sure you taste the water cream, typical dessert of Baião similar to milk-cream and also served with cinnamon or burnt sugar, but with some differences in the confection and conservation.
To accompany this tasty meal, house wines, as could not fail to be: Casa da Lavand'Eira 2011 green white, produced from the Avesso variety, exclusive of Baião, a red green, which is drunk in a typical 'malga' of the region, and another, here called 'palhete', nectar composed of several varieties. The meal does not end without a liquor - there are various flavors, from cinnamon to coffee, from cherry to lemon - also elaborated in the house.
