From the outset the restaurant is oriented to traditional cuisine and to regional dishes such as the Anho, Vella Arouquesa Assada, Alheiras, Regional Sausages or Bazulaque, which is the recipe that was prepared in the days of marriage to gain energy in the long journeys that went from house to church to the place of celebration. This dish is prepared with the viscera of the lamb, lung, heart and liver, which are marinated in a vine of garlic, cooked with potatoes and bread. It has the consistency of a açorda and a delicious palate.
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