Reserve

Book your place on this unique gastronomic trip that the Elevador Restaurant offers you. Every day, from 12:00 to 23:00.

The reservation will be confirmed by email or telephone, by the Elevador Restaurant.

Info

e-Voucher (sent by e-mail, with no delivery costs) valid for 6 months, for two people, subject to the restaurant's availability. It will be possible to adjust the menu in case of vegetarian option or other condition. Accessible space for people with reduced mobility.

Info

e-Voucher (sent by e-mail, with no delivery costs) valid for 6 months, for two people, subject to the restaurant's availability. It will be possible to adjust the menu in case of vegetarian option or other condition. Accessible space for people with reduced mobility.

Reserve

Reserve o seu lugar nesta viagem gastronómica única.

A reserva será confirmada por email ou telefone.

Reserve

Book your place on this unique gastronomic trip that the Elevador Restaurant offers you. Every day, from 12:00 to 23:00.

The reservation will be confirmed by email or telephone, by the Elevador Restaurant.

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À la Carte

Some of the most well-known national references are part of the new menu as Elevador prioritizes the Portuguese gastronomy.

Couvert

Homemade croquet, dijon and saffron mustard
4,5

Bread selection | Daily homemade pâté

Starters

Soup
6

Organic vegetable soup from our garden

Cheese
16

Portuguese cheese board (cow, goat and sheep) with honey, crackers and grapes

SHRIMP
15

Panko crust fried shrimp with aioli sauce

“BULHÃO PATO” CLAMS
17

“Bulhão pato” clams with coriander and butter sauce

IBERIAN HAM
16

Iberian gran reserve cured ham , salsichón and morcón

WILD SHRIMP
15

Pan fried wild shrimps with chopped fresh red chili and basil butter sauce

SCALLOPS
17

Seared scallops, sweet potato mash, tomato and pepper chutney, baby cress, leek crisp

CAMEMBERT
15

Buffalo camembert baked in zucchini and fresh herbs, honey and whole grain mustard sauce

SPRING ROLL
15

Roasted pumpkin spring roll, veggie sausage, and feta cheese, sweet chili sauce

SEABASS CEVICHE
15

Seabass ceviche with radish, grape fruit, spring onion and capers dressing

Fish

RISOTTO
18

Shrimp and portobello risotto, cherry tomato, parsley, basil and parmesan shavings

MONKFISH
22

Sautéed monkfish loin with potato terrine, fricassée sauce, baby carrots, and green asparagus

SEABASS
19

Sautéed seabass filet, celery root purée, green beans, and vegetables ratatouille sauce

COD
22

Confit cod loin in olive oil and lemon thyme with crushed potatoes, saffron-scented, and sautéed spinach

OCTOPUS
22

Sautéed octopus with risotto nero, spinach and green asparagus

Meat

LAMB
22

24 hours slow cooked lamb shank, pancetta, parsnip mash, grainy mustard sauce

VEAL
19

Grilled veal chop with homemade paprika and oregano french fries, garlic and chives mayo

PORK
18

Sautéed pork tenderloin with chestnut mash, shiitake and grapes

CHICKEN
17

Panko breaded stuffed chicken supreme with watercress butter, fried pilaf rice with spices and dried fruits

MILK-FED VEAL
22

Milk-fed veal tournedo with foie gras escalope, sautéed shiitake, eryngii and portobello

Veggie

PAPPARDELLE
16

Pappardelle with broccoli, veggie chorizo, black olives and pesto, panko crust, parsley and lemon

VEGETABLE STRUDEL
16

Grilled vegetable strudel, roasted purple sweet potato puree and green asparagus

Children's menu

TURKEY
12

Breaded turkey breast with white rice and vegetables

SPAGHETTI BOLOGNESE
14

Dessert

Oven baked mascarpone and white chocolate cheesecake, orange jelly and almond crumble
9
Lemon meringue pie with lime zest
8
Black plum, almond, sour cream and caramelized apple tart with armagnac couli
9
Chocolate, mango jelly and raspberry ice cream
9

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