Paradise in Portugal

Private restaurant for guests of Quinta do Barranco da Estrada. Friendly atmosphere where one eats well with "en famille" and with an eccentric wine list and a view to die for. Conversation never dull and every evening one to be remembered.

Daniela Hentz is part of the ownership team at the Quinta.

Nothing fancy here but good, wholesome, fresh food created daily and eaten with gusto by guests who return again and again. No "Awards" or "Accolades" - apart from the rounds of applause, and they're good enough for us!

Set menu, set price - set feeling of satisfaction!

Open all year round.

Week 1 Day 1-Monday • Presunto topped with a mixed leaf salad and herb flavoured mousse, dressed with a reduced port and balsamic dressing • Herb encrusted chicken breast served on a pan fried polenta cake and roasted vegetables • Fresh berry Brulee Week 1 Day 2-Tuesday (Portuguese menu) • Caldo Verde - potato and chorizo soup served with fresh greens • Bacalhau Assado - salted cod flaked and served with diced potatoes, carrot, cream and fresh coriander • Pastel de Nata – creamy custard tartlets served with cinnamon and brown sugar Week1 Day 3-Wednesday • Carpaccio – Thinly sliced marinated beef topped with flaked Parmesan and drizzled with olive oil. Served with warmed bread. • Pork fillet pan fried in Madeira wine served with creamed garlic mash potatoes and braised spinach • Lemon and ricotta mousse Week 1 Day 4-Thursday (Mozambican Menu) • Prawns National-4 prawns grilled and served in a beer, cream and garlic sauce topped with fresh coriander and homemade flat bread • Grilled peri peri chicken (baby) served with sautéed potatoes and green salad • Baba de Camelo“Camel Spit” dessert made with eggs, condensed milk and sprinkled with roasted almond nuts Week 1 Day 5-Friday • Piri-Piri chicken livers served with brown bread and caramelized onions • Grilled “Catch of the day” served with boiled new potatoes and chestnuts, accompanied by fresh vegetables • Crepe Suzette Week 1 Day 6-Saturday • Caprese salad-layered tomato and mozzarella topped with pesto • Homemade gnocchi tossed in a blue cheese and spring onion sauce • Baked pears with cinnamon and brown sugar Week 1 Day 7-Sunday • Thai Fish soup • Roast beef served with roast potatoes, caramelised vegetables, gravy and Yorkshire pudding • Fresh fruit platter Week 2 day 8-Monday • Blue cheese and chicory boats • Roast duck in a orange sauce with wild herb rice and fresh vegetables • Homemade cream caramel Week 2 Day 9-Tuesday • Spinach cheese moulds • 2 pork chops topped with tomato, onion, carrots and thinly sliced potato, drizzled with olive oil and rosemary, braised and served with steamed vegetables • Chocolate mousse Week 2 Day 10-Wednesday • Grilled chicken skewers marinated in coconut and green curry and served with a cucumber and yogurt dip • Fillet of fish wrapped in Presunto and served with a rich ratatolle and herb potatoes • Caramelised mango served with whipped cream Week 2 Day 11-Thursday • Clams steamed in garlic, onions and champagne • Minced pork loaf wrapped in bacon served with a steamed rice, Roast vegetables and a calvados sauce • Floating islands- cooked egg white islands served floating on a custard sea Week 2 Day 12- Friday • Mushrooms topped with olive oil, garlic and cheese then gratinated • Paella • Baked Alaskan surprise Week 2 Day 13-Saturday • Warm corn soup served with rocket and chicken liver mouse • Pigeons in a red wine casserole served with couscous and roasted pumpkin • Brown sugar Pavlovas Week 2 Day 14-Sunday • Grilled Peppers stuffed with chunky cheese and herb pesto • Roast wild boar accompanied by apple and apricot puree then served with baked new potatoes and fresh vegetables • Almond Trifle