The balance between the cultural experience of a Fado evening and gastronomic culture that fits best with it, is a daily task at O Faia. Aromas and flavors reveal themselves in a creative and contemporary cuisine, where the tradition and the respect for the Portuguese cuisine is not forgotten.
The talent and dedication of Chef André Pola and his team, create dishes from bases, marinades, seasonings and spices always present in the Portuguese Cuisine, that are combined with the excellence and freshness of the season products. In the wine cellar, where all the producing regions of the country are represented, and that includes the most important domestic producers and the varieties most representative of each region, you will find the perfect complement to match your meal.
À la Carte
O Couvert
- Bread, smoked butter and marinated olives - p.p
On the Table
- Sautéed shrimps with olive oil, garlic, lemon, fresh chili and parsley
- “Piquillo” peppers stuffed with cod, saffron sauce and balsamic cream
- Mushrooms stuffed with cottage cheese and thyme, cornbread crumble and carrot chutney
- Marinated horse mackerel in olive oil, garlic and onion, served with roasted tomato, potato and peppers salad
- Horse mackerel in olive oil, garlic and onion, served with roasted tomato, potato and peppers salad
- Quail in “escabeche” sauce
Main Dishes
- Sea bass filet on a seafood stew with shrimps, mussels, sweet potato, onions, peppers and fresh tomato
- Dried salted cod fish ‘Faia’ style (oven roasted with mayonnaise, shrimps, mashed potato and onion sauce)
- Flaked dried salted cod confit, crushed potatoes, cabbage and cornbread crumble
- Oven cooked octopus, olive oil and garlic, roasted potatoes and sautéed spinach
- Beef tenderloin steak “Marrare” style (with fresh cream sauce and French fries)
classic steak served in Lisbon Cafés, invented by Antonio Marrare, a Neapolitan who settled in the city in the eighteenth century
- Grilled rack of lamb, roasted pumpkin purée, sautéed vegetables and grilled peppers sauce
- Grilled Black Pork “plumas”(special cut), Portuguese style broad beans stew and purée with sausages crumble
- Mushrooms risotto with truffle oil
Desserts...
- Orange roll, cocoa crumble and orange sorbet
- Abade Priscos - Traditional egg custard with pork lard pudding, served with orange sorbet
- “Farófias” – meringue boiled in milk with vanilla custard, caramelized walnuts and lime zest
- Roasted banana, Cointreau and orange reduction, cinnamon, walnuts and vanilla ice cream
- Chocolate cake with morello cherry liqueur, chocolate meringue and morello cherry sorbet
- ...OR CHEESE: Portuguese cheese platter
