Chef Joana Pinho
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Portuguese Tradition
A selection of classic Portuguese dishes prepared with elevated technique, fresh ingredients and traditional flavours
Indicación de las habilidades y especialidades de Chef Joana Pinho
ShareA selection of classic Portuguese dishes prepared with elevated technique, fresh ingredients and traditional flavours
Broa with olives
Traditional cornbread served with olives.
Salt cod fritters
Traditional homemade cod fritters.
Duck croquettes
Homemade croquettes made with slow‑cooked duck.
Alheira and chouriço croquettes
Homemade croquettes with alheira and chouriço.
Clams “Bolhão Pato”
Clams cooked in a broth of garlic, olive oil, coriander and white wine
Octopus salad
Cold octopus salad with onions, herbs and olive oil
Chickpea and salt cod salad
Chickpeas mixed with shredded cod, onions and herbs.
Soft cheese with walnuts and honey
Creamy Portuguese cheese served with walnuts and honey.
Onion morcela puff pastry with apple sauce
Crispy puff pastry filled with onion morcela, served with smooth apple sauce
Braised pork cheeks
Slow‑braised pork cheeks served with garlic‑herb roasted potatoes ( or potato purée), sautéed bimis with almonds and carrots on labneh.
Monkfish and prawn brothy rice
Traditional Portuguese arroz caldoso made with monkfish and prawns, cooked in a light, flavourful broth.
Traditional duck rice
Duck rice with confit duck leg, caramelised onions and crispy kale.
Salt cod with broa and chouriço crust
Cod with a crispy cornbread and chouriço crust, served with sautéed spinach and roasted skin-on potatoes
Sericaia with plums
Traditional Alentejo pudding served with stewed plums.
Brioche French toast with cinnamon ice cream and Port wine reduction
Soft brioche soaked and fried, served with cinnamon ice cream and Port reduction.
Pêra Bebeda
Poached pear in red wine and spices.
Leite Creme
Classic Portuguese burnt custard.
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Acerca de Chef Joana Pinho
Cooking style based on seasonal and local ingredients, shaped by simple, refined technique
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