INARI COMPORTA
THERE ARE NO MEMORIES LIKE THE ONES YOU CAN SIMPLY CLOSE YOUR EYES AND SAVOUR.
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From the sea and the river, the rice fields and our own Vegetable & Fruit Garden, the national gastronomic culture is represented in a selection of dishes curated by our gastronomic consultant, chef Vítor Sobral.
CONCEPT
A native from our Alentejo coast, the chef and his team - led in the kitchen by Executive Chef Luís Espadana - pay homage to traditional Portuguese cuisine and the region's heritage, seeking inspiration in local flavours and always respecting the seasonality of nature with simple, comfort food dishes aligned with the authenticity that characterizes Quinta da Comporta's hospitality.
“We want to complement Quinta da Comporta's outstanding service with gastronomy that has flavour, identity and Portuguese flair” chef Vítor Sobral, Quinta da Comporta's gastronomic consultant, chef Vítor Sobral.
MENU
How can one tell the story of a place through its flavours? At Quinta da Comporta, we do this by serving seasonal dishes with the best natural ingredients we can find around us on a menu where every bite is a unique sensory discovery.
We favour fresh, locally produced and sourced products, many picked from our own vegetable garden, to offer an authentic culinary journey.
The Space
The identity of our restaurant comes from the land, the place and, in particular, the rice fields. INARI, the Japanese deity who represents prosperity in the cultivation and harvesting of rice, gives its name to this house that rises between the rice paddies and the resort's vegetable garden.
Built using reclaimed wooden beams that trace back over a hundred years to recreate the old farmhouses where the rice harvested was stored, the 800m2 of the building offer a privileged view of our ‘green sea’ that – like the menu - changes every season.
MENU
SCHEDULES
Breakfast:
8h00 - 11h00
Restaurant:
12h30 - 22h00
Horta
HORTA
Aromatic herbs, vegetables, fruits… Everything that connects us back to our roots. Our in-house veggie garden and orchard is always blooming with life, giving colour & flavour to our dishes. Over one and a half acres of land, every season we plant and accompany the growing cycle of vegetables such as courgette, eggplant, bell peppers, beets, chard and pumpkin. We are carried away by the aroma of fresh herbs that are undeniable in our culinary history, such as coriander, parsley, mint, basil, rosemary and lemongrass, amongst so many others, and a vast array of salads, from purple to green. There’s no better way to inspire our chef’s day than discovering the treasures of the morning pick from our Horta!
