Restaurant
There are no memories like the ones you can simply close your eyes and savour.
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How can one translate the culture of a place through flavours? At Quinta da Comporta, we do it by incorporating, into our selection of seasonal dishes, the best natural ingredients that surround us.
From the sea to the land and a farm to table approach, we privilege bio and fresh produce that is locally sourced, as well as harvested at our in-house Horta (vegetable garden), to provide an authentic and local culinary adventure. Here, we cook inspired, simple, fresh and seasonal dishes to be enjoyed whilst overlooking Comporta’s breath taking rice fields.
Quinta da Comporta Restaurant
Rising between Comporta’s rice fields that extend to the Atlantic Ocean and the resort’s own vegetable garden, the Restaurant takes shape in the form of a local barn, built using recovered wood beams that trace back over a hundred years.
Here, Comporta’s gastronomical culture is represented in signature dishes, rich in diversity, flavour and local heritage, served in an elegant yet relaxed environment.
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Our team draws inspiration from each season’s offerings, combining creativity and technique to host a sensorial journey that translates the location’s history and culinary tradition with authenticity.
“We wanted to explore the way guests could experience Comporta’s essence. Each dish honours a local ingredient, playing upon its most characteristic flavour and at the same time allows us to discover a new way to savour it.” Chef Diogo Batista
Seasonal Dishes
Comporta Style
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SCHEDULES
Breakfast:
Monday to Friday
8h00 - 10h30
Saturday and Sunday
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 distinctive 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. From fresh fruit, vegetables and herbs, there’s no better way to inspire our chef’s day than discovering the treasures of the morning pick from our Horta!
