At Évora’s northern exit, in an attractive rehabilitated building that once housed a roof-tile factory, this is one of those restaurants that, at first glance alone, invites you to step through its doors. The proposal, under the guidance of the award-winning chef Miguel Rocha Vieira, clearly revolves around Alentejo cuisine, reinterpreting it from a contemporary perspective based on the latest techniques. On the menu, complemented at midday by an executive menu (weekdays), you will find dishes such as Bacalhau com grão (salt-cod with chickpeas), chouriço and estufadinho de línguas e samos (slow-stewed tongues and sprouts), or Porco Preto (black pork), presa marinada no alguidar (pork loin marinated in an earthenware bowl), “miguinhas” de batata (little potato crumbs) and grilled heart of lettuce. Did you know? It has a terrace, bar and its own pool, making it ideal for a longer, more informal outing.