Restaurant - Vinha Da Manta

CULINARY INSPIRATION

WHERE THE VEGETABLE GARDEN AND KITCHEN MEET

The kitchen is Menno’s domain – with an inherited love for gardening from his father, a passion for cooking from his mother, and ample space to live out his culinary fantasies. Having a huge kitchen and a vegetable garden the size of a soccer field is something which is really enjoyable. He looks up recipes with ingredients from the garden and tries them out, making the guests enthusiastic about the taste of healthy, organic food. Dependent on inspiration, the harvest from what is in season, and the offer of the local farmers, he will serve not only a daily breakfast, but also prepare a sumptuous meal every other night.

Vinha Da Manta is located in a fantastic area, where small-scale farmers and producers offer unique local specialties. Renowned are the cheeses from Seia, the cherries from Faia, the wine from the Dao region, port wine from the Douro, and let’s not forget the olive oil from our own estate, whose fruity flavour may remind you of artichoke. We try to produce as much as possible from our own gardens. Guests appreciate the warm figs cooked in red wine with crème fraiche, and of course our home-brewed aguardente and jerapiga are not to be missed.

“I always take the time to cook and almost everything is homemade. The jams and chutneys, tomatoes that I dry outside in the sun, all the herbs and much of the vegetables come from our garden, I make my own hot sauce by dipping our chili peppers in self-pressed olive oil. My food is above average. I do not credit this on my cooking skills, but on the fact that I only use good wine, good olive oil, and if possible fresh vegetables directly from the land. That is my strength. I give you what nature has to offer”.

Wood, Fire, Smoke, Cast Iron, Olive Oil

THE ANALOGUE KITCHEN

Our restaurant is what I call “analogue”. Eksted notes in his book “Food from the fire” the elements of the analogue kitchen: Wood, Fire, Smoke, Cast Iron, Oil. We certainly recognise ourselves in his ideas to to give ancient techniques a place in the modern kitchen. We use the wood fired outdoor oven as much as possible, we cook in cast iron pots and pans, make long and slow roasts. Our traditional wood-fired Rayburn cooking range gives an even warmth at all times. We make stews on the hob, pizzas in the oven, grill and roast on the barbecue, and use huge cauldrons and copper kettles for jams and marmelade. At the same time, the majority of our dishes are vegetarian. The variety of vegetables in the garden together with the many different cooking techniques result in an almost endless culinary challenge.

Mondays, Wednesdays and Fridays, a three course meal at the long table

JOIN US AT THE TABLE

The meal will be served around 20.00 o’clock at our terrace, which is partially covered, so the guests will be able to eat outside under the olive trees.

In July and August, at 19.00 we serve a typical kids menu with home-cooked food adapted to kids taste and preferences. This way kids can eat with their newfound friends, and don’t have to spend too long at the table.

Freshly made, all you can eat

SATURDAY NIGHT, PIZZA NIGHT

Our guests’ day of arrival is (mostly) Saturday. On that night, we serve pizzas from our wood oven. We start around 19.00 o’clock, but continuing making pizza till at least 22.00 o’clock. So if you arrive later, no problem…. all-you-can-eat pizza with toppings of your choice awaits!

Have a drink, meet each other, and enjoy the sunset

THE COCKTAIL BAR

On dinner nights, we always have the cocktail bar open pre-dinner on the lounge terrace. While the kids eat (19.00), or earlier of course, you can enjoy a nice cocktail, a cold white wine, or beer. Enjoy the sunset and meet the other guests.