Portuguese Traditional Cuisine

Cod of Superior Quality

Selected Cheeses and Wines

Brandy and Special Liquors

Opening times: 12:00 to 23:00

We are open every day except:
  • December 24th (closed by dinner)
  • December 25th (all day)
Rei Bacalhau
Payment methods available
  • Português
  • English
  • Castellano
  • Français
  • Deutsch
  • Italiano
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You can start for tasting the palates of our cheeses of some qualities, the so appreciated bread of rustic type and the famous pies of cod, among others, while you taste our starters, choose one of the wines of our vast bottle-case.

In our menu consist some of the most select plates of Portuguese cod, as well as, rich and exotic plates of the African traditional kitchen.
To close with gold key, only one of our famous desserts, nominated, home made Rice Candy, the “Tigelada” and Exotic Fruit.

All this so that you can, when visiting us, feel the pleasure to prove the quality and flavours of these two cultures. We now show our bigger trophy, our menu.

Our Cod

Special Codfish in Slices – slices of barbecued codfish with potatoes cooked in their coat "a murro", onion, eggs and sweet pepper.


Cod to the "Bràs" – A classic in Portuguese gastronomy, cod mixed with eggs and fries, served with salad.


Codfish Cakes – Cooked with tasty slices of cod served with rice of beans or tomato rice.


Cod with maize bread– Slices of cod crusted maize bread with baked potatoes.


Codfish and Spinach Rice – A perfect blend of flavours, slices of codfish wrapped in rice and strips of spinach.


Cod with Creams And Spinaches – Special plate, cooked in the oven that combines tradition with new flavours.


Tails of Cod – Boiled cod, served with chickpeas and tempered with thin oil of the Cova da Beira.


Baked high Codfish – Thick codfish fillet, served with maize bread, potatoes cooked in their coat "a murro" and fried vegetable.


Cooked high Codfish – Served in high slice of fish with chickpeas and parsley and chopped onion.


"Couvada" of Cod – Portuguese traditional plate, specialty of the house, confectioned to the way of the Beira Interior, with products of Cova da Beira, nominated the oil, the cabbage and the potatoes.


Mozambican flavors

Moqueca de Bacalhau (Cod Stew) – Mozambican typical delicacy, a mixture of cassava, palm oil (azeite de dendê), tomatoes, coconut milk and shrimp.


Curry of Hen – A dish of hen from countryside, cooked with African spices and served with white rice.


Shrimp Grilled to the Laurentina – " A combination of two fire roasted "African shrimp", with special sauce and sweet potatoes, like the Mozambican tradition.


Traditional dishes

Baked Goatling – Traditional from Beira Interior, cooked in the oven, served with baked potato and fried vegetable.


Secret Black Pork – Served with baked potatoes and mixed salad.


Sardines – Five units roasted on coals, with salad, baked potato and peppers.


Robalo – Grilled sea bass fillet, served with sweet potato.


Octopus – Grilled and served with potatoes cooked in their coat a murro.


White Veal Chops – grilled with sweet potatoes and sautéed vegetables.


Laurentina Beef – Beef tenderloin with french fries and sautéed vegetables.


Baked Pork Loin – Served as Portuguese tradition, cooked in the oven with baked potatoes and vegetables. (children's recommendation).


Fresh Salads

Laurentina Salad – Chickpeas covered with flakes of cod, egg, tomato, olives, parsley and chopped onion.


Whey Cheese Salad – Whey cheese mixed with walnuts, honey, arugula, lettuce and apple.



Vegetables to the "Bràs" – Vegetables mixed with eggs and fries, served with salad.



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