A Cozinha

This could be the icing on the cake during your visit to this beautiful city, with its medieval centre declared a World Heritage Site. The restaurant, in an unassuming building in the historic centre, features a charming dining room from which you can see the kitchen, separated by a glass wall. Chef António Loureiro, always loyal to the idea that “cooking is also about storytelling”, serves up his Equilíbrio (“Balance”) tasting menu (available in 6 or 9 courses) and a small menu with dishes taken from it, such as his excellent, tender and tasty veal with cauliflower. The balanced concept, brimming with sensitivity and modern touches yet grounded in a solid traditional foundation, emphasises a deep respect for raw ingredients. Curious details? On the upper floor, there’s a private dining room and... a small terrace filled with aromatic plants!

Memória, Respeito, Tradição e Inovação

• A aCozinha articula quatro valores centrais que orientam a identidade do restaurante: memória, respeito, tradição e inovação.

Cozinhar é contar histórias

• O lema do site é que cozinhar é também contar histórias, sugerindo que cada prato é uma narrativa que conecta hóspedes à cultura e ao legado local.

aCozinha sob António Loureiro

• A marca e o conceito aCozinha são liderados pelo chef António Loureiro, combinando uma abordagem de chef com uma herança gastronômica tradicional aliada a técnicas modernas.

Signature Ingredients

• Oysters (ostras): A standout seafood element celebrated in reviews of A Cozinha's tasting experiences; sourced from the Atlantic Portuguese coast, oysters provide briny, delicate flavors that anchor the coast-inspired menu. They are often featured as amuse-bouches or first courses to showcase freshness and maritime identity.
• Turbot: A prized Atlantic flatfish that appears among the restaurant's seafood selections; prepared with refined technique to express clean, mineral flavors characteristic of high-end Portuguese-Mediterranean cooking.
• Halibut: A premium white fish used to demonstrate the kitchen's ability to elevate delicate textures, with firm flesh and subtle sweetness at the center of seafood plates.
• Truffle butter: A luxurious finishing element that imparts earthy depth to dishes, signaling the restaurant's innovative approach while honoring regional ingredients.