The restaurant Sabores de Sintra is at S. Pedro de Penaferrim, a typical and welcoming place, near Sintra, in an old building located on Rua Primeiro de Dezembro.
The inner space is a maze of small lounges as in a typical Portuguese home, conveying a familiar and cosy feeling. Outside you can enjoy an idyllic terrace, surrounded by the green charm of Sintra.
On the menu you find traditional Portuguese dishes, comfort food and titbits and the wine list is extensive and well selected.
On occasional nights, Sabores de Sintra delights you with fado and Portuguese popular music.
The dishes on our menu take inspiration from Portuguese traditional gastronomy and carry the cooking wisdom and flavours from some of the most beautiful regions in the country.
Some of these delicacies are Madeira tuna steak, codfish with corn bread or Peixinhos da horta (Portuguese tempura).
As an example of cultural exchange, we offer an Italian panna cotta with wild fruits. And if you want to taste Portuguese sweets, we suggest the flan pudding, a classical egg pudding to which you cannot resist.
A delicacy from our great grandmothers time, Peixinhos da Horta (Portuguese tempura) is a recipe carried by the Portuguese catholic missionaries to Japan in mid16’th century. There, it gave rise to the well-known Japanese Tempura. This dish consists of green beans dipped in a flour batter and fried. They come with fried corn which was not on the original recipe but adds a unique flavour to it.
Sintra’s seaside offers many delicacies, among which are shrimps, the most popular bivalve molluscs. Appreciated by many Portuguese people who typically roast them on coal, they are regarded by many as an aphrodisiac food. A good suggestion for the beginning of a romantic dinner.
Since Portuguese cuisine is rich in seafood, we simply had to offer the most appreciated prawns. Seasoned with mustard and a personal touch from our kitchen, it’s a good option to start your meal.
From the north of Portugal, we brought this recipe to honour one of the great staples of Portuguese cuisine – codfish. Coupled with corn bread, this is a good choice for codfish lovers and a dish you savour anytime with nice company and a good wine.
Tuna fish is abundant in Madeira’s sea and therefore has an important place in this region’s cuisine. Tuna steak is highly appreciated, marinated in molho do vilão (a seasoned olive oil and vinegar sauce) and served with fried corn and sweet potatoes. For those who love a good steak but look for alternative flavours to meat.
Since ancient times smoked fish has been used not just as a means of conservation, but also to enhance its flavour with the unique aroma of oak and elm wood smoke. To freshen up its intense flavour, we prepare this salad that we suggest as an appetizer that you can share with someone or as a light meal.
This is a recipe from northern Italy, in which rice is the main guest. The creamy texture of risotto rice, enhanced by the unique flavour of the season mushrooms, makes this dish flavour rich.
In Madeira Island, espetada (beef on a skewer) is a particular dish. Traditionally, the most tender beef is roasted and served from a laurel skewer, delivering a singular and intense rural flavour.
Since the old days until now, beef steaks have had a major place in Portuguese cuisine. Using beef rump cuts, among others, steaks are just as tasty as titbits. Great connoisseurs rather have the beef toasted on the outside and pink and juicy inside. Our recipe adds a delicious 3 pepper sauce, making you cry for more.
Going back to the roman empire and very popular during the Middle Age as a Lent sweet, the flan pudding has an history of its own. This dessert, developed by conventual pastry, spread out the country on the 16’th century. It was made using remaining egg yolks after the egg whites had been used to clarify the wine and iron the habits of nuns. Maybe that’s why some people find this pudding simply divine.
Panna cotta means cooked cream. It’s an Italian dish from the Piemonte region which can be served raw or with a fruit syrup. At Sabores de Sintra we serve panna cotta with a wild fruits syrup in order to add some acidity to its creaminess.
History has it that the partnership between cake and chocolate is more than three centuries old, with numerous variations along time. It is indeed a very fortunate marriage. Our recipe uses only the ingredients necessary to bring out the shine of the main compound, chocolate, to which few of us are able to resist.
We are opened every day, exception made for Sunday dinner and Monday.
You can book online, anytime, by clicking on the link below, or you can call, during opening hours.
You can also email us to firstname.lastname@example.org.
TEL: (+351) 967 050 536