Restaurantes
Sandikala
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Australian-born Luke MacLeod fell for the charm of this old farmstead and have done it up in a tasteful country chic vein. The chef concocts delicious seasonal cuisine that allies local produce with ingredients from further afield. The menu changes every month.
Gastronomia e sustentabilidade
"Local and seasonal produce from short supply chains. We change our menu every week and devise it according to ingredients available from our market gardeners and meat producers. Aromatic herb garden. Service by reservation, so no large stocks or food wastage. Everything is used in its entirety: fish, for example, is delivered whole and fresh and filleted and then the bones are used to make stock."
Instalações e Serviços
- Carta de vinhos atrativa
- Estacionamento
- Instalações adaptadas para pessoas com mobilidade reduzida
- Menu vegetariano
- Parque ou jardim
Cartões de crédito aceitos
Localidade
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