Summer in Évora: Savor Chef Rocha Vieira’s Snacks at 'Forno da Telha' and Take a Dip

Source: Rádio Campanário

The suggestion is the Forno da Telha Restaurant in Évora, which has just unveiled its new bar and swimming pool. In these two spaces, the wooden barrels transformed into tables do not go unnoticed. They serve as the main decorative feature, while in the middle of the garden, the wood-fired oven, once used to bake roof tiles, hints at the origin of the restaurant’s name.

It is here where doors open to refreshing dips in a brand-new pool, while sampling snacks from Chef Miguel Rocha Vieira, including shareable bites, dishes rich in the well-known flavors of Alentejo, and wines by the glass.

Miguel Rocha Vieira highlights the region’s flavors, discovered through travels across Alentejo, between the river and the hills. The goal? To uncover the delicacies that reach the table here, steeped in history. "Mint from the Ribeira, pennyroyal, cilantro... they’re present in almost every dish. River fish—which, even though I’m from Cascais, I spent a lot of time in Eastern Europe and got used to it—and there’s excellent river fish here. Maybe it’s also about breaking a bit of that prejudice we have, thinking it either tastes like mud or isn’t as good—it’s just a slightly different way. And the meats, especially the black pork, are so good and so well-known in this region."

It’s by riding the wave of these traditional products and flavors that Chef Miguel Rocha Vieira preserves the essence of Alentejo cuisine and presents it in a different way.

"We talked a lot with people, trying to understand the reasons behind things. We went out to the fields to see the pigs roaming freely, we explored and looked at the vegetables, trying to really understand everything. Every now and then, we shared some recipes, and then we absorbed all of that to offer a different perspective. The first impression might be unexpected, but we want people, once they taste it, to truly enjoy it. And I think that’s the greatest compliment a chef can receive—that it took me back to a place where I was once happy."

André Ornelas, Operations Director at AHM, acknowledges that Évora needed a place like this. "From my point of view—and our team’s perspective—when we think about and design a restaurant, we believe that Évora needed a modern place, a fresh space. Our portfolio was missing something distinctive, especially considering we have properties from the North to the South, and Évora was somewhat off our map. So, we identified a strong potential here: fantastic gastronomy. One of the main reasons people come to Évora is the food, so why not invest in Évora and bring a touch of modernity here?"

André Ornelas highlights what differentiates Forno da Telha, which also includes a pool and a bar open throughout the day to guests and the community.

"Forno da Telha is a space that brings a unique offering—it’s a versatile place that combines four different concepts. Right at the entrance, we have some barrels that we call our Wine Bar, an area open from noon to midnight, where we serve Alentejo-style snacks and offer a wide selection of wines by the glass and by the bottle, all very focused on the Alentejo region. Then there’s the pool, open from 9 a.m. to 8 p.m., welcoming everyone who lives in Évora, and all those visiting the city who are looking for a distinctive place."

Make your reservation at Hilton Garden Inn Évora and Forno da Telha restaurant!