Chaparro Alentejano Restaurant Unveils a New Menu for This Summer

Source: Sapo Lifestyle

The Beja-based restaurant launches its first menu update since opening. The new summer menu at Chaparro Alentejano focuses on seasonality and dishes tailored for warmer days, while still honoring Alentejo culinary traditions.

Chaparro Alentejano, located at the Holiday Inn Beja, has introduced a new summer menu featuring seasonal ingredients and a lighter take on the region’s traditional cuisine. This marks the restaurant’s first menu overhaul since it opened.

Curated by chef Miguel Rocha Vieira, the menu is described as “a stronger connection to Alentejo’s identity, with dishes designed to suit the hotter days experienced in the region.”

New starters include Alentejo-style gazpacho and marinated pig’s ear salad with coriander and vinaigrette. As for fish, highlights include two versions of the catch of the day: Grilled with creamed spinach, vegetables, and potatoes, or served as fillets with saucy tomato rice.

In the meat section, new additions include grilled black pork with traditional sides and rabbit stew with mint and sweet potato. Classic dishes like lamb and marinated pork with tomato migas remain on the menu.

Desserts now feature options such as chocolate mousse, bread pudding with coffee syrup, and seasonal fruit. Longtime favorites like sericaia with Elvas plums and ricotta tart with tomato jam are still available.

With a capacity of 65 guests, Chaparro Alentejano offers the new menu at both lunch and dinner. A special lunch menu is also available for quicker meals.

Check out all the new additions on our social media.