Chapel of Bones (Évora)

Cathedral of Évora

Centro Historico de Evora

Roman Temple of Évora

Went to dinner without any expectations and left very very happy with everything. The food was great and the service was even better. The gentleman that was serving us gave us great suggestions. Even though we dont remember his name, we were very happy with his service, thanks a lot!

Good discovery in the area. A relatively limited variety of food, but well imagined in the stage of development. Different. The only sin is a certain exaggeration in salt.

TAULA DO NALDO, it is a restaurant in EVARA. What is interesting is that we just stood in front of the restaurant&#39;s menu for a while and met the chef and boss NALDO, and within a minute of meeting him, he decided to drive us to the booked homestay. NALDO said his team, sometimes called him &ldquo;CRAZY CHEF,&rdquo; because he would do crazy things anytime, and do whatever he wanted, like, suddenly send us on a whim. The name of the store is also very casual, in fact, it is the table of NALDO, this store, the chef&#39;s personal charm and imprint are everywhere, even the menu is also, the front dishes are Portuguese, even if you can&#39;t understand it, the main dish is better and finally there is an English comparison. The front dish is a two-person platter, the price is very high, four different snacks + Spanish cold soup have two copies, meat, seafood, vegetables and cheese are all available, sausage, salmon ball and cherry tomato tuna thousand layer ~ are delicious first choice. The main course ordered steak, salmon and black pork, because of the teammates, the steak asked for WELL DOWN, which was useless (privately thought it was the best MEDIUM). Snow white salmon with the time and sea shrimp, is a relatively fresh practice, the black and strawberries added inside is more ingenious, salmon has a special good taste, and no fishy, with black and strawberries to replace the traditional lemon, the chef is indeed empty. The most amazing is black pork, also with black pickles and strawberries, as a specialty here, this dish is very good at the chef&#39;s mastery and skill in the fire, black pork is very fragrant, the selected part is the best fat and thin proportion, the gravy is full but not overflowing, bite down, lips and teeth remain fragrant, It&#39;s no inferior or even more distinctive than the top-notch braised meat. By the way, the waitress in the photo MARISSA smiles sweetly, a native Portuguese girl, but English is the most authentic, Portuguese English education seems to be better than Spain is not a little bit.

Alkimia Madeirense

This little gem may be off the beaten track, but well worth visiting. The pork cheeks with &ldquo;migas&rdquo; were tender and delicious and the red wine recommended by the waiter matched it perfectly. The prices were very affordable, too.

Alkimia Madeirense

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