Kitchen
Our rich and varied menu appeals to the senses and emotions, hoping to meet all the needs of our demanding clients. So the unique menu adds to the unique space!
After a long period of meditation and reflection, we decided on the Octopus as our “masterpiece”, our greatest specialty, and chose a number of octopus dishes to which we gave our best knowledge, mastery, and creativity, as a special tribute to the people of Nazaré and, especially to its fishermen.
Specialties
MARINATED OCTOPUS
Served with potatoes and parsley pesto
CHARCOAL-GRILLED OCTOPUS
Served with a pepper, peri-peri, and coriander sauce
ROASTED OCTOPUS
Served with bashed potatoes and drizzled with olive-oil and garlic
Menu
Aperitifs
- Octopus salad with black-eyed beans and coriander
- Fried sardine fillets
- Chicken wings seasoned with peri-peri
Starters
- Shrimp and mango cocktail
- Papaya and avocado cocktail
- Mediterranean antipasto
- Veal carpaccio
- Prawns “Pangeia”
- Clams Bulhão Pato
- Cabbage rolls
Soups
- Pangeia soup
- Vegetable cream soup
- Fish soup
Salads
- Caesar salad
- Mixed salad
- Vegetable salad
- Caprese salad
Pangeia niche
- Aussie Pepper Steak – Australia
- Beef Rendang – Indonesia
- Pork Vindaloo – India
- Polish Gołąbki – Poland
Fish & Seafood
- Fish and seafood stew
- Salmon tornedo
- Cod fillets
- Prawns and monkfish kebabs
- Mozambique large tiger prawns in Cognac
Meat
- Pangeia Surf & Turf
- Veal chops
- Entrecôte or sirloin steak
- Pork tenderloin
- Lamb rack
- Veal liver Portuguese style
Vegetarian
- Spinach and ricotta crepe
- Vegetable paella
- Vegetarian curry
Pasta
- Spaghetti Alle Vongole
- Tagliolini al Nero di Seppia
- Fusilli al Pomodoro e Basilico
- Linguine Genovese
- Penne al Ragu
- Lasagne al Forno
- Spaghetti Alla Carbonara
Desserts
- Crêpe “Suzette” with Grand-Marnier sauce and vanilla ice-cream
- Cheesecake with wild berry and strawberry sauce
- Strawberry zabaglione with Cointreau
- Pears “Belle Hélène”
- Regional and traditional sweets
