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
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  • Zabaione de Morangos com Cointreau
  • Taca  Belle Helene
  • Salada Caprese
  • Rolinhos de couve com Enchidos
  • Polvo grelhado
  • Polvo Assado no Forno
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  • Gelado de Arroz Doce com Frutos do Bosque
  • Ensopado de Peixe e Marisco
  • Crepe Suzete
  • Bolonhesa
  • Bolo de Queijo e Frutos do Bosque