O da Joana

The team proposes a meal planned around dessert, with the highlights of making Grandma Maria Joana's egg pie, then a roast chicken and leave a little room for a glorious fruit tart as a finale.

Joana does a full bistro menu. We start with a salmon toast, then a prawn and lime risotto, a treat for the eyes, plus some arrancini, because everything is used in Joana's bistro.

Joana prepares a feijoada, followed by a Monte Alentejano cake and a classic molotof.

The team starts with lamb ears with cashew cream, then Joana's version of shark soup.

The team makes a sweet tenderloin with Arab rice, then the very homemade veal stew with spaghetti, and finish with a plum cake.

The team makes a nut bread starter with dates and serpa cheese, then an impressive cod soufflé (but easy) and finish with raspberry tartlets.