Located in Évora, a UNESCO World Heritage Site, Forno da Telha was born in a space where tradition meets modernity, always guided by the Alentejo identity. It is a place that breathes authenticity, embedded in the city’s cultural and historical landscape, yet designed to welcome both locals and visitors discovering the region.
Forno da Telha is the way tradition is transformed into experience. The cuisine is inspired by timeless flavors, yet presented in an innovative way—without losing the soul that defines them. The connection to the land is reflected not only in the use of local and seasonal ingredients but also in the warm atmosphere, where sharing a meal becomes the true heart of the experience.
The kitchen is rooted in tradition, but never limited to mere repetition. Familiar flavors gain new expression through a contemporary interpretation, where the purity of local, seasonal products is celebrated in creative dishes that surprise without ever losing their essence. It is the memory of Alentejo reinvented—honoring the past while engaging in dialogue with the present.
More than just a meal, what unfolds is a sensory journey through the region. It is the aroma of freshly baked bread, the intense flavor of olive oil, the freshness of herbs perfuming the fields, and the depth of wines that tell stories. At the table, moments are shared that unite tradition and modernity, creating an experience that feels both familiar and authentic—just like Alentejo itself.
CHEF
CHEF MIGUEL ROCHA VIEIRA
At Forno da Telha, Chef Miguel Rocha Vieira is the heart of the kitchen, guiding each dish with a philosophy centered on authenticity and the purity of Alentejo ingredients. Passionate about the region, he interprets tradition in a contemporary way, highlighting local products and techniques that enhance genuine flavors.
For the Chef, cooking is more than preparing food: it is about creating sensory experiences that tell the stories of Alentejo, transforming each ingredient into a tribute to its essence. During the creation of the concept, direct contact with local suppliers in Alentejo was essential for Chef Miguel Rocha Vieira. More than partners, these producers became true ambassadors of tradition, sharing ancient knowledge, techniques passed down through generations, and secrets of the land that cannot be learned in books.
This close connection to the land and those who cultivate it ensures that every dish at Forno da Telha has a unique authenticity—reflecting not only the richness of the products but also the history and soul of Alentejo.
FOOD
SOUP _TRADITIONAL MEAT BROTH
A journey into the flavors of home. Our sopa da panela is slowly prepared with carefully selected vegetables, a touch of aromatic herbs, the strength of meats, and the comfort that only a well-made soup can provide. Every spoonful carries the harmony of nature and tradition.
PIG'S HEAD TERRINE
WITH PENNYROYAL VINAIGRETTE
The succulent cabeça de xara reveals layers of intense flavor and memorable texture. Ripe persimmons add a sweet and surprising touch, while the pennyroyal vinaigrette brings freshness and aroma, balancing the dish with natural elegance. A sensory experience that transforms tradition into a contemporary interpretation of Alentejo.
CURED AND GRILLED
PIKE-PERCH
WITH MIGAS AND SAUSAGE SAUCE
The pike-perch, carefully cured and then grilled, takes on a firm texture and deep flavor marked by smoke and flame. Served with creamy migas, faithful to regional recipes, the dish is elevated by the rich broth of sausages, which envelops and enhances every element with rusticity and Alentejo soul.
MEDRONHO BRANDY CAKE
WITH DRUNKEN QUINCE SALAD
An aromatic, enveloping cake made with medronho brandy, which lends intensity and character, balanced by the softness of the crumb. Served with a salad of drunken quinces, slowly cooked in wine and spices, it creates an unexpected yet elegant combination of Alentejo rusticity and contemporary sophistication.
PRODUCERS AND SEASONALITY
Every ingredient that reaches the table is chosen with care and respect for its season, honoring the natural cycle of the land. In our dishes, freshness, flavor, and texture reflect the authenticity of Alentejo, celebrating the richness and generosity of the land at its best moment.
By selecting products at their peak, we give voice to the land and to the hands that cultivate it, valuing the patient work of producers who respect nature’s rhythms. At Forno da Telha, we strive to work with Alentejo suppliers and producers, supporting those who care for the land and preserve ancient knowledge.
More than ingredients, we discover stories, passions, and techniques passed down through generations—giving life to unique and authentic products. By supporting the local community, we help keep tradition alive and showcase to the world the very best Alentejo has to offer.
Each dish is a tribute to this generous land, its producers, and its culture— transforming every gastronomic experience into a celebration of identity, authenticity, and connection to the region.
THE RESTAURANT
This building, once called Quinta do Poço Novo, was built in the 19th century by a general who discovered a well on the site. Next to it stood a brick factory, and in its tile kiln—still visible today in our garden—the general fired the walls of the estate.
He built rooms, halls, and a chapel for his wife, combining residential and religious functions in one space. At the center of the house was the kitchen, with a tile oven reminiscent of the factory’s, symbolizing the importance of fire in the life of the estate. It was there that traditional Alentejo dishes like migas, açorda, and smoked meats were prepared—bringing to the table the flavors of the land and the region’s heritage.
At Forno da Telha, we aim to create a modern atmosphere that combines tradition with contemporaneity. The décor reflects this fusion: natural materials like wood and stone blend with minimalist lines, neutral tones, and touches of contemporary design. The result is an elegant, light, and welcoming space, where every detail has both function and personality.
Dynamic lighting, soft and adjustable throughout the day, creates different moods—from a relaxed lunch to an intimate dinner. Artworks and decorative objects balance traditional Alentejo references with a modern touch, making the space visually engaging while preserving authenticity.
Open, fluid areas encourage interaction and movement, while more secluded corners provide privacy. Everything is designed so that guests feel comfortable, engaged, and pleasantly surprised, in an experience that goes beyond the meal itself.
DRINKS
TALHA
Gin, Vinho de Talha, Pennyroyal, Cilantro
A tribute to the ancient art of vinho de talha, this cocktail celebrates tradition with a touch of modernity. The gin embraces the clay-pot wine, while pennyroyal—an aromatic herb so deeply rooted in Alentejo cuisine—and cilantro bring freshness.
ALENTEJO TERROIR
At Forno da Telha, every dish is created in harmony with the wines of Alentejo, especially vinho de talha, a millenary tradition still alive in the region. Made in clay amphorae, these wines preserve the authenticity of the Alentejo terroir, revealing pure flavors, unique textures, and an unmistakable identity.
