With a location that calls us to the land, far from the ocean, we put the most noble meat in the center of the table. Everything else will be purely accessory.
After months of research and self-experimentation, we selected the best meat from the northwest of the Iberian Peninsula.
We visited several producers and learned the different Dry-Aging techniques.
We understood that, from food based on quality cereals and fresh pastures, to fast transportation wrapped in delicate cotton cloths and the perfect Dry-Age environment with the most rigorous humidity and temperature control, a meat of exceptional quality will be produced.
From this research a unique partnership was born, in which to the extreme quality of the meat we combined a personalized Dry-Aged time, that we believe to provide the most incredible tasting experience.
For meat lovers, Dry-Aging is a fascinating process by which large cuts of beef are aged for anywhere from several months before being trimmed and cut into large chops. This process not only helps the meat develop richer flavors, but also makes it far more tender than it would be completely fresh.
Our Dining Experience begins with a tasting of Casa do Arco Extra Virgin Olive Oil, simple, for a purer tasting or with reduction of Organic Balsamic Vinegar.
Next, it is time to enjoy an outstanding “Barrancos” ham, considered as the best in Portugal 100% acorn-fed, sliced by hand, from our Alentejo region: a real delicacy!
And here we arrive to our dry-aged Rubia Galega beef, grilled over old vines charcoal from Douro vineyards. Tender and smooth as butter, this premium trim of meat will deliver an explosion of flavors to anyone who tastes it.
To end the meal, we propose our rich artisanal ice-cream, covered with melted Belgian chocolate and pieces of roasted almonds from the Douro. For less sweet tastes, our proposal will be a trilogy of Portuguese cheeses accompanied by jams of the season.
We also have vegan options available to the customer.
Check with us availability and prices.