Pica-Pau marks the hunting season and renews its menu with winter dishes

29/12/2025The Pica-Pau restaurant, in Príncipe Real, celebrates the opening of the hunting season with new partridge and wild boar proposals and updates its menu for the colder months, reinforcing its commitment to traditional Portuguese cuisine and the appreciation of seasonality.

The arrival of autumn and the opening of the hunting season have motivated a renewal of the menu at Pica-Pau, a Lisbon restaurant dedicated to traditional Portuguese cuisine, located in Príncipe Real. Until the end of December, the menu will now include game dishes, such as partridge and wild boar, designed for lovers of this seasonal specialty.

Among the new proposals are an appetizer of tender pastry filled with partridge and a wild boar stew with chestnuts as a main course. According to Chef Luís Gaspar, responsible for the kitchen at Pica-Pau since the restaurant’s opening, these suggestions reflect the establishment’s commitment to respecting the seasonality of products and preserving traditional Portuguese recipes, where the hunting season plays a central role.

In anticipation of winter, the main menu has also been reinforced with dishes that will now become part of the restaurant’s regular offering in the coming months. Among the new additions are options such as pumpkin cream with requeijão cheese and seeds, sea bass with clam mash, Alentejo pork presa, and hake fillets with tomato and cilantro rice. For the daily specials, shrimp “açorda” (bread-based stew) will now be featured on Mondays, while the Portuguese “cozido” (boiled dinner) returns as a fixed proposal on Saturdays.

The dessert selection also accompanies the change of season, with the introduction of roasted Reineta apple with Port wine, a classic associated with the colder months.

With these seasonal updates, Pica-Pau maintains the direction it has been establishing since its opening, betting on dishes that follow the Portuguese gastronomic calendar and value regional products and culinary traditions.

The restaurant will also once again celebrate the New Year with a special menu conceived by Chef Luís Gaspar and his team, with reservations now open and limited spaces available.