Torre de Palma Restaurant Unveils New Gastronomic Concept

Torre de Palma Restaurant, part of Torre de Palma Wine Hotel in Vaiamonte (Monforte), is introducing a new gastronomic concept in 2026, now led by chef Eduardo Grilo, in an approach that strengthens its connection to the territory and the roots of Alentejo cuisine.

Originally from Arronches, Eduardo Grilo brings to the restaurant a vision deeply rooted in his personal background and the traditions of the region, presenting a concept centred on proximity-based cuisine, family heritage and the promotion of local producers. The aim is to transform each meal into a true sensory journey through Alto Alentejo, where product and memory take centre stage.

The restaurant’s new identity prioritises ingredients sourced from the estate’s vegetable garden and orchard, as well as from regional producers, in an approach that combines seasonality, sustainability and authenticity. The menu reflects this philosophy, reviving traditional recipes and reinterpreting them with contemporary sensitivity.

Highlighted dishes include “Beef tongue with cauliflower migas”, a dish strongly connected to Alentejo tradition and rarely found in contemporary dining, prepared through slow cooking to ensure texture and depth of flavour. The “Alentejo tomato soup”, made from homemade preserves, evokes traditional preservation methods and the everyday life of local families. Meanwhile, the “Hare rice”, inspired by a family recipe of the chef, stands as a tribute to heritage cuisine, with an intense aromatic profile faithful to tradition.

Among the main courses, the “Carn’Alentejana pork chop with roasted potatoes and seasonal vegetables” further reinforces the connection to regional produce and the identity of Alentejo cuisine. The pastry offering is led by chef Márcia Dias, who presents desserts such as “Sericaia with Elvas plum ice cream”, bringing the experience to a close with a dessert deeply rooted in the region.

The restaurant’s renewal also extends to service, with Alexandre Santos joining as head waiter and Emanuel Granadeiro as sommelier, both with solid experience in the fine dining segment, contributing to elevating the overall quality and sophistication of the experience.

In addition to the new menu, Torre de Palma is preparing a range of initiatives aimed at enhancing the experiential dimension of the project, including private cooking classes, exclusive meals in the estate’s centuries-old oven house, and pop-up events with guest chefs and local producers. Among the highlights is the Food Love Fest, scheduled for 28 March, celebrating Alentejo gastronomy.

This new positioning consolidates Torre de Palma’s vision as a leading wine tourism destination, where wine, heritage and gastronomy stand as complementary pillars of the experience. Set within an estate dating back to the 14th century, the hotel combines history, contemporary architecture, its own wine production and a strong connection to equestrian culture, now further reinforcing gastronomy as a central element of its offering.

The restaurant is open daily, from 12:30pm to 3:00pm for lunch and from 7:30pm to 10:00pm for dinner. Reservations can be made via The Fork or through the hotel’s usual contact channels.