Taberna Albricoque is located in a centenary space that has managed to resist over the years and has maintained its original architectural design of a food house, preserving the marble on the walls and counter, the Hydraulic mosaic floor and the period furniture. It is divided into two dining rooms, maintaining an aura of bygone times where good taste and rare “Taverneiro” refinement prevail, the two rooms allow for exclusive services with privacy and comfort at the same time and independently of the daily service.

The gastronomic proposal is based on Mediterranean cuisine, with a lot of influence on the cuisine of the South of Portugal, namely the Algarve, region where the Family roots of Chef Bertílio Gomes are located, which serve as inspiration to develop the menus created daily according to the availability of market products from small producers and suppliers in the region, both in vegetables and fish, respecting the seasons, seasonality and availability, contributing to their sustainability.

The daily creations are presented in the form of snacks that encourage sharing and conviviality, where a meal quickly becomes a feast and an unforgettable gastronomic experience.

Starting at the beginning of the meal we have the bread made in the house with organic flour and mother dough, a gluttony icon with the company of Tiborna of olive oil with grapes and orange and the vegetable black pudding, the cockle patties are already a reference of the house that cannot be missed, the horse mackerel tartar, the fried moray that is known as cracklings of the sea, the razor clam soup, the skate with garlic and the goose bumped piece of hake are iconic when it comes to maritime products. Switching to meats, the star of the company is the chickpea dinner with oxtail. In confectionery, the fetish ingredients are carob, figs, almonds and citrus, which inspire the creation of desserts.