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Winery Restaurant


Our new Winery has a Gourmet Restaurant with traditional Alentejo cuisine managed by our Chef Catarina Parreira.

Typical Weekends, book now (Only on July, August and first weekend of September):

Our restaurant, in addition to the usual typical dishes included in the menu, has now available on Saturdays and Sundays, only during the lunch period, a special weekend dish, which will delight the lovers of Alentejo gastronomy! Until the beginning of September Chef Catarina Parreira will prepare each weekend a different dish. These special delicacies will only be available to those who make their reservation until the previous Thursday ! Hurry up by calling 963 559 964 or email tours@ribafreixo.com and bring your family and friends!

  • Weekend July 21st and 22nd – Typical chickpeas stew with sausages and meat – Book until Thursday July 19th
  • Weekend July 28th and 29th – Lamb stew with fried bread – Book until Thursday July 26th
  • Weekend August 4th and 5th – Typical gazpacho with fried fish – Book until Thursday August 2nd
  • Weekend August 11th and 12th – Roasted lamb in the oven with baked potatoes – Book until Thursday August 9th
  • Weekend August 18th and 19th – Typical dish with meat and orange from this region – Book until Thursday August 16th
  • Weekend August 25th and 26th – Portuguese stew with sausages, vegetables, potatoes and different kinds of meat – Book until Thursday August 23rd
  • Weekend September 1st and 2nd- Tomato Soup with codfish and eggs- Book until Thursday August 30th


The Restaurant is open from Tuesday to Sunday from 12:30am to 3:00pm. On Fridays and Saturdays it is also open from 7:30pm to 10:00pm. Closed on Mondays.


Email: tours@ribafreixo.com | Mobile: +351 963 559 964/ +351 284 436 240

Some examples of dishes  that you can taste at our Restaurant:

Appetizers: Local bread, olives, butter with garlic and parsley, goat fresh cheese, sheep smoked cheese, Serpa DOP cheese, typical Alentejo smoked sausage, chicken pie, codfish pastries, marinated octopu’s salad, salad of chickpeas with codfish, salad of roasted peppers, mushroom’s salad.

Soups and “Açordas”: Eggs, garlic and coriander bread soup with codfish; bread soup with codfish, cheese and eggs; shark soup.

Fish dishes: Codfish in the oven with olive oil and roasted potatoe, octopus in the oven with potatoes and peppers.

Meat dishes: Sirloin steak grilled with butter and garlic sauce, sirloin steak with mustard sauce and a mix of 3 peppers, grilled veal medallions with garlic and olive oil, grilled lamb chops with garlic and olive oil, Alentejo pork stew with clams, grilled loins of pork with garlic and butter sauce, grilled loins of pork with mushrooms and mustard sauce.

Desserts: Pudding from Estremoz, almond and eggs sweet cake, marzipan cake from the convent, sweet eggs pudding,  coconut pudding, molotof, merengue ice-cream, fruit season.


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