Enoteca Cartuxa

  • Enoteca Cartuxa
  • Enoteca Cartuxa
  • Enoteca Cartuxa
  • Enoteca Cartuxa
  • Enoteca Cartuxa
  • Enoteca Cartuxa
  • Enoteca Cartuxa
  • Enoteca Cartuxa
  • Enoteca Cartuxa
  • Enoteca Cartuxa

Located in the heart of the historic centre of Évora, Enoteca Cartuxa is the latest addition to the Eugénio de Almeida Foundation legacy. Its white-washed walls with red-painted wood furniture is a traditional Alentejo tavern design with a contemporary twist.
Revel in the delights of Cartuxa wines, also available by the glass, and the rich, local cuisine.

Our olive oil range, EA, Álamos and Cartuxa, is also available at the store.
Cartuxa Enoteca attracts both local visitors, as well as those coming from afar to enjoy this world-heritage city.
 
Open from Monday to Saturday, from 10h00 to 22h00 and Sunday from 12h00 to 15h00.

It closes  December 25th and January 1st


TO BEGIN WITH

“Alentejo” Bread 
Olives
"Monte da Vinha" sheep cheese 


CHEESE AND CURED MEATS, SAUSAGES

Sheep ricotta, “Cartuxa” olive oil and rosemary   
Goat cheese (semi-hard)  
“Cartuxa” cured meat and sausage platter (loin cured sausage, cured ham and cured shoulder)    


DELICACIES, FOR THOSE FEELING DELICATE

Tomato soup, poached egg, mint, and cheese  
Cold cantaloupe soup, preserved tuna and mint
Gaspacho with “Cartuxa” ham 
Sautéed shrimp, garlic, lemon, and rosemary  
Scrambled eggs with parsley and “farinheira” (smoked wet sausage)  
Flaked cod fillets, matchstick potatoes and  fried egg  
Mushrooms, sheep milk cheese and mint gratin  
Tepid octopus, tomato, onion and coriander 
Sautéed squid, chilli, lemon thyme and mushrooms 

DELICACIES, FOR THOSE FEELING LESS DELICATE

Sliced beef tongue, tomato, mushrooms, and mint  
Chef's tuna conserve, onion, bacon and parsley   
Duck escabeche with spices and almond “farofa” (fried cassava and almond flour)  
Pork cheek, bell pepper paste, mushrooms and "farofa" (fried cassava flour)  
Roasted rabbit, hazelnut, apple and dried tomato salad
Seared "farinheira" (smoked wet sausage), broad beans, ginger and bell pepper  

MEANWILE

Cod loin, chickpea pureé, pickled red onion and parsley infused olive oil 
Cod steak, fish stew reduction, baked sweet potato and parsley leaves  
‘Lagareiro’ octopus served with crushed, baked potatoes 
Rice with prawns, tomato cream sauce and mint 
Roasted veal, turnip purée, roasted almonds, carrots and red wine reduction  
Wine-garlic marinated pork tenderloin with asparagus and squaw mint "migas" (bread mash)  
Lamb legs in green beans and pumpkin stew 
The classic sirloin steak 

FINALLY

Regional cheese platter 
Pure "Caprino" goat cheese (semi-hard)  
"Monte da Vinha" sheep cheese (semi-hard) 


COMPLEMENTS…

Mixed salad  
Simple salad  
White rice  
Fried egg  
Fried potatoes in “Cartuxa” olive oil  
Vegetables soup  
Menu for the little ones  

DESSERTS, THE GRAND FINALE

Olive oil pudding with orange salad, olives and rosemary
Cinnamon "farófias" (îles flottantes in custard)  
Strawberry soup  
Cartuxa rosé sparkling wine crème brûlée  
Chocolate mousse, apricot jam and Cartuxa fortified wine  
“Toucinho do céu”, ginger and lemon cream (typical gooey almond and chilacayote jam cake) 
Ricotta with sweet egg yolk, walnuts, and cinnamon  
Seasonal fruit  

PAIR WITH…

Licoroso Cartuxa (Fortified wine)  

Wines

Vinea Cartuxa, Branco e Tinto
EA, Branco, Rosé, Tinto e Reserva
Foral de Évora, Branco e Tinto
Espumante Cartuxa, Colheita, Rosé e Reserva
Cartuxa, Branco, Tinto e Reserva
Scala Coeli, Branco e Tinto
Pêra-Manca, Branco e Tinto
Cartuxa 50 anos
Licoroso tinto reserva (375ml)

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