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
Regional sheep cheese
Sheep ricotta, “Cartuxa” olive oil and rosemary   

DELICACIES, FOR THOSE FEELING DELICATE
Chickpea soup with cod, spinach and poached egg 
Chestnut and red bean soup 
Garlic “açorda” with poached egg and flaked salt cod (bread soup) 
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 

DELICACIES, FOR THOSE FEELING DELICATE
Tepid octopus, tomato, onion and coriander
Sautéed squid, chilli, lemon, rosemary and mushrooms
Sliced beef tongue, tomato, mushrooms, and mint
Fried rabbit with small potatoes and thyme
Roasted rabbit, hazelnut  and dried tomato salad
Duck escabeche with spices and almond “farofa” (fried cassava and almond flour)
Pork cheek, bell pepper paste, mushrooms and "farofa" (fried cassava flour)
Boar ribs stew with pickles 

MEANWILE
Cod loin, chickpea pureé, pickled red onion and parsley infused olive oil
Salt cod, beans and coriander rice  "Lagareiro" octopus served with crushed, baked potatoes
Grilled Iberian pork shoulder with mashed broad beans and fried sweet potato
Cartuxa’s vineyard partridge stew with vegetables
Chickpea and meat pot-au-feu, Alentejo style
Wine-garlic marinated pork tenderloin with asparagus and squaw mint "migas" (bread mash)  Alentejo style lamb stew
The classic sirloin steak 

CHEESE AND CURED MEATS, SAUSAGES
Goat cheese (semi-hard)
Sheep cheese (semi-hard)
Regional cheese board
Cured meat and sausage board (loin cured sausage, cured ham and cured shoulder)
Hand-sliced ”Cartuxa”  Ham dish 100g  

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

DESSERTS, THE GRAND FINALE
Olive oil pudding with orange salad, and olives
Cinnamon "farófias" (îles flottantes in custard)
Rice pudding with toasted almonds and rosemary
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
Ricotta cake with cinnamon ice cream
‘Sopa dourada’ with nuts (eggs, bread, almonds and walnuts)
Seasonal fruit 


PAIR WITH…

Licoroso Cartuxa (Fortified wine)  

Wines

Vinea Cartuxa, white and red
EA, white, rose, red and reserva
Foral de Évora, white and red
Espumante Cartuxa, white, rose and reserva
Cartuxa, white, red and reserva
Scala Coeli, white and red
Pêra-Manca, white and red
Cartuxa 50 anos
Licoroso red reserva (375ml)


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