Cuisine

At Faz Figura you can witness the best of Portuguese gastronomical tradition. Here you can try our country's unique fish, certified meats, cold meats and cheeses, our prized olive oil or sweetmaking tradition. A vast array of exceptional products, gathered from all over the country.

Information

  1. In this times of COVID-19 we want you to know you can count on us to keep delivering the best of Portuguese gastronomy. Now at your door! We have Takeaway service, contact us.
  2. Snack Tasting – 10 different small dishes await you. Ideal for sharing.

Menu

This is just a light description of our gastronomical offering.

Icon Couvert and Appetizers

  1. Complete Couvert Our couvert consists on different kinds of bread, flavoured butter, olive oil and seasoned olives. Price per person
  2. Olive Oil Tasting Taste 3 of these 5 olive oils
  3. Queijo Fresco Artesanal
  4. Soup of the Day The Soup of the Day changes regularly, depending on available products. Or simply because we feel like it...
  5. Pork Head Terrine Sliced Pork Head Patê in Toasted Brioche, Sweet Pickles, Rocket and Hazelnut
  6. Shrimp with Avocado and Tomato Shrimp Sautéed in Olive Oil and Garlic, with Cold Avocado, Tomato and Red Onion Salad
  1. Serra Cheese Puff PDO Serra Cheese in Puff Pastry, garnished with a bit of PDO Barroso Honey and some powdered rosemary. Served with green salad.
  2. Seafood "Bulhão Pato" Clams, Mussels and Razor Clams, cooked with garlic and coriander. The recipe was created in the 19th century by Chef João da Mata, as a tribute to poet Bulhão Pato.
  3. Tuna Tartar Diced Azorean Tuna, with Passion Fruit, Lime, Ginger, Chili and Rose Pepper
  4. Chévre with Bell Pepper Jam Granja dos Moinhos' Chévre is the only 100% handmade chévre in Portugal, with traditional methods. Made with live yeast, fungus and vegetable charcoal. We want the cheese to shine, so all we had is a bell pepper and ginger jam.
  5. Crab Cone A fun version of the traditional crab stuffing, made with the flesh, roe, mayonnaise, pickles, beer and other seasonings. Served in a pastry cone, with sesame seeds, roasted bell pepper topping and sesame "sand".
  6. Smoked Wrasse "Veja" is also know as Wrasse or Parrot Fish (although it is neither of those, but similar to both). Its real name is **sparisoma cretense**. It is very common in the Atlantic and the islands of Azores are on the northern limit of its area. We serve it smoked and sliced, with rocket, cheese cream, fennel, rose pepper and lime.

Icon Tasting Experience

  1. Tuna Preserve Handcrafted Fish Preserve (Tuna) with Sweet Potato, Coriander, Red Onions
  2. Pork Head Terrine Sliced Pork Head Patê in Toasted Brioche, Sweet Pickles, Rocket and Hazelnut
  3. Shrimp with Avocado and Tomato Shrimp Sutéed in Olive Oil and Garlic with a Cold Avocado, Tomato and Red Onion Salad
  4. Chévre with Bell Pepper Jam Granja dos Moinhos' Chévre is the only 100% handmade chévre in Portugal, with traditional methods. Made with live yeast, fungus and vegetable charcoal. We want the cheese to shine, so all we had is a bell pepper and ginger jam.
  5. Crab Cone A fun version of the traditional crab stuffing, made with the flesh, roe, mayonnaise, pickles, beer and other seasonings. Served in a pastry cone, with sesame seeds, roasted bell pepper topping and sesame "sand".
  6. Mussels with Saffron Mussels with Leeks, Crême Fraiche and True Portuguese Saffron
  7. Seafood "Bulhão Pato" Clams, Mussels and Razor Clams, cooked with garlic and coriander. The recipe was created in the 19th century by Chef João da Mata, as a tribute to poet Bulhão Pato.
  8. Mini Cataplana Salt Cod Cheek, Onions, Bell Pepper, Tomato, Potato and Coriander, stewed in a Mini Cataplana (Copper Hermetical Pot)
  1. Salt Cod Popcorn Traditional Salt Cod skin, fried and extra crispy, with a black garlic and coriander mayonnaise.
  2. Puntillitas It's like salted candy: crackling mini-squids, deep fried with a bit of flour, and with lime mayonnaise.
  3. Sardine Preserve Taco Corn Taco with Sardine and Tomato Preserve, Salicornia Pickle and Coriander
  4. Tuna Tartar Diced Azorean Tuna, with Passion Fruit, Lime, Ginger, Chili and Rose Pepper
  5. Smoked Pork Toast
  6. Smoked Parrot Fish **Sparisoma cretense** is quite common in the Atlantic Ocean. The northernmost part of its living area is by the archipelago of Azores. Over there, it is called "Veja" and people love to go to the shore and catch them. It is sometimes referred to as "Parrot Fish". We serve it smoked, with rocket, fennel, rose pepper, cream cheese and lime.
  7. Mini Tuna Steak Sandwich Azorean Tuna Loin, Bell Pepper, Onion in a traditional Bun, with Lime and Dill Mayonnaise
  8. Mini Veal Steak Sandwich PDO Barrosã Veal cooked in butter, garlic and laurel, in a traditional Bun

Icon Fish

  1. Sea Bass with Olive Paste, Black Rice and Orange Sauce
  2. Salt Cod with Flour Chorizo DOP and Turnip Top Cream
  3. John Dory Fillets John Dory seems to have been created for this kind of recipe. Marinated and fried in a traditional batter. Served with "Cuscos" with tomato, bell pepper and coriander.
  1. Salt Cod Cataplana Traditional Salt Cod stewed in a Cataplana (Hermetic Copper Pot) with Onions, Tomato, Bell Pepper and Sweet Potato from Aljezur
  2. Seafood Cataplana asdadasd
  3. Octopus in Corn Crust Octopus from the Algarve in a Corn Crust, Confit Potatoes, Sautéed Turnip Tops, Red Onion Vinaigrette

Icon Meat

  1. Stewed Veal Cheek PDO Mirandesa Veal Cheek, slowly stewed with Spices, Potato and Vegetables au Gratin
  2. Stuffed Duck Leg Duck Leg stuffed with Rose Pepper "Farinheira" (Flour Chorizo); Cuscos with Wild Mushrooms
  3. Grilled Lamb PDO Serra da Estrela Lamb, grilled with mint, lemon and butter. Served with potatos and creamed turnip top.
  1. Pork "Presa" Pork from Alentejo with Acorn sauce. "Presa" is the name of the cut, and it comes from the pork's shoulder. Served with roasted sweet potato.
  2. Pork Chop
  3. Matured Chuck Steak Chuck Steak, Matured for 30 days, Grilled in charcoal. Served with sautéed vegetables.

Icon Desserts

  1. Abade de Priscos Pudding with Azorean Pineapple Sauce
  2. Sado Pear Poached in Moscatel Wine, with DOP Azeitão Cheese
  3. Cheese Curd Pudding with Pumpkin Jam
  4. Chocolate Crumble/Mousse with Salt Flower, Rose Pepper, Banana Ice Cream
  5. Toasted Brioche with Salted Caramel and Custard Ice Cream
  1. Cheese Cake Trilogy asdad
  2. Cherry Cake
  3. IGP Sweet Egg Trilogy Three different ways to enjoy one of Portugal's most beloved desserts ("Ovos Moles from Aveiro"). Ice cream, caramelized and in a light pastry, with a touch of Boticas' Lemon Curd.
  4. Caramel Fondant with Orange Ice Cream
  5. Gelados Artisani Choose 2 flavours: Ice Cream: Banana, Chocolate, Vanilla, Custard Cake Sorbets: Strawberry, Lemon and Basil, Orange and Cardamom

Icon Vegetarian

  1. “Cuscos” with Vegetables and Tofu
  1. Spiralized Zucchini with Cherry Tomato and Basil

Icon Pre-order

  1. Fish in Salt Crust 2 pax minimum
  2. Roasted Kid 4 pax minimum
  3. Partridge in Cataplana 2 pax minimum
  1. Paella 4 pax minimum
  2. Oven Roasted Fish 4 pax minimum
  3. Stuffed Capon 6 pax minimum, 1 week in advance, seasonal

Group Menus

We have some gastronomical choices perfectly fitted for groups.
Please contact us.
Contacts