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Craveiral FarmTable

Bio and local ingredients to provide a special taste


every day 
08:30 to 11:00 


every day 
13:00 to 15:00 
19:00 to 22:00 

Bio Pizzeria in wood-fire oven

Wednesday to Sunday 
13:00 to 15:00 
19:00 to 22:00 


12:00 to 15:00


Black Pork Barbecue 
Sea Barbecue 
Vegetarian Barbecue
(reservation required)


Reservations: 283 249 170 or 968 671 531

Note: Group of more than 10 people, please request reservation via email



The concept is clear: farm-to-table, with a preference for products from the region and Craveiral’s own garden and total respect for season. There is no lack, though, of game and fresh fish caught by local fishermen, nor the wonder regional bread, typical tomato soup and famous medronho (traditional fruit brandy) to help to digest it all. From tapas to Alentejo-style dishes, the menu promises generous and authentic food experiences, all comforting suggestions that challenge the palate and sharpen the desire to return.

The interior space designed by architect Tiago Silva Dias, marked by a giant fireplace surrounded by sofas that invite you to stop and enjoy the calm. Around them is seating for 70 people for meals, including breakfast. Served in buffet style, this follows the same approach: besides homemade cakes and freshly cooked eggs, there is ample focus on fresh, seasonal and regional products bought, whenever possible, from small producers (breakfast can also be served in the houses, if requested). Outside, the terrace also has seating for 70 people and the perfect scenario to enjoy the sunset and dinner in the moonlight.

Organic pizzas full of local ingredients also emerge from an elegant portable wood-fired oven, the starting point for a partnership with the Vila Com Vida Association and the pizzeria In Bocca al Lupo whose aim is to create job opportunities at Craveiral for young people with autism, Asperger’s and Down syndrome.