THE OITAVOS, CASCAIS
Make this Easter a special one with a family brunch. Includes a chocolate workshop by Chef Alexandre Litou, for kids under 12 years old, and an egg-hunt.
SPECIAL EASTER BRUNCH
ENJOY A RELAXED SUNDAY BRUNCH WITH FAMILY
Specially for Easter Sunday, our brunch will be prepared by Chef Cyril Devilliers, at the elegant and cosmopolitan Iplsylon Restaurant&Bar, overlooking the dunes and the Atlantic Ocean.
CHOCOLATE WORKSHOP AND EGG-HUNT
THE TRADITIONAL EGG-HUNT AND CHOCOLATE WORKSHOP FOR THE CHILDREN
Our very special Chocolate Workshop, by our Pastry Chef Alexandre Litou is a really fun way to learn (and try) cocoa and chocolate. After, the race is on as to who can collect the most eggs!
What better way to spend your Easter Sunday than with family and friends over our famous Brunch, prepared with the keen eye and experience of our Chef Cyril Devilliers.
Specially for children, Kid’s Corner, we will provide a balanced, appetising and moreover healthy and delicious meal for the younger ones. Chicken stroganoff, Fish, Crepes and Waffles and chocolate treats.
Our entertaining Chocolate Workshop, by Chef Alexandre Litou is a really fun way to taste and learn about cocoa and chocolate. After, the race is on as to who can collect the most eggs!
Only for Sunday Brunch , the 21st of April. Reservation required:
Brunch: 12h00 to 16H00.
Prices for children (ages 4 to 12 ): 15€ (Chocolate Workshop included, beginning at 11h00)
Note: When making the reservation, please include child’s name to participate in the Chocolate Workshop.
Seafood selection that includes oysters, shrimp and crabmeat stuffing
Bread, viennoiseries, waffles, croissants and eggs à la carte
National and International cheese selection
Roasted goaling; Codfish stew with mussels, shrimp
Hazenult’s Chocolate, Portuguese Pie (Azeitão), Chou with cream and sliced fresh fruit
“To share a meal is one the greatest pleasures in life” Chef Cyril Devilliers
“The excellence of local products, from sea and land, will awaken your palate and delight good moments at this Easter Brunch” says Chef Cyril Devilliers