THE OITAVOS, CASCAIS
Simply good. A journey where culinary influences of the Atlantic Coast, Portugal and France blend to perfection.
Offering a stable yet vibrant, subtle and delicious selection, you will definitely have a lingering flavour of Portugal in your mouth at the end of the meal.
GOOD FOOD TO SHARE
An all year round Bistro Menu, best shared with family and friends. From fish and meat, to tapas and salads, you will find your beloved dishes from your childhood.
Cascais Octopus Salad
Open throughout the year, we offer an all year-round Bistro Menu (except from 1st July – 15th September) where we serve the seasonal Gastro Menu.
From tapas and snacks, to salads, pasta, fisherman section, butcher section and sweet moments, you will find your favourite dish here.
Large portions to share, the Portuguese way, easy whether for family, friends or for winning over clients with this impressive spot.
BISTRO MENU TIPS
Octopus à la plancha, garlic butter and regional potato
“Carabineiro” scarlet shrimp fried
Madeira´s bread, veal shanks confit with cheese crust and velvet gravy sauce
Cod fish “pil pil” style, brava’s potato
Rossini Tournedos and mashed potato
Coconut sweet rice, fresh mango
Vanilla “Mille Feuille”
Freshest ingredients used at its peak, from land and sea make dishes change daily. Well-mastered inventive techniques make this menu a life pleasure.
Maquerel, beetroot and goat cheese
Here you can enjoy the ultimate in garden-to-fork cuisine.
Organic and seasonal produce from land and sea is grown or sourced from local farms or sustainable cultures, and masterly cooked for you in ways to ensure the best natural flavours.
Chef Devilliers offers also “Le Diner du Chef”, a set tasting menu, in which seafood and fish are central to the concept and varies on a daily basis.
An elegant and cosmopolitan environment, ideal for mingling, socialising and enjoying the delicate pleasures of good food.
Royal rock lobster salad “Cascais style”
Minute stew of oysters fine de clair from “Setubal”, tomatoes and basil
Iberian pork presa with pepper and cognac, shallots confit in a beetroot juice Ike tatin pie
Different texture of chocolate, damascus and lemongrass