I've been a fan of @cavalaricacomporta in Comporta ever since @_brunocaseiro @a_picolita @fabion0br3 and @cj.morrell opened the restaurant. Now Cavalariça arrives in Évora with an original menu with a rich alternation of flavours, textures and temperatures, from the acidity of the rabbit escabeche or the cured dogfish “punheta” with vinegar onions and orange zest ( both cold), to the slightly spicy lamb empanadas (hot), the difficult but very well resolved texture of the deep-fried breaded pork ear w apple, and roasted garlic, the creaminess of the Alentejo Tortilla, a delicious chickpea stew (al dente) with grilled octopus and prawns and at the end, an irresistible orange roulade with honey and chamomile ice cream… well, I'll stop here.
Congrats @cavalaricaevora