Chefs with 12 years of experience in professional kitchens. We cooked in 26 countries before settling in Portugal. Trained in gastronomy and specializing in event management. We have worked in 2-Michelin-starred kitchens, cruise ships, yachts, and 5-star hotels in Brazil, Portugal, and Ireland. We have our own gastronomy channel @ocasaldasreceitas where we share our recipes with lovers of fine cuisine.

For me, cooking is...

A lifestyle, a way to show love for others.

I learned to cook at...

It started with our grandmother and experiences in 5-star hotels, ships, university, and the day-to-day routine of studying, dinners at home, and work

A cooking secret...

We strive to improve the ingredients we have to the fullest. For us, there are no second-rate ingredients; our work is what gives them value.

My menus

Portugal à mesa

STARTER

Choose 1 dish

Ameijoas a bulhão pato

Salada de polvo, pico de galo, coentros e crocante

Tábua de enchidos e queijos portugueses

Gambas ao alho

Pataniscas de bacalhau

Moelas e rojões à portuguesa

Caldo verde

FIRST COURSE

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Bacalhau a brás

Arroz de mariscos

Bacalhau confitado com batata, grelos e legumes

Robalo grelhado com puré de cenoura, batata baby assada e molho de citrínos

Bacalhau com Broa

Bacalhau com natas

MAIN COURSE

Choose 1 dish

Bochecha de porco com puré de batata e vinho do porto

Arroz de pato no forno com chouriço crocante

Polvo à lagareiro

Naco de novilho a mirandesa

Lombo de novilho, jus do mesmo, esparregado de espinafre, cogumelo e tomate cherry

Lombinho de porco com puré de castanha, feijão verde e redução de vinho tinto

DESSERT

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Pudim de leite condensado

Pastel de nata harmonizado com vinho do porto

Leite creme queimado

Arroz doce de leite de coco e uva

Pera embebida em vinho do porto com crumble e caramelo salgado

Menu concept

STARTER

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Selection of mushrooms, spinach, poached egg, white truffle oil, parmesan and tuile

Bisque with shrimp and vegetable texture

Oyster, tapioca pearl, chives, salmon roe, lemon foam

FIRST COURSE

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Salmon, hollandaise sauce, bimi, balsamic vinegar, parsley oil

Risotto with brie cheese, ham and watercress

MAIN COURSE

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Black rice with roasted vegetables

Asparagus risotto

Veal loin, veal jus, creamed spinach, mushrooms, and cherry tomatoes

Pork tenderloin, popcorn puree, lemon, port wine reduction and mushrooms

Sea bass, beurre blanc, pea purée, baby vegetables and black garlic emulsion

Confit cod, cabbage, potatoes and baby vegetables

Octopus, bell pepper, parsley, butter bean purée, and broad beans

DESSERT

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Rice pudding with coconut milk and grapes

Chocolate mousse

Red berry cheesecake

Lime pie

Viagem a França

STARTER

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Moules a roquefort

Vieira com cremoso de abacate e ar de laranja

Vol au vent de camarão e alho francês

Creme aveludado de couve flor

FIRST COURSE

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Bife tártaro com gema curada, lasca de parmesão, maionese Dijon e tosta

Vieira grelhada com puré de pastinaca trufado, e caviar de arenque

Salmão, molho hollandaise , aspargos e cogumelo paris

MAIN COURSE

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Carré de borrego, crocante de ervas, puré de cebola assada, beterraba e espargos

Magret de pato, gratin de batata, trio de mini cenouras, azeite de coentros e molho de laranja

Lombo de novilho, puré de batata, jus de carne, gel de tomate cereja e bimi

Robalo, puré de couve flor , espuma de citrino, batata doce, crocante e rebentos

DESSERT

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Mousse de chocolate

Pavlova com maracujá e chocolate

Creme brulée

Return to the Mediterranean

STARTER

All inclusive

Cheese, cold cuts and charcuterie board

FIRST COURSE

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Clam bulhão pato

Garlic prawns

Grilled mushrooms with spinach, poached egg, Parmesan cheese, truffle oil, and tuile

Octopus salad with pico de gallo, coriander, and crunchy topping

Seabass ceviche, sweet potato chips, and mango caviar

Grilled scallops with pea purée and lemon foam

Tuna tataki with guacamole and pico de gallo

MAIN COURSE

Choose 1 dish

Seafood rice

Confit cod with baby vegetables, cabbage, potatoes, and olives

Creamy octopus rice

Shrimp risotto

Grilled sea bass with carrot and orange purée, bimi, crispy rice and lemon sauce

Grilled sea bream with cauliflower puree, zucchini, baby vegetables and crispy parmesan

Grilled beef fillet with sweet potato puree, hollandaise sauce, red berries, and sprouts

Veal loin, mashed potatoes, red wine sauce and seasonal vegetables

Pork loin with chestnut purée, green beans and red wine reduction

DESSERT

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Red berry panna cotta

Rice pudding with coconut milk and grapes

Chocolate mousse

Pear soaked in port wine with crumble and salted caramel

Trip to Italy

STARTER

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Burrata, arugula, prosciutto, and pesto sauce

Bruschetta with tomato, garlic, mozzarella and basil

Fried squid with black sauce

Selection of grilled mushrooms, with poached egg, parmesan, spinach, red tuile and white truffle oil

FIRST COURSE

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Tomato cream with cream, basil, and crostini with garlic and herb butter

Cheese capeletti in broth

Barley with baby vegetables, crispy parmesan, olives and onions

Spinach and ricotta ravioli with Alfredo and tomato sauce

MAIN COURSE

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Spaghetti carbonara

Grilled octopus with carrot puree, bell pepper, potato, cabbage

Black tagliatelle with seafood

Shrimp risotto with coriander oil

Bolognese lasagna

Truffled mushroom risotto

Tagliatelle with fresh tomato sauce

DESSERT

Choose 1 dish

Mascarpone, lemon, and red berry tart

Zabaione with dried fruit

Panna cotta with salted caramel and strawberries

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Chef Murilo E Layla Alvarenga's reviews

4.83

•

5 services

Chef Murilo and Layla were wonderful. The food was delicious, they made vegan meals for 2 of our guests which they very much enjoyed. The presentation and flavors were great!

Ficamos muito satisfeitos com a experiência. Definitivamente iremos repetir com o chefe Hadson