Restaurant

Wine served in Roman times was often sweetened with honey, aromatized with different fruits, and drank sweet, which we replicate on our menu. Among our wine selection, you will find local wines from the Terras de Sicó region, as well as other suggestions.

It was a custom for the Romans to harvest grapes as late as possible, yet sometimes pick them unripe and let them dry under the sun to make them sweeter. You will be able to find this fruit in many of our dishes.

In Greek mythology, the goddess Athena created a tree bearing small, green fruits, known as the olive tree, providing olive oil which could be used for lighting, wound tending and food, also with it being a condiment rich in flavour and energy. According to Roman tradition, Romulus and Remus, descendants of the gods and later founders of Rome, glimpsed the sun for the very first time under the shadow of an olive tree. 

Not only was it extensively used in Roman gastronomy, but it also was one of the main exports of the Rabaçal region, given that it also was an important component of garum, a sauce widely used in Roman cuisine.

Widely used for food and therapeutic means in civilizations as ancient as the Sumerians or Egyptians, honey has been around for millennia.

Mead, a drink produced by the mixture of water and honey that was widely consumed in Roman times, may be tasted at our bar, Tabernae.

The Rabaçal valley has been extensively used as pastureland since ancient times. Flocks of sheep and herds of goats have historically grazed on the limestone-covered terrains of Sicó and its low vegetation, which includes the famed epazote plant. 

The use of cheese was already widespread by Roman times, as we can tell from its presence in 7 of the recipes written in Apicius, a collection of Roman recipes dating from the 5th century CE. Cheese consumption was found across all social strata, from slaves in both farmland and city, to farmers, to the rations of its military, and the menus of inns and taverns. Such is proven by the cheese moUlds dating to the Roman era that have been found in this area and can be seen at the Museum of the Roman Villa of Rabaçal.

Due to their high calorie content, they are an important energy source that is rich in vitamin E, potassium and vegetable proteins.

The walnut tree is native to India and the regions surrounding the Caspian Sea, the reason why it is also known as the Persian walnut. The Romans introduced it to Europe in the 4th century CE, which by all indications is when this tree was first planted in our region. Infante D.Pedro, Duke of Coimbra, "obtained from D.Duarte a letter on December 6th 1433 to assemble [in Penela] a three-day market for the festivities of St. Michael [September 29th]". This market oversaw the development of the walnut commerce, turning it into a major location for its transaction at a national level. Thus, the walnut is highly representative of Penela, making it part of the local identity. 

It is known that it was popular during Roman times, and that historically it already was recognized for its versatility. This legume, though similar in appearance to lupin beans, has a taste and texture closer to that of chickpeas. It has traditionally been grown in the Sicó region, in which you can attend the Chícharo festival in the neighbouring town of Alvaizázere, the “chícharo capital”.