Black Pork
Lagartinhos and abanicos from genuine Alentejo black pork, drizzled with a good coriander sauce — without doubt memorable dishes.
Main course
Traditional Alentejo tavern specialising in regional meats and petiscos (small plates).
Traditional Alentejo tavern specialising in regional meats and petiscos (small plates). Authenticity and flavour, generation after generation.
O Ferrador is more than a restaurant — it's a place where Alentejo tradition comes to life in every dish. Since 1987, in the heart of São Luís, it has served authentic recipes prepared with top-quality local ingredients.
Here you'll find the true flavour of the Alentejo, especially in the matured meats and regional petiscos. To pair, local Alentejo wines — red, white or rosé — from a cellar with a curated selection of regional producers, plus local craft beer, spring water and natural juices.
Some dishes require preparation time — quality cooking doesn't rush. Booking ahead is recommended, especially on weekends and in high season. Ask about the daily specials: seasonal dishes vary with the local ingredients available.
Dishes and specialities of the house — the offer may change with the season.
Lagartinhos and abanicos from genuine Alentejo black pork, drizzled with a good coriander sauce — without doubt memorable dishes.
Selection of premium-quality meats, matured for 21–30 days. Served grilled with flor de sal and regional olive oil.
Oven-roasted kid goat from local producers, à Ferrador style — the ideal suggestion for Sunday lunch.
Gilt-head bream, sole, turbot or sea bass grilled to order. Served with lemon, regional olive oil, roasted sweet potato and grilled vegetables.
Chouriço, salpicão, linguiça and black-pork ham, all produced locally. Served with warm Alentejo bread and salted butter.
Selection of local cheeses: sheep's milk, semi-cured and cured. Served with typical Alentejo bread.
Traditional alheira sausage with scrambled eggs, served with toasted Alentejo bread.
Chouriço grilled over the flame, perfect to pair with the region's wine.
Tibornas with codfish or spinach and a poached egg.
Selection of the finest Alentejo olives, served with homemade bread and regional extra virgin olive oil.
Destilaria O Ferrador takes bookings through its own online system — choose the day, time and number of people and you get the confirmation straight away.
Opening hours: Tuesday to Friday: 6–10 pm
Saturday: 12–3 pm and 6–10 pm
Sunday: 12–3 pm
Monday: closed
Last orders: 9:30 pm
Information collected from public sources about the restaurant. Please confirm opening hours, menu and prices directly with the restaurant.