Marits

The show stopper of last night, by far my favorite: gold berries, mulberries, red passion fruit, lemon balm, smoked almond cream, frozen plum crumble and fig leaf ice cream




THANK YOU







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Chef loves cooking with simple ingredients turning them into extra ordinary delicacies

Potato terrine, leek covered in it’s own ashes, salted plum puree, purslane




THANK YOU







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Our first botanical dinner 💚🍀🌱 A beautiful setting where lovely people shared a table, stories, food and wine. In other words: enjoying life! Thanks for joining. You are the reason why we love what we do.

We started the 5-course menu with greens from the garden: green beans, wild herbs, lacto-fermented citrus fruits, rhubarb vinaigrette and puffed buckwheat



THANK YOU!!!!








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Our chef Gino Marengo spends as much time in his vegetable garden as he does in the kitchen. A lot of cooking ideas are born in between the greens, simply by tasting what is growing in all it’s different stages. And offcourse he couldn’t do without his little helper 🐾🐾🐾

13th of July in Marvão
27th of July in Lousã

Both dinner locations can offer rooms to stay the night.

For the love of leeks. The up-coming botanical dinners are an ode to the underrated allium. Every single part of the plant will be used, using different cooking methods, making sure their subtle distinctive flavor profile remains intact, PLUS more, let leek surprise you!

13th of July in Marvão
27th of July in Lousã

Both dinner locations can offer rooms to stay the night.

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Don’t forget to pick the fresh coriander seeds when you get the change, such a pop-seasoner when pickled. We’ll be using them the coming botanical dinners later this month.

13th of July in Marvão
27th of July in Lousã

Both dinner locations can offer rooms to stay the night.

sauerkraut rabi – green peas – elderflower kombucha crème – thyme flowers

One of the dishes for the upcoming summer edition of a plant-based food extravaganza Saturday 27th of July. For reservations follow link in bio and join this culinary feast 💚🍀🌱

Today it’s spring and everywhere we look beautiful yellow broom is blooming abundantly. It’s time to finally be making an old recipe I came across: yellow broom wine. Anyone who ever tasted such? If the experiment succeeds we’ll be serving it along a fine dining dinner where we’ll be cooking a weekend full of culinary delights in April.

# spring .jectportugal

Love it when the main ingredient is matching the colour of our kitchen 💛💛💛
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baking cookies on a rainy sunday

F R E E F O O D
The warm and sunny days earlier this week made nettles popping up everywhere. So today we are cooking a nettle-risotto with gochujang and lemon 🌱🍋🌶

Our next plant-based culinary retreat includes a cooking workshop and foraging walk into the field to pick plants and flowers edible.

When? 12-13-14 April
Where? Lōusa (central Portugal)
100% 🌱🌱🌱🌱🌱🌱🌱

For more information about the weekend send a DM or check the website of

Season of citrus abundance 🍊🍋🍊🍋🍊

Season of citrus abundance 🍊🍋🍊🍋🍊 A simple way of preserving them for later is drying. Comes in handy when you want to pimp your drink. The acidity, slightly bitter taste and it’s attractive look gives your drink that delicate little extra. Since I stopped drinking alcohol I am looking for easy, effective ways to make my drink special too. This is one of them.

Season of citrus abundance 🍊🍋🍊🍋🍊. A simple way of preserving them for later is drying. Comes in handy when you want to pimp your drink. The acidity, slightly bitter taste and it’s attractive look gives your drink that delicate little extra. Since I stopped drinking alcohol I am looking for easy, effective ways to make my drink special too. This is one of them. It makes my jar of dried citrus a big favorite.

By the way, our next cooking adventure is a plant-based culinary event
When? 12-13-14 April
Where? Lōusa (central Portugal)
100% 🌱🌱🌱🌱🌱🌱🌱

For more information about the weekend send a DM or check the website of

M A G N O L I A

With blossoms opening up and the air getting warmer, it’s time to go outside and pick fresh ingredients from nature. We’ll capture colours, flavours and fragrances of spring to turn into tasty, nourishing and beautiful dishes prepared with love, care and eye for detail. Plant-based gastronomy that takes you on a taste adventure.

After the success of our autumn culinary weekend, we are now preparing for the next event full of Spring delights in the centre of Portugal from Friday the 12th to Sunday the 14th of April 2024

Next to offering a fine dining experience, we will be happily sharing our knowledge on cooking with plants , flowers and seeds, whilst demonstrating some techniques and giving you some recipes to take away. We’ll go on a walk in the field picking wild leaves and flowers before cooking them up, have some fun and allowing for the experiment to happen.

Areal Quinta is a beautifully restored farm, set in the lush green hills of Lousa, were donkeys, sheep and chicken keep you company. The grand farm house offers luxury rooms with ensuite bathroom, yoga, biking, hiking and swimming (indoor and outdoor pool).

For more information send a DM or check

M A G N O L I A (preserving)

With blossoms opening up and the air getting warmer, it’s time to go outside and pick fresh ingredients from nature. We’ll capture colours, flavours and fragrances of spring to turn into tasty, nourishing and beautiful dishes prepared with love, care and eye for detail. Plant-based gastronomy that takes you on a taste adventure.

After the success of our autumn culinary weekend, we are now preparing for the next event full of Spring delights in the centre of Portugal from Friday the 12th to Sunday the 14th of April 2024

Next to offering a fine dining experience, we will be happily sharing our knowledge on cooking with plants , flowers and seeds, whilst demonstrating some techniques and giving you some recipes to take away. We’ll go on a walk in the field picking wild leaves and flowers before cooking them up, have some fun and allowing for the experiment to happen.

Areal Quinta is a beautifully restored farm, set in the lush green hills of Lousa, were donkeys, sheep and chicken keep you company. The grand farm house offers luxury rooms with ensuite bathroom, yoga, biking, hiking and swimming (indoor and outdoor pool).

For more information send a DM or check

Making tableware for a Japanese inspired dinner

Making tableware for a Japanese inspired dinner