Early

LA PASTA
with a glutenfree veggie—twist
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Runner Bean, Fig, Almond, Caper, Garlic, Goat Cheese
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The new ‘pasta’ is quite a stretch from the traditional canonical gluten powered Italian pasta in all its glory, but it is one of Emanuel‘s favourite. So much so that when Emanuel was invited for the Monocle’s The Menu, our head chef did not hesitate to share this recipe as one of his all-time summer favourites.
And ours too, here reinvented as a chilled glutenfree veggie-based ‘pasta’ experience as the marinated runner beans are actually cut lengthwise to mimick the long threads of the Lazio Roman traditional ‘bucatini’, a thick spaghetti-like pasta with a hole running through the center making it ideal for sauces. Rubber beans replicate well this with its shallow interior, soaked in all the glory of the confit garlic marinade. And then all the summer bliss, with ripe figs, the toasted almonds, fried capers, not to mention the deep flavour of goat cheese. And throughout the time span of this recipe, thru September, we will go from the ‘atabafado’ young goat cheese with herbs to the 10-month charcoal cured Pur Chèvre from Granja dos Moinhos. Try once, twice, every other day to experience the bliss of this late summer wonder.
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Listen to Emanuel’s recipe on Monocle’s THE MENU series here:
https://monocle.com/radio/shows/the-menu/food-neighbourhoods-250/
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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BOOK NOW
RESERVE JÁ
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LA TARTE—LETTE
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Peaches ‘alimados’, Pistachio, Cashew, Dates, Lime-Lemon
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VEGAN, DAIRYFREE, GLUTENFREE, (RAW)
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Summer peaches but make it ‘alimados’. Though not exactly the full length of the Portuguese, specifically Algarvian, fishermen tradition of ‘alimar’ fishes, here juicy peaches are peeled and ‘tamed’ in a bath of lime—lemon and a hint of CRF — or, shall we say, um ‘cheirinho’ de ‘aguardente’—, to be gently sliced over a raw tartelette base made of crumbled pistachio, cashew and dates; a soft snow—like cashew, agave and lemon cream; and finally topped with a crumble of pistachio, sundried lemon and fresh citrusy lime zest for punch. Enjoy your peaches thru the summer! And no tan lines! Just saying! 🍑
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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BOOK NOW
RESERVE JÁ
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LA PASTA
FIORI DI ZUCCA
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Zuchini Blossom, Artichoke Hearts, Pistachio, Ricotta, Lime-Lemon, Bigoli al Torchio
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As thy Cucurbita Pepo blossoms bloom, you know it will be over soon. The summery fleeting flowering season of zuchini is a tempus fugit rare opportunity to taste the subtle flavour of the golden—hued ‘fiori du zucca’, reminiscent of young zucchinis, eaten raw, stuffed or even deep-fried. In reality, original from the Mesoamerica, the squash varieties of green cylindrical squash — still harvested immature and typically called ‘zucchini’ — has been cultivated in northern Italy since ancient times to be eaten flower to fruit and, of course, in pasta, a sort of literal full circle of long and thick strands of extruded fresh pasta aka ‘bigoli’. In fact, ‘bigoli al torchio’ as before the advent of industrial pasta extruding machines, small towns of the northern region of Veneto would share the same ‘torchio’ – a hand crank operated brass or bronze extruder fixed to a bench – to make bigoli. Maybe not fixed to a bench, but to our kitchen counter, early bigoli extrusion maintains the traditional roughness on the outside making it perfect to hold sauces. And what a sauce, summery lime—lemony hints tame the nuttiness of the pistachio crumbs and open the hearts of artichokes buds before they bloom, all folded into a velvety white zuchini and ricotta creamy sauce; the same housemade ricotta, filling each golden ‘fiori du zucca’ and ready to burst in one’s mouth. Big(oli) flavours every time. Enjoy it while it lasts.
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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CAMELLIAS AL FRESCO SUPPERCLUB
Gardens Casa São Roque, Porto, 8 July, 7pm
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As, often times, the best meals take place at 'home' — ‘casa’ — and not at a restaurant. Many times, al fresco, on the threshold of the porch or the wider gardens. True fact, so much so that the Townhouse Supperclub is returning to Casa São Roque and the Camellias garden for an unforgettable ‘al fresco’ evening dinner set outside amidst centenary camellias this first week—end of July celebrating summer breeze in the cusp twilight. Join us!
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This is definitely the time to gather friends around the table, share dishes and several bottles of wine in a truly epicurean evening that will feature a voyage into the Wardill ‘acrónica e à solta’ universe, around the current exhibition at Casa São Roque by artist Emily Wardill.
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Supperclubs are promoted by ROSA ET AL Townhouse x EARLY Cedofeita kitchens with a ‘carte blanche’ menu of 3 main moments and some surprises with the best flavors and textures of the season covering Portugal from north to south and archipelagos; this time, with the best of natural Portuguese wines, craft ciders, beers and all the beautiful fermented orchard drinks, not forgetting the alternative signature non-alcoholic beverages.
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Book in advance on our website (see link at bio) to avoid disappointment.
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3 Moment Tasting
55€/pax
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wines / ciders / beers / non-alcoholic
pairings 30€/pax
(includes visit to the exhibition ‘Acrónica e à Solta’, by Emily Wardill at Casa São Roque)
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Join us! Visit us, eat with us, stay with us!
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Book tickets here (thru our website or the usual platforms)
https://earlymade.myshopify.com/collections/rosa-et-al-townhouse/products/the-supper-club
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And you can already buy tickets for the Summer Season Supperclubs, including the ones at COURAISO, Festival Paredes de Coura, 16–19 August and beyond. Check regularly for new dates and locations.
Limited Availability.

SUPPA
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Summer Solstice Gazpacho
aka Habanero Sombrero
Corn, Polenta, Pepper, Pimenta da Terra
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With the summer solstice here and the temperatures on the rise for the weeks ahead, the new suppa had to be thy all—time Early favourite ‘gazpacho’, in its now umpteenth iteration, served ice cold every time, to cool you down at anytime of the day.
But this Summer Solstice Gazpacho aka Habanero Sombrero is also an ode to a very special bowl dish that since opening Early, back in 2018, it has been fondly nicknamed by staff as thy ‘habanero sombrero’. —Pass me one habanero, will ya? or —Hand me that sombrero? are part of the early kitchen dialect every day with obvious resonances to the traditional white wide brimmed hats from Iberia to Latin America and the Caribe, handy in hot weather when the sun is blazing.
Exactly right, as this time, the ‘sombrero’ seems to encapsulate its bright star sun in all its traits: a fiery hot yellow hued circle lighting up our days no matter what. And plenty of season reasons for that, as we mix sweet corn, yellow pepper, yellow cherry tomatoes, habanero chili, the Azores—archipelago wonder Pimenta da Terra, a dash of golden virgin olive oil, a dollop of cider vinegar, a pinch of salt and bam! Damn sweet, spicy, pickled, chilled gazpacho that is just heaven on your mouth! Not to mention the sandy spiced polenta thin aka housemade crackling huge ‘nacho’ to ‘amuse bouche’ under the sun! Enjoy.
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RAW, VEGAN, DAIRYFREE, GLUTENFREE
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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BOOK NOW
RESERVE JÁ
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LA TARTE—LETTE
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Madeira Banoffee
Banana, Peanut, Dates, Coconut, Oat
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Thy new tarte—lette is nothing less than the all—time favourite banoffee pie, with a twist. In fact, a vegan—glutenfree—dairyfree—and—raw twist(s), making this a game—changer for the traditional ‘banoffee pie’, the portmanteau word for it is known this decadent combo of bananas and toffee caramelised textures. But one said ‘vegan’, thus, no butter, no cream, no Dulce de Leite aka condensed milk, right? Right indeed, and gluten free! Easy—peasy! One makes a raw tart base with crumbled peanut and dates; blend bananas from Madeira archipelago and peanuts into a smooth cream just like peanut ‘butter’ (ok, just teasing you, no butter whatsoever, much better); and then we top up with coconut whipped and cream, an oat—caramel and charred banana thins. Not to mention the ‘pé—de—moleque’ (literally brat’s foot) a Brazilian traditional candy, a peanut and ‘rapadura’ nougat for extra crunch. It is banoffeepic!
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VEGAN, DAIRYFREE, GLUTENFREE, RAW
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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BOOK NOW
RESERVE JÁ
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L’OTTO
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Red Dragon
(Chinese cabbage), Beet, Berries, Bulgur, Pitanga, Plum, Radish, Kalamata
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The new l’otto is a summery infused all—things—red grainy chilled salad, with earthy rooted and fruity flavours and textures, dramatically wrapped with a fiery marinated Red Dragon Chinese cabbage. Deep colours, intense flavours, sweet ‘n’ sour, with just the right savoury undertones for the perfect pre-summer anti-oxidant boost vegan bowl that will refreshingly nourish you for the day ahead, under the bright sun, dawn to dusk.
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VEGAN, DAIRYFREE, (RAW)
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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BOOK NOW
RESERVE JÁ
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The S M L XL Party
Celebrating one year LX at EARLYMADE Lisboa
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w/ LETRA Cerveja Artesanal Minhota
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MAY 27, 4pm (to 7pm)
Rua Poiais de São Bento, 47–49, Lisboa
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RSVP Follow the Link in Bio
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Already one year and counting?! Damn right, EARLYMADE in Lisboa opened on May 7 2022, a year ago, and, after a full month of celebrations in Lisboa (and Porto), this coming Saturday, May 27 2023, we are wrapping up the festivities with a ‘bang’ — THE S M L XL PARTY — hopefully taking over thy street in Lisboa with great food, chilled tunes and ‘muita’ LETRA aka the best craft beers from Minho. Join us!
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On Saturday, we are gathering neighbours, friends and new and good oldies partners—in—crime to set the party right: the coolest ‘n’ funkiest DJ set with , mouth-watering finger food and sweet treats from and The Townhouse Kitchen, and thy most refreshing beers by , with an exclusive special edition beers tasting at the party.
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And, while at the party, discover first hand thy new EARLYMADE SS23 collection — THE ATLAS COLLECTION, an Ode to The Atlantic Portuguese Coast — a sort of ‘private’ preview launch along with the introduction of this season selection newcomer brands and
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Party over and we will go on feasting from 8pm onwards at CÈCILE *MESTELAN ATELIER, our lovely front neighbour in Lisboa, for a very special SUPPERCLUB by THE TOWNHOUSE KITCHEN, an epicurean dinner tasting at the ceramist atelier workshop tables, with colourful ceramics and toasting to yet another exclusive selection of LETRAs.
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Very limited availability. The supperclub is a ticketed event. Book now. Follow the link in bio to avoid disappointment.
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ONLINE
https://earlymade.myshopify.com/
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SUPPA
Mamma—style Minestra
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Thick, hearty and comforting, thy Roman days suppa is a delicious combination of season vegetables, beans and the occasional cereal. The ancient Romans recognized the health benefits of a simple or ‘frugal’ diet (from the Latin fruges, the common name given to cereals, vegetables and legumes) and thick vegetable soups remained a staple to these days in almost every land romans touched upon as this sort of back to the origins nourishing meal — minestra or minestrone in Italian, thy Latin suppa.
Mammas know this recipe by heart and although we resist it as youngsters, it grows on us later on.
Thy new suppa is indeed simple, one skipped the traditional ‘soffritto’ to create a flavor base, no preliminary ‘rosolatura’ of the vegetables, just simmering the beans and adding the season vegetables at the last minute to a ‘broth’ with a pinch of salt and a drizzle of olive oil.
From this scarce recipe, you might think this soup would be utterly boring, but it is quite the springtime wonder, tasting the rich green hued wonders from the high mountains to the shores of the ocean — sugar snap peas, broad beans aka ‘favas’, turnip top flowers and leaves, leek, mint
‘sea samphire’ from Ilhavo (Aveiro) and sea lettuce from Ria Formosa (Algarve) — it is spring in a bowl. Enjoy!
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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BOOK NOW
RESERVE JÁ
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**n

LA PASTA
Casarecce alla Putanesca
con Bottarga, Boquerones e Pangrattato
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Thy Neapolitan tradition pasta recipe ‘alla putanesca’ — literally ‘whore’ sauce — may have originally been cooked by the proprietor of a brothel for his customers to give them ‘energy’ and a ‘umami’ dose of lust, thus the colourful suggestive name.
Nowadays, widespread and an all—time favourite of youngsters and grown-ups at every grade of respectability, it is in fact sassy, sultry, spicy, sweet, juicy, and an overall # # #-rated food p**n experience, dipping—and—licking every drop of this hot sauce.
Newcomer semolina fresh pasta, the sexy sinuous S-shaped ‘casarecce’ alla putanesca meets here the caviar of the Mediterranean — ‘bottarga’ from Sardinia, the dried and salted fish roe delicatessen — and a punchy sauce with ‘tanned’ cherry tomatoes, galega olives, capers, sea samphire aka ‘salicórnia’, smoked anchovies, brined boquerones from the Atlantic and ‘pan gratatto’, the crispy golden sourdough ‘dust’ on top. Start drooling and get down on it. Enjoy!
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A special acknowledgment to who introduced our chef to this wonder delicatessen from Sardinia, Bottarga di Muggine. Thank you.
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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BOOK NOW
RESERVE JÁ
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According to the guidelines of the Portuguese Health Authorities (DGS), Turismo de Portugal awarded us the CLEAN AND SAFE seal, promoting good hygiene and safety practices, which EARLY Cedofeita is committed to maintain to its highest standards, for the health of all.
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L’OTTO
Asparagus Ajoblancotto
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Thy new l‘otto’ is made with the in-house all—time favourite grain, ‘cevadinha’ aka pearl barley, the power food basic ingredient of the traditional Northern Italian Friuli Venezia Giulia dish ‘orzotto’ — the name is a portmanteau of orzo (the Italian word for barley) and risotto — from where we ‘freely’ took thy name ’otto’ for our ever-changing grain-based signature seasonals.
This one is 100% vegan and takes on yet another traditional recipe, from Spanish Andalusia this time around, the almost summery ‘ajoblanco’ — the almond, bread and garlic chilled blend — and mixes both these wonders, which would be enough already to please all, with charred and fresh asparagus, marinated cucumbers, caramelised almonds, pear shavings, tarragon sprigs and pickled mustard seeds for the perfect nourishing meal at anytime of the warmer days ahead. Enjoy!
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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BOOK NOW
RESERVE JÁ
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According to the guidelines of the Portuguese Health Authorities (DGS), Turismo de Portugal awarded us the CLEAN AND SAFE seal, promoting good hygiene and safety practices, which EARLY Cedofeita is committed to maintain to its highest standards, for the health of all.
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**n

FOOLPROOFING
Rillettes de Canard aux Pistaches
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April 1st, aka All Fools’ Day, is all about harmless pranks, hoaxes and jokes, an historical tradition worldwildely, shouting ‘April Fools!’ at thy mislead ‘victim’.
If, yesteray, it seemed like a hunting—the—gowk trick, you can better believe it now. Rillettes and terrines, these wondrous treats are back and for good. And, in its foolproof style, a simple slice of this French-inspired delicatessen, a slice of country—style resounding crust sourdough and housemade pickles. Simple as that. Thy perfect snack to eat alone or share with your besties. Enjoy it early or later, any time, every day.
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Rillettes is in fact a preservation method similar to a confit, meat is seasoned and slow—cooked for several hours, coarsely shredded and packed into sterile containers covered in thy meat fat, aka potted meat.
Historically sourced from central France — Le Mans, Tours, and Anjou — these are commonly made with pork, but one can make this delicatessen with other meats such as goose, duck, chicken, game birds, rabbit and, sometimes, even with fish. Thus, look forward to thy next early rillettes in this ever—changing ‘newcomer’ to our menu.
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Pictured here, the whole Duck and pistachio Rillettes or, in French, ‘Rillettes de Canard aux Pistaches’ with a glass (or a full bottle) of ‘Espadal’.
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Refreshing, dry, intense but moderate in degree, and with a seductive ruby rosé colour, ‘Espadal’ wines, as they are known in the Minho region, are for the time being a kind of secret of the Vinho Verde viticulture made from autochthonous ‘espadeiro’ grapes.
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
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EVERY DAY
TODOS DIAS
09ºº — 17ºº
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TRIDUUM PASCHALE
The Last Supper + The Easter Luncheon
The Easter Deli
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Easter, this moveable feast based on a lunisolar calendar — uniting the moon phase and the time of the solar year — is thy Christian festival and holiday commemorating the Resurrection of Jesus from the dead on the third day after his burial following his crucifixion on Good Friday — The Triduum Paschale.
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Beyond the traditional sweet and sour all-time season favourites available thru the entire holy weekend — the traditional Folar Transmontano, the Hot Cross Buns and the year round sought after Jewish Eggs — we offer this year, our milk—fed lamb Sunday Roast also in family—size takeaway to better fit everyone else’s needs, from Holy Thursday to Bright Monday.
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And, save thy dates, on Thursday evening, we start the festivities with a very special supperclub, The Last Supper, as in the final meal that, in the Gospel accounts, Jesus shared with his apostles in Jerusalem. And, on Sunday, we resurrect the Sunday Roast tradition and we ‘brunch’ away, in a sort of a great Easter Deluxe Luncheon, into the afternoon.
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Join us, eat with us or order in thru the Easter weekend. Above all, let us commune together. As we have been publishing thru the years: ‘To eat is to commune with each other around a table. An act of love. From those who prepare with love for those who feed on that love every day. To eat is all this and much more.’ Enjoy!
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Book in advance on our website (see link at bio) to avoid disappointment.
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The Last Supper
6 April, 7pm
3 Moment Tasting
55€/pax
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The Easter Luncheon
Sunday Roast Deluxe Brunch
9 April, 11am—4pm
3 Moment Tasting
55€/pax
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wines / ciders / beers / non-alcoholic
pairings
from 25€/pax
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Join us! Visit us, eat with us, stay with us!
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To book tickets follow the link in bio (thru our website or the usual platforms)
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Limited Availability.
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**n

LA PASTA
Do Demo Roots Pappardelle
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With the Spring awakening, the winter delights almost go to oblivion overnight. But we could not say farewell just now, without paying homage to the beautiful roots that take us thru Winter well nourished and are indeed some of our favourite produce, all in pale whitish hues like winter snowy scapes.
Thy new La Pasta is a 'pappardelle' shaped 'pasta' made entirely from season roots. This time although maintaining the traditional shape of ‘pappardelle’ — the large, very broad, flat pasta, originating from the region of Tuscany with two to three centimetres (3⁄4–1 inches) wide and fluted or straight edges — is indeed entirely made from season roots shavings.
Think of salsify aka goat's beard, parsnip, horseradish and celeriac, sautéed on a 'beurre blanc' butter made with ‘Terras do Demo’ — literally ‘Lands of the Demon’, a sublime Malvasia Fina pétillant from Távora —, and ‘alcaparrones’, capers, ‘galega’ olives with sage leaves and you will have your mouth watering on every single bite of these hearty earthy ‘pasta’. Discover the ‘damn’ hidden and wondrous flavours just like these little wonders of nature, growing beneath our feet and away from sight and light thru winter to our pure delight. Enjoy!
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
—
EVERY DAY
TODOS DIAS
09ºº — 17ºº
—
BOOK NOW
RESERVE JÁ
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According to the guidelines of the Portuguese Health Authorities (DGS), Turismo de Portugal awarded us the CLEAN AND SAFE seal, promoting good hygiene and safety practices, which EARLY Cedofeita is committed to maintain to its highest standards, for the health of all.
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**n

SUPPA
Atlantic Spring Moss
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Spring is here. And with spring, all the green hues sneak out, from the high mountains to the depths of the ocean, in this truly Atlantic Spring awakening.
Thy new suppa takes all these ‘mossy’ notes in one full bodied power bowl of silky cream soup announcing the Atlantic Spring season.
The creamy vegan base and ‘mossy’ textures mixes ‘canónigos’ aka ‘lamb’s lettuce’, spinach, celery, garlic, a bunch of Atlantic autochthonous seaweeds — dulse (‘cabelo de velha’ aka old lady’s hair), fucus vesiculosos (‘fava do mar’ aka sea broad bean) and Atlantic nori (‘erva-patinha’) —, along with coastal bushes and leaves such as ‘sea samphire’ from Ilhavo (Aveiro) and ‘saltbush’ from Ria Formosa (Algarve), all adding to this crisp and humid, maritime intense taste with citrusy end notes. Enjoy!
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
—
EVERY DAY
TODOS DIAS
09ºº — 17ºº
—
BOOK NOW
RESERVE JÁ
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According to the guidelines of the Portuguese Health Authorities (DGS), Turismo de Portugal awarded us the CLEAN AND SAFE seal, promoting good hygiene and safety practices, which EARLY Cedofeita is committed to maintain to its highest standards, for the health of all.
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**n

L’OTTO
Bísaro Buckwheat ’Jūk’
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Thy new l‘otto’ is, in fact, a mighty ‘jūk’ — aka ‘congee’ or 粥 pronounced jook in Cantonese — freely inspired on the larger Asian tradition of this all—time favourite comfort food. The traditional slow watered cooking of jasmine rice along with ingredients that impart ‘umami’ flavor, such as dried seafood or pork bones, to the creamy soft porridge texture.
Our ‘jook’ blends toasted smoked buckwheat and whole rice from Ílhavo, Aveiro; and is served with a sliced ​​medallion of stout ‘n’ spice—glazed Bísaro pork loin — thy mythical Northern Portuguese pig, part-boar, of Celtic origins — along with charred tender cabbage, pearl onion textures, a cured quail egg and our raved about house-made kimchi, for a complete 'umami' experience on every spoonful. Jūk! Enjoy!
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We are open 7-days a week, 9am to 5pm including Sundays. Join us, eat-in or take-away! Your choice, early on or later! See y’all later!
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Private Hire Available
If you’d like to talk to us about dinning service function options, contact us on 221 124 203 or on [email protected]
—
EVERY DAY
TODOS DIAS
09ºº — 17ºº
—
BOOK NOW
RESERVE JÁ
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—
According to the guidelines of the Portuguese Health Authorities (DGS), Turismo de Portugal awarded us the CLEAN AND SAFE seal, promoting good hygiene and safety practices, which EARLY Cedofeita is committed to maintain to its highest standards, for the health of all.
—
**n