Line drawing of a citrus fruit segment with internal segments outlined, on a black background.

FOOD

SEASONAL DINING

Our menu is guided by the seasons and shaped by the ingredients available from our own land, local farmers, fishermen, and producers. We focus on fresh, organic vegetables and herbs, complemented by carefully selected meat or fish to create balanced and nourishing meals. 

A round plate with granola and yogurt, garnished with a small sprig of dill, placed on a wooden table.

Vegetables take a central role on every plate, with dishes changing regularly to reflect what is being harvested from our orchard, vegetable and herbal garden, and farms nearby. Whether you prefer vegan, vegetarian, meat, or fish options, our kitchen offers thoughtful choices to suit a variety of preferences.

*Breakfast, lunch, and dinner are included in every stay, alongside an all-day offering of fresh drinks and organic refreshments.

Close-up view of a dessert with berries, crushed nuts, a dollop of cream, and red sauce in a white bowl.

OUR PHILOSOPHY

SEASONAL EXCELLENCE

Inspired by nature, we create menus around ingredients harvested at their peak, delivering dishes that are as fresh as they are flavorful.

A piece of cooked fish in a green sauce, garnished with a purple edible flower, served with leafy greens in a cream-colored ceramic bowl.

LOCAL INGREDIENTS

Our commitment to the region shines through in every meal, with locally sourced produce that embodies the flavors of our surroundings.

Close-up of a fruit tart with sliced pears, sprinkled with sesame seeds, in a ceramic dish.

GARDEN-INSPIRED CUISINE

Vegetables and herbs take the spotlight, offering nourishing, creative meals thoughtfully paired with meat or fish.

Sunlight shining over rows of leafy vegetables in a garden with trees in the background.

PERMACULTURE PRACTICES

From our biofarm to your plate, we follow natural methods that honor the land and preserve its vitality for generations to come.

A chef in a black apron and white shirt preparing desserts on a wooden table.

OUR CHEF

Meet Chef Paolo, the culinary heart of Quinta Filippa. Born to a Dutch father and an Italian mother, Paolo’s career has taken him from Amsterdam to Switzerland, Austria, the Caribbean, and now Portugal. His approach is guided by seasonality, respect for ingredients, and a close connection to the land. 

At Quinta Filippa, he creates menus inspired by the estate’s gardens and local producers, bringing together international experience and a thoughtful approach to cooking.

A smiling man with gray hair and beard wearing a black shirt and gray apron standing in a room with large sliding glass doors and a view of trees outdoors.

Sharing a meal can happen at our communal table, inspired by the village’s tradition of gathering together, or at a private table for those who prefer a quieter moment, both are part of how we welcome you.

Outdoor dining table with a white tablecloth, set with white plates, silverware, glass cups, and a centerpiece of blue and white hydrangea flowers in a glass vase. Surrounding chairs are woven in a neutral color with wooden accents. Background includes trees and a brick wall.