O Clássico
The one that never misses: Portuguese comfort and the desserts of always.
38 €/ person · buffet
Starters
Salt-cod fritters
Roast pumpkin cream
Main course
Shredded duck rice
Desserts
Custard tart, torched to order
Creamy rice pudding
Event catering · our own kitchen in Marvila, Lisbon
The menu is yours.The kitchen is ours.
Portuguese food that travels well — from 20-person office lunches to 200-guest weddings. Build the menu, watch the per-person price, and send the proposal request with the number already on it. No week of email ping-pong.
- Our own crockery, never rented
- House staff, no agencies
- Per-person price in plain sight
01 — Signature menus
Three menus we could cook blindfolded.
The ones we have served for years without a miss — use them whole or as a starting point. Each loads the configurator fully picked; then change whatever you like.
O Alentejano
Plains-style plenty: charcuterie, black pork and convent sweets.
42 €/ person · buffet
Starters
Alheira croquettes
Cheese & charcuterie board
Main course
Black-pork cheeks
Desserts
Almond “toucinho do céu”
Creamy rice pudding
O Atlântico
Fish and sea, fully plated — the menu of riverside weddings.
46 €/ person · plated
Starters
Green-bean “peixinhos”
Octopus salad with coriander
Main course
Oven-roast sea bass
Desserts
Chocolate & olive-oil mousse
02 — Build the menu
Pick. Watch the number. Ask.
Everything recalculates live. What sits on the receipt is exactly what arrives in the proposal — itemised, no small print.
03 — How we work
Four steps, zero surprises.
Tasting in our kitchen
We sit you at our table in Marvila and serve the menu exactly as it will go out — on our crockery, with our service.
Confirmation at 15 days
Final numbers, diets and timings close 15 days out. From there, the price does not move.
Setup 3 h before
We arrive three hours before the first guest: tables laid, support kitchen built, team in uniform.
We leave it as it was
We clear, we wash, we carry. Leftovers stay packed for you and the venue looks like we were never there.
04 — The tasting
Taste before you sign.
Book a tasting at our kitchen: the menu you built, served for two, exactly as it will come out on the day. The best hour you will invest in the planning.
Deducted from the invoice if you book with us.
- 312
- events served
- 41,000
- meals at the table
- 0
- failed events
- 96%
- of clients rebook
05 — Testimonials
People who sat at the table.
We sent the proposal from the site on a Monday; by Wednesday it was closed. On the day the team set up without me noticing — and their crockery is prettier than the restaurant where we got engaged.
I run four office lunches a year and I hated asking for quotes. Now I build the menu in ten minutes and the board approves the number the same day.
At my daughter's christening nobody noticed the logistics — they noticed the duck rice. The leftovers ended up in my fridge, packed and labelled with a date.
06 — Questions
What people ask before closing.
It depends on the venue. Most of it leaves our Marvila kitchen in temperature-controlled transport; grilling and final plating happen on site whenever there is a service area. We assess that at the technical visit — included in every proposal, free.
Every dish has an allergen map and the kitchen preps gluten-free on separate benches and crockery. We ask for the final diet list 7 days out; on the day, every special plate goes out labelled with the guest's name.
We pack them and they stay — they are yours. We leave them in proper boxes, labelled with contents and use-by date. Whatever you don't want goes that same night to Re-Food in Marvila.
Greater Lisbon and up to 100 km from the kitchen. Above 40 km we add only the real travel cost — itemised in the proposal, never hidden in the per-person price.