Here, the seasons dictate the menus, but there's no shortage of variety for those who like to try new dishes. Seasonality excludes products that are out of season but ensures freshness and flavour in every choice. The local factor also comes into play, with fish taking the spotlight, sourced directly from the Mercado da Vila. With warmer weather approaching, Farol Hotel's menu is full of new additions.
À la carte
There's no shortage of moments and spaces to work up an appetite at the Farol. From outdoor to indoor areas, there are snacks at the bar, oysters on the terrace, sushi on the deck and lobster in the restaurant.
The tasting begins outdoors, On The Rocks, on the bar that only opens during the season when beach towels are dusted off. By the poolside, it promises top-notch food almost without taking your foot out of the water. The famous oysters, sushi and champagne invite you to extend your visit to the sun lounger.
Like a guiding light, we head to Farol, a bar that encourages socializing among friends or colleagues and is ready to welcome you all year round. The atmosphere, combining elegance and relaxation, extends to the menu, where you'll find signature cocktails, classic cocktails and even mocktails – for those who enjoy a drink but skip the alcohol. And it doesn't stop there: sparkling wines, wines, sangrias, gin, cachaça, scotch whisky… The list goes on, with options for every taste. You can also enjoy snacks like spicy white fish ceviche, octopus salad (directly from Cascais Market) and roasted peppers. While you relax on comfortable sofas, your mouth waters in anticipation of the food landing on the low tables in the cozy rooms.
We move on to the mixture that has everything to succeed: The Mix. Resident chef Sebastian Fritye brings the sea and the countryside directly to the plates, with innovations that promise a flavor spectacle with every bite. The recommendation goes to the squid ink ravioli with coconut milk and lemongrass, grilled iberian pork with iberian sausages and broad beans and blue lobster tagliolini. The presentation of the dishes is as impressive as the taste. When the squid ink ravioli arrives at the table, there's a collective "wow": the black and white stripes are a surprise and align perfectly, giving the impression of a work of art. When the knife cuts through the first one, there's another surprise: the interior is green and tastes of the sea. The cutlery is placed on the table and makes way for the hashi - the chopsticks used to eat sushi. Meal finished, we move on to the last space.
Sushi Design is situated right on the deck and welcomes enthusiasts of Japanese cuisine. Here, the sushi chefs prepare fresh fish in an open space, ensuring you don't miss a moment of the action. Resident chef Francisco Braga meticulously curates the menu so that only the best reaches your table. And it does: the tuna tartare, the shrimp tempura or the choice sushi pieces are a feast for both the eyes and the palate. As the quail egg yolk blends into the tartare, the desire to start tasting – and repeating – grows. The creaminess of the tuna reveals its freshness, yet there are still surprises upon tasting: a spicy kick.
We set aside the chopsticks, but there's still room for the perfect ending. The delightful desserts, where it's not just sweetness that reigns: there are sweets, of course, but also savory and even bitter flavors. If you're intrigued, don't hesitate to order the Madagascar Design Rocks. You won't regret it!
The best part? You don't need to be a guest to sit at the table of Farol Hotel and try the dishes that will quickly climb to the top of your favorites list. With a full belly and a smile from ear to ear, it's time to head back home. One thing is guaranteed: there are dishes to repeat, new surprises at every turn and a thousand and one reasons to come back and savor it all again.