Raya Restaurante
We’ve all heard of the expression Farm to Table, but what about Farm to Beach? It’s at the Raya. This Beach Club is located on
What goes into the cuisine of the Herdade do Esporão Restaurant goes in this order: local, regional, national, and whenever possible certified organic. They make their own bread, cure their own meats, make their own preserves. What is not used in a timely manner becomes fermented, dehydrated, or canned, and the leftovers are donated to local institutions or to Refood.
They do not use single-use plastic and encourage suppliers to do the same, through a system of reusing packaging for orders. There is no cling film and they prefer reusable containers to the vacuum machine.
Besides everything that goes on backstage, on the main stage you can enjoy a meal with a view over the vineyards, in a space whose decoration and architecture are marked by local materials, favoring the authenticity of what it is to be in the Alentejo.
Features LED illuminationWater-saving system installedThey recycleThey compostUse eco-friendly detergentsThey use sustainable and/or recycled furniture and utensils(elements present in the decoration, in the type of construction chosen, in the furniture, etc.)They offer tap waterThe receipt/invoice printing is optionalAll employees have an employment contractThe leftovers are reused for projects such as Too Good To Go or Phenix(at times close to the closing time of the establishment) or Refood and Utopia VerdeThey use tableware and utensils (cutlery) produced in PortugalUse cloth napkinsThe straws are made of stainless steel, bamboo or perishable material (ex. pasta) and only offered after customer’s request.Take-away packaging is made of biodegradable materialThey do not send unsolicited items(e.g., napkins, chopsticks, sauces)They make the most of ingredients, including animals (bark, branches, bones, bones, bones, and bones to make broth or new dishes)More than 50% of food ingredients are organicMore than 50% of the products are nationalThey work with local producers and when these products do not exist locally they seek fair trade(for example: coffee, chocolate, tea, etc.)Weekly, they use traditional cooking techniques, such as fermenting and smokingThe packaging and preservation of the food are made with reusable utensils (ex. Tupperware, jars, etc)The menu changes at least every season, made with seasonal productsThere are at least 3 vegetarian/vegan main course options(balanced options – no mixed salad, for example).There are at least 2 vegetarian/vegan options in the entreesThere is at least 1 vegan option for dessert
This project actively contributes to reduction of waste generation through prevention, reduction, recycling, and reuse. This SDG also aims to reduce global food waste in production and consumption.
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Português (Portuguese (Portugal))
