Restaurante Herdade do Esporão

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.

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Sustainability criteria reported

Features LED illumination

Water-saving system installed

They recycle

They compost

Use eco-friendly detergents

They 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 water

The receipt/invoice printing is optional

All employees have an employment contract

The 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 Verde

They use tableware and utensils (cutlery) produced in Portugal

Use cloth napkins

The 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 material

They 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 organic

More than 50% of the products are national

They 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 smoking

The 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 products

There 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 entrees

There is at least 1 vegan option for dessert