Genuine Alentejo cuisine
Here we eat what is ours, simple and real
Genuine Alentejo cuisine is known for its simplicity, the use of fresh, local ingredients and the tradition that is passed on from generation to generation.
The origin of each dish, each tapa, begins in the fields of our region, in the hands that work in the kitchen, guided by the teachings of the ancients, and in the recipes that have always stayed here and will always stay here.
Chef Daniela Ruas, born and raised in Alentejo, learnt in her family’s kitchens to name every ingredient and to value the trilogy that underpins Alentejo cuisine: olive oil, bread and aromatic herbs. It’s this authenticity that she brings to Chança, where each dish and tapa (petisco in portuguese) draws on the heritage of the ancients, but is given a contemporary twist.
Here tapas and dishes coexist without hierarchies: you can choose to share or savour alone, as you please. Among the tapas, we highlight the roast sausage, the rotten eggs and the scrambled eggs with wild asparagus – little pleasures that go perfectly with a glass of Alentejo wine. As for the dishes, the dogfish soup embraces tradition, served with a generous drizzle of olive oil. The pork secretos are tender and succulent, accompanied by roast potatoes, while the carne de alguidar takes on all its splendour in the carne de porco à alentejana.
The atmosphere at Chança is relaxed . Every meal is a quiet celebration of the Alentejo: between laughs, stories and the clink of wine glasses, you can feel the true hospitality of our region. It’s a space for informal socialising, perfect for sharing tapas and lasting conversations, where regional tradition is interwoven with contemporary details.
