Forno da Telha: A New Culinary Destination in Évora

Source: Farniente

Évora’s gastronomic scene is heating up with the arrival of Forno da Telha, the city’s newest culinary gem. This fresh addition to the AHM – Ace Hospitality Management portfolio comes with the creative signature of Chef Miguel Rocha Vieira, who reimagines the region’s rich traditions with a contemporary twist, refined techniques, and a deep respect for authenticity.

Located in the historic Quinta do Poço Novo, a 19th-century estate built by General Godinho Caeiro, Forno da Telha draws inspiration from the very origins of its name—a central wood-fired clay oven that once served as the heart of the estate’s kitchen. Today, this emblematic feature has been transformed into the soul of an innovative gastronomic concept, seamlessly bridging past and present.

An Ode to Alentejo’s Culinary Heritage

“At Forno da Telha, we celebrate the true essence of Alentejo, bringing to the table the flavors that make this region one of the most diverse and remarkable in Portugal. Each dish tells a story, crafted with the finest local ingredients,” explains Chef Miguel Rocha Vieira. The restaurant’s ambiance is a tribute to Alentejo’s rustic charm, with clay, wood, and traditional elements creating a warm and inviting space. The menu is rooted in regional authenticity, featuring handcrafted Alentejan bread, fermented olives, pork lard butter, and exclusive extra virgin olive oil—personally selected by the chef from a mill in Serpa. To start, guests can enjoy pezinhos (pork trotters) with coriander "kimchi", grilled and cured pike-perch with traditional migas and a chorizo-infused broth, or the comforting sopa de panela.

For main courses, the menu offers a delicate balance between land and sea, with dogfish stew and bacalhau with chickpeas and chorizo representing the seafood selection, while meat lovers can indulge in pork presa and succulent lamb dishes.

A Sweet Finale and a Toast to Tradition

Desserts are presented in an elegant tableside trolley, allowing guests to choose from fatia parida with lemon and acorn, velvety pudding with coriander and walnuts, medronho brandy cake, or a refreshing quince salad, among other delights. The wine list is a true homage to Alentejo’s winemaking heritage, with a special focus on local producers and the ancient tradition of talha wines, crafted in clay amphorae—a technique that dates back to Roman times.

With Forno da Telha, AHM – Ace Hospitality Management brings yet another culinary destination to life, offering a space where the authentic flavors of Alentejo meet contemporary creativity, in an experience that is as soulful as it is unforgettable.

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