Chaparro Alentejano Updates Its Menu and Brings a Selection of Aged Meats to Beja

Source: Briefing

There are new additions to the menu at Chaparro Alentejano. The restaurant, located inside Holiday Inn Beja, continues to strengthen its connection to the region with a refreshed offering inspired by the roots of Alentejo cuisine and centered on showcasing the region’s products, flavors, and producers.

The main new addition to the menu is a selection of aged meats, created for those who appreciate the intensity, texture, and full flavor that the aging process gives the meat.

The options include a 1 kg Tomahawk, Sirloin, Tenderloin, Entrecôte (ribeye), Angus Flank Steak, and Picanha, alongside Mertolenga Flank Steak and Garvonesa Rib Chop, strengthening the presence of meats connected to the region.

The different cuts can be served with fries, rice, mixed salad, tomato migas, a fried egg, or garlic and mint mayonnaise.

The arrival of the aged meats is accompanied by an update to the main menu, which maintains a genuine identity rooted in traditional Alentejo and Portuguese cuisine.

The selection includes Traditional-Style Octopus à Lagareiro, Dogfish Rice with Cilantro, Golden Salt Cod, Alentejo-Style Roast Lamb, Grilled Mertolenga Veal Steak, Grilled Black Pork, and Carne do Alguidar with Tomato Migas, alongside starters such as Alentejo-Style Bread Soup with Salt Cod Flakes or Black Pork Pica-Pau with House Pickles. Desserts continue to feature regionally inspired flavors, including Sericaia with Elvas Plums, Bread Pudding with Coffee Sauce, and Requeijão Tart with Tomato Jam.

The region can also be tasted in every glass

The wine list has also been updated, strengthening its role as an ambassador for the region. The selection prioritizes producers from the Alentejo and, in particular, from Beja and the Baixo Alentejo, with labels from Vila de Frades, Vidigueira, Albernoa, Mértola, and Pias, among other locations.

Quetzal, Adega do Montado, Monte da Peceguina, Herdade dos Grous, Paulo Laureano, and Vinha do Furo are some of the producers featured on a list that includes white, red, and rosé wines, complemented by sparkling wines, Champagnes, and labels from other Portuguese regions.

In addition to expanding the selection, the new wine list seeks to strengthen the connection between wine, gastronomy, and the region, making the wine cellar an integral part of the Chaparro experience. Some labels can now also be purchased directly at the restaurant to take home, extending the discovery of the region’s wines beyond the meal.

From the restaurant to your home

The Chaparro experience now also extends beyond the table with the launch of a new collection of Chaparro pieces inspired by Alentejo cuisine, traditions, and culture, which are now available for purchase.

The collection includes traditional personalized Alentejo talego bags, Chaparro Alentejano serrated knives, and hand-painted clay cutlery-rest discs. The bags and knives are available for 15 euros, while the cutlery-rest discs are priced at 9 euros.

On Sundays, the Alentejo continues to sing at the table

The new additions are joined by Cante Sundays, which continue to be part of Chaparro Alentejano’s weekly program, bringing together gastronomy, music, and conviviality.

Every Sunday at lunchtime, the experience begins with a buffet of Alentejo appetizers, featuring hot and cold options designed for sharing, followed by grilled meats served on boards at the table, with a particular focus on Garvonesa beef. The meal is accompanied by live cante alentejano, one of the most emblematic expressions of the region’s cultural identity.