Unlimited Gazpacho and Fried Baby Horse Mackerel: Meet the New Stars of the Famous Almoço dos Ganhões

Source: New in Évora

The traditional Almoço dos Ganhões at Forno da Telha, in Évora, has introduced new additions designed for hot days. On Sundays, the chickpea stew remains the centerpiece of the meal, but it is now served alongside Alentejo-style gazpacho and fried baby horse mackerel, in a combination that brings back some of the region’s most typical summer flavors.

Located at Quinta do Poço Novo, on the site of a former roof tile kiln, the restaurant maintains the concept that gave rise to the Almoço dos Ganhões, an experience created to pay tribute to the former rural workers of the Alentejo, featuring clay pots and the traditional recipes that defined communal meals during the colder months.

The format of the meal remains unchanged and is available exclusively for Sunday lunch. The experience begins with a table of appetizers, including cold salads, cured meats, regional cheeses, Alentejo bread, and olive oil.

The clay pots of traditional chickpea stew are then brought to the table, accompanied by vegetables and meats served continuously. Starting this summer, Alentejo-style gazpacho and fried baby horse mackerel have also been added.

To finish, traditional Alentejo desserts are served on platters for sharing. The experience also includes wine served directly from the clay amphora, water, soft drinks, and coffee. The Almoço dos Ganhões is available by reservation and costs €34 per person.

In addition to this Sunday offering, Forno da Telha maintains its regular menu throughout the week, featuring traditional small plates and lunch menus that change daily. The restaurant has 80 seats, includes private areas for groups, and is open from noon to 3 p.m. and from 7 to 10 p.m.

The consistency of its cuisine, which combines traditional Alentejo recipes with a creative approach, earned the restaurant a place in the 2026 MICHELIN Guide in the Recommended Restaurant category.