Borda D'Agua Restaurante em Tavira

A weekly suggestion, always fresh and seasonal, prepared with selected ingredients

Served in a chevre cheese paste with lettuce, sun-dried tomato, coriander, lemon juice, red onion, chives, lime caviar and herb "piso"

With lettuce, aioli, tomato, olive paste, sun-dried tomatoes, herb crumble and sea roe

With lettuce, aioli, orange slice, sun-dried tomato, olive paste, herb "piso" and sea roe

With lettuce, aioli, mango, apple, sun-dried tomato, olive paste, red onion, sea roe and herb soil

Fresh tuna with avocado, red onion, honey, ginger, lime juice, soy sauce, mustard, coriander, sesame seeds, sea roe and sweet potato chips

Fresh salmon with red onion, mango, soy sauce, lime juice, ginger, cilantro, sea roe, sesame seeds, sea roe and sweet potato chips

Sautéed shrimp with ginger, garlic, chili and cilantro over a bed of mango and arugula

Selected chicken, red onion, ripe tomato, sweet corn, fresh pineapple and carrot, finished with parmesan shavings. Served with cocktail sauce, vinaigrette or yogurt sauce.

Tender octopus, red onion, tomato, green and red peppers, with quail eggs. Served with cocktail sauce, vinaigrette, or yogurt sauce

Mango with red onion, honey, lime juice, coriander, soy sauce, sesame seeds and sweet potato chips

Sautéed mixed vegetables (carrot, zucchini, tomato, green and red peppers) with purple sweet potato, coriander and beetroot purée

Price per item

Price per item

Roasted cod loin with a golden crust in an aioli, coriander, and parsley paste, served on smashed potatoes and Galician cabbage, finished with a fresh herb crumble and sea roe.

Creamy Arborio rice risotto, tossed with fresh shrimp and finished with a touch of truffle oil, crowned with arugula leaves on top for freshness and aroma.

Delicately lemon-scented rice, served with fried codfish, whelk meat, garlic, parsley and coriander, finished with fish cream.

Grilled salmon, served on vegetable tagliatelle, topped with grilled fennel and finished with oyster sauce flavored with honey and ginger, accompanied by delicate cauliflower mousse.

Seared tuna with sesame and pistachio seeds, served with lettuce, avocado, cilantro, mango chutney, and purple sweet potato purée

Served with pea puree, sautéed vegetables, fried cornmeal porridge, and poached egg, drizzled with fish cream, herb pesto, and sea roe

Delicately prepared meagre, served with carrot, celery and leek purée, Galician cabbage with cornbread, accompanied by courgette stuffed with tomato, red onion and cheese, finished with Chef's sauce.

Seafood Cataplana with clams, mussels, shrimp, corvina, and tuna (or salmon), accompanied by sweet potato and regular potato cubes, green and red peppers, onion, tomato, garlic, black pepper, coriander, and mint. Finished with a raw oyster on top for a fresh and elegant touch.

Rabbit delicately stewed in Port wine, with garlic, onion, pepper and tomato, served with pennyroyal rice, revealing depth of flavour and exquisite aroma.

Grilled beef tenderloin, layered like a skewer, accompanied by grilled pineapple, tomato, onion, corn, and shrimp, finished with Chef's sauce, and served with crispy homemade fries.

Pork cheeks braised in Port wine, served with chestnut purée, crispy Galician cabbage and finished with crispy onions, revealing deep flavors and contrasting textures.

Confit in garlic, thyme, and bay leaf, served with purple sweet potato purée, baby vegetables, and finished with caramelized apple, creating a refined balance between flavor and texture

Lamb stew, microgreens and asparagus, topped with crispy yellow, white and purple sweet potato chips.

Seared duck, mashed turnip and celeriac, microgreens and asparagus, Chinese cabbage and fried cornmeal porridge, finished with red berry or orange sauce.

Grilled tournedos, mashed turnip and celery root, microgreens and asparagus, Chinese cabbage and fried maize porridge, finished with pepper or Roquefort sauce.