Palma.

Set within the white-washed walls of the Herdade da Torre de Palma, Restaurant Palma serves as a sophisticated ode to Alentejo’s rural bounty. Under the guidance of Chef Miguel Laffan, the kitchen prioritizes the rugged authenticity of the region, utilizing wood-fired ovens and ingredients sourced from nearby pastures and producers. Signature dishes like the duck pie and veal loin are elevated versions of traditional comforts, often designed specifically to pair with the estate’s own wine production. The dining room balances rustic stone textures with modern elegance, reflecting the property's history as a Roman winemaking site. For the full experience, meals often integrate with tours of the barrel room, making the transition from vineyard to glass to plate feel seamless and intentional.