GASTRONOMY
À TERRA.
New Traditional Gastronomy
For a New WAY of being
The place to stop and enjoy a range of culinary treats. Reinvented flavours and know-how, fresh local products and a bar menu, so that nothing is missing and all the items complement each other. We are informal, but we like the best there is — that's why we give preference to the best products in the region. We are unpretentious, we offer a simple menu with modern, comfort food cooked on the fire, in our wood oven. And we want you to sit with us, at the table, at the counter, in the winter garden overlooking the uplands, and for this to be a moment of sharing that you will never forget and will make you want to return.
Lunch / Dinner
I'm Miguel Silva
From a young age I started cooking, mainly to help my mother. I was responsible for preparing meals for my brother and grandfather. My interest in cooking grew over time.
When it was time to complete my mandatory military service, I decided to take the opportunity to study and take a cooking course. After finishing the course, I moved to Lisbon to work at LA'Caffe, where I had my first professional experience in the kitchen. Wanting to evolve, I tried to work with the best Chefs to learn as much as possible. Among them, I highlight Chef Fausto Airoldi and Chef Luis Baena, who had a significant impact on my career.
Since then I have been chef at the Villa Batalha hotel, the Lisboa Carmo Hotel, the Eurostars Oasis Plaza in Figueira da Foz, the Tivoli Coimbra, the Palácio da Lousã and the Palace Hotel do Buçaco. In 2021, I won third place in the Chef Chef of the Year competition. And today I return to the now Octant Hotels Lousã .
As a professional, my focus is on the producer and the product. I value the roots of the ingredients in our gastronomy and I see small producers as a stimulus for the local economy. Therefore, every day I look for the best local products to bring to the table, highlighting the best that is made in our region.
