Eco-hotel Craveiral Farmhouse in Alentejo in Portugal has launched a new restaurant, Craveiral Farmtable. 

The restaurant is helmed by Michelin-starred chef Alexandre Silva, who is at the forefront of Portugal’s gastronomy scene and is known for his produce-driven approach and seasonal menus.

Silva has launched the farm-to-table concept at Craveiral with the aim to source 70% of the ingredients from the hotel’s gardens and orchards.

Craveiral’s own farm has chickens, rabbits, geese and ducks, as well as a vegetable garden and a new greenhouse, which supplies produce year round.

In line with the restaurant’s ethos, any produce not grown within the grounds of the property is sourced from small and local producers in the Odemira region.

The seasonal menu consists of freshly caught seafood from sole, octopus and clams to Alentejo pork and lamb cooked on an open flame or in cast iron pots.

Sustainability is woven through the DNA of Craveiral and has played an integral role since the hotel’s conception. As part of this, the hotel has launched a series of eco-initiatives including the collection of filtered rainwater, reuse of the restaurant’s organic waste and burning of old trees as fuel for wood burning stoves.

Guests at Craveiral Farmhouse are also offered the chance to help at the educational eco-farm, caring for the animals and assisting at the vegetable garden and orchards.