Morgane strives to offer its customers meals specially designed to be paired with excellent wines. At Morgane you will find, for example, specialties such as semi-cured mackerel, stuffed aubergines and cod tongues, as well as a selection of crunchies such as fried petinga, Spanish croquettes and the famous fried shrimp. In addition, you will find various dishes and complements such as sandwiches, salads, soups and desserts. The products are quality, always fresh and accompanied by a range of selected wines. In addition to wines and snacks, Morgane is a warm and pleasant place to spend a moment with family or friends.

Say Cheese is a shop specialised in cheese and wine with an area for tasting and conviviality. The shop area is right at the entrance of the new space and has several national and international suggestions that you can take home. There are boards that can be accompanied with sweets, jams and wine glasses. At the end of the room, after passing the shop, there is the tasting area. Everything that arrives at the table has cheese, of course, and that which varies are the accompaniments. You can go through the shop window and choose three, five or seven of your favourite cheeses. You can add side dishes such as chutney, jam, olives or dried fruit. There are also drink tastings, with advice on the cheese to go with them.

The Take Time Restaurant invites you to spend a pleasant moment, in the company of those you like best and in the company of good food. It has cafeteria service and bar service, and the space can be reserved for events such as birthdays or group dinners. The speciality is actually its cuisine, with bets on traditional Portuguese cuisine and the offer of dishes included in menus, at very competitive prices. The menu includes dishes such as veal “à jardineira” (served with potatoes, carrots and peas), grilled bream, hake fillets, grilled feasts, game sausage, “carne de porco à Alentejana” (pork with clams), grilled horse mackerel, gizzards cooked by the chef (house speciality), grilled ribs “à lagareiro” (cooked in olive oil) , Tripas à moda do Porto” (the most representative dish of Porto that dates back to the time of the Portuguese Discoveries is cooked with tripe and fat meat, accompanied with thick slices of dark bread; today instead of bread white beans are used), just to mention a few. There is a take-away service.