For more elaborate meals, not far from the hotel are restaurants such as Barraqueñoa tavern that navigates between classic and contemporary, also sometimes combining the best we have here with some traditional dishes from neighbors on the Iberian Peninsula.
Alheira croquettes, broken eggs with prawns, chorizo and black pig secretions These are some of the specialties of the house, which, with some frequency, even welcomes visitors with an evening of Alentejo singing provided by some of the locals. The space, in fact, is a meeting point, not only for the food, but for the abundant range of drinks and bohemian-friendly opening hours (closes at 2am).
In another prestigious establishment in the city there is the Redthis is a more traditional diner, with historic decor, large tables and jugs of wine aplenty. Over there, Alentejo migas with alguidar pork They are the right choice for the diner best trained in the region’s traditional food.
Between heritage and high standard comfort
Returning to Amada Moura, show a little of this local culture, from the gastronomy of the restaurants to the production of wine and olive oil (it is the city that has the largest olive oil cooperative in Portugal)is also one of the group’s objectives, as Carlos Matuto reveals.
“The choice of Moura was also an affirmation of confidence in the interior and in the border area. The Alqueva-Moura axis is a territory with great authenticity, a lot of demand and still little installed capacity. Amada Moura aims to attract travelers who are sensitive to local culture, olive oil, wine and heritage, working closely with producers and partners in the region“, he states.
Among the guests who most seek a stay at the hotel, according to Matuto, are those travelers who seek “tranquility, authenticity and contemporary comfort, more than the size or apparatus of a large hotel”. Among the nationalities, in addition to the Portuguese, customers from Spain, France and Germany stand out, “as well as a growing presence of guests from the United States and Brazil”.

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