We love restaurants as much as you do. That’s why we’ve been helping them fill tables since 2003. Welcome to Casa da Dízima restaurant
The restaurant maintains its original XV century design, by work of architect Paulo Fernandes and engineer Irene Baptista Fernandes, that created a great harmony between the past and the present. A game of contrasts between the rugged textures of the stone and the soft surfaces of masonry and cement, the ceilings shaped like cross or crib, the metals rusted by acid, the floor of limestone from Lourinhã and the furniture teak woods. These assets, complemented with a great service of “Schott Zwiesel” and “Riedel” glasses, are the tonic for a rare and wide wine cellar. The big dimensions of the tables, the sobriety of the “mise-en-place”, over Swedish polychromatic individual cloths, provide a sensation of space, comfort and relaxation, assets very unusual in restaurants of such type. The terrace is a privileged space of the building, offering a unique view over the Tagus River, from the bridge to Bugio lighthouse, the river mouth.
The History of Dízima’s: Inaugurated in May of 2003, this space owes its name to a medieval tax, practiced in harbors of the Christian world, and that consisted of a tribute to the King, of ten percent, of the fishing’s or trades that were carried.
A rigorous cooking style and innovation based on a typical Portuguese Cuisine, with a touch of fusion, where we use national and seasonal products cooked in all the perfection and quality in a way to highligth its natural flavor.
John Dory filets
with Lime Risotto and Courgette “Rouet”
in Kataifi Pasta with Passion-Fruit Risotto
Scallop Shell Risotto
Sautéed Fresh Scallop Shell Risotto with Lobster Butter
with Mushrooms, Fresh Foie-Gras, Chestnut Purée, Carrot Rouet
Grilled Veal 450 g, Fries SweetPotato, Garlic and Peppers Dip's
Spider Crab Cream
Whit Toast and Boiled Egg
whit Fig, Apple, Home Made “Brioche” Toasts, Petazetas
Stained Mackerel Fillet
on Dried Tomato Bread
Crispy cakes stuffed
with Country Sausage, Turnip Tops and Sweet Potatoes