In 2027, the historic, UNESCO-listed walled capital city of Évora – and the wider Alentejo region – will become European Capital of Culture. As this beautiful, lesser-known corner of Portugal steps into the spotlight, chefs and hospitality gurus are finding new ways to showcase the Alentejo’s immense culinary heritage, connecting traditional ingredients and techniques with contemporary cooking and hospitality.

José Santos, President of Turismo do Alentejo, says: “Évora 2027 offers a wonderful opportunity to showcase the Alentejo’s extraordinary gastronomic heritage and the people who are re-interpreting it today.”

He continues, “At the heart of the cultural programme is something we call Vagar – the Alentejan way of being and living, and its connection to people, nature and the wider world. Food and wine are very much a natural expression of vagar, from the time and knowledge invested in traditional winemaking and local produce to the chefs and producers finding new ways to bring our shared heritage to the table.”

Two new Michelin stars and restaurants with a strong sense of place….

The region’s evolving food scene has not been overlooked by the Michelin Guide, with two inventive restaurants in the Alentejo each receiving a Michelin star in 2026. In Évora, A Cozinha do Paço at Fitapreta was awarded a Michelin Star and a Green Star, recognising its contemporary approach to Alentejan cuisine and its strong connections with the region’s wine culture. Located in the historic Paço do Morgado de Oliveira, a 14th-century building restored by the Fitapreta wine estate, the restaurant is led by chef Afonso Dantas and offers two contemporary tasting menus, Poda Longa (meaning “Long Pruning”) and Poda em Vaso (meaning “Goblet Pruning”), which are terms inspired by traditional Alentejo vineyard practices.

The innovative MAPA at L’AND Vineyards in Montemor-o-Novo was also awarded a Michelin Star in 2026. The restaurant explores Portuguese culinary culture through the lens of the country’s maritime voyages, bringing together Portuguese ingredients, techniques and influences from around the world. MAPA offers à la carte dining alongside two tasting menus, Expedição (“Expedition”) and Caminhos.

Other restaurants are also stepping up to the challenge. In the heart of Évora, Origens brings local produce, classic – and forgotten – Alentejan recipes and contemporary cooking together in an atmospheric bistro. Seasonal ingredients and Alentejo wines are central to the dining experience, with wine tastings and cooking workshops also available.

Botequim da Mouraria offers a more intimate experience. With just 12 seats and a traditional counter, it celebrates Alentejan cooking with dishes such as pezinhos de coentrada, tender pork trotters in coriander, garlic and vinegar sauce, and lombinhos de porco preto, tenderloin pork from the region’s prized black Iberian pig.

Coastal dining in Comporta

On the scenic Alentejo coast, a diverse trio of restaurants can be found at Sublime Comporta, a luxury countryside retreat set among pine forest, cork oaks and rice fields. Sublime Comporta expanded in 2026, adding 43 new villas and new dining and leisure facilities to the wider resort.

The first, Canalha Comporta, blends the distinctive flavours of traditional Portuguese and Iberian cuisine. Led by chef João Rodrigues, its relaxed, seasonal cooking focuses on quality ingredients, combining traditional flavours with a contemporary touch.

The other two new eateries include Beefbar Comporta, which brings the international Beefbar concept and premium meats to the retreat, and Davvero Comporta, an Italian restaurant focusing on fresh, seasonal cooking.

Separately, at Cavalariça Comporta, contemporary cooking is closely connected to the coastal and agricultural landscape. Housed in a former horse stable, it celebrates local ingredients, including Sado oysters, fresh fish from Sesimbra and Carrasqueira, organic vegetables from Grândola, regional wines and responsibly-sourced meat, combining Alentejan produce with international influences. Cavalariça has been recommended by the Michelin Guide since 2024.

In nearby Melides, Vermelho Melides, Christian Louboutin’s distinctive 13-room boutique hotel, brings together food, design and Portuguese craftsmanship. Its restaurant, Xtian (an abbreviated version of the name Christian) celebrates Portuguese culinary traditions, with seasonal Alentejan produce central to the menu. Local artisanal tableware and the hotel’s highly individual design add hugely to the overall experience.

The re-emergence of talha wine

Across the region, small producers are breathing new life into vinho de talha, the ancient tradition of fermenting and ageing wine in large clay pots, or amphorae. The small-scale production and distinctive character of talha showcase a new generation of Alentejan winemakers.

In Vila de Frades, Gerações da Talha is a family project led by Teresa Caeiro and João Enteiriço, continuing a generations-old tradition of talha winemaking. Teresa’s first harvest was in 2017 and, with João, she founded Gerações da Talha in 2019, when they bottled their first wine. The winery also offers experiences exploring the history and production of talha wine.

At XXVI Talhas in Vila Alva, the focus is on small-scale, complex, gastronomic wines. Its Mestre Daniel (Master Daniel) Single talha wines are made from grapes from the oldest vineyards, vinified in individual talhas, with production limited to a maximum of 1,000 bottles a year, and only when the quality justifies it.

Honrado Vineyards’ amphora’s orange wine is a distinctive expression of the region’s ancient vinho de talha tradition. Honrado Vineyards is a family-run project founded by António and Ruben Honrado, combining centuries-old winemaking traditions with a contemporary approach to natural wine. The winery uses hand-harvested grapes and indigenous yeasts, with minimal intervention and no industrial filtration, creating a wine that delivers both a fascinating taste and an orange hue.

There are many more restaurants, wineries and culinary experiences across the region to discover as Évora and the wider Alentejo prepare for the 2027 cultural year. For further information on the region’s food & wine scene, see Visit Alentejo.

It’s a must-experience food & wine extravaganza, perfect for short breaks or longer, in this little-known foodie region.