It is said that during the Spanish Civil War, due to the famine that ravaged the neighboring country and that vexed all living beings, wolves crossed the border and went deeper into the forests of Sierra S. Mamede, approaching the villages and decimating flocks of sheep and herds of pigs. The men then had to get organized to slaughter them and the bravest, he who led them, was given the name of Tomba Lobos.

It was the tradition that José Júlio was inspired when he chose the name for his restaurant and was also the tradition which has furnished him the food recipes to which he added creativity and intuition, always respecting the secular wisdom.

The result is amazing. Among the dishes that are part of the list, from the river fish soup, to bass in salt, rabbit w/ coriander and hazelnuts, lamb chops with sausage rice to wild boar tenderloin with chestnut puree, just to name a few and blunt the appetite, there will be indeed a dish that will please the visitor.

The spices were not left to chance, so the finest olive oil joins the flower of salt to brighten salads. The olives give justice to the region, herbs and spices give a final touch that satisfies the most discerning palate.

What about the judicious choice of Northern Alentejo sausages?

The strong flavor of Nisa cheese counteracts the regional sweet desserts, Sericaia with Elvas Plums to the delights of Fartes (which were already part of the Princess Maria's Cooking Book).

But there is also wine in this Tomba Lobos, wine to meet any appetite, wine to accompany any taste, wine finally to brighten any spirit.

How about checking, by coming here?