Ermitage

Frommer's Review

This Dutch-Swiss collaboration is a favorite in the region. About 3km (1 3/4 miles) from Almancil, it occupies an 18th-century stone quinta (farmhouse) that's surrounded by gardens and flowering vines. In the cozy dining room, fireplaces add warmth in winter; a terrace is very popular during warm weather. The restaurant attracts a cosmopolitan clientele from throughout Europe. Starters include goose-liver terrine with blackberry sauce, and shrimp- and spinach-stuffed ravioli surrounded by four other homemade pastas and sauces, all artfully arranged on an oversize platter. Delightful main courses, which change with the season and the inspiration of the chef, might include grilled fish of the day with herb-flavored hollandaise sauce, or filet of monkfish with prawn-and-curry sauce. Everybody's favorite dessert is a walnut-flavored parfait with freshly made ice cream and mocha sauce. The restaurant is run by the Dutch-born team of Willemina Gilhooley, the manager, and her husband, Vincent, the chef.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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