The house speciality is the kid roasted a la Oleiros. As a unique and typical flavour of the region, it is the star of the Espírito do Lugar Menu created by chefs André Ribeiro and Rodrigo Castelo. The soup in the iron pan, cabbage with breadcrumbs, rice with offal and the baked potato combine with the kid and prepare the body for the delicious regional desserts of the day.

With a welcoming atmosphere, the Adega dos Apalaches often welcomes pilgrimages of diners from all over the area coming to taste this dish along with other home-made products such as bread, confectionery or sausages.

The Espírito do Lugar Menu promotes the identity and culture of the restaurant, delighting all those who partake of this gastronomic experience. Specialities: sopa de entulho (mixed meat and vegetable soup), cabrito estonado (kid that has been scalded, de-haired and baked), bacalhau (cod), arroz doce (sweet rice pudding), tigelada (baked custard pudding with eggs, sugar, wheat flour, milk and cinnamon), and papas de carolo (a kind of polenta pudding).