Sala de Corte chiefly appeals to meat lovers.

Specialising in aged meat, Chef Luís Gaspar’s steakhouse offers a variety of cuts, side dishes and sauces for an always unique experience.

The dining room is airy and light, with an elegant and relaxed atmosphere, and careful and attentive service.

CUTS
Meat takes centre stage in this concept. Its unique texture, flavour and succulence are the result of ageing and the cooking process in a Josper oven, which uses charcoal to attain its high cooking temperatures. There are eight different cuts for different appetites and tastes, allowing an even more surprising culinary experience. The various cuts differ in weight and some are ideal for sharing.

INTENSE FLAVOUR
Ageing is a process involving enzymes that begins three days after slaughter. The meat is stored under carefully controlled temperature and humidity conditions to concentrate the texture and flavours of each piece of meat. That is why with the very first mouthful one immediately tastes the flavours and senses the unique texture.

GRILL | OVEN
Combining a grill and an oven in a single machine, a Josper brings together the traditional flavour of the BBQ with more modern restaurant techniques. It provides precise and unique results such as perfect meat caramelisation and retention of all the juices, texture and flavour. When the ovens are opened, the restaurant is filled with an intense and irresistible aroma of grilled meat.

MERIT
All awards and distinctions received by Sala de Corte are ensured a place of honour in the restaurant, turning it into a gallery of the most gratifying moments for the restaurant and Chef Luís Gaspar. This is where all of the prizes won by our team are displayed