menu
APPETIZERS
- TO SHARE -
Fried Alheira sausage balls
Tomato confit • Basil olive oil • toast
Cured Black Iberian porc
hand sliced
Octopus balls
with cuttle fish ink
Camembert in the oven
With thyme & Toast
9
21
10
10
STARTERS
- OR TO SHARE -
Burrata cheese
Tomato confit • Basil olive oil • toast
Garlic prawns “A guilho”
Garlicbutter • white wine • lemon • coriander
Slow cooked ‘Teriyaki’ spare ribs
Homemade BBQ-sauce • orange
Carpaccio di manzo
Parmesan • Truffle mayo •
cherry tomato
Vitello Tonnato
Creamy tuna caper sauce
Roasted Eggplant, Tomato, Feta
Tzatziki • bread
10
12
11
19
19
11
PIZZA
Also available in Take Away!
Margarita
Tomato sauce, fior di latte,
basil, oregano
Prosciutto Cotto
Tomato sauce, fior di latte, cooked ham, mushrooms
Amatriciana
Tomato sauce, fior di latte,
guanciale, pecorino
Diavola
Tomato sauce, fior di latte,
spicy Spianata, oregano
Nduja
Tomato sauce, burrata,
spicy nduja
Napoli
Tomato sauce, anchovies,
capers, oregano
Napolitana
Tomato sauce, fior di latte,
anchovies, capers, oregano
4 Formaggi
Tomato sauce, fior di latte,
Taleggio, Parmesan, Gorgonzola
Parma
Tomato sauce, fior di latte,
Parma ham, arugula
Bianco
Fior di latte, Mortadella
with pistachio, pesto, Parmesan
Vegetariano
Tomato sauce, fior di latte, bell pepper, mushrooms, zucchini, oregano
Vegan
Tomato sauce, vegan mozzarella, bell pepper, mushrooms, zucchini, oregano
12
12
14
14
15
14
14
15
16
15
14
14
🌿 Dear Guest,
Because of delays with our building license to expand indoor seating, we’ll keep the pizza section closed from 21 Sept until 1 April. With just 20 seats inside, this helps us reduce costs but stay open for you through autumn and winter.
⛱️ We’ll take our annual holiday 3 Nov – 4 Dec. After that, we’re open Thu–Sat evenings and Sun lunch & dinner until April, when we reopen 5 days a week with the pizza section back in action! 🍕✨
Thank you so much for your kind understanding and for supporting us — it means the world 💛
With warmth,
The Tasca da Luz Team
MAIN COURSES
Slow cooked pork shank
Red wine reduction • green beans
mashed potatoes
Slow cooked ‘Teriyaki’ spare ribs
Homemadde BBQ-sauce • orange
Montanheira salad & French fries.
Sirloin Steak “Argentina”
Grain-fed
Montanheira salad & French fries.
Octopus “à Lagareiro”
Olive oil • summery potato purée •
smoked paprika • fennel and grapefruit salad
Wild prawns “A guilho”
Garlicbutter • white wine • lemon •
coriander • mixed salad • Rice ‘Tasca da Luz’
Wild prawns “Tasca Da Luz”
Flambéed with whiskey • sweet
paprika • tomato confit • onion • garlic • parsley • tarragon • olive oil •
mixed salad • Rice ‘Tasca Da Luz’
23
20
29
27
33
33
BELGIAN SPECIALTIES
Vol au vent
Puff pastry with creamy chicken and mushroom filling, mixed salad & french fries
Belgian beef stew
Made with Belgian brown beer
Chicory salad and french fries
21
21
Roasted Eggplant
Tomato & Feta
Fresh chives• wild oregano
tzatziki • Rice ‘Tasca Da Luz’
18
DESSERTS
Dame Blanche
2 scoops homemade vanilla ice cream, Belgian chocolate sauce, whipped cream
Apple crumble "deconstructed"
With a scoop of homemade
vanilla ice cream, cookie crumble caramelized apples
Belgian chocolate mousse
Homemade coconut Ice cream
Smooth and refreshing, made
in-house with pure coconut milk for a true tropical finish.
Homemade coconut Ice cream
Make it “Bounty”! with warm Belgian chocolate sauce
Homemade Pineapple Sorbet
Bright, tropical & intensely refreshing, made with ripe,
airplane-imported pineapple for unbeatable flavor
8
8
6
6
8
6