The Alentejo cuisine uses simple and indigenous products, to create meals where the pleasure of eating is like a cultural act. From these flavours, the Chef Jorge Peças and his team create their science, from olive oil, obtaind from “galega” and “cordovil” olives, meat from the “montado”, “Guadalupe” bread or the fresh herbs that grow spontaneously on the Alentejo plains…
And because this style of cuisine needs love, imagination and art, it gives us a great pleasure to prepare this table, for you and your friends, so that you may have a memorable meal.
Dear Guest, please inform us of any allergy or special dietary requirements that we should be made aware of, when preparing your menu request.Book
Born, raised and trained in Alentejo, Jorge Peças passion for gastronomy led him to the cooking course at the Alentejo Region Vocational School, shortly after which he joined the demanding cuisine of the Divinus restaurant at Convento do Espinheiro in 2006.
Discreet, perfectionist, genuine, reflective, cordial, these are adjectives that suit our Chef. It shows the value of a collective work project of many good professionals who passionately live the challenge of making the restaurant Divinus a national reference in the art of gastronomy.