Chef Hugo Nascimento and his wife Joana, used to come to Odeceixe for weekend getaways, while they still lived in Lisbon. Casas do Moinho became their favourite spot for weekend stays and over time, they developed a special bond with the owners.

Cooking has always been a lifelong passion for Hugo, and he would offer his culinary skills for the guests in Casas do Moinho, even during holiday stays. This became a tradition and Hugo always cooked for guests during his weekend stays.

By a fortunate turn of events, Hugo and Joana decided to leave their busy lifestyles in Lisbon, and where else would they start their new life if not in Odeceixe, launching Näperõn restaurant within Casas do Moinho.

Näperõn offers contemporary Portuguese cuisine through two creative tasting menus, a shorter four-course menu (Four Moments) and a longer seven-course menu (Seven Moments), both offering surprise dishes. Chef Hugo Nascimento highlights traditional flavours prepared with modern techniques, reflecting the region's culinary heritage.

If you are looking for a “bucket list” dining experience that highlights the best of Portuguese cuisine in a relaxed atmosphere with stunning landscapes and windmill views, Näperõn is the place to go. The atmosphere is welcoming and warm, a place that instantly makes you feel at home. When we arrived, we were asked about food allergies and preferences.

You can opt for the wine pairing, order individual glasses, or choose a bottle of wine. We opted for the house wine, Näperõn. The chef presents dishes personally, giving a detailed explanation about each dish, adding a personal touch to the experience.

1° Momento

The meal began with three different starters: Horse mackerel, beetroot, and sour cream sandwiches, Crispy monkfish skin, prawn, and lemon and Cockle rissoles.

The snacks were flawless, and it is tough to pick a favourite given the high standard, but the mackerel sandwich stood out thanks to its deeply rich flavour that paired unconventionally, but brilliantly, with beetroot. The beetroot’s earthiness grounded and balanced out the sandwich. Featuring great quality fish and strong flavours to wake up the taste was a great idea.

2° Momento

Next came Carob bread, Miso and sourdough crackers, Anemone butter, Alcagoita butter, Final salad (tomato water, oregano, and extra virgin olive oil), Cured pork neck.

This was an impressive set of snacks, showcasing the kitchen’s culinary talent, with the textures on the various bites being particularly well executed. My favourite was the “Alcagoita butter”, which is a natural peanut butter from the Algarve, made entirely from peanuts, by grinding them into an edible paste. It’s well known for its intense flavour and health benefits.

Credits: TPN; Author: Tereza Pedro;

3° Momento

After the starters, we transitioned to the first dish: Corvina with watermelon and almond tartare.

This was an excellent pairing of impeccably fresh seafood with the sweetness of watermelon and the nuttiness of almonds. A great combination of flavours and textures.


4° Momento

Continuing on, we had Sweet potato ravioli with oyster sauce and basil oil.

This was a very impressive dish, which aimed to stun with simplicity. The ravioli had a good texture and the sauce was delicious. Very bold flavours, but very well balanced.

5° Momento

My favourite dish was Monkfish with corn flakes, fermented kale, and anchovy sauce.

The kale’s texture and the depth of the anchovy sauce paired perfectly with the crunchy corn flakes and tender fish. A unique, harmonious, and well-balanced dish.

6° Momento

Prior to dessert, we had aged pork loin with grilled vegetables and yoghurt sauce.

The flavour of the vegetables with the sauce came through very well and complemented the natural flavour of the pork.

Credits: TPN; Author: Tereza Pedro;

7° Momento

The pre-dessert was Melon ice cream with “Lúcia Lima”. This was a simple dessert which was a joy to eat. Sweet but not overly. Melon ice cream was the perfect combination with the strong citrusy freshness of the lemon verbena herb.


8° Momento

The main dessert was Caramel with sour cream, peach, and pumpkin seeds. The delicious, rich, and sweet taste of caramel balanced by sour cream was perfect. The peach flavour was subtle but present. This was an extremely satisfying way to end the meal.

Overall experience

The service was excellent, very friendly and attentive. The pace was perfect, neither rushed nor slow, and we had the chance to taste unusual flavours and combinations. Wine was topped up promptly when needed without having to ask for it, and all the dishes we were served were exceptional, making for a truly memorable night out.

Contact: Instagram: naperon.restaurante Naperon Restaurante

Rua 25 Abril 113

Odeceixe

8670-320

Portugal