This is the highest award, awarded by the weekly Expresso, in what are known as the Tourism Oscars in Portugal.
To the Platinum Key is added the new 2024 Sustainability Award. This new award aims to highlight establishments that are concerned with “defending and promoting sustainability in tourism, making appropriate use of environmental resources, respecting the socio-cultural authenticity of communities and ensuring that economic activities are viable in the long term”.
It is with great joy and excitement that we share this accomplishment, awarded at the very first Michelin Guide ceremony dedicated exclusively to Portuguese gastronomy. Our Green Michelin Star. A prize that awards restaurants that make a difference through their contribution to sustainable gastronomy.
The recognition for over 15 years hard work, since opening the restaurant, which promots sustainability
In a world increasingly dominated by stress, technology and a strong connection with the digital world, we invite you to take a break, and reconnect with what’s real: nature, our body, our mind…
See ProgramHerdade da Malhadinha Nova, located in Albernoa, Beja, in the heart of the Baixo Alentejo region, is framed within this time capsule that extends for 455 hectares.
The DestinationThe 80 hectares of vineyard grow in the soft slopes in a drained and schistous soil. Inserted in the terroir, respecting and integrated in the ecosystem and the existing biological diversity.
Our WineTell me how does a place with so many spaces inside exist, a dream that someone made real, a will that overflowed from both ends and flooded us with passion and the need to stay.
The familyIt is the fruit of the work of consultant and renowned Michelin-starred chef Joachim Koerper, owner of restaurant Eleven in Lisbon, and the versatile resident chef, Pedro Almeida e Vitalina Santos, a cook with vast knowledge of traditional Alentejo recipes.
See restaurantAt Herdade da Malhadinha Nova, the respect for the environment sustainability are the guiding line since the first day.
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