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“Perfect, traditional and modern, the very best of portuguese experience” 5 of 5 stars
Review of Restaurante Divinus

Restaurante Divinus
Convento do Espinheiro Hotel & Spa | Canaviais, Evora 7005-839, Portugal
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Ranked #52 of 139 Restaurants in Evora
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Restaurant details
Good for: Romance
Dining options: Reservations
Description: Embark on a unique gastronomic journey and taste the traditional flavours of the local gastronomy, which harmoniously with the Mediterranean cuisine. Located in the former wine cellar used by the monks, Divinus is a gourmet restaurant where you may enjoy a unique experience in an atmosphere filled with the richness of its heritage. The Divinus restaurant menu is composed of traditional cuisine and signature dishes; the choice is not easy, you may try the soups and "migas" or simply taste the delicious tapas, all using genuine, certified products.
Faro, Portugal
1 review
“Perfect, traditional and modern, the very best of portuguese experience”
5 of 5 stars Reviewed March 23, 2014

Such a great experience, not only for the food, mixing the traditional with the modern cuisine, also the great service. The site itself is an inspiring space, a peaceful and elegant monastery near world unesco city of Évora.

  • Visited March 2014
    • 4 of 5 stars Value
    • 5 of 5 stars Atmosphere
    • 5 of 5 stars Service
    • 5 of 5 stars Food

Review collected in partnership with Best Tables

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10 reviews from our community

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Rating summary
Date | Rating
  • English first
  • French first
  • Portuguese first
  • Any
English first
1 review
“5 star venue / 2 star restaurant”
3 of 5 stars Reviewed July 31, 2013

This visit was as a special thank you for some very good friends and so we wanted it to be perfect. I booked this restaurant online and received a very prompt confirmation. On arrival it took three waiters to locate the booking. We arrived at our set time and were the only ones there. I ordered two wines and was informed that the bottle of rose I required wasn't available. 5 minutes later the head waiter came back to say that he had found a bottle and a young waiter appeared with a bottle of tinto. Despite my observations he insisted it was rose and poured it for my wife to taste. The colour showed this wasn't rose and the head waiter reappeared and apologised. Drinks eventually sorted we ordered starters with the head waiter. Three starters arrived - after another 5 minutes and with the fourth still missing we had to raise our voices to get attention. The order had been taken incorrectly and the head waiter apologised again and said he would sort it. Last starter appeared 10 minutes after the rest of us had finished. Drinks service was slow, food well presented but not hot enough. Staff were inexperienced as we had two of the courses delivered before we had cutlery. As a SPG loyalty member I was entitled to 10% discount - this wasn't applied. I have requested a meeting with the general manager. There are much better restaurants in Evora - pop into the convent for a coffee to experience the wonderful surroundings but eat dinner elsewhere.

  • Visited July 2013
    • 2 of 5 stars Value
    • 3 of 5 stars Atmosphere
    • 2 of 5 stars Service
    • 2 of 5 stars Food
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53 reviews 53 reviews
15 restaurant reviews
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104 helpful votes 104 helpful votes
5 of 5 stars Reviewed March 20, 2013

The Divinus is one of the restaurants at the 5-star luxury Convento do Espinheiro Hotel, close to Évora. The restaurant is located in the convent’s old cellar, a long gothic arched hallway just next to the convent’s former cistern and is simple yet refined and beautiful, as the rest of the hotel (a national monument).
The restaurant’s concept is to “revamp” the traditional Portuguese food of Alentejo region, introducing new flavours, experimenting with textures and presentation.
The menu is appealing and prices are a bit less than what I’d expect from such a place. Apart from the a la carte options, there is also a 5-course tasting menu, at € 45.5 per person, which was the option we chose.
The couvert, a must in Portuguese restaurants, was a choice of regional bread or olives bread and extra virgin olive oil, with flavours of green apples and spice, produced locally.
An amuse bouche was also served composed of squash, smoked ham and a creamy, strong flavor local cheese, playing with the traditional Portuguese combinations of cheese with squash compote and cheese with smoked ham. A good start to a great meal.
The first dish on the tasting menu was chestnut cream on a pheasant tartar, foie gras and lemon-thyme. The chestnut cream was poured on the soup dish, at the table. The dish included a slice of crispy bread that became completely soaked and soggy when the cream was poured over the other ingredients. As the dish was presented, I believe that the cream could have been poured without soaking the bread completely, preserving its crunchiness and introducing an interesting textural element. Also, the pheasant was presented as two small meatballs and not as a tartar and the lemon thyme was a bit lost. Nevertheless, the chestnut cream was intense and full of flavor and made for a perfect combination with the foie (2 cubes), being enough to counterbalance the dish’s two main negative points.
The second dish was a regional classic: “Aquele cação de coentrada” (Dogfish on a coriander broth). Delicious, the fish was firm and well cooked, two small slices of fried crunchy bread, giving a nice texture contrast, creamy broth, intense flavor contrasting with the delicacy of the fish, but with a taste that reminded us more of pennyroyal than coriander.
The third dish was a palate cleanser: tangerine sorbet. Very tasty, definitely tangerine, rather creamy for a sorbet (looked more like an ice cream). It was so tasty that we actually found it a bit overwhelming for a palate cleanser; would love to see it as a desert.
The meat dish was free range Alentejo pork textures with tomato tapenade. The pork was presented in three ways: stewed cheek, pork belly and pork loin on the traditional sweet paprika marinade. The cheek, which tasted a bit dry, was presented on a very tasty tomato tapenade (actually “migas”, a much firmer version of tapenade and very traditional); that was the only tapenade in the dish, though. The pork belly, which we prefer a bit more tender, almost melting, but keeping the crispy skin, was presented on traditional stewed beans (“feijoadinha”), absolutely delicious. The pork loin, covered with the traditional sweet paprika, was perfectly cooked, soft, very tender and full of flavor, pairing with peas puree, intense, a bit sweet giving a nice contrast to the sweet paprika marinade’s intensity.
Finally, the desert: “Subtilezas conventuais em três texturas” (three textures of conventual sweet subtleties). There was nothing subtle about this! As with all conventual sweets in Portugal they are extra sweet, actually overwhelmingly sweet! Although tasty and nicely made, we found the desert a bit heavy, causing the “elephant in a porcelain shop” effect. We would have preferred a softer end to the meal, but still it was very nice.
They do have wine by the glass. We chose two wines from Alentejo, the Cartuxa 2009 White, up to the palate cleanser, and Herdade das Servas, an unusually strong (15%!!), full bodied, yet fresh Red. The white was a bit intense and a tad overwhelming, a softer option would be nicer; on the other hand, the red was absolutely perfect for this menu’s meat dish (it looked perfect for any occasion, to me!).
The staff was nice, helpful and attentive.
All in all, an enjoyable meal, excellent value for money; definitely a place to return to, time and time again!

    • 5 of 5 stars Value
    • 5 of 5 stars Atmosphere
    • 4 of 5 stars Service
    • 4 of 5 stars Food
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