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A mountain classic, rustic and very welcoming, keeping all the tradition of mountain cooking, where there is no shortage of a variety of wines at the right temperature.

In Camacha, up in the mountain, where the difference in temperature can be felt, even in the summer, this shelter, which is no longer home to shepherds, but rather the walkers who seek comfort, friendliness and good food, is located. In very rustic facilities, with lots of wood in the ceilings and walls, it has a main room, large and welcoming, and several corners where customers are welcomed by nice tables and very nice and professional staff, to guide them through a meal as it should be, with beautifully prepared traditional food. Olives, bolo do caco (traditional bread), various types of sausages and regional cheeses, sausage in the ember, breaded frog legs, garlic and wine-marinated pork, liver lures in Madeira Boal, fresh cheese of Santo in cabbage, and so on. The Lavrador soup is almost a full meal. There's gratin cod and octopus a la lagareiro, but, then, it's the meat dishes that occupy a prominent position. Duck rice, grilled mixed meats, macaroni a la Camacheira, roast pork knee, wild boar with beans, shepherd's bean stew, various types of grilled meat, including Madeiran skewer, worked on the charcoal grill that always burns. It also includes rabbit stewed in the pot, kid stew and rice of segurelha (savory). On Sunday, tradition dictates that you should try cozido à Portuguesa (traditional boiled meats and vegetables). Curd cheese of Santo with pumpkin jam is just one of the regional desserts available there.

A mountain classic, rustic and very welcoming, keeping all the tradition of mountain cooking, where there is no shortage of a variety of wines at the right temperature.

In Camacha, up in the mountain, where the difference in temperature can be felt, even in the summer, this shelter, which is no longer home to shepherds, but rather the walkers who seek comfort, friendliness and good food, is located. In very rustic facilities, with lots of wood in the ceilings and walls, it has a main room, large and welcoming, and several corners where customers are welcomed by nice tables and very nice and professional staff, to guide them through a meal as it should be, with beautifully prepared traditional food. Olives, bolo do caco (traditional bread), various types of sausages and regional cheeses, sausage in the ember, breaded frog legs, garlic and wine-marinated pork, liver lures in Madeira Boal, fresh cheese of Santo in cabbage, and so on. The Lavrador soup is almost a full meal. There's gratin cod and octopus a la lagareiro, but, then, it's the meat dishes that occupy a prominent position. Duck rice, grilled mixed meats, macaroni a la Camacheira, roast pork knee, wild boar with beans, shepherd's bean stew, various types of grilled meat, including Madeiran skewer, worked on the charcoal grill that always burns. It also includes rabbit stewed in the pot, kid stew and rice of segurelha (savory). On Sunday, tradition dictates that you should try cozido à Portuguesa (traditional boiled meats and vegetables). Curd cheese of Santo with pumpkin jam is just one of the regional desserts available there.

A mountain classic, rustic and very welcoming, keeping all the tradition of mountain cooking, where there is no shortage of a variety of wines at the right temperature.

In Camacha, up in the mountain, where the difference in temperature can be felt, even in the summer, this shelter, which is no longer home to shepherds, but rather the walkers who seek comfort, friendliness and good food, is located. In very rustic facilities, with lots of wood in the ceilings and walls, it has a main room, large and welcoming, and several corners where customers are welcomed by nice tables and very nice and professional staff, to guide them through a meal as it should be, with beautifully prepared traditional food. Olives, bolo do caco (traditional bread), various types of sausages and regional cheeses, sausage in the ember, breaded frog legs, garlic and wine-marinated pork, liver lures in Madeira Boal, fresh cheese of Santo in cabbage, and so on. The Lavrador soup is almost a full meal. There's gratin cod and octopus a la lagareiro, but, then, it's the meat dishes that occupy a prominent position. Duck rice, grilled mixed meats, macaroni a la Camacheira, roast pork knee, wild boar with beans, shepherd's bean stew, various types of grilled meat, including Madeiran skewer, worked on the charcoal grill that always burns. It also includes rabbit stewed in the pot, kid stew and rice of segurelha (savory). On Sunday, tradition dictates that you should try cozido à Portuguesa (traditional boiled meats and vegetables). Curd cheese of Santo with pumpkin jam is just one of the regional desserts available there.