Embrace the flavours of the season as Chefs Gino and Marit welcome you back into their sensorial world - a fleeting autumnal experience at Quinta do Areal, where each dish tells a story.

PATU is a pop-up restaurant founded by Chef Gino Marengo, dedicated to botanical, seasonal dining experiences.
The name “PATU”, meaning “pots and pans” in Surinamese, honours his Caribbean roots - a culinary path shaped by diverse cultural influences, with a distinctive Portuguese sensibility.

For this October edition, the menu continues to be guided by the rhythms of nature, storytelling and emotion. Each dish is an invitation to pause and connect - with the season, with one another, and with the endless creativity life inspires.

Join us for an evening of flavour, connection and shared moments at the Quinta do Areal.

Price
55 euros - includes a four course dinner with a non-alcoholic welcome cocktail.
Variety of organic wines and nonalcoholic drinks available to purchase with dinner.
Overnight accommodation with breakfast is available on request.

The Team

Gino Marengo @jiinomarengo - Chef

Gino has worked in various high end restaurants in Amsterdam and was head chef of @mediametic-eten. Born in Suriname, growing up in the Netherlands and now living his life in Portugal gave him a wide and diverse taste palette. As a creative and lover of the experiment, he combines all these culinary influences into an authentic cooking style using fresh local produce and all possible preparation techniques. Transforming vegetables into a sensational spectacle, reinterpreting traditional dishes in a surprising way he aims to connect food cultures, flavours and memories. Gino loves to take you along this exciting plant forward path of his.

Marit Beemster @maritseetatelier - Chef

Marit is a plant-based chef and was the owner of a successful, fine-dining vegan restaurant in Amsterdam before she decided to follow her dream and move to Portugal to build a house together with her partner Gino and to start a new life among the sheep and olives.

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