Primrose at Castelo Saint Andrews Hotel is French-Italian, creating Haute Cuisine using modern techniques whilst preserving the value of organic ingredients used.
What really sets the property apart is its customized menus, surprising guests with dishes developed specifically according to their tastes and preferences, in line with information provided to the butlers. For Fernando Becker, the executive chef responsible for the food at Primrose, the idea is to satisfy the customer’s every culinary wish.
Primrose restaurant has several menus for lunch and dinner, offering healthy options with organic ingredients (no pesticides used) in delicious, balanced dishes that ensure an unforgettable culinary experience.
Among the highlights are the lamb stinco with artisanal soft polenta and truffles; pirarucu loin from the Amazon with olive sauce and brioche farofa; Acquerello shrimp and brie risotto with basil emulsion; stuffed lobster and herbs provencal sauce; Red Angus Beef Medallions with Bordalesa Sauce and Pureed Potatoes with Truffles. One of the many delicious dessert options is the Red Berry Puff Pastry with Vanilla Ice Cream or mille feuille with dulce de leche and seasonal fruits.
To adequately house treasures such as the Chateau Mouton Rothschild, Charmes Chambetain Grand Cru and Brunello Di Montalcino, Saint Andrews has a temperature controlled cellar, with 250 different wines and a capacity of 1700 bottles.