Arola

To end a stay immersed in the relaxed luxury of Penha Longa Resort (see), we chose Arola for a family lunch, where the golf course and Sintra’s mountains create an idyllic backdrop. Catalan chef Sergi Arola, the eternal enfant terrible of Spanish gastronomy, brings his signature to two spaces here: the Michelin-starred Lab by Sergi Arola, which we visited years ago, and the more informal Arola, a venue that promises a fusion of comfort, sharing, and creative twists, reflecting the chef’s unmistakable style.

This personality and creativity are also reflected in the restaurant’s decor, where white and neutral tones meet with metal finishes and expansive windows. These windows frame the surrounding vibrant nature, blending the interior with the stunning landscape—golf greens stretching into the distance and the embrace of Sintra’s mountains on the horizon. Under the guidance of resident chef Vladimir Veiga, who also oversees Lab, Arola’s dishes are crafted for sharing, echoing Mediterranean traditions with modern interpretations.

The Experience

Seated comfortably, we were warmly guided by the attentive staff, who had a deep knowledge of the menu and paid particular attention to our daughter, making the experience feel more intimate.

After reviewing the menu, we opted for the tasting menu, with a few irresistible extras.

The journey began with the classic Cristal Bread and Tomato, a simple yet evocative nod to Arola’s Catalan roots. Following this, the iconic Potato “Bravas”, double-cooked and filled with spicy sauce, topped with aioli—a timeless dish, perfectly executed. Alongside was the remarkable Cod Bonuelos, resembling light cod fritters with garlic tempura and lemon mayo, standing out for their delicate frying and addictive flavor.

Next came Game “Croquetas” with truffle mayo—rich and creamy, albeit with a hint of artificial truffle that appeals to many—and a surprisingly delightful Shrimp Salad with spinach, yuzu vinaigrette, parmesan, and cassava chips. It was one of the lunch’s standout dishes, unexpectedly elevating the menu.

The tone shifted with Burrata, accompanied by cherry, tomato, and olives. A correct dish, though less dazzling compared to the others.

Tapas gave way to a heartier main: Seafood Rice, beautifully executed in the Spanish style, embodying the comforting simplicity of tradition while elevating the experience further.

The unexpected climax came with one of the best pasta dishes of the year: Rigatoni with Trumpet Mushrooms, Shallots, Pancetta, and Parmigiano Reggiano. Bursting with flavor and indulgence in texture, it was a dish we didn’t want to stop eating, even after a long meal.

The experience, steadily built with surprising highlights (I admit, expectations weren’t high—mea culpa), culminated in the sweet chapter with a delicate balance of creativity and subtlety: a Citrus Pavlova and a Copa Catalana.

The Pavlova served as a mix of citrus fruits with meringue and lemon curd, offered a lighter, fresher finish. The Copa Catalana, a more complex composition of Maria biscuit panna cotta, tangerine sorbet, and citrus foam, was equally refreshing. Both avoided the sugar excess that often undermines the conclusion of a meal.

Throughout the meal, it was impossible not to admire how the team balanced casual service with a certain sophistication, making everyone feel at home.