{"id":4888,"date":"2022-04-05T13:54:15","date_gmt":"2022-04-05T13:54:15","guid":{"rendered":"https:\/\/patiotime.loftocean.com\/demo2\/?page_id=4888"},"modified":"2026-01-15T17:33:15","modified_gmt":"2026-01-15T17:33:15","slug":"d-cabrito","status":"publish","type":"page","link":"https:\/\/dcabrito.pt\/","title":{"rendered":"D\u00b4Cabrito"},"content":{"rendered":"\t\t
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A cozinha<\/span><\/div>\t

\n\t do Chef Andr\u00e9 Ribeiro\t <\/h4>\t
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Tradi\u00e7\u00e3o, t\u00e9cnica e alma \u00e0 mesa.<\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Tradicional & Intensa<\/span><\/div>\t

\n\t Morcela de Enchido \u00e0 Br\u00e1s\t <\/h4>\t
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Sabores fundos, textura delicada e o car\u00e1cter aut\u00eantico da nossa regi\u00e3o reinventado \u00e0 mesa.<\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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do acaso ao prop\u00f3sito<\/span><\/div>\t
\n\t O in\u00edcio de uma paix\u00e3o\t <\/h6>\t
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Cada hist\u00f3ria tem um ponto de partida. A nossa come\u00e7a no fogo, na curiosidade e no encontro com o sabor que mudaria tudo. Esta \u00e9 a viagem que trouxe o Chef Andr\u00e9 Ribeiro at\u00e9 a D\u00b4Cabrito.<\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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o destino mudou<\/span><\/div>\t
\n\t A cozinha ganhou um Chef\t <\/h6>\t
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Andr\u00e9 Ribeiro nunca imaginou ser Chef.
O destino parecia apontar para a inform\u00e1tica, at\u00e9 que um erro de inscri\u00e7\u00e3o o colocou numa cozinha… e lhe abriu um mundo novo. Entre panelas, t\u00e9cnicas e sabores, descobriu uma paix\u00e3o que n\u00e3o largaria mais.<\/p>

A sua viagem levou-o at\u00e9 It\u00e1lia, onde aprendeu rigor, disciplina e o respeito absoluto pelo ingrediente. Depois disso, cada cozinha por onde passou trouxe-lhe novas pessoas, novos m\u00e9todos e novas formas de olhar o ato de cozinhar.<\/p>

Mas foi em Oleiros que tudo ganhou sentido.<\/p>

Ao conhecer o Cabrito Estonado<\/strong>, uma tradi\u00e7\u00e3o centen\u00e1ria que nunca tinha ouvido mencionar, descobriu mais do que uma receita: encontrou um legado. No Hotel Santa Margarida teve a miss\u00e3o de o elevar, respeitar e dar-lhe uma nova voz, e foi a\u00ed que se apaixonou pela cozinha tradicional, pelo fogo lento e pela verdade dos sabores da terra.<\/p>

D\u2019Cabrito nasce deste encontro entre prop\u00f3sito, mem\u00f3ria e criatividade.
\u00c9 a forma do Chef Andr\u00e9 Ribeiro honrar uma iguaria \u00fanica e a hist\u00f3ria de Oleiros, levando-a mais longe sempre com respeito, alma e inten\u00e7\u00e3o.<\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u201c Perguntam-me at\u00e9 onde quero ir.<\/em>
Eu s\u00f3 sei que quero ir at\u00e9 onde o cabrito me levar.\u201d<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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a nossa especialidade<\/span><\/div>\t
\n\t Cabrito Estonado de Oleiros\t <\/h6>\t
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No Cabrito Estonado, tudo come\u00e7a no forno de lenha.
A temperatura certa, o fogo vivo e os paus de loureiro cruzados que servem de grelha natural, mant\u00eam o cabrito elevado, longe do molho que se liberta. \u00c9 este detalhe que permite que a pele asse uniformemente, tornando-se estaladi\u00e7a e dourada, enquanto a carne permanece incrivelmente suculenta.<\/p>

Um ritual antigo, passado de gera\u00e7\u00e3o em gera\u00e7\u00e3o, que d\u00e1 ao Cabrito Estonado o seu sabor profundo, limpo e absolutamente inconfund\u00edvel.<\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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as nossas<\/span><\/div>\t

\n\t obras de arte\t <\/h2> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Folhado D\u00b4Cabrito\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
<\/div> <\/div>

Um cl\u00e1ssico reinventado: massa fina, recheio de cabrito estufado lentamente e um topo dourado no ponto perfeito.<\/p> <\/div>\n <\/div>

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Bolinhas D\u00b4Cabrito\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
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Croquetes artesanais feitos com cabrito estufado, crocantes por fora, suculentos por dentro.<\/p> <\/div>\n <\/div>

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Bruschetta D\u2019Cabrito\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
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P\u00e3o r\u00fastico com cabrito desfiado, tomate fresco e toque de ervas da regi\u00e3o.<\/p> <\/div>\n <\/div>

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Escabeche de Cabrito\t\t\t\t\t\t\t\t<\/span> <\/h6>\n
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Uma entrada fresca e vibrante que combina tradi\u00e7\u00e3o com acidez moderna.<\/p> <\/div>\n <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t

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\n\t\t\t\t\t \n reservar mesa<\/span>\n <\/a>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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O melhor Cabrito Estonado que j\u00e1 provei. Uma experi\u00eancia que honra a tradi\u00e7\u00e3o e supera qualquer expectativa.<\/div>
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Joana Martins<\/div>\t\t\t\t\t\t\t\t\t<\/div> <\/div>\n <\/div> <\/div><\/div>
Percebe-se em cada detalhe que o Chef Andr\u00e9 Ribeiro cozinha com alma. Pratos intensos, equilibrados e cheios de hist\u00f3ria.<\/div>
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Rui Carvalho<\/div>\t\t\t\t\t\t\t\t\t<\/div> <\/div>\n <\/div> <\/div><\/div>
As \u2018Obras de Arte\u2019 s\u00e3o verdadeiros tesouros gastron\u00f3micos. O folhado de cabrito \u00e9 simplesmente inesquec\u00edvel.<\/div>
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Teresa Gon\u00e7alves<\/div>\t\t\t\t\t\t\t\t\t<\/div> <\/div>\n <\/div> <\/div><\/div>
Sente-se Oleiros em cada prato. Uma cozinha que respeita a terra e eleva os sabores de uma forma \u00fanica.<\/div>
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Miguel Faria<\/div>\t\t\t\t\t\t\t\t\t<\/div> <\/div>\n <\/div> <\/div><\/div><\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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o universo d\u00b4cabrito<\/span><\/div>\t
\n\t Mais do que um sabor... uma marca com hist\u00f3ria\t <\/h5>\t
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Projetos que partilham a mesma origem, o mesmo rigor e a mesma paix\u00e3o.<\/p>\t <\/div> <\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>\n <\/div>
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onde a tradi\u00e7\u00e3o ganha vida<\/span><\/div>\t\t\t\t\t\t
\n\t\t\t visite-nos\t\t\t <\/h5>

Rua do Ramalhal, 6160-409 Oleiros<\/a><\/p>

HOR\u00c1RIO
<\/strong>Segunda \u2013 Sexta: 00h00 \u2013 00h00
S\u00e1bado e Domingo: 00h00 \u2013 00h00
Descanso Semanal \u2013<\/p><\/div>

\n Dire\u00e7\u00f5es<\/span>\n <\/div>\t\t\t\t\t<\/div>\t <\/a> <\/div>\n\t\t\t\t
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<\/div>\n <\/div>
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garanta o seu lugar \u00e0 mesa<\/span><\/div>\t\t\t\t\t\t
\n\t\t\t reservas\t\t\t <\/h5>

Planeie a sua experi\u00eancia no gastron\u00f3mica, seja para descobrir o Cabrito Estonado ou para celebrar momentos especiais em fam\u00edlia.<\/p>

CONTACTOS<\/strong>
E-mail:<\/strong> geral@dcabrito.pt |<\/span> Telefone:<\/strong> (+351) 272 680 010*<\/span><\/strong>
*custo de chamada para a rede fixa nacional<\/span><\/p><\/div>\t\t\t\t\t<\/div>\t <\/a> <\/div>\t\t<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

A cozinha do Chef Andr\u00e9 Ribeiro Tradi\u00e7\u00e3o, t\u00e9cnica e alma \u00e0 mesa. reservar Tradicional & Intensa Morcela de Enchido \u00e0 Br\u00e1s Sabores fundos, textura delicada e o car\u00e1cter aut\u00eantico da nossa regi\u00e3o reinventado \u00e0 mesa. Ver Menu do acaso ao prop\u00f3sito O in\u00edcio de uma paix\u00e3o Cada hist\u00f3ria tem um ponto de partida. 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