In the historic center of Évora, it was founded as a tavern, with the advantage of being part of a distillery. In 1977, it became a restaurant and brewery, with an unusual name: 1/4 to 9. The reason for this name refers to an old clock. Apparently, the then owner wound up the aforementioned instrument that measures time intervals, which stopped precisely at 8:45 am, that is, “¼ quarter to 9”.
Restaurant 1/4 to 9, in Évora
As time would have it, Daniel Leal and his daughter, Andreia, closed this house at the end of April this year. On May 1st, they handed over the key to João Dias, owner of the famous Taberna Típica Quarta-Feira, located two steps away, after a private conversation. Meanwhile, a partnership was formed between João Dias, winemaker Nelson Rolo, Paulo Dourado and Anabela Rochinha, a handy cook and the former’s right-hand man, in order to pool financial efforts to move forward with the renewed restoration project.
“It was all made by people and artisans from Évora”, João Dias begins, referring to the furniture and decorative objects. With the exception of the lamps, which were replaced by more contemporary and equally discreet ones, displayed on the vaulted ceilings of the 1/4 to 9 Restaurant. The revival took place on May 25, 2024.
Restaurant 1/4 to 9, in Évora
“What people are looking for here is traditional food”, recalls João Dias, who receives fresh fish from the Vicentina coast and seafood every day, reinforcing the fact that this was “a reference house in Évora”. For this reason, “the way we serve it is how we serve it at home”, without missing out on typical Alentejo dishes. In this context, classics from the former owners fit in, such as the “Sopa de Cação” (€18), the “Carne de pork à Alentejana” (€19), and, for two people, the “Shrimp and Clam Açorda” (€ 39), with the crustacean cooked to perfection, and the “monkfish rice”, which will soon be replaced by fish rice. The fried hake with shrimp rice and clams of yesteryear was replaced by the “Tail fish in the mouth with tomato rice” (€18). The line-up also includes “Cod with coriander crumbs” (€20).
Goat our way at Restaurant 1/4 para as 9, in Évora
“The challenge of taking something that has existed for a long time is much greater than opening a new restaurant and that gives me more motivation to do it and do it better”, he highlights. As an example, it is worth highlighting the “Shrimp alhinho” (€19) or the “Amêijoas à Bulhão Pato” (€22), in the starters, to share. “All the seafood comes from the Algarve” and the four “Oysters” (€12) come, specifically, from the Ria Formosa. As expected, there is “Cheese” (€4.90), “Paio” (€14) and Ham (€22.50), also to whet your appetite. The “Roto Mushrooms” (€14), made up of three or four different varieties of mushrooms, freshly fried diced potatoes, egg and balsamic vinegar, are another new addition to the menu that follows at Restaurant 1/4 at 9 .
“Pork cheeks” (€18) and “Black pork mix” (€19), with the main raw material from Sousel, a municipality in the Portalegre district, are other dishes on the menu at Restaurant 1/4 for at 9. The “Borrego our way” (€20) is worth mentioning. “It can be stewed, roasted or stewed”, explains João Dias. The latter is seasoned, remains in the marinade overnight and cooks for four hours, which justifies the simple use of a spoon to eat, if you wish.
Cod with coriander crumbs at the Restaurant 1/4 to 9
To conclude the table experience of this renewed classic from Évora, attention turns to the “Fig Pudding” (€8), prepared from fig raisins and a reduction of Port wine and Madeira wine. “Encharcada” (€6.50), “Sopa Dourada” (€7.50) and “Torrão de Évora” (€8.5) are other suggestions on the menu among a dozen proposals to choose from.
Fig pudding at Restaurant 1/4 para 9, in Évora
The wine list at Restaurant 1/4 to 9 (Rua Pedro Simões, 9A, Évora. Tel. 962931375), prepared by Nelson Rolo, is centered, above all, in Alentejo, and in the hands of sommelier Gonçalo Pires. The exceptions are a reference of still wine from the Setúbal Peninsula region, as well as fortified wines: Madeira Wine and Moscatel de Setúbal. They are all available by the glass, an item carefully selected, in this fine dining establishment, ready to welcome you from Tuesday to Saturday, between 12:30 pm and 3:00 pm and from 7:30 pm to 10:00 pm, in an informal atmosphere and with attentive, attentive room service. and fast… like time, which never stops!
Roast lamb, at Fialho restaurant, in Évora
