Viscondessa - Lousã

Ganz hübsches Restaurant, schönes Ambiente. Wir waren zu dritt da. Leider wurde jedem von uns das falsche Essen gebracht. Zusätzlich auch stilles Wasser (war mit Kohlensäure bestellt). Hat alles recht lange gedauert. Service war dürftig.

Restaurante muito agradável, ambiente agradável. Éramos três lá. Infelizmente, cada um de nós recebeu a comida errada. Além disso, água sem gás (que foi encomendada com gás). Tudo demorou bastante. O serviço foi ruim.

For 10 years in portugal we have been used to the usual menus and the very affordable prices. the restaurant viscondessa, located on the 1st floor of the palace hotel, has a completely different menu and prices. the look of the restaurant is very...dated and must be updated. the atmosphere in the restaurant is not improved by the whistled jazz music that has been turned into a ted that irritates me, but I like jazz. the portions are small but they are very tasty. I can thoroughly recommend the Polnta starter, the lamb and the pighead and the chocolate dessert. the scallops were disappointing in taste and quantity. the lamb could be the best I've ever eaten. the only thing that will stop us soon is the prices. the personal is excellent.

The viscondessa restaurant in the hotel palácio de Lousã is very beautiful. the main room has a painted deck and walls of dark green, with a lot of gold. there are plenty of wood carved, and good looking at night Lousã. the staff are very friendly and helpful,... although service can be slow. there is a very well selected wine list, represented with several top Portuguese producers. we drank this white from the local star estate, foz de arouce, individual and contemplative. it was not helped by eating. there is a strip of involuntary sweetness that made less appealing by the hearty dishes that our very dry white. a hauch of what seemed like jam on each of two small (and not super-fresh) queen scallops was bizarre and quite unpleasant. fun crispy black rice and a pale sauce that apparently had curry and inherited my starter finished. my wife was a plate of light soggy polnta, with good wild mushrooms and young spade. our main courses were both sweeter than we would like. the calfsfilet my wife was melting delicate, and perfectly cooked, with taking off from an outside that was too supposed and gave the meat a burned taste, not helped by carburized asparagus. this came with a sweet sosty, completely in contradiction with the rest of the plate. I had a “Wellington of porco preto” (the famous acorn-fed black fascious south portugals.) the sweet one came from the combination of chestnuts and swirling in the filling

We were in the hotel...Which is awesome...Need to make a reservation. enjoy a beautiful meal and gloomy with port wine...Personal service and down home hospitality makes this right in my book!