Howard's Folly in Estremoz redefines contemporary Portuguese cuisine with an unexpected, yet harmonious, British inflection. Chef Hugo Bernardo masterfully blends local Alentejo ingredients with global influences, crafting dishes that intrigue the palate. Consider the scarlet prawn, bathed in an aromatic curry with kefir lime and coconut rice, its delicate texture yielding to a vibrant, spiced warmth. Vegetarians find solace in shiitake mushrooms and velvety gnocchi, enriched with earthy truffle oil. A playful nod to British heritage appears in the codfish and chips, elevated by a deeply umami Marmite butter. The tuna ceviche, bright and citrus-cured, offers a crisp counterpoint, while kataifi prawns deliver a satisfying crunch. Desserts, like the pennyroyal custard with its crisp rice paper and tart gooseberry, provide a refined finish, showcasing intricate textures and balanced flavors.