Provenance: An experience of sustainability in the kitchen
It takes a village to change the world. And sometimes change begins where it seems simplest: around a table.
At Provenance, we wanted to provoke this. At Gandum, sustainability is not a theme, it is a way of operating. The restaurant could not be an exception.
What's behind the dish
Our cuisine originates from Alentejo, with Mediterranean inspiration, and is based on a basic idea: eating well also means understanding the spirit of a place.
We have brought the best that Montemor-o-Novo and the region has to offer to Provenance. What is not available here, we source as locally as possible and in the most transparent way possible. Priority is given to:
local and seasonal ingredients
mostly vegetable dishes
clean flavors, without artifice
technique and time, rather than additives
The menu is collaborative. It is not "one person's vision." It is the result of many hands, many conversations, and many meals at the table at Gandum, interpreted with rigor by the team. The goal is simple: dishes that you know are good, and that stay in your memory for the right reason.
And yes, Provenance is for everyone: vegetarians and non-vegetarians, adults and children, whether you want to snack or leave feeling satisfied. Always with the same idea in mind: to fuel good times, reduce waste, and respect the rhythm of the seasons.
What we serve
Our basis is the Mediterranean diet, recognized for its health benefits and sustainability: fresh, seasonal, local foods, few ultra-processed foods, less meat and fish at the center of the plate, more legumes, more vegetables, more balance.
But it's not just the ingredient. It's what we do with it.
We are reviving ancient techniques that have a future: drying, fermentation, preservation with time and method. It's not nostalgia. It's food intelligence.
legumes as a real source of protein and fiber
cereals used in moderation, as a supplement
sugar only on special occasions, with a preference for honey and fruit sugar
meat and fish are present, but in balanced quantities and from responsible sources
We want to go beyond the "modern and commercial" version of Mediterranean cuisine. We explore its roots and bring them into the Portuguese and Alentejo context, with dishes that make sense today.
Provenance is not a pretty word. It is a commitment.
Being “organic” is not always possible. And often, we prefer conscious local production to distant imports with labels, but without connection, context, or trust.
Here, transparency is practical: you know what you eat and where it comes from. From bread to meat, from carrots to salt. We maintain a comprehensive list of provenance, including producer, location, and distance traveled.
Our supply rule is clear:
First, what comes from Gandum's vegetable garden and orchards
Then, handpicked local producers
Then, mainland Portugal and islands
And only out of necessity, what does not exist here (coffee, cocoa, spices), always with verified origin and production method.
An offer based mainly on plants
It's not a fad. It's a choice with impact and flavor. We work to bring variety and pleasure to vegetables, legumes, whole grains, and nuts—and to ensure that plant-based options are not just an add-on to the menu, but a strong part of the cuisine.
Let's go through the stations
When the field changes, the menu changes. We prefer ingredients at the peak of flavor and nutrients. That's how food tastes best and the body responds best: lighter digestion, more stable energy, fewer excesses.
And yes, there is slow-fermented bread, rice from Alcácer do Sal, potatoes. The difference is that nothing serves to "fill you up." It serves to balance.
Our principles
we cook from scratch
we use high-quality olive oil (ours)
sweeten with honey (when appropriate) and minimize sugar
we do not use additives or preservatives
we value processes that take time, such as fermentation
We want to continue evolving with more fermented products and more flavor complexity, without "special effects."
s with purpose, without waste
Here, every ingredient counts. We make the most of what we can, adjust portions to be satisfying without excess, and use techniques and dishes that transform "leftovers" into value—such as migas made with bread from the day before.
We reduce disposable items, cut down on plastic wherever we can, recycle rigorously, and compost organic waste. Even simple things count: used napkins can be turned into mulch.
Cooking for everyone, cooking for the community
We believe in quality food at fair prices. The menu offers real diversity, without excluding those with dietary restrictions and without pushing "diets" on anyone.
We also think about children: healthy food has to be appealing, simple, and fun. And we think about the social side: eating out is socializing. The space and service exist for that—for meetings, conversations, tables that bring people together.
To be truly sustainable, this must also be fair internally: good working conditions, decent wages, benefits, training, and an inclusive and safe environment.
Cooking to evolve
Sustainability is not a label, it is a process. We improve through trial, measurement, and continuous learning. One day at a time, moving in the same direction.
Quinta do Gandum, where the base comes from
At Gandum, there are vegetable gardens, orchards, ancient olive groves, agroforestry, and wild forest. This diversity provides us with our own seasonal ingredients and a rare freedom: to cook with what the land is currently offering.