Provenance: Fully transparent provenance
At Provenance, we don't choose ingredients just because. We choose them based on their origin, how they are produced, and their quality. We want dishes with serious flavor, that are good for you and make sense.
The rule is simple and always the same:
First, what grows in Gandum.
Then, local producers we know and trust.
Then, mainland Portugal and the islands.
And only as an exception, further away. Even then, we know where it comes from and how it is made.
Below is our list of provenance, without shortcuts.
What comes from Gandum
From the gardens
Spinach, Swiss chard, arugula, turnip greens, mustard greens, watercress, lettuce.
Leeks, fennel, celery.
Tomatoes, cucumbers, peppers, eggplants.
Savoy cabbage, Portuguese cabbage, cabbage, Brussels sprouts.
Zucchini, pumpkins.
Onions and garlic.
Parsley, cilantro.
Carrots, beets, turnips, radishes.
Potatoes and sweet potatoes.
Peas, green beans.
From orchards and agroforests
Strawberries.
Apples, pears, quinces.
Plums, peaches, apricots, figs, persimmons, pomegranates.
Dried fruits (nuts, almonds).
Lemons, oranges, and other citrus fruits.
Grapes.
From gardens and flower boxes
Thyme, rosemary, basil, sage.
Edible flowers.
From the centuries-old olive groves
Olives, olive oil.
From the fields
Purslane.
Acorns.
Chickpeas and broad beans.
Asparagus.
Sunflower.
Wild mushrooms (especially in autumn, with the first rains).
From Montemor-o-Novo and very close by
Vegetables and fruit (which we do not produce on the farm) — Cooperativa Minga, Montemor-o-Novo (4 km) — mingamontemor.pt
Acorn and almond flour — Herdade do Freixo do Meio, Foros de Vale de Figueira (19 km) — freixoalimento.com
Honey and pollen — Mel Pirata, Montemor-o-Novo (beehives in Gandum) — melpirata.pt
Cocoa (locally produced; origin Peru) — Melgão, Montemor-o-Novo (4 km) — melgao.com
Cheese — Quinta da Anema, Lavre (25 km) — anema.pt
Meat — Segredos do Montado, Montemor-o-Novo (4 km) — segredosdomontado.pt
Mushrooms — Naturbosque, Montemor-o-Novo (4 km) — facebook.com/naturbosque.pt
Naturally fermented bread — Mó de Cima, Reguengos de Monsaraz (62 km) — instagram.com/padaria_modecima
from the rest of Portugal
Ice cream — Alfredo, Ponte de Sôr (72 km) — alfredogelado.pt
Yogurt — DaVaca, Elvas (70 miles) — davaca.pt
Tea — Gorreana, Azores (1,500 km) — gorreana.pt
Butter — Coimbra, Santa Iria da Azóia (110 km) — natasemanteigascoimbra.pt
Organic cow's milk — Milhafre, Azores (1,500 km) — milhafredosacores.pt
Piri-piri and vinegar — Sabor Bio, Caldas da Rainha (104 miles) — saborbio.com
Salt and artisanal fleur de sel — Rui Simeão, Tavira (240 km) — ruisimeaotavirasal.com
From further away
(only when it makes sense)
Oat drink — Oatly, Landskrona (Sweden) — oatly.com
Coffee — Fazenda Baobá, São Paulo (Brazil) — fazendabaoba.com.br
Spices (origin Sri Lanka and Vietnam) — Margão — margao.pt
Mustard and sunflower oil — Emile Noël, Pont-Saint-Esprit (France) — emilenoel.com
Why we do this
Transparency is not a claim, it is a method. It helps us cook better, buy better, and treat each ingredient with more respect. And, by the way, it gives you something rare in a restaurant: certainty about what you are eating and where it comes from.