Buona Forchetta — Restaurant in Évora

Off the get-go, if you are a local, you must know this spot is amazing, and if you are a tourist (as I was), this restaurant was a spectacular addition to our trip…

From the first bite, you can tell this place is run with passion. The pizza is light, thin, and perfectly balanced. I had the mortadella pizza, and it was hands-down one of the best I’ve had anywhere, it was rich without being heavy, and with flavors that linger in the best way. My family tried the pesto, the fungi, and the margherita pizzas, and not a slice was left behind. Each one had its own standout quality, whether it was the earthy depth of the mushrooms, the fresh brightness and rare sweetness of the pesto, or the comforting simplicity of the margherita, they all hit the spot.

But what truly makes Buona Forchetta is the warmth of the atmosphere. Sergio and his team make you feel like you’ve stumbled into a local gem, because you have. The service was thoughtful and kind, and the space feels both vibrant and welcoming, like you’re a regular even if it’s your first time.

Évora is full of some very vibrant history, but this little restaurant gave us a memory just as lasting. Thank you, Sergio, you’re doing something really...

I’ve been in Portugal for nearly two months now and without a doubt this was the best experience I had so far. My wife and I walked over from our hotel and almost missed the place. It’s very small so if you can I suggest making a reservation if possible. You will not be disappointed. They squeezed us in and even though a little cramped it felt very cozy. The owner/chef introduced himself and was very personable in every way. When I ordered a wine, he suggested a different one and he was right. The same with my entree. The focaccia was warm and tremendously fragrant to start things off. My wife had the carbonara and I had the filet. The meals were done to perfection. Every detail. His wife was just as pleasant and efficient. Dessert was a wonderful after dinner drink from Monserrat and an Italian dessert pistachio bread. Wow! What an evening. What an experience. I wish you the same. Don’t miss this one!! ...

First the good news: the (Italian language in) menu was almost not butchered as is very common in Portugal: errors in names of recipes and ingredients are minimal, sign of at least some respect about it. Second good news: no sign of pineapple or corn as ingredients for pizzas and in general the names of pizzas/other plates was pretty much correct in respect of their original ingredients. The not so good news: as it is frankly common in Portugal, pizzas were lackluster with too thin and crunchy doe (try a real Italian pizza, the doe is chewy not crunchy!) and a chronic lack of mozzarella. The ugly: 15+ euros for a not really big pizza that has also other issues? 5+ euros for a bruschetta (a slice of bread with some tomato and mozzarella)? No good. I understand that ingredients prices have gone up a lot, but please be honest, that prices are too high (not saying that they are alone in...