No stay at Aethos would be complete without dining at its vibrant yet relaxed restaurant, Onda—a gastronomic delight serving up a range of local and international dishes prepared to perfection by Chef Alfonso Bazquesz. Shareable, sustainable, and always seasonable, the ever-changing menu pays homage to the land and the sea, with ingredients sourced from local farms and fresh fish arriving straight from the boats from Peniche Harbor. Each bite bursting with flavor, Onda’s specialties—including oysters, tuna ceviche, cured mackerel and homemade pasta with clams—are best washed down with a glass of local red or white wine. In the last light of the day, with music in the background, a selection of cocktails awaits on the vast terrace, serving as a perfect end to the night.
