January 17, 2026

Wild-to-Table: Concept Mushroom Dinner 2.0.

Five-moment seasonal experience in collaboration with Zé and his project Ostra da Terra

7 – 10 pm

Up to 30 guests

DOMA Portugal, Mafra

Early bird rate — €65

Reserve at the Early Bird rate

Regional biodiversity, on the plate

Wild-to-Table Mushroom Dinner at DOMA is a five-moment seasonal menu built around winter mushrooms of our region. Each moment of the menu highlights ingredients available at this time of year, presented in a clear and intentional way. The focus stays on flavour, balance, and the natural characteristics of every element on the plate.

Wild-to-Table Mushroom Dinner at DOMA is a five-moment seasonal menu built around winter mushrooms of our region. Each moment of the menu highlights ingredients available at this time of year, presented in a clear and intentional way. The focus stays on flavour, balance, and the natural characteristics of every element on the plate.

Concept Dinner Highlights

Drinks and wine pairing included

Non-alcoholic pairing is also available

Drinks and wine pairing included

Non-alcoholic pairing is also available

Drinks and wine pairing included

Non-alcoholic pairing is also available

DOMA Main Hall with a fireplace

A calm winter evening shaped by the season’s colours and pace

DOMA Main Hall with a fireplace

A calm winter evening shaped by the season’s colours and pace

DOMA Main Hall with a fireplace

A calm winter evening shaped by the season’s colours and pace

Collaboration with Zé — Ostra da Terra

This is the second edition, created in collaboration with Zé and his project Ostra da Terra. His work is grounded in living close to nature and exploring how local biodiversity can be used in cooking with intention and respect.

“Living close to nature has always been my first choice. I quickly became aware of the surrounding biodiversity and its sustainable use in cooking. Wild mushrooms, fresh fish, and seaweed have always fascinated me and are now incorporated into seasonal recipes in an ecological and conscious way. That’s when I founded this project called Ostra da Terra.”

Seasonal mushrooms shape the center of the menu. Zé’s approach combines mindful foraging, careful preparation, and an understanding of how ingredients behave in their natural environment. His perspective aligns with the values of the dinner: thoughtful sourcing, ecological awareness, and a grounded connection to place.