OUT OF THE CAGE

The future of food isn’t ahead—it’s behind us.
Back to the earth, to fire, to patience. Fewer people, fewer dishes, less noise.
Flavors that come from hands, not machines. From the earth, the sea, the forest—from truth.
We’ve caused enough damage. The planet is tired.
That’s why we must return: to our roots, to rituals, to the essence of time.
We sit down, share, and laugh. We put down our screens and look up.
Because the true food trend isn’t consumption—it’s connection.
It’s a return, so that we can finally move forward.

We must shift our emphasis from economic efficiency to life efficiency.”

Kofi Annan

Wild Nature

A unique fusion of pristine natural environments with the most refined gastronomic luxury.

Sensory Experience

Culinary moments that awaken all the senses and create unforgettable memories

Total Exclusivity

Ephemeral and intimate spaces, carefully crafted for very small groups.

Service That Doesn’t Feel Like Service

Personalized, relaxed service with attention to every detail, ensuring that every guest feels special and at home throughout the entire experience.

Unique Space

An environment decorated with natural materials, offering maximum comfort in a unique natural setting, 1 hour southwest of Lisbon.

Premium Pairings

A meticulous selection of premium beverages and unique pairings, specially chosen to complement and elevate every dish served.

Ljubomir Stanisic

Ljubomir Stanisic doesn’t eat to live; he lives to eat.
He’s a cook, a chef—but so much more than that… He’s an eternal seeker. A trailblazer.
They say that those who seek always find. And what Ljubo has been seeking his whole life, he has found. Does fortune favor the bold?… Perhaps.
It certainly took boldness (and a few other things) to leave his native Yugoslavia at age 19, leave his family and friends behind, and set off into the unknown, alone.
But luck is also something you build—and, apparently, it takes a lot of work… In 2026, the Sarajevo-born sorcerer returns to Earth, to his roots, breaking free from the cage, passing through walls, piercing ceilings, opening tunnels that connect him to nature and to his guests—in a direct, wireless connection, without networks… With no fear.

Menus

Tailored to Nature
POV: These menus are just that—a point of view, an example.
All menus are tailored to nature and what it offers us each season.

Menu 1 - €140/person: 6 courses

Centerpiece
Freshly baked bread
Game pâté
Homemade cured meats
Slices of wild boar belly
Smoked pork belly
Smoked fish

Baked in the ground
Leeks buried in hot coals
Smoked eggplant
Green beans with teriyaki & crisp spinach

2 Appetizers
A special mixed salad
Textured beets

Cold appetizer
Crushed shrimp
Lightly cured horse mackerel
Barnacles
Today’s tartare

The main course
Stovetop rice (fish or meat & vegetables)

Dessert
Seasonal offerings

Menu 2 - €180/person: 7 courses

Centerpiece
Freshly baked bread
Game pâté
Homemade cured meats
Slices of wild boar belly
Smoked pork belly
Smoked fish

Baked in the ground
Leeks buried in hot coals
Smoked eggplant
Green beans with teriyaki & crisp spinach

2 Appetizers
A special mixed salad
Textured beets

Cold appetizer
Crushed shrimp
Semi-cured horse mackerel
Barnacles
Today’s tartare

Meat
Whole kid on a skewer
Chicken à la Rothier
48-hour braised beef head
Slow-cooked beef short ribs
OR
Fish
Asian-style red snapper
Slow-cooked fish head
Grilled turbot

Dessert
Seasonal offerings

Menu 3 - €180/person: 7 courses (100% vegetarian)

Centerpiece
Freshly baked bread
Vegetable hummus

From the earth
Leeks buried in hot coals
Smoked eggplant
Green beans with teriyaki & crispy spinach

2 Appetizers
A special mixed salad
Textured beets

Cold appetizer
Beet tartare

First course
Raz el hanout curry
Second course
Vegetable medley (daikon, cauliflower, scallions, warm tahini)

Dessert
Seasonal specialties

Menu 4 - €200/person: 7 courses (Minimum: 8 guests)

Centerpiece
Freshly baked bread
Game pâté
Homemade cured meats
Slices of wild boar belly
Smoked pork belly
Smoked fish

Baked in the ground
Leeks buried in hot coals
Smoked eggplant
Green beans with teriyaki & crisp spinach

2 Appetizers
A special mixed salad
Textured beets

Cold appetizer
Crushed shrimp
Semi-cured horse mackerel
Barnacles
Today’s tartare

Meat
Whole kid on a skewer
Chicken à la Rothier
48-hour braised beef head
Slow-cooked beef short ribs
&
Fish
Asian-style sea bream
Slow-cooked fish head
Grilled turbot

Dessert
Seasonal specialties

Menu 5 - Price upon request: blind tasting menu

Designed to pair with wines from the chef’s cellar.

DON’T STAY BEHIND THE BARS
COME WITH US


NOTES

Fees

The €500 fee is the key that unlocks this “cage”—the home of Chef Ljubomir Stanisic. The cost of the chosen menu is added to this fee.

The menus

are created using ingredients caught, hunted, and harvested by the chef, along with vegetables from the garden or animals from neighboring farms. There are no set menus, though the menu typically features rice cooked over an open fire, vegetables, bread baked in a wood-fired oven, aged meats and fish, smoked game, whole cuts of kid, and appetizers that fill the table (and the soul) are part of our “routine.” We’re not set in our ways—we’re quite flexible. We can adapt dishes to accommodate allergies or intolerances (but don’t ask for anything too weird :))

Capacity is limited

for more “traditional” lunch or dinner services, the table seats up to 12 people. But we live on an 8-hectare property with a pool and plenty of special nooks and crannies, and we’re open to (almost) any crazy ideas. If you have an idea that goes beyond a dozen guests, talk to us (or shut up forever :))

Extras are always welcome

for any type of event, we can add a cocktail bar, wine tastings with producers and winemakers, book clubs, a DJ set, or live music. We make a point of working with friends, and we have some very talented friends, such as award-winning mixologist Jorge Camilo, the legendary Zen Baboon or The Legendary Tigerman, and the Niepoort, Nicolau de Almeida, and Louro families… Just ask us how and how much—we’ll take care of the rest.

Wines aren’t just an afterthought

they’re the star of the show. That’s why they’re always included in the price. In addition to the wines produced by chef Ljubomir in the Alentejo and Douro regions (under the Mestiço label), we’ll also feature opening and closing wines from other producers we work with (a few more friends to join the party).

The connection with nature and between people

is fundamental to us. We make a point of living in the present moment. And you’ll understand the rest when you get here… Come with an open mind and ready to connect with the primordial.

TERMS AND CONDITIONS

Out of the Cage is a gastronomic experience designed to unfold like a performance: on a pre-determined date, time, and location. Just like a play, each session is unique, has limited seating, and begins at the scheduled time.

Tickets and Reservations

Each ticket grants access to the specially curated menu created for that date.
The reservation is exclusive to the group specified at the time of purchase.
All seats for the same group must be purchased and paid for in a single transaction.
The reservation will only be considered final after:

  • The bank transfer for the total amount has been made;
  • Payment has been confirmed by the organizers;
  • The corresponding confirmation email has been sent.

Until that moment, seats are not guaranteed.

Payment

Payment must be made by bank transfer to: IBAN: PT50 0010 0000 55489030001 05. Account holder: Questão de Palavras Lda. The transfer description must include the name of the person responsible for the reservation and the date of the experience. Proof of payment must be sent to: info@ljubomirstanisic.pt

Price and Billing

VAT at the current statutory rate will be added to the advertised price.
Billing will be handled by the company: Questão de Palavras, Lda.
To issue the invoice, please provide the following information:

  • Name or company name;
  • Tax ID number;
  • Tax address;
  • Email address for sending the invoice.

Confirmation

Once payment is confirmed, you will receive an email confirming your reservation, including the date, time, number of participants, selected menu, and practical information needed for the experience. You may be asked to present this email upon arrival.

Punctuality

Since this is an experience with a predefined culinary sequence, all participants must arrive at the specified time. Late arrivals may prevent you from fully enjoying the menu and the scheduled activities.

Cancellations and Changes

Since this is a scheduled event that requires the advance booking of staff, rental of equipment and furniture, and the purchase of specific products, cancellations initiated by the customer may only be made up to 14 days before the date of the experience. After this deadline, no refunds will be issued. If the event must be canceled by the organizer up to seven days in advance due to adverse weather conditions or other circumstances beyond its control, the amount paid will be fully converted into a voucher of the same value, valid for use on a new date to be chosen by the customer from among the future dates made available by the organizer.

One date. One time. A limited seat at the table.
Reservations at Gaiola are confirmed upon payment.
Then, just show up with an open mind and ready to live in the moment.

DON’T STAY BEHIND THE BARS
COME WITH US

The greatest threat to our planet is the belief that someone else will save it.

Robert Swan

Other Events

In addition to the “Out of the Cage” events held at Chef Ljubomir Stanisic’s farm, we’re available to bring the spirit of our place (and our food, too!) to other locations.

We also organize cooking workshops, team-building activities, live cooking demonstrations, creative meals, and lectures.

For any of these options—and for all others as well—please contact us via email at:

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