Couvert- "Bom apetite"

Soft crumbling cheese peppered and oiled on soft bread

My current restaurant fad is assembling torn pieces of fresh rustic bread with fresh goats cheese, and then topping them with extra virgin olive oil and ground pepper ( a near impossible find and a specal request required in local Portuguse tascas).This is part of what is called "couvert" (cover charge) and you are by no means obliged to eat it in which case you wont be charged.It applies in all places, from greasy spoons to the posh end restaurants.

When you sit down you are immediately given a basket full of bread, butter and cheese (usually a small whole soft sheep's cheese),sardine paste and olives.  
Sometimes in more upmarket establishments you are served salami, cheese spread in individual portions and pates (also in individual portions). You are then charged for this - it comes under 'couvert' in the bill.

Anything between 5 and 10 euros per head. Overall I have no complaints, as it is usually excellent; what better way to start the meal than with some chunks of wodgy fresh bread and fresh goats cheese or a cured sheeps cheese to toy with while you are perusing the menu and deciding what to order.
"Bom apetite" 
How we create a couvert at Casa Rosada

Fresh goats cheese or Azeitao

Moroccan Carrot salad

Marinated Anchovies

Olives

Home made Chicken liver pate 
Muxama
Beetroot parfait

Couvert at Casa Rosada

Posh Couvert at Cha com agua salgada