Carta

fish

  • - Creamy rice of blue crayfish from the coast
  • - “Cataplana” of crayfish, fish and clams (stew)
  • - “Carabineiro” (scarlet prawn) in olive oil and garlic
  • - Sea bass fillet with razor-shell “à Bulhão de Pato”
  • - Creamy rice of codfish and clams
  • - Grilled wreckfish with razor-shell rice
  • - Grilled grouper with lime risotto
  • - Octopus (grilled, in the oven, boiled or “à Lagareiro”)
  • - Fish and prawns pasta
  • - Monkfish rice
  • - Sea bass fillet “à aromas portugueses”
  • - Hake fillets with shrimp rice
  • - Fried dory in thin slices with fish eggs “açorda” (bread stew)
  • - Mixed grilled fish
  • - Hake (grilled, in the oven, boiled or fried)
  • - Wreckfish (grilled, in the oven or boiled)
  • - Sea bass (grilled, in the oven, boiled or in salt)
  • - Turbot (grilled, in the oven, boiled or fried)
  • - Sole (grilled, in the oven or fried)
  • - Sea bass fillet with clams “à Bulhão de Pato”
  • - Grouper tenderloin with clam rice
  • - Codfish “à broa”
  • - Codfish “à Algarvio”
  • - Codfish “à Braz”
  • - Codfish “à Zé do Pipo”
  • - Codfish “à Braga”
  • - Codfish “à Lagareiro”