Maré

Vinhos

• 
  Alandra Tinto

  An easy-drinking red from Esporão, one of the better-known producers in the Alentejo.
• 
  Vinho Verde de Ponte da Barca

  From Ponte da Barca, a small town in the Lima valley in the far north of Portugal, where the vineyards climb the hillsides on either side of the river.
• 
  Vinho da Casa — House Red

  Our house red, picked after tasting through a lot of small Portuguese producers.

Sobremesas

• 
  Ananás Grelhado com Gelado e Hortelã

  Thick slices of ripe pineapple, grilled until they take on char marks and the natural sugars caramelise, which takes most of the sharpness out of the fruit.
• 
  Castanhas de Ovos

  A convent sweet from Alcobaça, made from egg yolks and sugar cooked together into a dense golden paste, shaped by hand into rounds and baked until the tops catch and blister while the inside stays soft.
• 
  Molotof

  A Portuguese pudding made from egg whites alone, whipped to stiff peaks with sugar and baked in a bain-marie until it sets very light, with a golden surface.
• 
  Mousse de Chocolate

  Made with a single-origin 70% dark chocolate, melted slowly and folded into hand-whipped egg whites and cream. No gelatin, so it stays light while still tasting properly of chocolate.
• 
  Pasteis de Nata

  Custard tarts, baked fresh through the day in our stone oven.
• 
  Pastéis de Vouzela

  A traditional pastry from Vouzela, in the Beira Alta region. Very thin filo pastry is rolled around a filling of rich egg cream, brushed with butter and baked until the outside is crisp and blistered, then finished with icing sugar.
• 
  Pudim de Chia Tiramisu

  Chia seeds soaked overnight in strong espresso and oat milk until they swell and thicken, with a layer of smooth vanilla cream on top and a generous dusting of dark cocoa powder. Served in a glass so you can see the layers.

Peixe & Marisco

• 
  Bacalhau Assado — Lombo de Bacalhau Assado em Azeite

  Thick cod loins, soaked and desalted here over two full days, then baked slowly in a generous pool of olive oil with sliced onion and garlic until the fish flakes easily but is never dry.
• 
  Bacalhau à Brás

  We soak and desalt the cod ourselves over two days, then shred it by hand and cook it slowly with onion and garlic in olive oil.
• 
  Esparguete com Mexilhões e Pimento Vermelho

  Mussels cooked to order in white wine and garlic, then tossed through spaghetti with diced red pepper that has been softened in olive oil until sweet. The pasta finishes cooking in the mussel broth so it takes on the flavour.
• 
  Mexilhões com Pimentos e Salsa

  We only put mussels on the menu when we are happy with what came in that morning.
• 
  Sardinhas Assadas com Salada e Pão

  Two whole sardines, butterflied and grilled over charcoal until the skin blisters and chars at the edges and the flesh stays moist. We dress them with garlic, fresh herbs and a generous pour of olive oil that collects on the plate.

Clássicos Portugueses

• 
  Bacalhau Assado — Lombo de Bacalhau Assado em Azeite

  Thick cod loins, soaked and desalted here over two full days, then baked slowly in a generous pool of olive oil with sliced onion and garlic until the fish flakes easily but is never dry.
• 
  Bacalhau à Brás

  We soak and desalt the cod ourselves over two days, then shred it by hand and cook it slowly with onion and garlic in olive oil.
• 
  Bolinhos de Bacalhau

  Salt cod fritters, made by hand every day. We desalt the cod ourselves over two days, then flake it finely and fold it through mashed potato with parsley, egg and a pinch of white pepper.
• 
  Caldo Verde

  The classic Portuguese kale soup. We cook onion and potato down slowly until the potato breaks up and thickens the broth, then add the kale sliced into very thin ribbons so it cooks in seconds and stays green.
• 
  Castanhas de Ovos

  A convent sweet from Alcobaça, made from egg yolks and sugar cooked together into a dense golden paste, shaped by hand into rounds and baked until the tops catch and blister while the inside stays soft.
• 
  Covilhetes

  A pastry from Vila Real, in the north of Portugal.
• 
  Favas com Chouriço

  We render sliced chouriço slowly in a wide pan until it releases its red paprika oil and the edges start to catch.
• 
  Francesinha

  Porto's most famous sandwich, made the proper way.
• 
  Molotof

  A Portuguese pudding made from egg whites alone, whipped to stiff peaks with sugar and baked in a bain-marie until it sets very light, with a golden surface.
• 
  Pasteis de Nata

  Custard tarts, baked fresh through the day in our stone oven.
• 
  Pastéis de Vouzela

  A traditional pastry from Vouzela, in the Beira Alta region. Very thin filo pastry is rolled around a filling of rich egg cream, brushed with butter and baked until the outside is crisp and blistered, then finished with icing sugar.
• 
  Polvo Grelhado

  We slow-cook the whole octopus until it is completely tender, which cannot be rushed, then take it straight to a very hot grill so the tentacles char on the outside while staying soft inside.
• 
  Sardinhas Assadas com Salada e Pão

  Two whole sardines, butterflied and grilled over charcoal until the skin blisters and chars at the edges and the flesh stays moist. We dress them with garlic, fresh herbs and a generous pour of olive oil that collects on the plate.

Entradas

• 
  Bolinhos de Bacalhau

  Salt cod fritters, made by hand every day. We desalt the cod ourselves over two days, then flake it finely and fold it through mashed potato with parsley, egg and a pinch of white pepper.
• 
  Canapé de Salmão Fumado

  Hand-sliced cold-smoked salmon, spread with a light cream cheese seasoned with cracked black pepper and fresh chives, then rolled into neat cylinders.
• 
  Cogumelos Portobello Recheados com Queijo

  Large portobello caps, baked first until they soften and colour, then filled with sautéed spinach, chopped walnuts, sunflower seeds and herbs, packed in so the filling sits above the rim.
• 
  Croquetes de Carne com Maionese de Alho

  Made here every day from slow-braised meat, pulled apart and bound into a filling that stays moist all the way through. Each one is shaped by hand, rolled in fine breadcrumbs and fried to order until crisp.
• 
  Mexilhões com Pimentos e Salsa

  We only put mussels on the menu when we are happy with what came in that morning.
• 
  Samosas Indianas

  We make the pastry ourselves, fold it by hand into triangles and fry them to order so they arrive crisp. The filling is spiced potato and onion with cumin, coriander and a little fresh chilli.
• 
  Tosta de Abacate com Ovos Poché

  Thick slices of our own sourdough, toasted until golden and firm enough to hold everything.

Peixe e Marisco

• 
  Bolinhos de Bacalhau

  Salt cod fritters, made by hand every day. We desalt the cod ourselves over two days, then flake it finely and fold it through mashed potato with parsley, egg and a pinch of white pepper.
• 
  Canapé de Salmão Fumado

  Hand-sliced cold-smoked salmon, spread with a light cream cheese seasoned with cracked black pepper and fresh chives, then rolled into neat cylinders.
• 
  Polvo Grelhado

  We slow-cook the whole octopus until it is completely tender, which cannot be rushed, then take it straight to a very hot grill so the tentacles char on the outside while staying soft inside.

Sopas

• 
  Caldo Verde

  The classic Portuguese kale soup. We cook onion and potato down slowly until the potato breaks up and thickens the broth, then add the kale sliced into very thin ribbons so it cooks in seconds and stays green.
• 
  Sopa Cremosa de Couve Roxa

  The deep violet colour is natural and comes entirely from the red cabbage. We cook it slowly with onion and garlic until everything is soft, then blend it until smooth. There is no cream in the soup itself.
• 
  Sopa de Cenoura com Natas e Salsa

  Carrots cooked slowly with onion, a little garlic and good olive oil until completely tender and sweet, then blended until smooth.

Cervejas

• 
  Cerveja à Pressão

  A Portuguese pale lager on tap: pale gold, clear, with a firm head of white foam. We clean the lines regularly and keep the glasses chilled, so it comes out cold enough that the glass sweats.

Vegetariano

• 
  Cogumelos Portobello Recheados com Queijo

  Large portobello caps, baked first until they soften and colour, then filled with sautéed spinach, chopped walnuts, sunflower seeds and herbs, packed in so the filling sits above the rim.
• 
  Farfalle com Molho de Abóbora e Parmesão

  We roast pumpkin until it is soft and caramelised, then blend it into a smooth sauce with garlic and a little rosemary, seasoned lightly so the sweetness of the pumpkin comes through.
• 
  Hambúrguer Preto com Grão-de-Bico e Vegetais

  The bun is made with activated charcoal, which is where the black colour comes from.
• 
  Samosas Indianas

  We make the pastry ourselves, fold it by hand into triangles and fry them to order so they arrive crisp. The filling is spiced potato and onion with cumin, coriander and a little fresh chilli.
• 
  Sopa Cremosa de Couve Roxa

  The deep violet colour is natural and comes entirely from the red cabbage. We cook it slowly with onion and garlic until everything is soft, then blend it until smooth. There is no cream in the soup itself.
• 
  Sopa de Cenoura com Natas e Salsa

  Carrots cooked slowly with onion, a little garlic and good olive oil until completely tender and sweet, then blended until smooth.
• 
  Tosta de Abacate com Ovos Poché

  Thick slices of our own sourdough, toasted until golden and firm enough to hold everything.
• 
  Veggie Burger

  The patty is made here from a blend of vegetables, legumes and grains, seasoned and cooked until it has a proper crust and holds together.

Carne

• 
  Covilhetes

  A pastry from Vila Real, in the north of Portugal.
• 
  Croquetes de Carne com Maionese de Alho

  Made here every day from slow-braised meat, pulled apart and bound into a filling that stays moist all the way through. Each one is shaped by hand, rolled in fine breadcrumbs and fried to order until crisp.
• 
  Favas com Chouriço

  We render sliced chouriço slowly in a wide pan until it releases its red paprika oil and the edges start to catch.
• 
  Francesinha

  Porto's most famous sandwich, made the proper way.

Massas & Pratos Principais

• 
  Esparguete com Mexilhões e Pimento Vermelho

  Mussels cooked to order in white wine and garlic, then tossed through spaghetti with diced red pepper that has been softened in olive oil until sweet. The pasta finishes cooking in the mussel broth so it takes on the flavour.

Massas e Pratos Principais

• 
  Farfalle com Molho de Abóbora e Parmesão

  We roast pumpkin until it is soft and caramelised, then blend it into a smooth sauce with garlic and a little rosemary, seasoned lightly so the sweetness of the pumpkin comes through.

Vegan

• 
  Hambúrguer Preto com Grão-de-Bico e Vegetais

  The bun is made with activated charcoal, which is where the black colour comes from.
• 
  Pudim de Chia Tiramisu

  Chia seeds soaked overnight in strong espresso and oat milk until they swell and thicken, with a layer of smooth vanilla cream on top and a generous dusting of dark cocoa powder. Served in a glass so you can see the layers.