Salpoente
Behind the bright red wooden boards of an old salt warehouse is this exciting restaurant run by young chef Duarte Eira. His kitchen team build on Aveiro's history as a center of the cod and salt trade with the aim of producing the best bacalhau in the world. Dishes include saltcod steak braised in olive oil with soft-shell crab, seafood rice and algae mayo, or for real hardcore bacalhau enthusiasts roe, tongues and cheeks of bacalhau in a parsley infused cream. For those not seduced by the delights of the fish the Portuguese call their "loyal friend" there are tasty dishes of fresh fish, meat and vegetarian alternatives.
Behind the bright red wooden boards of an old salt warehouse is this exciting restaurant run by young chef Duarte Eira. His kitchen team build on Aveiro's history as a center of the cod and salt trade with the aim of producing the best bacalhau in the world. Dishes include saltcod steak braised in olive oil with soft-shell crab, seafood rice and algae mayo, or for real hardcore bacalhau enthusiasts roe, tongues and cheeks of bacalhau in a parsley infused cream. For those not seduced by the delights of the fish the Portuguese call their "loyal friend" there are tasty dishes of fresh fish, meat and vegetarian alternatives.
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