Text José Silva | Translation Jani Dunne

One day, this genuine Minho lady, born in Caminha, decided to devote herself to cooking, a passion that gradually took her over, and is now her whole life. Fishing is, together with agriculture, one of the main sources of income in the district; taking all this into account, Margarida Rego started researching, studying, tasting and trying to get to know products at the higher end. And so she continued creating dishes, making changes and even some provocations, without neglecting the traditional good things from her homeland. She also enjoys meeting her suppliers, some of which are also her friends.

These were the reasons why she embarked on managing a space which isn’t much more than a beach hut, Areia Restaurant Bar, in the beautiful Praia do Carreço, a bit further north of Viana do Castelo.

The Restaurant – Photo by José Silva | All Rights Reserved

The Restaurant – Photo by José Silva | All Rights Reserved

Margarida still keeps the place as a beach hut, where she serves snacks; however she has adapted it – both indoors and the terrace outside – to serve her very unique cuisine, which evolves according to what becomes available, especially products that come out of the sea: sea urchins, red-beak goose barnacles, rock crab, the always excellent bream, – and when it’s tastier – the very octopus, john dory, sea bass, prawns in their season, and a real passion for seaweed from that very same sea, and which she cooks superbly. The meat as well; either pork, beef of the barrosão or cachena breed, depending on what is available.

Besides, there’s all that modern and airy modest space right on the sand, fully invaded by that amazing landscape, and the all-mighty sea in the background. The service is remarkable, with quality staff, who serve you pleasantly and efficiently throughout the meal, including an exquisite wine service.

Although it was a bit windy, we decided for the al-fresco area, which turned out right. Bottles were opened after having been kept cool in a frappé, while we drank them.

Bread – Photo by José Silva | All Rights Reserved

Percebes – Photo by José Silva | All Rights Reserved

Various kinds of bread were served, with olive oil and different condiments; all of a sudden the percebas (or goose barnacles in the north of Portugal) appeared, absolutely gorgeous!

Rock Crab – Photo by José Silva | All Rights Reserved

Immediately followed by already opened rock crabs, full of eggs, tasting of the sea.

The ready-peeled sautéed prawns – Photo by José Silva | All Rights Reserved

Also tasting of the sea were the ready-peeled sautéed prawns on a bed of delicious seaweed, their antennae were well fried and crunchy; we ate them all.

The dish with its contents – Photo by José Silva | All Rights Reserved

The dish poured with rock crab broth – Photo by José Silva | All Rights Reserved

That’s when the first provocation arrived – a rock crab soup. First, they served the dish with its contents, and immediately poured the rock crab broth over them; excellent.

The octopus was very tender, served with batata a murro (literally punched baked potato), sautéed cabbage and a very soft red pepper foam – very good.

Margarida’s second provocation followed, an excellent john dory fillet on a bed of green beans and various types of seaweed – symbolizing both the countryside and the beach, which you can see on either side – and also a celery and garlic purée.

To rinse our palate and prepare for meat, we were surprised with a sea urchin, very refreshing with little bits of strawberry.

Then it was time to eat meat, or barrosã in this case, it was cooked just right, very tasty, with a side dish of delicious mushroom risotto and a green salad where rocket and purslane stood out.

The meal ended with a superb chocolate mousse, sprinkled with… salt flower, and the effect was unbelievable.

During the meal, we strolled through the António Futuro whites, a modern and appetising young vinho verde by Vale de Ambrães; another verde was already mature, well structured, and consistent; then, the elegance of an Alvarinho by Quinta de Santiago, mineral, saline, and very refreshing. The Ortigão sparkling wine brought along a young and very lively modern Bairrada to prepare us for the right Alentejano: complex, very elegant, well matched with the wood, the Esporão Reserva. At last, a delicious Quinta da Manoella appeared on the scene, Douro in all its strength. For the last drink, a Port full of tradition, Quinta Seara d’ Ordens LBV 2010, that lingered in the mouth for a long time.

The sea, oh well… it was still right in front of us…

Contacts
Areia Restaurante Bar
Praia de Carreço
4900-278 Carreço
Viana do Castelo – Portugal
Tel: (+351) 258 821 892
E-mail: geral@areia-restaurantebar.com
Website: www.areia-restaurantebar.com