A restaurant that listens to its coast — to the tide, the boats at six in the morning, and the twenty-four growers we've worked with, in some cases, for a decade.
Marea opened in 2012 in a stone house overlooking the mouth of the Tagus, where it meets the Atlantic. We have never held more than thirty seats. We will never hold more.
Our menu changes with the wind, the tide, and whichever of the twelve dayboats we work with comes back full. Breakfast is often where dinner begins — at six in the morning, in a market that smells of salt and diesel.
We cook slowly over wood and charcoal, we season with fleur de sel from Rio Maior, and we source from twenty-four local producers. There is no tasting menu printed until the afternoon. There never will be.
João Barros
Chef & ProprietorBorn 12 km from this door
