From the stunning views to the elaborate flavours, Casa do Rio provides truly unforgettable moments

By: Beatriz Maio

In a blend of luxury and family atmosphere, an intimate restaurant near the Arade River offers guests a mix of distinctive and traditional dishes

Walking into Casa do Rio, you are immediately welcomed by the friendly staff and the restaurant’s cosy feel thanks to its décor and the nearby Arade River.

The location will blow you away, but so will the food crafted by chef Tiago Ferreira.

©Charlotte Cockayne

With a focus on national and regional gastronomy, owners Mário Guerreiro, Adriano Martins and António Ferreira opened the restaurant in 2019 as a place where diners could enjoy time with family and friends, or for a romantic dinner.

Located in Mexilhoeira da Carregação, the intimate and welcoming restaurant, with its industrial style reminiscent of a time when the River Arade was a key player in the canning industry, wins over both meat and fish lovers. The menu was created both for sharing small plates or a full meal.

Whatever you choose, Casa do Rio offers an excellent opportunity to try new flavours and share gastronomic experiences.

“Every detail, from the layout of the tables and the lighting to the design of the wine racks, has been thought out to create a sophisticated and convivial atmosphere,” explained chef Tiago, emphasising the use of materials such as iron, wood, viroc (a composite material made of wood and cement particles) and wired glass.

The choice of imperfectly-shaped ceramic plates in blue and brown tones, the comfortable burgundy chairs and the dried flowers in golden vases all help to make this place even more special, as it encourages sharing and exchanging opinions on the flavours being tasted.

The interesting combination of luxury and family atmosphere creates an opportunity for diners to connect and enjoy together the distinctive dishes that the chef prepares in the open kitchen, decorated with references to Portuguese azulejo tiles.

A Portimão native, chef Tiago Ferreira created the menu inspired by national products and traditions. His creativity and dedication make each carefully prepared dish a unique and memorable experience. His interest in cooking came naturally from an early age at family events, first in pastry and later in the culinary arts. After studying at the old Portimão School of Hospitality, he joined the Cordon Bleu institute in Madrid, where, over the course of four years, he honed his knowledge and learnt French and Spanish techniques.

Although some dishes may look simple at first glance, such as the croaker and cockle xerém or the alheira balls, they are made using original techniques that are hard to replicate.

As well as being delicious, they have details that make them unique and, although the chef won’t reveal his secrets, the xerém is flavoured with coriander and garlic and the alheira dish is paired with quail egg and an applesauce that makes all the difference.

Another stand-out appetiser is the pastel de bacalhau (cod fritter) with serra cheese and caramelised onions as is the perfectly cooked açorda de marisco (seafood bread stew), whilst the pork belly baos bring together Portuguese traditions and Chinese cuisine.

The new menu, which chef Tiago created after a food tour around northern and central Portugal, features dishes such as octopus and sweet potato cataplana made with produce from the Algarve coast and using regional techniques. “I wanted to preserve the essence of the Algarve but, at the same time, create something peculiar,” he revealed. Inspired by the sea and river, two major identifying features of Portimão, and the nearby Monchique hills, the chef focuses on cooking “home-grown produce with imported techniques”.

The vegetable curry is a great vegetarian option, and among the meat dishes, the chef recommends the duck magret served with caramelised apple, potato purée and a citrusy bigarade sauce.

©Charlotte Cockayne

The chef’s special touch is also evident in the desserts, including the melt-in-your-mouth chocolate mousse served with pistachio ice cream and toasted pistachios, the traditional Algarvian carob and honey roll, or the cheese and hazelnut praline tart.

©Charlotte Cockayne

Chef Tiago is assisted by a senior cook in the kitchen and has a young and dynamic front-of-house team who are both friendly and professional.

Commenting that his work and customer satisfaction are “a daily challenge”, the chef praises the synergy within the team and adds that there is nothing more rewarding than positive client feedback.

©Charlotte Cockayne

The personalised service and incredible river views make Casa do Rio the perfect restaurant to enjoy the sunset with an Aperol Spritz or a Mojito in hand.

There is a wide choice of wines to go with your meal, but front-of-house manager Luís Camarinha’s suggestions include Dona Francisca Tinto or Herdade dos Grous Moon Harvest.

If you prefer sparkling wine, Soalheiro Alvarinho is always a crowd pleaser, with yeast pearls visible through the bottle.

Casa do Rio stands out for the authenticity with which its dishes are prepared and presented, the combination of regional flavours with culinary innovation, as well as the attention to detail and the constant search for perfection. The restaurant is open every day for lunch and dinner.