A larg restaurant that functions as a shellfish house, a beer house and a snack-bar. It has traditional Portuguese dishes and a wide shellfish variety.

A rather large restaurant with sea views, an effective service and a pleasant atmosphere. The menu has meat, fish and shellfish dishes, all of which well prepared. Good choice of wines.

Restaurant located next to the beach of Francelos, offering ample space and glazed with views to the beach. Serves Italian specialties, including an original French with an Italian accent. The doses are very well served and affordable prices.

Less than 50 metres from the sea, lies this beautiful rustic House with friendly service and informal atmosphere. Here you can sample good typical Portuguese dishes. On the first floor there is a small room with a capacity for 12 people, where you can make your private dinner.

Open space in September 2011, owned by renowned chef José Avillez. In a relaxed and informal environment, decorated with vintage furniture, tiles and an installation of Lamego Widow authored by artist Joana Astolfi, the letter offers a variety of snacks, nails, plates and desserts that reveal influences of some Cook's voyages. Cocktails are another pleasant surprise and are served at the bar.

Um italiano puro, do renomado chef Sergio Crivelli, a servir boas pizzas em forno de lenha, pastas frescas, risottos e escalopinas. Não deixe de provar as sobremesas caseiras e para acabar um bom caffé de Nápoles e um Limoncello caseiro. Dispõe de uma interessante ementa apta para celíacos, sendo certificado pela Associação Portuguesa de Celíacos.

Tasting space and harmonization of wine and snacks under the guidance of the renowned Portuguese Chef Miguel Castro Silva. The cuisine embraces the concept of innovation, diversification and project Space modernity Porto Cruz, challenging visitors to savor new experiences that put to the test the palate in a casual but refined. Share the dishes between friends, without formalities, permits a wider and richer tasting.

A especialidade da casa é o prego no pão, com lombo de boi e queijo da Serra e, para terminar, deliciosas sobremesas caseiras.

O nome diz quase tudo, mas é também destacar que a palavra “Rib”, tanto pode ser entendida como costeleta, em inglês, que será óbvio, mas também como uma abreviatura de Ribeira, a praça e zona, onde o hotel e o restaurante estão instalados. As carnes, numa excelente seleção DOP oriunda de Portugal, complementada com peças internacionais, são o coração da oferta deste restaurante, de ambiente cosmopolita e decoração bastante agradável. A carta é assinada pelo chefe Rui Martins e tem como grande ícone de oferta e experiência única o Tomahawk Black Angus irlandês (€55), um bife XL com um quilograma …

Composed of two floors, it has views of the Tagus and a sophisticated atmosphere, vintage and comfortable decoration. It presents creations of contemporary Portuguese cuisine, with influences of travel.