A meal made for hands-on eating
We came to Cervejaria Ramiro for a proper seafood feast. The atmosphere was busy and lively, with plenty of hands-on eating as we worked through shrimp, barnacles, giant tiger prawns, spider crab, scallops and razor clams. It was a meal built around the different textures and sweetness of the seafood.
Shrimp and giant tiger prawns
The shrimp were sweet and juicy, while the giant tiger prawns had a more substantial, meaty bite. Trying them together made the contrast clear: the sweetness connected the two, but the larger prawns brought a satisfying firmness. Both earned their place in a spread that was all about seafood.
Percebes and spider crab
The percebes tasted like a little mouthful of the ocean, briny with a slightly chewy texture. The spider crab went in a more delicate direction, with sweet meat to pick through. Moving between those two gave the meal a contrast between concentrated sea flavor and softer, sweeter bites.
Scallops and razor clams
The scallops were tender, while the razor clams had a gentle sweetness and a pleasantly firm bite. These were quieter flavors alongside the brinier barnacles. They helped make the feast feel varied, with something different to notice in each plate rather than a succession of identical seafood bites.
Prego as a savory dessert
We finished with the prego, a Portuguese beef sandwich with garlic and mustard. After all that seafood, the steak sandwich felt like a deliberately savory dessert. The garlic and mustard shifted the meal into a different direction, making that final meaty bite a memorable way to end.
Menu & availability
These notes describe my visit. Dishes, prices and special offers may change; check the restaurant’s current menu before you go.
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