Is it a bird, is it a plane, is it a restaurant? It's Barro, and it wants to surprise all of Cascais

Do you want to have breakfast, brunch, lunch or buy fresh produce at a market? But, above all, do you want to eat well? At number 183 Rua Hermenegildo Pulquério, in an office complex that is starting to get a new lease of life in Alcabideche, a new gastronomic destination dedicated to everyday food is born. The space joins together the Heirloom Market, very soon the Public pizzeria and, as the main protagonist, the restaurant Barro.

More than just a pit stop for the hundreds of workers in the neighbouring offices, the project – led in the kitchen and in concept by Daniel Estriga, who has been behind the restaurant Conceito in Bicesse for 14 years – was designed to serve the community and families of Cascais with healthy, quality products. “No refined foods enter the kitchen, at all. There is nutritional work behind the menu,” explains the chef. “We try not to be too restrictive, but we want to influence and contribute to the customer's health.” One example of this way of thinking is the chip frying process, cooked exclusively in animal and vegetable fat reused from the meat prepared in-house.

The choice of location, far from the centre of Cascais, was strategic. Situated between three international schools, the industrial zone and new business hubs, this project aims to be a point of convergence for those living and working in the region. “We're not in the centre, but we're in this triangle which is a place where the vast majority of Cascais consumers live. The idea of creating these kinds of concepts was precisely that: to go after what the customer is looking for, a more family-friendly space, but one that also allows you to unwind at the end of the day,” continues Daniel Estriga.

The complex encompasses three fronts in constant dialogue. Barro functions as a bistro-style restaurant open from breakfast to late afternoon, focused on healthy options, grilled dishes and seasonal food.

Next door is Heirloom Market, a supermarket focused on organic, local and seasonal products. On its shelves you'll find pasture-raised Alentejo pork from the Laborela brand, selections from Talho das Manas, artisanal cheeses from Odemira, butter from Coimbra and natural fermentation bread baked daily by the kitchen team.

Completing the offering will be the Public pizzeria, a younger and more relaxed space dedicated to Roman pizza sold by weight. It is set to open soon.

Healthy, but packed with flavour

At the table at Barro, the menu allows you to combine several options to share or opt for a main course. Start, like Time Out, with the sourdough bread and artisanal butter accompanied by a house dip (€3.50). Then, among the starters and lighter options, highlights include the tomato with artisanal burrata produced in Arrábida and basil (€10) and the surprising combination of sardine, watermelon, cucumber and toucinho (€11.50).

For main courses, you can opt for dishes like the black pork loin accompanied by fermented peach and chard (€19.50), where the fruit is fermented in their own kitchen to make use of seasonal surpluses and prevent food waste, or check out the grilled fish and meat section (prices on request). On the day of our visit, we tried the squid with butter sauce, where we were able to test the precision of the grill work.

The meal shouldn't end without one of the house-made desserts, such as the bowl of red berries with vanilla (€5) or the tartlet of the day with artisanal ice cream. In our case, we got a strawberry version (€5.50).

Para onde caminha o Barro

Looking to the future, the project won't stop at the day-to-day routine at the table. The team is preparing the launch of Friday after-work sessions, alongside private events and group dinners. Next spring, the hill adjacent to the building will host a kiosk with grab-and-go options for those wishing to enjoy the outdoor gardens. Furthermore, expanding the market and the pizzeria to other locations is already on the founders' horizon.

As for Barro, the chef doesn't expect this restaurant to be cloned anywhere else: it will exist and operate exclusively in Alcabideche. “The goal is for people to be able to enjoy this space regularly, not a one-off experience spot where they come to eat once a month. We want to have simple, everyday food, but with quality far above average,” promises Daniel Estriga.

Rua Hermenegildo Pulquério, 183 (Alcabideche). Mon-Fri 8.30-18.00; Sáb 10.00-19.00

See also: Estoril Mandarim – a local institution that's anything but frozen in time

Plus: What’s new in Cascais

More news: keep up with the latest news from Cascais