Welcome to MARÉ, the latest culinary gem from renowned chef José Avillez. In the stunning coastal town of Guincho, overlooking the vast expanse of the Atlantic, MARÉ celebrates the unparalleled flavors and freshness of Portugal’s exceptional seafood. Here, the relaxed ambiance, ocean-inspired décor, and breathtaking views harmonize with the natural beauty of Guincho, creating an idyllic setting for an unforgettable dining experience.

Chef Avillez, who has long been inspired by the sea, says, “I have a powerful relationship with the ocean. The smell of the sea breeze takes me back to my childhood; the sea has always had a strong influence on my cuisine.”

At MARÉ, the menu is a tribute to the sea, featuring exquisite dishes from the Raw Bar like the Marinated Meagre with Red Onion and Avocado, and signature offerings such as the Scarlet Shrimp, Crab and Clam Rice, and the Royal Seafood Platter. Indulge in the Butterflied Scarlet Shrimp with Maré Sauce or savor the finest charcoal-grilled seafood and fish, meticulously prepared to highlight the unique taste and texture of Portugal’s marine treasures.

“I believe we have the best fish and seafood in the world right here in Portugal,” says José Avillez. “At MARÉ, we honor this rich gastronomic tradition and our deep-rooted connection to the ocean.”

While seafood takes center stage, MARÉ also delights with meat dishes from the “From the Frying Pan” section, including the Sirloin with Café Style Sauce and French Fries, and Veal Steaks with Mustard and Caper Sauce, Black Rice, and French Fries. For a sweet finale, enjoy delectable desserts like Toucinho-do-céu with Pine Nuts and Raspberry Sorbet, Maré’s Chocolate Cake, or the whimsical “Living the Cream: Fruit or Chocolate?” featuring refreshing ice creams and sorbets.

Designed by the Anahoryalmeida studio, MARÉ’s interior reflects the sea’s allure, with tile panels reminiscent of the ocean floor crafted by the esteemed Viúva Lamego factory, based on illustrations by Henriette Arcelin. The space is further adorned with striking elements such as a 3-meter wooden hanging ray by Luis Gallego and ceramic sculptures of fish and seahorses by Studio Bongard.

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