Although 2020 was a challenge for everyone, and very much so for the restaurant sector, António and his team tried to maintain the same quality of service when serving customers. Switching to a takeaway format, they adapted to the new reality and everything went well. It was with «a lot of perseverance and strength» that they excelled themselves and kept up the work of 27 years bringing delicacies to families’ tables. They focused on more practical dishes, but with the same taste as always, just as if you were enjoying the food in the restaurant. It’s been a difficult year, but the desire is to continue this long road in the ‘now’, always striving to satisfy those who sit down for lunch or dinner here.
In the kitchen, it’s his wife who takes charge of the orders. And what delights come out of this kitchen! Lina Ferreira is the soul of this house. Without this savoir-faire it would never be the same. And without the balanced team – some of them have been here for more than 20 years – it wouldn’t be the same. But how does the story of António and Arquinho do Castelo begin? It’s simple. In the same street where the restaurant is today, next to the Castle square, in Leça da Palmeira, many, many years ago, there used to be the restaurant Avó Miquinhas, which belonged to his cousin, Mário Ferreira. Three years later, right next to the current Arquinho do Castelo, in the street where António was born, there was a tavern and the chance arose for him to take over the business. And that’s just what he did. That tavern proved very popular with young university students. Step by step, he began to change the concept of the tavern and word got around, until the type of client became more of a family type and not so much young students. Even so, he still has customers from those student days. «Just the other day we had a 26-year-old young man here who told us that his mother and father’s first courtship dinners together were at the restaurant», António recalls. It was at this time that Arquinho do Castelo got its name, because it was located next to an arch, in the so-called «islands» - where there were several houses joined together.
In 2021, they focused on more practical dishes, but with the same taste as always
Three years after starting his challenge at the tavern, António convinced his wife, who worked in an medical laboratory, to join the restaurant team and that’s when she became the house cook. Six years later, they took another leap forward and moved to the place where Arquinho now stands, in the same street, and where the restaurant took on a new shape. Over the years, they have innovated and done work to the space. António, who had attended hotel management school, has always run the business conscientiously and rigorously, because this is the only way to maintain a restaurant with almost 30 years of history. «I wanted to enrich my knowhow, I did the admission course and passed, I was there for two years. With the type of guests that frequented my restaurant, it made sense to be at that level to know how to welcome and serve them,» he says.
When we arrive at Arquinho do Castelo, the way we are welcomed and shown to our table says a lot about this place. The friendliness, right from the start, and the service provided, captivate anyone. António manages a team of twelve people every day. And he knows that there are families, as in the case of a couple working there, who depend on the work of the restaurant, so the responsibility is even greater, «if things go wrong, it’s a family that is completely destitute», he concludes. And Lina is the essence of this house, «she’s the first to be there when they need her, but she’s also the first to be demanding when needs must», António comments, with a smile on his face, proud of his companion of 41 years. The complicity between them is remarkable and they have a very well-structured family: «We have two fabulous children and we have fantastic grandchildren – Constança, Carlota and Duarte».
On busy days, they serve up to 120 customers per meal. It’s not easy to manage, but with a coordinated team, anything can be achieved. But to serve well, it’s also essential to have the right food. And that’s the case here. António always has fresh fish; he is lucky to have been a fisherman when he was young and in his spare time, and to have a deep knowledge of this world of the sea. «I know the seafood very well, the fish, the sole, the bass, the turbot; I’ve caught goose barnacles, shrimp from the coast... all the things I serve here». Even today, the supplier is often a friend from that time, so he always has the freshest of fish. And after this fresh raw material, it’s just a matter of preparing dishes enriched by Lina’s hands. We would highlight the Shellfish, the John Dory, Grilled or BBQ Fish, the Salt-Crusted Fish and the Octopus Rice with Fillets; in the meat dishes, the Baronesa Veal, the Resende Kid and the Fillet Steak. And to sweeten the palate, we would finish with the Crunchy Chocolate Cake. Finally, before you even think about what you are going to eat, you are shown the vast collection of wines and you will be sure to fine the right one to pair with your gastronomic choice. And so, here’s a toast to you!
