O Rochedo

With its prime location in Priscos, on the edge of the EN 14, the O Rochedo restaurant is the result of a happy coincidence, going from being little known to being responsible for bringing the freshest fish to the table of the people of Braga (and all those who visit it). Defying criteria and conventions, the house reveals modern features and soft colours, presenting itself as an inviting space for those who appreciate shellfish. 
Right at the entrance, in the main dining room, there is an unusual, refrigerated display cabinet. The fish and shellfish that it contains catch our attention, until our line of vision guides us to something equally inviting: the variety of champagnes. In a game of seduction between the bottles and the seafood, we settle for a table. There are two large dining rooms on the way to our destination. And a cellar, only for authorised guests. While we are waiting for our order, we nibble on octopus salad and watch what’s going on around us. We quickly realise that the dynamic of O Rochedo is as much that of a seafood restaurant as it is that of a snack bar. A curious concept. Our daydreaming comes to a halt as we spy food coming our way. Sea bass rice, grilled tiger prawns and a stuffed crab to go with it. Tout pour nous. With minimal culinary intervention, the natural flavour of the food is what prevails. Chosen at the Póvoa de Varzim fish market, the fish tastes of the sea. And how good it is. Grilled meats are also on the menu, if you are not a fan of the sea’s bounty. We recommend the naco de boi and the posta mirandesa [ox and beef steaks, respectively], both of which make excellent choices. 

«Paulo Teles broke with convention and set up a restaurant 30 kilometres from the sea»

Thinking about the direction the restaurant has taken, it’s funny to know that Paulo Teles, the owner of O Rochedo, has dedicated a large part of his life to the management of his butcher shops and, due to life’s circumstances, is now bringing the sea ashore. He told us in a chat that in the beginning he felt lost, but that it was part of the process to learn to be a waiter, to cook, to understand a little about marketing and public relations. He revealed the belittlement he felt from local people when the restaurant opened. «A fish restaurant, this is never going to work,» they told him. The truth is that Paulo broke with convention and set up a restaurant 30 kilometres from the sea. And he succeeded. 
After a meal attentive to its content and flavours, mixed with thoughts that the palate brings up, we set aside a few minutes for our stomachs to rest, with time left to gaze at the variety of fish being served up all around. Small sardines, sea bass, monkfish, squid and octopus are what we see, but the display cabinet offers more options. Also worthy of note is the wine. We try some of the best known and renowned labels, and the Vidago Villa bottle jumps out at us. «I pick up that bottle, Vidago Vila, and I already liked it before tasting it. I think it’s the top of the whites,» the manager tells us. Paulo estimates an investment of 100,000 Euros in his wine cellar, guaranteeing that it contains from medium to top wines. 
Meanwhile, the dessert arrives, to remove the salty aftertaste. We are served an abade de priscos pudding, typical of the area, and a red fruit cheesecake. All homemade, they assure us. 
Having sampled the dishes, been welcomed and now repleat, it’s time to say goodbye to O Rochedo and its fresh and modern space. As they say, «comida feita, companhia desfeita» [meaning something like ‘eaten up and tidied up’]. We hope to return.