What’s inside The Barrel?

Restaurante O Barril, traditional Portuguese food

The Barrel’s logo.  Does what it says on the tin

So, I’ve already mentioned a fantastic little place for food in Leiria, and now it’s Aveiro‘s turn. We have a local, and it’s a true local’s place. It’s a little bit away from the town’s main dining areas, but locals do know about it, and frequent it, almost as much as us – with the amazing food here, I simply have to go to the gym to prevent myself growing to the size of a house! The Barrel, as it’s affectionately known by myself and English speaking friends here, is a classic case of don’t judge a book by its cover.

From the outside it looks a little untoward, there’s not a single whiff of haute cuisine or la-di-dah food snobbishness here. What the Barrel contains is a homely atmosphere where real food and friendly service are standard. I’m originally a Yorkshire girl, and we like real food on our plates with a smile to accompany it. I don’t do white plates with a drizzle of sauce, I do real meals with vegetables, fish, meat and good company.

Bife na Pedra in all its glory.

Bife na Pedra in all its glory.

Tucked away down a small street near the theatre in Aveiro, Restaurante O Barril has been on the Aveirense restaurant scene for over fifty years. Its current owners are a family who bought it ten years ago and carried on the tradition of serving home-cooked, freshly made food in epic portions using locally sourced ingredients. As is the norm here, the menu changes daily and includes a wide selection of dishes from fish to meat. There’s always a dish that’s guaranteed to tickle the taste buds, but of all the dishes on the menu, there are two which stand out and that are always available – tiled salmon and steak on a stone.

Salmõ na telha

Prepping the salmon on the tile

Salmão na telha, tiled salmon, consists of salmon, potatoes and onions in olive oil, cooked in a roof tile. The traditional rounded roof tiles of Portugal double up as cooking pots, it seems, and this is one dish that has to be tried. It takes around thirty-five minutes for this fish to gently cook in the oven, just enough time to enjoy fine local cheeses and pâtés. Like the cakes in the bakeries, Portuguese cheeses give the French a run for their money.

Samâ na telha

Ready to eat!

Sizzling steak

Hard to resist, the sizzling steak is hot to trot

As for the steak, well, it’s all about audience participation. Set to sizzle on the stone, the role of the chef reverses and it’s the turn of the diner to do some work! The bife na pedra, or steak on the stone, arrives at the table as a baking hot stone, heated up to around 200°C, straight out of the oven. The steak is served seasoned with local salt, pepper and garlic, but the it’s raw, and like a sizzling platter, you cook it yourself, turning it until it’s oozing with juices, your mouth is watering, and it’s as raw, or as well done as you like it. The wine list is good too, with both a standard and specials list – great for trying something new.

Wines are available by the bottle as well as by the carafe. Even Vinho Verde is available by the carafe here, quite an anomaly in Aveiro.

*As I said in a previous post, I don’t get paid for anything on my blog, but I believe in credit where credit is due. As I’m referring to a local business that someone might miss if they’re in the area, there’s a link in this post to The Barrel’s Facebook page (where these photos came from).

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2 thoughts on “What’s inside The Barrel?

    • Definitely! As I said, never judge a book by its cover! Now following your blog, the recipes look fantastic, especially the meringues and the Wild Salmon in Parchment Hearts. Lush.

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