Ó Balcão

Ó Balcão is the perfect place for those keen to try new varieties of fish. Rodrigo Castelo is at the helm here – a chef from the Ribatejo province involved in numerous research projects who has found a way to truly showcase ingredients from his home region, with a predominant use of river fish to maintain a balance with the local ecosystem.The restaurant has the feel of an old tavern, with striking tiles that add a contemporary air and provide the backdrop for refined dishes prepared with a delicate touch. The cuisine here has it own distinct identity and is based around fish such as pike, barbel and catfish, some of which are cured in salt. Meat options here include wild boar and wild duck. Dishes on the menu that you won’t to miss include the “coscorão do rio até ao mar” (a crispy pancake filled with salt- and freshwater fish) and the “cremoso” of river crab and crayfish.

Michelin star and Green Michelin Star in 2024

• Ó Balcão was awarded a regular Michelin star along with a Green Michelin Star for sustainable practices, highlighting its commitment to environmental responsibility.

River-fish research and ecosystem balance

• The restaurant participates in research projects to understand and celebrate river fish to maintain balance with the local ecosystem.

Historic tavern vibe with in-house craft and à la carte focus

• The dining room evokes a historic tavern and features in-house long-fermentation bread and ice creams, with a focus on local products and inventive snacks like river fish croquettes with kimchi, while maintaining an à la carte dining approach rather than a fixed tasting menu.

Signature Ingredients

• Achigã (freshwater largemouth bass): Sourced from the Tagus river, this river fish is the centerpiece protein of Ó Balcão. It is typically grilled and paired with elements like roasted barley, green apple salad, and grilled leeks, highlighting the restaurant’s commitment to using local aquatic ingredients and Ribatejo’s riverine terroir.
• Crayfish from the river: Fresh river crayfish featured in the creamy rice dish with crab and crayfish from the river, underscoring the emphasis on local freshwater seafood and the region’s ecosystem.
• Roasted barley: A distinctive accompaniment to the achigã, providing a toasty, earthy texture that complements the seafood while showcasing local grains and traditional preparation.
• Long-fermentation bread: An in-house bread produced through long fermentation, symbolizing the tavern’s artisanal approach and dedication to traditional bakery techniques.
• Local cheeses and charcuterie: A curated selection sourced from nearby producers, reflecting regional craftsmanship and terroir in every bite.