O Peixao - Torres Vedras

This restaurant is very beautiful and the staff is simpatic and eficient. The food was wonderful! We ask for “cataplana” and loved it. The “salada de sapateira” is algo absolutely delicious.

In an unlikely location close to the centre of Santa Cruz on the first floor of a shopping gallery, the large restaurant Peixão offers a classic interior with plenty of natural light. The service is relaxed professional, and Pedro Santos guided us confidently through the menu and the fairly priced wine list. We chose a Sapateira starter, a delicious Cantaril in salt for mains and a true art piece for dessert: the pear! With a fabulous white encruxado wine from Casa Americo in Dão, couvert, water and coffee, we paid a very fair price €105.

Altamente recomendado. Atendimento requintado e comida imbatível. Vistas muito bonitas sobre o mar. O peixe perfeito e a deliciosa sangria.

Fantástico. Tudo neste lugar é excepcional e estou muito surpreso com isso. É uma verdadeira jóia escondida.

O Peixão continues to sit proudly on top of Santa Cruz’s ever expanding gastronomic scene. We experienced the roof top bar for early evening drinks. There are a wide variety of cocktails to experience, all expertly concocted by the staff. As we were staying for dinner we opted for Sangria Peixão, a light and fruity mix ideal for a warm summer’s night. The view from the rooftop bar like the restaurant is directly out the Atlantic Ocean. Dinner comprised of a smoky garlicky prawns in garlic butter cooked to perfection and a soft creamy burrata with fresh pesto that was exceptionally tasty and made for an ideal starter. Main courses was grilled turbot cooked to perfection by chef patron, Pedro. This was accompanied by roast baby new potatoes and sautéed vegetables. Dessert was a chocolate/ coffee opera cake, which I found too sweet for my palate. A bit of whipped cream or nice vanilla ice cream would have lifted this dish to another level. The other dessert was a caramelised pear mousse and this really was the star of the evening both from a presentation viewpoint and for sheer and utter deliciousness again the skill of the chef shines through.