Since opening doors, in 2017, the Maré Shrimp & Stuff restaurant has announced “a tide of new flavors in Olhão”. Year after year, the news surprises even the boldest. After the Berlin balls, a pastel of shrimp cream is now served, where the cinnamon is not forgotten.
The “Camarão Camarão Pastel” of the Maré Shrimp & Stuff restaurant in Olhão is based on the puff pastry equal to that of the traditional candy that is used in any pastry. The news is in the filling created by chef Valdemar Marques. To an egg base, the cook combines a sauce made with shrimp heads and, of course, shrimp. Go in the oven, in the usual cream forms of cream and when it leaves, it is covered with shrimp eggs, and if the customer intends it, sprinkled with cinnamon.
“Customers have been worshiped,” says Stephanie Bento, owner of Maré Shrimp & Stuff. It even reveals: “Some appear in the middle of the afternoon to buy a box with half a dozen to take home.” It should be noted that each “cream pastel of shrimp” costs € 7.50.
Since opening doors, in 2017, the Maré Shrimp & Stuff restaurant has announced “a tide of new flavors in Olhão”. From the first day, the idea that the assumed preference for the shrimp to the restaurant is the classification of seafood. With a lot of irreverence and creative approach, led by chef Valdemar Marques, the restaurant gained its own space in the city’s crowded offering.
To the identity of the house contributed several dishes marked by the flavors of the sea, from the “waffle of Gambas” to the “octopus to the sea”, passing the “mackerel meatballs”, the “shoe rack” and the “Xarém das Islas”. More recently, there were news, other approaches such as the “Shrimp Berlin Ball”, the “Carabineiro Bitoque” or the “Éclair do Mar”, with crab mousse and sea urchin mayonnaise.
Born in Faro, Stephanie Bento lived in Rio de Janeiro (Brazil) and when he returned, he left the marketing and advertising course in the drawer, determined to create something in his own name. Currently completing a law degree, divides time between books, son and restaurant in Olhão.
Two years ago, the owner recalls, were the “Macarons of Gamba da Costa and Truffa”, who are no longer in the menu. Last year they launched the “Shrimp Berlin Balls” (€ 7.50), stuffed with mango and shrimp cream, which, confesses, “we couldn’t get out of the menu.
With 60 seats and open only at dinner, the director of the restaurant Maré Shrimp & Stuff reveals that the “most requested” of the dishes of the menu is “Taco de Gamba, mango gel and avocado” (€ 11.80). Per year, he says, another 4,000 doses are sold. The offer of space, in a transversal of the main avenue of Olhão, is divided by “Maré empty”, the being, the entrances where in addition to the “shrimp cream pastels” and the “Berlin Balls”, present the “Bifana de Shrimp Tiger and Dijon Mustard” (€ 13,85), “Burrata, Tomato Heart of Boi and Gamba” (€ 13.95), and the “shrimp mini hamburger” (€ 7.50).
In the “full tide” where the main dishes are listed, the Shrim & Stuff tide suggests “tuna, purple onion, grilled shrimp and chilli” (€ 24.90), “cod, cod and bumps” (€ 21.90), “gamba and vegetable lasagna” (€ 16.90) and “Xarém de Gambas and clams ”(€ 18.85). There is also a “carbineiro bitoque” (€ 58), with chips and starry egg.
Stephanie also recommends the “marrishada” (price on request) with “a shoe rack, Gamba da Costa, Ameijoa, two mini hamburgers, two Berlin balls, two cream pastels and oysters.” The exception to the summary shrimp is the “loin steak with gratin potato” (€ 24.90). In the “living tides” we find desserts, which include “vanilla foam apple pie” (€ 5.99) and “Figs and Lemon Tartin” (€ 5.99)
