Since 1977, a seafood restaurant in Silves has built a continuous path linked to the sea and Algarve gastronomy, maintaining an offer focused on seafood and fresh fish. Founded by Mr. Rui, Marisqueira Rui has established itself for almost five decades as a space dedicated to maritime cuisine, with a regular presence among both residents and visitors to the region.
According to the Marisqueira Rui website, the house’s identity is based on the daily selection of seafood and fish, kept in its own aquarium, guaranteeing freshness and constant availability of products, such as prawns from the coast, clams, spider crab, lobster, crab and fish from Sagres.
Over the years, the restaurant has established itself as a regular stop for those looking for meals based on seafood. The focus was never on excessive diversification, but on the consistency of the offer and loyalty to a recognizable cuisine.
This continuity allowed the house to span several generations, maintaining a close connection to the region and its rhythm. The history of the restaurant follows the evolution of the Algarve as a tourist and gastronomic destination. The space’s website states that this is one of the “most iconic and appreciated seafood restaurants in the country”.
The sea as a starting point
The main offer revolves around seafood served by the piece or in portions for sharing. The restaurant’s aquarium is stocked regularly, allowing customers to choose between different species, prepared in a simple way to preserve the characteristics of the product.
Among the available options are boiled and grilled seafood, as well as more complete combinations, intended for groups, in a shared meal style.
Cataplanas and pan dishes
In addition to individual seafood, the kitchen offers a selection of dishes prepared in a pan, designed for two people. The fish cataplana (€40), as well as the simple seafood mix for two people (€65), are among the most frequent orders.
These options follow traditional preparation, with defined cooking times and ingredients adjusted to seasonality. According to the same source, these are dishes that require some waiting, but are part of the restaurant’s identity.
Alternatives outside the sea
Despite the focus on maritime cuisine, the menu includes meat options. Dishes, such as Rui steak or pica-pau (€24), appear as an alternative for those who prefer meals outside the world of fish and seafood. This diversity seeks to respond to different customer profiles, whilst maintaining a simple and direct cooking line.
The space is described as functional and service-oriented. The team is made up of experienced professionals, many of whom have been working at the house for several years, which contributes to a stable dynamic of service.
The atmosphere in the room is marked by the rhythm typical of a seafood restaurant, where opening shoe racks and sharing platters are part of the daily routine.
Opening hours and operation
It is open daily for lunch and dinner, between 12 pm and 4 pm and from 6 pm to 11 pm. The weekly closing varies depending on the time of year. Between October and May, the restaurant closes on Mondays and Tuesdays, while in the summer months, from June to September, it only closes on Tuesdays, adjusting to greater seasonal demand.
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