The Portuguese regional cuisine with a contemporary touch
From the menu, you can choose amazing and tasteful dishes based on the fresh local produce from the region of Setúbal. Sado oysters, Setúbal cuttlefish, fresh fish from the Setúbal fish market, matured veal entrecôte, Guinea fowl breast, piglet flank all of which go well with other local products such as cottage cheese from Azeitão, Palmela riscadinha apple, rice from Alcácer do Sal, Aljezur sweet potatoes or rocha pear from the west among many others.
Bino Santos leads the kitchen of A-MAR Setúbal, bringing with him the knowledge acquired over 30 years in hotels and restaurants in Lisbon, Setúbal, New York, Rio de Janeiro, Serengeti and Luanda.
At A-MAR Setúbal, this experienced chef graduated from the Atelier Michel and the American Culinary Academy combines influences from around the world with his national roots in a creative cuisine that values local fresh produce.