# Barrete Saloio

> Barrete Saloio is a traditional Portuguese restaurant in Bucelas, 20 minutes from Lisbon on the A8 motorway. It occupies the house where Frutuoso Inácio opened a tavern, grocery and sausage shop in 1929, which became the oldest inn in Bucelas. The house specialities are cabrito assado à padeiro, oven-roasted kid goat, and bacalhau à Inácio.

## Key facts
- Name: Barrete Saloio (also known as Restaurante Barrete Saloio)
- Type: traditional Portuguese restaurant, saloio regional cooking
- Address: Rua Luís de Camões 30A, 2670-662 Bucelas, Loures, Lisbon district, Portugal
- Coordinates: 38.90053, -9.11843
- Phone: +351219694004 (bookings by phone or online form)
- Email: barretesaloio@netcabo.pt
- Opening hours (Europe/Lisbon): Lunch 12:00–15:00: Monday and Wednesday to Sunday. Dinner 19:00–22:00: Friday and Saturday. Closed: Tuesday.
- Average price per person: €20–35
- Founded: 1929, as a tavern, grocery and sausage shop by Frutuoso Inácio; later the oldest inn in Bucelas
- Distance from Lisbon: 20 minutes by car via the A8 motorway
- House speciality: Cabrito Assado à Padeiro (oven-roasted kid goat with roast potatoes)
- Book a table: https://barretesaloio.pt/en/book-a-table

## Set menus
- Executive lunch menu (€16.00 per person, without dessert; €20.00 per person, with dessert): Lunch, Monday to Friday. Includes: Couvert: bread basket, olives or cheese; One main course: fish or meat, the dish of the day; One drink: beer, a glass of wine, a half bottle of water or a soft drink; Coffee; Dessert, with the €20 menu: chocolate mousse, crème caramel or fruit. Not on public holidays.

## Menu
### Starters
- Cesta de Pão (€2.10): A basket of bread.
- Pão (€0.85): A bread roll.
- Broa de Milho (€1.00): Portuguese cornbread, a small plate.
- Manteiga (€1.00): Butter, each.
- Azeitonas (€1.00): Olives, a small plate.
- Linguiça (€3.90): Portuguese smoked sausage, a small plate.
- Pastelinhos de Bacalhau (€4.90): Salt cod fritters. Light and full of flavour, made to order. A very Portuguese way to start the meal.
- Farinheira com Ovos (€6.80): Smoked flour-and-paprika sausage with scrambled eggs, a small plate.
- Farinheira (€3.90): Smoked flour-and-paprika sausage, a small plate.
- Patê do Mar (€3.60): Mayonnaise with seafood.
### Cheese
- Queijo Fresco (€1.60): Fresh cheese, each.
- Queijo da Serra Derretido (€6.80): Melted Serra da Estrela cheese, by the slice.
- Queijo Seco (€4.40): Cured cheese, a small plate.
### Soups
- Sopa do Dia (€2.40): Today’s soup from the kitchen.
- Sopa à Alentejana (€2.90): Traditional Alentejo-style soup.
### Fish
- Bacalhau Assado (€36.00): Chargrilled salt cod. Grilled over embers, dressed with Portuguese olive oil and served with crushed roast potatoes.
- Bacalhau à Inácio (€36.00): The house salt cod. Golden salt cod under slow-cooked onions and olive oil, with sliced fried potatoes.
- Bacalhau Assado (individual) (€18.00): A single portion of the chargrilled salt cod, with crushed roast potatoes.
- Bacalhau à Inácio (individual) (€18.00): A single portion of the house salt cod: golden, with slow-cooked onions and fried potatoes.
- Choquinhos à Piri-Piri (€18.90): Baby cuttlefish in piri-piri sauce, with fried or boiled potatoes. A classic petisco.
- Filete de Peixe-Galo (€18.90): John Dory fillets with tomato rice.
- Dourada Grelhada (€18.50): Butterflied gilthead bream, grilled, with boiled potatoes and vegetables.
### Seafood
- Gambas ao Alhinho (€18.90): Prawns fried in garlic.
### Meat
- Cabrito Assado à Padeiro (€39.80): Roast kid goat, the house speciality. Tender kid goat roasted in the oven “baker’s style”, with oven potatoes, rice and sautéed turnip greens. Our speciality, on Saturdays and Sundays only.
- Bife à Portuguesa (€19.80): Pan-fried steak with chips, rice and an egg.
- Bife à Bucelário (€19.90): Sirloin steak, Bucelas style. Sirloin steak with cured ham, a fried egg, pickles and sliced fried potatoes.
- Bitoque de Vitela (€16.70): Veal steak with chips, rice and a fried egg.
- Arroz de Costela com Grelos (€19.90): Creamy rice with turnip greens and pieces of pork rib. A recipe more than 30 years old, revived by the house, which took Loures to the pre-finals of 7 Maravilhas à Mesa in 2018.
### From the charcoal grill
- Miminhos de Porco na Brasa (€17.80): Charcoal-grilled pork tenderloin with chips and vegetables.
- Medalhões de Novilho Grelhados (€27.50): Young beef sirloin medallions with chips, rice and vegetables.
- Entrecôte na Grelha (€32.80): Charcoal-grilled entrecôte with chips, rice and salad.
### Eggs and omelettes
- Ovo Estrelado (€1.90): Fried egg, served on its own.
- Ovo Mexido (€2.30): Scrambled egg with chips.
- Omelete Simples (€7.90): Plain omelette with chips and salad.
- Omelete de Queijo ou Fiambre (€12.90): Cheese or ham omelette with chips and salad.
- Omelete de Camarão (€16.90): Shrimp omelette with chips and salad.
### Salads
- Salada Mista (€3.90): Tomato, lettuce and carrot.
- Salada de Tomate (€3.80): Tomato with onion.
- Salada de Alface (€3.80): Lettuce with onion.
### Sides
- Grelos (€4.80): Turnip greens, boiled or sautéed.
- Brócolos (€4.20): Broccoli, boiled or sautéed.
- Feijão-Verde (€4.50): Green beans, boiled or sautéed.
- Batatas Fritas (€2.00): Chips, cut as sticks or thin crisps (pala-pala).
- Arroz (€2.00): Carrot rice.
### Desserts
- Toucinho do Céu d’“Avó” Fernanda: Almond and egg-yolk convent cake. A convent sweet named after “Avó” Fernanda, made in its own way: moist, rich and full of flavour.
- Arrepiados: Almond meringue biscuits. Crisp almond sweets made to the house recipe, for having with coffee.
- Mousse de Chocolate Especial: Homemade chocolate mousse.
- Pudim Flan: Silky homemade crème caramel.
- Delícias de Amêndoa: Almond tartlets. Little almond sweets with a crisp crust and a soft centre.

## Recognition
- Revista Evasões (2026): Featured in Evasões magazine.
- 7 Maravilhas à Mesa (2018): Pre-finalist with our Arroz de Costela com Grelos, representing Loures. https://www.cm-loures.pt/noticia.aspx?displayid=4354
- Guia Michelin (2016): Listed in the Michelin Guide.
- Expresso, Boa Cama Boa Mesa (2014): Listed in the Boa Cama Boa Mesa guide.
- Time Out (2014): The best vegetable soup in the world, according to Time Out.
- Rota dos Vinhos de Bucelas, Carcavelos e Colares: A restaurant on the Bucelas, Carcavelos and Colares wine route. https://rotadosvinhosbcc.com/bcc/en/bucelas/gastronomy/barrete-saloio
- Rota Histórica das Linhas de Torres: Recommended by the Lines of Torres historic route. https://www.rhlt.pt/en/portfolio/restaurant-o-barrete-saloio-the-junction-of-the-lines/

## Pages
### Português
- [Início](https://barretesaloio.pt/): Cozinha tradicional saloia em Bucelas, a 20 minutos de Lisboa. Cabrito assado à padeiro, Bacalhau à Inácio e doces da “Avó” Fernanda, na mesma casa desde 1929.
- [História](https://barretesaloio.pt/historia): De taberna, mercearia e salsicharia em 1929 a restaurante: a história da casa de Frutuoso Inácio e da “Avó” Fernanda, a mais antiga pensão de Bucelas.
- [Ementa](https://barretesaloio.pt/ementa): Ementa do Barrete Saloio: cabrito assado à padeiro, bacalhau, arroz de costela com grelos, feijoada à saloia e doces conventuais. 20 a 35 € por pessoa.
- [Reservar](https://barretesaloio.pt/reservas): Reserve mesa no Barrete Saloio pelo telefone 219 694 004 ou pelo formulário online. Rua Luís de Camões 30A, Bucelas, a 20 minutos de Lisboa.
### English
- [Home](https://barretesaloio.pt/en): Traditional saloio cooking in Bucelas, 20 minutes from Lisbon. Roast kid goat, Bacalhau à Inácio and “Avó” Fernanda’s desserts, in the same house since 1929.
- [History](https://barretesaloio.pt/en/history): From a tavern, grocery and sausage shop in 1929 to a restaurant: the story of Frutuoso Inácio’s house and “Avó” Fernanda, the oldest inn in Bucelas.
- [Menu](https://barretesaloio.pt/en/menu): Barrete Saloio menu: roast kid goat, salt cod, pork rib rice with turnip greens, bean stew and Portuguese convent desserts. Around €20–35 per person.
- [Book](https://barretesaloio.pt/en/book-a-table): Book a table at Barrete Saloio by phone on +351 219 694 004 or with the online form. Rua Luís de Camões 30A, Bucelas, 20 minutes from Lisbon.
### Español
- [Inicio](https://barretesaloio.pt/es): Cocina tradicional saloia en Bucelas, a 20 minutos de Lisboa. Cabrito asado, Bacalhau à Inácio y los postres de la “abuela” Fernanda, en la misma casa desde 1929.
- [Historia](https://barretesaloio.pt/es/historia): De taberna, ultramarinos y charcutería en 1929 a restaurante: la historia de la casa de Frutuoso Inácio y de la “abuela” Fernanda, en Bucelas.
- [Carta](https://barretesaloio.pt/es/carta): Carta del Barrete Saloio: cabrito asado, bacalao, arroz de costilla con grelos, feijoada saloia y dulces conventuales. De 20 a 35 € por persona.
- [Reservar](https://barretesaloio.pt/es/reservas): Reserve mesa en el Barrete Saloio por teléfono (+351 219 694 004) o con el formulario en línea. Rua Luís de Camões 30A, Bucelas, a 20 minutos de Lisboa.
### Français
- [Accueil](https://barretesaloio.pt/fr): Cuisine saloia à Bucelas, à 20 minutes de Lisbonne. Chevreau rôti, Bacalhau à Inácio et desserts de « grand-mère » Fernanda, dans la même maison depuis 1929.
- [Histoire](https://barretesaloio.pt/fr/histoire): D’une taverne, épicerie et charcuterie en 1929 à un restaurant : l’histoire de la maison de Frutuoso Inácio et de « grand-mère » Fernanda, à Bucelas.
- [Carte](https://barretesaloio.pt/fr/carte): La carte du Barrete Saloio : chevreau rôti, morue, riz aux travers de porc et pousses de navet, feijoada et desserts conventuels. 20 à 35 € par personne.
- [Réserver](https://barretesaloio.pt/fr/reserver): Réservez une table au Barrete Saloio par téléphone (+351 219 694 004) ou en ligne. Rua Luís de Camões 30A, Bucelas, à 20 minutes de Lisbonne.

Last updated: 2026-10-24