A RESTAURANT THAT HAS SEEN MANY GENERATIONS AND HIGH TIDES
Ribamar, a name of Latin origin, means "someone who gazes at the sea". It also means seaside and it's only a few meters away from the sea that you will find the prestigious and well-known Ribamar restaurant, in Sesimbra.
It was in 1950 that Ribamar dropped the anchor for the first time,
by the hands of Cremide and António Chagas. In 1974 the youngest generation continued the project and took over its management. This was the time of the Chef and part owner Hélder Chagas.
In 2013 the restaurant's success is achieved by a father and daughter duo: chefs Hélder and Rita Chagas. The sea is the leading actor, and Chef Rita lets it shine in all the scenes, with a menu filled with a whole variety of fish and seafood dishes. The Rich Fish and Seafood Soup, the Monkfish with Crawfish Lobster Sauce, the Royal Seafood Dish and the Court Bouilon Fishes have always been part of this restaurant's suggestions. They've earned a secure place in the menu and they are some of Ribamar's ex-libris. One might wonder: what is the secret behind the success of a restaurant that is over 60 years old?
"Dedication and commitment", says Chef Rita Chagas. One of the main ingredients for all the success achieved by the restaurant is, undoubtedly, its excellent relationship with Makro - its longstanding supplier of choice: "It is a long relationship
based on the most important thing: trust." She also highlights its good quality-price ratio and the fact that "by constantly updating its range of products is fully meets Ribamar's necessidades needs". A space where many generations have met and influenced each other. Chef Rita says that she learned everything from her father, Hélder Chagas, and adds: "he is my greatest influence."
A family that look at the sea in the same way and that "from almost nothing created something really great." As great as the sea.