The most abundant Mediterranean buffet - 6,000 years of culinary heritage, from the Pillars of Hercules to Persia.
The cruise begins with the barge. And it starts from the Strait of Gibraltar, the gate of the Atlantic, and lasts all the way to the last conquered point by Alexander the Great, to the Indian Ocean, the place where the Euro-African cultural influence fades away and the real Asia, mysterious and ancient, begins.
the Secret of Fish
They say that it easy to eat healthy food when there's fish on the table. Why it is so, everyone who sets eyes on the fine catch from the sea knows. At the most prominent place in the restaurant, near the kitchen, glittering on the ice, it lies exposed to our view, as if it hadn't been only yesterday the part of an endless blue of Ionian, Adriatic or Tyrrhenian Sea. Because every night when the stars and lanterns on boats and ships are lighted hard-working fishermen start their harvest. Along the coasts of Sicily and Sardinia, by Corsica and along the most beautiful beaches of Spain and France, all the way to the sandy coasts of North Africa, among countless Greek islands, homes of heroes and sages of the ancient Greece tireless fleets have been collecting the catch for centuries. Then, the best of that "marine blue" harvest starts on its way by plane to the Eternal City, since Rome is the seat of Porto Maltese, the mother company that supplies all restaurants from the Porto chain. One of the largest fish markets in Europe - Mercata is in Rome. Only the best arrives to the city of Caesar and Augustus. And only the best of the best, again by plane, flies to Belgrade, Moscow, St. Petersburg, your town, should Porto be in it. And there the journey of those silent witnesses of the mysterious deep ends and yours begins as always, with aromas, looks and wine.
The main characteristic of Porto restaurants is that there is everyday menu and the daily menu which depends on the catch and your wishes. Fish and marine delicacies are displayed as one gastronomic gallery. The choice is yours. You decide both on the size of the portion and the way in which it is to be prepared. Fish and all shellfish can be ordered in portions of 100gr or in quantities you are in the mood for. This makes us unique.
Gems in "Porto" treasury:
Guilthead sea bream - Sparus aurata
Sea bass - Dicentrarchus labrax
Dentex - Dentex dentex
Scorpion fish - Scorpaena scrofa
Sole - Pegusa impar
Frogfish - Lophius piscatorius
Red mullet - Mullus barbatus
John Dory (Saint Pierre) - Zeus faber
The price of fish varies from 25-40 euros per kg.
All fish can be prepared in one of these 5 ways:
- boiled, in water
- on paper (with vegetables)
- in the oven, with potatoes
molluscs that Make us Stronges
These ancient inhabitants of the sea are among the oldest and most delicious creatures on the planet. Their unreal shapes and intense colours are filled with such precious minerals and are a true blessing on a healthy table.
Squid - Loligo vulgaris
Cuttlefish - Sepia officinalis
Octopus - Octopus vulgaris
You can order this seafood as:
- cold starter, as a salad
- carpaccio, for gourmets (thoroughly washed and finely sliced into fillets, raw, salted, with a dash of vinegar and oil)
- grilled or fried
We can also offer a rich collection of shells and other crustaceans:
The price of sea food varies from 30-70 euros per kg.
You can also enjoy these dainties prepared:
- in white or red sauce
Some, such as lobster, are prepared after our own house recipe, with rice. In cold salads and hot pastas, they make every visit to PORTO an extravagant culinary pleasure. Always accompanied by white wines, mild ones, just underlining the fullness of the flavour. They make those sweet moments, while we wait for them to arrive on our table, long ones. Therefore come to Porto with company. It won't be at all difficult to find it, even without previous arrangements. Just let them know where you're taking them.
spices, food seasonings and more
For centuries they were the most valuable ingredients of ship cargos and caravans, like gold and gemstones. After having been delivered they were paid for by that same gold and gemstones. Without exposing ourselves to dangers and risks but with that same desire to taste the magical and aphrodisiacal qualities of marine cuisine, reserved only for true aristocrats of gastronomy and spirit.
Porto cuisine uses:
- pepper (black, green and white)
- bay leaf
- something entirely special
Base of our cuisine: Sea salt and olive oil. And there is lemon to round off the plate.
two axclusive "Porto" recipes
- House Specialties
- Mackerel and hake pate served in a mussel shell
Serbia and Montenegro