Porto Santa Maria sits directly on Estrada do Guincho with views of Praia do Guincho and a clear focus on fresh, wild-caught seafood. As a Cascais seafood restaurant, it places Atlantic flavors first: coastal fish arrive from local boats, shellfish are steamed or braised simply, and every plate reflects seaside air and salt. The first bite often confirms why diners travel here—bright garlic and cilantro on clams, smoky paprika on octopus, or a rich, seawater-scented cataplana that steams shut until the table lifts the lid. Early reservations are recommended during summer and weekends, when the terrace fills quickly with locals and international visitors.

The restaurant’s history stretches back to 1947, and Porto Santa Maria’s culinary team honors that legacy while refining technique. There is no single celebrity chef listed publicly; instead, an experienced kitchen directs menus that celebrate Portuguese coastal cooking with modern precision. The team has focused on consistent quality for decades, earning sustained recognition: long-term Boa Cama Boa Mesa awards and a Michelin Guide recommendation in recent years. Those credentials signal careful sourcing, strict standards in the kitchen, and a beverage program that complements rather than competes with the food. The restaurant emphasizes wild-caught fish and regional suppliers, showing a practical commitment to local producers and seasonal catch rather than abstract sustainability claims.

The culinary journey at Porto Santa Maria centers on signature plates and generous sharing menus. Start with Bulhão Pato clams: clams simmered in olive oil, garlic, lemon and fresh cilantro, offered with house bread to soak up the sauce. The Galician-style octopus arrives tender, sliced over boiled potatoes and finished with smoked paprika and olive oil. A fish-and-seafood cataplana arrives in the copper pot, sealing steam from mussels, clams, firm white fish and a light tomato-broth, delivering concentrated ocean flavor. For groups, choose the Mariscada or Do Mar sharing menus—large platters of lobster, crab, prawns and seasonal shellfish that emphasize variety and freshness. The menu shifts with catch and season; winter may highlight robust stews and braises, while summer brings simple grilled fillets and chilled seafood salads. Sauces remain restrained to let ingredient quality stand out, and the kitchen pairs technique—precise grilling, gentle steaming, and short braising—with direct flavor profiles that read clearly on the palate.

The dining room blends classic and coastal design in a way that feels polished but approachable. Blonde wood furniture and light tones create a New England–inspired feel, while table placement maximizes ocean sightlines; many tables offer direct views of Praia do Guincho. The terrace draws sunlit lunches and quieter evening dinners when the Atlantic breeze cools the air. Service is attentive and knowledgeable; staff guide guests through the wine list, explain sharing-menu logistics, and can arrange a tour of the wine cellar for collectors. Practical amenities include paid parking and valet service, making arrival straightforward even on busy days.

For practical planning, Porto Santa Maria is open for lunch and dinner daily, with common hours around 12:00–16:00 and 19:15–23:30; check the official site for current times. Dress is smart casual—comfortable for a beach setting but neat for dinner. Book well in advance for weekend dinners during June–September; reservations are available through the restaurant website and platforms like TheFork. Prices are moderate for the category, with set menus often in the €36–€59 range and à la carte choices that scale with seafood selections.

Porto Santa Maria delivers a clear promise: fresh Atlantic seafood prepared with respect and skill, served in a refined beachside setting in Cascais. Whether you reserve a table for a sunset dinner or a long lunch after a day on Guincho Beach, expect focused flavors, a serious wine program and service that centers your dining comfort. Secure your booking at Porto Santa Maria to experience coastal Portuguese cuisine at an institution that has refined its craft since 1947.