In seafood, the goal has already been determined by the biodiversity, people and tradition.
We serve things as they are. We don’t change them into something else. After all, it’s not seafood cuisine; it’s seafood with respect to the product.
Ouriçaria is the seafood kitchen, private cooking and pop-up events by Nuno Nobre. Passionate about the seafood and fishing since he was a child by the hand of his father, from an early age he joined this connection with the marine ecosystem to his professional activity as a consultant in the areas of food & travel.
Our menus is an ever-evolving rotation of seafood depending on what’s in season to bring you the freshest dishes, flavours and tailor-made experiences.
Crafted in a classic style with respect to the product and tradition, experts in sea urchins and all we can fish sustainably from the ocean.
PRIVATE COOK & POP-UP EVENTS
Seafood kitchen, private cooking, pop-up events, oyster & sea urchin live shucking, ocean literacy, fishing experiences and masterclasses.
From idea to impact such as Sea Urchin Festival, Ouriceira Mar, Sea Butchery Academy, Michelin Experiences and Chefs Garden Rock in Rio.