Restaurante Sara

Sara Barroca is probably one of the oldest restaurants in Famalicão, family owned by generations. I was there in San Anthony's week, Sardine Party was announced, but unfortunately I couldn't be there this magical night. Decorates as much as my large mother dining room and according to restaurant sanitary rules (reduced tables and chairs). Tables and chairs were disinfected in front of the seat. Short list of traditional Portuguese foods such as hakefilets, veal sores in a wood oven, Rojões, which could be defined as pork, which in its own larvae is known with wheat flour, potatoes, pork liver and boiled blood (not frightened... we in the north of Portugal are known to the southern Celts and so this culture could have given us the taste for the addition of animal blood in our meals). We chose the Hakefilets lying next to each other with rice and salad and Rojões. The hake was as good as we fished white fish after they were sprinkled with egg and wheat flour.

Wooden tables and seats, you can feel the patine on both dining rooms. You feel like eating a friend. Old Portuguese dishes, excellent wine to go with.

You can eat the best Portuguese Tipika in this small restaurant, try the Rojões á moda do minho, or the Roast Veal, apapas de sarrabulho is also a must!

You can eat the best Portuguese tipical food in this small restaurant, try the Rojões á moda do minho, or the Roast Veal, apapas de sarrabulho is aalso a must!

Sara Barroca probably one of the oldest restaurants in Famalicão, Family owned for generations. I have been there in San Anthony's week, sardine party was announced but unfortunately I could not be there in that magic night. Decorated as much as my grand mother's dining...room and following restaurant sanitary rules (reduced tables and chairs). Tables and chairs were disinfected before we seat. Short list of traditional Portuguese food like hake fillets, veal roast in a wood stove, Rojões which could be defined as pork stirred in it's own lard sided with pork tripe stuffed with wheat flour, potatoes, pork liver and cooked blood (don't get scared... we in the North of Portugal are known at the southern Celts and so this culture might have transmitted us the taste for adding animal blood in our meals). We chose the hake fillets sided with rice and salad and Rojões. The hake was as good as we can have white fish fried after battered with egg and wheat flour.