Ferreira Café
Seafood restaurant · Downtown Montreal ·
Fine Portuguese seafood, wines & ports in a Mediterranean-accented space
Fine Portuguese seafood, wines & ports in a Mediterranean-accented space
"The restaurant's warm, elegant decor blends Portuguese influences with a cosmopolitan New York City vibe. The large bar and counter decorated with azulejos contrasts harmoniously with the chic, casual woodwork. In the kitchen, Natalia Machado Villaverde elevates fish and seafood in her delicious dishes, including sardine fillets roasted with fleur de sel or creamy seafood rice with scallops, prawns, squid, mussels, and clams. The wine list is impressive with its 400 references, predominantly Portuguese, and a remarkable selection of ports and rare spirits from all over the world, including some very fine Burgundy wines. Attentive service, upbeat music, and excellent value for the money seal the deal." - Michelin Inspector
"A veritable institution on the Montreal dining scene, this Peel street staple has been in the game since 1996 and continues to be one of the front-runners for all Portuguese restaurants across the city. With both lunch and dinner menus available — as well as the availability of a private room — this remains a great choice for business or a special occasions." - Daniel Bromberg
"True to Portuguese tradition, Ferreira Café is celebrating the springtime holiday with family-style servings of Quebec-sourced roasted lamb, rapini, and potatoes. The heaping platter feeds four for $120 and is available from March 29 to April 2. Add a bottle of the restaurant’s house wine made with grapes from the Douro Valley and a box of natas (egg custard tarts), and Easter is served. Hop to it — quantities are limited." - Valerie Silva
"I observed that Café Ferreira still appeared to be open and accepting diners while adhering to the 50 percent capacity rule at the time of writing." - Tim Forster
"I note Ferreira Café among the notable Montreal restaurants excluded from OpenTable’s lists for relying on alternative booking platforms instead of OpenTable." - Tim Forster