Salta O Muro

The 35 Best Restaurants in Porto, Portugal | Eater

"Heróis de França Street has become the epicenter of charcoal-grilled fish in Portugal, with what might be the highest concentration of seafood restaurants per square meter in the country. On nearly every corner, a charcoal grill sizzles as fire masters prepare fish sourced from the fish auction less than a mile away. At Salta o Muro (“Jump the Wall,” a nod to its location just behind the docks in a spot that once drew in local dockworkers), António and Palmira Moreira serve hearty caldeiradas (fish stew), octopus rice, and a variety of grilled fish, including cod and sea bass. The space is simple and homey, and the food tastes like something your grandmother might make — if she had access to fish this good. Vibe check: To go with your meal, order the vinhão — a thick, rustic red wine — traditionally served in malgas, a type of white ceramic bowl." - Rafael Tonon

Where to Eat in Portugal | Bon Appétit

"A no-frills Matosinhos seafood grill located beside the fish auction that specializes exclusively in exceptional grilled seafood, making it an ideal stop before a slow, sunset stroll along the breezy Matosinhos boardwalk." - ByMiguel Andrade

A Guide to Barbecue Around the World—in All Its Tangy, Spicy, and Charred Glory

"the freshest, best grilled sardines in Portugal can be found in restaurants such as Lisbon’s Pateo 13 or Solar dos Leitões, and Matosinhos’s Salta o Muro."

Eater rec.  Vibe check: To go with your meal, order the vinhão — a thick, rustic red wine — traditionally served in malgas, a type of white ceramic bowl. charcoal-grilled fish specialist; unfussy and perfect. Heróis de França Street has become the epicenter of charcoal-grilled fish in Portugal, with what might be the highest concentration of seafood restaurants per square meter in the country. On nearly every corner, a charcoal grill sizzles as fire masters prepare fish sourced from the fish auction less than a mile away. At Salta o Muro (“Jump the Wall,” a nod to its location just behind the docks in a spot that once drew in local dockworkers), António and Palmira Moreira serve hearty caldeiradas (fish stew), octopus rice, and a variety of grilled fish, including cod and sea bass. The space is simple and homey, and the food tastes like something your grandmother might make — if she had access to fish this good.