About
In 1979, Carlos Tavares Silva, owner of Current Restaurant The SILVA opened a brewery space serving drinks and snacks on the ground floor and meals on the 1st floor. It was later attached a contiguous land, sealed the slabs and covered with criptomria foliage, which was very pleasant to taste the dishes that made the Ribeira Grande famous: barnacles, limpets, chips and other seafood, stew or roast octopus, the birds at the time so appreciated, the chicharrinhos villain sauce, greaves of wine and garlic, among other delicacies of regional nature. Restaurant The SILVA stands out for its strong regional-oriented cuisine and seafood and fresh fish. Moreover, the vast majority of the vegetables consumed in the restaurant come from own production as well as some derivatives of animal origin (pork, sausages, black pudding). With the growth and sophistication of the clientele, the resort has been renovated and modernized in order to respect the meantime legislated taxes, and then born the current restaurant "The SILVA", which includes a brewery room (capacity 40 people) a room intended for daily meals (capacity 120 people), another smaller, more reserved (capacity 40 people) and on the 1st floor a room for parties (capacity 150 people). The establishment employs about 15 people spread between the kitchen, table / bar and cleaning. More recently, in 2013, it implemented an energy efficiency system with photovoltaic panels that reduce the ecological footprint and consequently energy expenditure.
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