Harbour Kitchen & Wine Bar

Come in from the tide.

Fire, fish and a late glass of vermouth in an old ferry ticket hall on the quay.

Sample photo: a dark-floored dining room with brass slatted screens, black chairs and round wooden tables laid for service — Beispielfoto (Stockfoto) · zeigt nicht dieses Restaurant · bitte durch ein eigenes Foto ersetzen

A ticket hall that kept its timetable, and lost track of time.

For sixty years the last ferry left from this hall at twenty to midnight. The boats stopped running long ago; the departure board stayed. We kept the tiles, the long oak counter and the habit of staying up a little later than planned.

Mareia is a harbour kitchen built around one wood fire and whatever the boats, the gardens and the season bring in. Plates arrive when they are ready and are meant for the middle of the table. Nobody is rushed toward the door.

Sample photo: a plated fish starter with herbs, white wine and a bread basket on a candlelit shared table — Beispielfoto (Stockfoto) · zeigt nicht dieses Restaurant · bitte durch ein eigenes Foto ersetzen

Long tables, low light, a little noise.

Supper here is shared: bread torn by hand, a plate passed across, a bottle chosen together. Book a corner for two or the long table for twelve—either way, the evening tends to stretch.

“Nobody here is in a hurry. Least of all the kitchen.”

Sample photo: a seared salmon fillet with courgette and carrot ribbons, spinach and lime on a dark plate — Beispielfoto (Stockfoto) · zeigt nicht dieses Restaurant · bitte durch ein eigenes Foto ersetzen

From the water. Over the fire.

The grill is lit every afternoon with vine cuttings and oak. Fish goes on whole or in thick fillets, vegetables blister alongside, and everything leaves with lemon, good oil and very little else. The menu changes with the catch, so the board by the door always has the final word.

Three things we would order first

Bread from the wood oven

A dark-crusted loaf, still warm, with cultured butter and a spoon of smoked salt.
Whatever is on the grill

The day’s fish over embers, split for the table, with charred lemon and green herbs.
A vermouth for the walk home

Poured over ice with an orange twist, at the bar, after the last plates have cleared.

Tonight’s menu

Sample dishes and example prices — replace with your own menu.

To begin

Wood-oven bread, cultured butter, smoked salt €6

Tinned sardines, pickled shallot, toast €11

Charred hispi cabbage, smoked almond, brown butter €14

From the fire

Day-boat fish, whole or filleted, charred lemon €28

Salmon over embers, courgette ribbons, lime €26

Blistered potatoes, garlic, green herbs €7

To finish

Dark chocolate, olive oil, sea salt €9

House vermouth, orange twist €8

Sample photo: a reclaimed-timber bar with stools, warm pendant lamps, chalkboards and shelves of bottles and glasses — Beispielfoto (Stockfoto) · zeigt nicht dieses Restaurant · bitte durch ein eigenes Foto ersetzen

The bar keeps the last ferry’s hours.

Walk-ins are always welcome at the counter. Come early for a glass before supper, or late for cheese, a digestif and the last of the conversation.

Save us a seat by the window.

For tables, larger groups or private evenings, find our phone number, email and address on the reservations page.

How to book

Hours & finding us

Sample opening hours

Tuesday – Thursday 17:00 – 23:00

Friday – Saturday 17:00 – 00:30

Sunday 12:00 – 18:00

Monday Closed

Finding us

At the far end of the quay, past the fish market, in the hall with the old departure board. The kitchen closes thirty minutes before the doors.

About this sample website

Mareia, its ferry hall, story, menu, prices and opening hours are fictional examples. The photographs are licensed stock images, not this restaurant. Replace every section with your own verified details, menu and photos, and check the contact and legal information below before publishing.