Carlos Ferreira, Owner

Photography: Ron Manville

Dining out may be one of the most popular forms of entertainment we partake in. We all have favorite restaurants, favorite dishes, even favorite wait staff. Many times we may even use the word “perfect” to describe our restaurant of choice. As subjective as our preferences may be, when it comes to Ferreira Café in Montréal, Canada, there is nothing subjective about the accolades.

Located in the heart of downtown Montréal on Peel Street, and fueled by the passion of owner Carlos Ferreira, Ferreira Café blends the cosmopolitan flair of Montréal with European sophistication. Its essence, from the décor to the cuisine, is unmistakably Portuguese.

Warm yellows blend with deep cobalt blue and burnt orange to create a soothing, relaxing atmosphere. Embellished with carefully chosen accents such as broken pieces of colorful plates embedded in a section of the wall forming an abstract mosaic or frescos depicting scenes of Portuguese rural life, the décor is impeccable. Precise lighting and sound add successfully to the ambiance, while a long mahogany bar defines the entrance immediately inviting patrons to stimulate their appetite with a glass of white port.

And then there is the food! Ferreira Café boasts an open kitchen adding to the excitement of the preparations. Rising aromas along with the sounds of sizzling items on the open grill and sauté pans fill the air. Owner Carlos Ferreira notes “our goal is to expose our clients to the finest Portugal has to offer and surprise them with creative pairings of flavors and tastes.”

Award-winning head chef Marino Tavares has orchestrated traditional Portuguese dishes with an imaginative twist. Although the menu changes periodically depending on the season, you may choose among signature creations like Ferreira’s seafood rice, oven-roasted black cod with porcini powder, mashed potatoes, grilled oyster mushrooms and “jus de veau” with port, or lamb chops in an olive and dried-tomato crust. Seasonal choices may include pan-seared foie gras on brioche crouton with melted chèvre and port wine poached pear as an appetizer; seared beef tenderloin in a red wine reduction with grilled Senegal shrimp, sweet green peas and onion ragú as an entrée; or a caramelized pear with port wine reduction and mascarpone cheese rice pudding for dessert. The presentation and taste of anything you may opt for is nothing short of outstanding.

Featuring one of the most extensive Portuguese wine reserves in North America, the sommelier will pair your entrée with the most appropriate wine choice. Even more impressive is the available selection of ports, a most appropriate ending to a memorable gastronomic experience.

An elegant room located above the restaurant plays host to rehearsal dinners or other specialty gatherings for which menus can be tailored.

Written by Yanni Tzoumas; Photography: Ron Manville