ShippyBoy

Salvador Horta e Costa was born on land, but raised at sea. Officer from the Navy, he earned the nickname Shippyboy, “the ship lad”, and became creates a small universe of its own, made of fresh fish, seafood, fishing submarine, Portuguese cuisine and a very direct relationship with ocean. It does not present itself as catering. In fact, it makes a point of saying so. The one that delivers to people’s homes is called Shippytéu.

The difference lies in closeness. Salvador likes to be close to guests, around the table, preparing and talking about what is being served. The product starts before the kitchen: it starts in the sea, with the choice of the fish and from seafood, often caught by him, and it ends up on the plate in a raw concept, where freshness, simplicity and respect for ingredients make the difference.

Shippytéu is a private, personalised experience designed for those who appreciate the very best of the Portuguese coast without anonymous platters no repeated dishes. Oysters, goose barnacles, prawns, fish, stories of dives, less obvious species and that smell of the sea that doesn’t factory. It all depends on the season, the availability of the product and the context: a dinner at home, a leisurely lunch, a celebration discreet or a table of friends where the Atlantic comes in uninvited licence.