Fast Facts

Restaurant name: Beira Mar 

Address: 151 Main Road, Kalk Bay, Cape Town 

Phone number: 021 788 3142 

Opening times: Monday to Sunday 12noon to 9pm 

Average price of a main course: R200 

Corkage fee: No Corkage 

Parking situation: Limited parking available directly behind the restaurant 

Food type: Portuguese inspired cuisine  

Best for: Seaside dining while enjoying fresh Portuguese inspired cuisine. 

Food

Beria Mar is located in the heart of the Kalk bay main road, with ocean and harbour views, it’s a lovely space to relax and enjoy some Portuguese inspired food. Most people have had a calamari starter at some point in there dining lives, but the calamari starter at Beira Mar is so good.  

It is fresh, soft and juicy, deep fried in a herb batter, creating the perfect crispy calamari ring, ready to be dipped into the tangy tartar sauce.

The food menu at Beria Mar is extensive, you can indulge in the fresh seafood, or try something from the grill, chicken , the classic Portuguese steak or chicken prig roll, pork ribs in a sticky basting sauce, or espetada.

 

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The seafood platter for one, gives you an opportunity to indulge in a range of fresh seafood on one plate. The platter includes prawns, mussels, grilled calamari tubes, fried piece of hake, spicy rice and chips. You can choose between lemon butter sauce or a peri peri sauce to accompany your meal.  

For dessert, you can choose between a chocolate mousse, surprise pudim, ice-cream and chocolate sauce or the well-known classic Portuguese pastry, Pastei de nata.

Drinks

Beria Mar has a very limited cold and hot drinks menu. The restaurant has no liquor license but you are welcome to bring your own bottle of wine, and there is no corkage fee.  

Service 

You do not have to make a reservation ahead of time, but on sunny weekends you might not find an available table and would have to wait to be seated. So to avoid any disappointment for bigger groups make sure to make a booking. 

Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.