The Pedra Furada restaurant was born in 1946 in the parish of Pedra Furada, municipality of Barcelos as a tavern, until, in 1974, it became the house it is today, thanks to Maria Antonieta Martins Oliveira. The matriarch together with the three children made the simple tavern a reference place in typical Portuguese cuisine.

The restaurant adopted the name of the parish that welcomes it and that retains the legend of Santa Leocádia, who, having been buried alive, managed to survive, "piercing" with her head the heavy stone they placed in her tomb and which is installed next to the church parish.

The old stone house that used to be the tavern, now houses the restaurant and cafe. Keeping true to its history, the restaurant maintains the granite walls, the fireplace in the main room and the Barcelos Baroque. For the warm weather, a magnificent and relaxing terrace was created.

Under the umbrella of the matriarch were created the dishes that are still served today in the restaurant Pedra Furada.

Homemade cuisine is enriched with some biologically grown products.

Ambassador of Portuguese flavors, he is a point of reference in Minho gastronomy. The stuffed rooster in the Barcelos fashion, which has already been awarded the first prize several times, is the main reference of this house, also famous for the roast kid in the wood oven, the rojões à moda do Minho or the cod with corn bread. For desserts, the Abade de Priscos pudding, burnt milk cream and french toast (port wine or milk) are the delicacies not to be missed.

Oven Roasted Rooster
In 2006, the Municipality of Barcelos created the Roasted Chicken Contest.
The Pedra Furada restaurant was awarded several times in this competition, in which it stood out from the rest for its excellence in the preparation of this dish.
In culinary terms, the contest allows kitchen masters to let their imagination run wild and broaden the offer available on the menu, but in touristic terms, the scope of the initiative is part of the dish's inscription on delicacies that demarcate regions. «As there is the piglet from Bairrada, the guts from Porto or the eels from Aveiro, in Barcelos we try to impose a dish that serves as a reference. The rooster, a municipality icon, perpetuated in legend and in clay, begins to breed in cooking ».
This dish well known was one of the chosen by the team of the supplement Fugas do Jornal Público as one of the 50 Must-see Dishes in Portugal!