The Pedra furada Restaurant on the Portuguese Way of Santiago

Resumo

Aims | The aim of this study is to get to know the family background of the Pedra Furada Restaurant, now in its second generation, with more than 50 years of existence, as well as its integration and interaction in the rural environment of the interior of the municipality of Barcelos. It will also be important to learn about the permanent relationship with the Portuguese Way of Saint James, through the assistance given to pilgrims of different nationalities, and its consequent internationalisation, as a result of the appearance of the establishment in several international pilgrimage guides. At the same time, it is important to study the contribution made to the establishment of Barcelos as a gastronomic destination of reference in terms of Galo (rooster), otherwise this establishment would not have been mentioned in the Michelin and Boa Cama Boa Mesa guides.

Methodology | For this study, the main methodology will be a case study. This methodology will make use of informal interviews to get in direct contact with the people who run the restaurant, seeking to reveal the dynamics established both in terms of the connection with the Portuguese Way of St James and the management of the restaurant itself, the dichotomy between innovation and gastronomic tradition, the brand image of this landmark establishment. We also plan to use the data collection techniques of participant observation and documentary analysis.

Main results and contributions | This study aims to provide an academic and scientific understanding of how this establishment has survived and moulded itself to different dynamics over more than half a century. How it has adapted to all social and economic circumstances, without ever leaving the family sphere. On the other hand, how it has become a local, regional, national and international reference point for Portuguese gastronomy and also, we venture to say, the most important private sector reference point on the entire Portuguese Way of St James.

Limitations | The main limitations relate essentially to the time frame for the study, which means that seasonality does not fully reflect the reality of the restaurant's dynamics, both internally and in terms of its position on the Portuguese Way of St James.

Conclusions | The Pedra Furada Restaurant has established itself on the national and international scene as a gastronomic benchmark after more than 50 years. A unique case study, where what began as a typical local "venda" is today, after two generations, a double international reference: gastronomic on the one hand and support for Pilgrims on the other! It is well documented in the most important national and international gastronomic guides, as well as in the most important international pilgrimage guides.

References

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Guia Michelin (2023). Pedra Furada. Retrieved from: https://guide.michelin.com/pt/pt_PT/braga-region/pedra-furada/restaurant/pedra-furada

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