Setúbal, Portugal — a land shaped by salt, sunshine, and the ever-present murmur of the sea. Nestled on the shores of the Sado estuary, Selo de Mar is more than a restaurant or a culinary project; it’s a living ode to ancestral techniques, seasonal abundance, and sustainable gastronomy.
The Return of an Ancient Roman Treasure
Garum was known to the Greeks, but it was the Romans who perfected it—transforming this fermented fish sauce into the most sought-after condiment of the empire. Rich in umami and steeped in history, Garum was once a staple across the Mediterranean, gracing the tables of emperors and commoners alike.
Now, two thousand years later, it has returned—crafted from fish sourced in Lusitanian waters and produced in the very heart of its historic birthplace.
Rediscovering the Art of Preservation… and Innovation
At its heart, the Selo de Mar Project is a mission: to reclaim traditional fish preservation methods and reimagine them through modern lenses. By embracing the rhythms of seasonality and using ingredients in their entirety, we honor nature's cycles while forging new paths in thoughtful gastronomy.
Our Garum is the perfect example—an ancient delicacy reborn, sustainably sourced, and brought to life with the same care, patience, and respect as the Romans once practiced.
Discover the Varieties
We invite you to explore our varieties and small-batch productions of Garum—each with its own nuance, character, and depth of flavor. Whether drizzled over grilled vegetables, stirred into pasta, or used to elevate a simple salad dressing, Garum is more than a condiment—it’s a bridge between centuries.
Taste history. Taste innovation. Taste the sea.
Visit Selo de Mar to learn more and bring a piece of Roman Portugal to your table.
