In 1979, Carlos Tavares Silva, owner of the current O SILVA Restaurant, opened a brewery space that served drinks and snacks on the ground floor and meals on the first floor. Later, an adjoining land, sealed by coastal trees and covered with cryptomeria foliage, was attached, where it was very pleasant to taste the dishes that made Ribeira Grande famous: barnacles, limpets, chips and other seafood, the stew or roast octopus, the birds, at the time so much appreciated, the "chicharrinhos" of "vilão" sauce", the greaves of "vinha d'alhos", among other regional delicacies.
O SILVA Restaurant stands out for its strongly regional cuisine and for its fresh seafood and fish. In addition, the vast majority of vegetables consumed in the restaurant come from their own production, as well as some animal derivatives (pork, chorizo, black pudding). More recently, in 2013, an energy efficiency system was implemented, with photovoltaic panels, which reduce the ecological footprint and consequently the energy costs.