+351 224 803 751 Contacto Telefónico Principal
Sobre Nós
-----COZINHA TRADICIONAL PORTUGUESA E ESPANHOLA-----
AMBIENTE FAMILIAR
ESPECIALIDADE EM ASSADOS
CABRITO, COSTELAS ADOBADAS, VITELA,
CARNE À PAROLO, COSTELA MENDINHA,
CARNE DE PORCO PRETO NA BRASA
PERNIL, RABO DE BOI, CALHOS À GALEGA
POSTA AO ALHO
PEIXE FRESCO TODOS OS DIAS
AMBIENTE FAMILIAR
ESPECIALIDADE EM ASSADOS
CABRITO, COSTELAS ADOBADAS, VITELA,
CARNE À PAROLO, COSTELA MENDINHA,
CARNE DE PORCO PRETO NA BRASA
PERNIL, RABO DE BOI, CALHOS À GALEGA
POSTA AO ALHO
PEIXE FRESCO TODOS OS DIAS
Contactos
Contactos
| Morada | Praça da Estação, 153 - 155 | |
| Localidade | Gondomar | |
| Código Postal | 4435-231 Rio Tinto | |
| País | Portugal | |
| Telefone | +351 224 803 751 | |
| Telemóvel | +351 917 610 354 (Pacheco) | +351 966 598 985 (Suso) | |
| Contacto | Pacheco / Suso | |
| Este endereço de e-mail está protegido de spam bots, pelo que necessita do Javascript activado para o visualizar | ||
| Website | http://www.markezone.com/restaurante-armazem-pacheco |
Comentários (1)
, while on holiday or wekednes .on Christmas break I checked email only about once a day, and that was nice, but being completely out of touch, unless you are in a third world country and unable to get to an internet cafe9 (which probably wouldn't happen) is not something I would deliberately choose. One problem with email, though is that tone can often be miscontrued and it's easier to be rude in an email than in person or over the phone, or you might accidentally send a message before you're ready, so here's a great tip I learned:-Write the content of the email first, and then enter the email address only after you're finished and ready to send. Save your email for a while, it'll still be there So, my point is, when used properly, email is one of the most effective communication tools out there and an essential part of marketing and publicity.