Newcastle United WAG shares iconic shot of Bruno Guimaraes posing at world famous city landmark

Newcastle United skipper Bruno Guimaraes is a Geordie, right? Well, he may well be from sunnier climes, Rio to be exact, but he’s become part of the DNA of not only the Magpies, but also city life and culture.

Guimaraes was the first Newcastle United captain to lift major silverware since Bob Moncur in 1969, and became the first since 55 when it comes to domestic trophies. And for that reason alone he will forever be remembered around these parts of the world - Bruno always wanted to be written into the club’s history.

But, much more than that, Guimaraes has really made his home in the region, with wife Ana Lidia Martins and sons Matteo and Pietro, both of who are born and bred Geordies. And fresh from his weekend trip with the kids and missus down to London Zoo, the midfielder was taking in the bright lights of Newcastle’s Quayside, so often a pitfall for many a black and white footballer, with wife Ana.

Shared to both of the pair’s Instagram, Bruno and Ana were pictured together in front of the Tyne Bridge, and the city’s other crossings, an icon of Newcastle. Very fitting, we’d say. Bruno then turned creator, as he so often is on the pitch, to grab a snap of Ana in front of the bridges, too.

They were then spotted eating out on the Quayside, at restaurant Dood, which is slowly becoming a haunt for al the stars of the Magpies’ dressing room, with Kieran Trippier, and Fabian Schar’s other half taking in its delights in recent weeks.

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Dood is, according to their website, a journey of “treasures, adventure, rich delights and new worlds awaited the great travelling nomads of The Silk Road, an ancient global network of trade routes, spanning across countries and continents, connecting east to west”.

The restaurant website continues: “DOOD brings the ancient flavours of Persia and the Levant back to life on the Quayside of modern Newcastle. The restaurant is housed in a Grade II listed building once home to a map printing house that produced navigational charts for Newcastle’s maritime industry. Today, DOOD is more than just a restaurant. It's a place where travellers from every part of the world can come together to experience the culinary legacy of the ancient Silk Road. Every nomad that finds us is rewarded with a feast of classic Persian and Levantine dishes cooked over open flames using spices such as saffron, nutmeg and sumac first brought to Europe by ancient traders. To visit DOOD is to open your mind to different cultures and flavours. Our guests break bread with fellow travellers and step into the shoes of the nomads, merchants and adventurers whose journeys have shaped our world.”