Long regarded as Lisbon’s quieter sibling, Portugal’s second city is currently undergoing a magical moment of rejuvenation. Centuries ago, British merchant ships would cluster in Porto’s medieval harbour to ferry the region’s port wines back home. Now, the city’s river banks are crowded with hip new bars and outstanding restaurants. Each year, the food scene in Porto gets better and better. Dozens of new restaurants opened recently featuring not only great food, but also amazing interiors, buzzy settings and innovative approaches to food. Those new restaurant offerings combined with Porto’s traditional favorites make this city a foodie destination. Below is a selection of long time favorites along with some new and notable
Cantinho do Avillez
Chef José Avillez always draws a big crowd, and his buzzing urban bistro Cantinho do Avillez is no exception. Interiors are plain, with a rough-and-ready look – it is a canteen after all – and the menu is not dissimilar, with simple, pared-back dishes. Yet each one is awash with inventive flavors, showcasing the enormous care behind the concept – this is food you can’t hide behind and its sings with Avillez’s talent. Small plates are the order of the day, with partridge pie, Alentejo-style black pork and marinated scallops with avocado standing out as firm crowd favorites.
https://cantinhodoavillez.pt/en/restaurantes/mouzinho-da-silveira.html
DOP
Acclaimed Chef Rui Paula is a beloved native of Porto. His dishes are inspired by the traditional flavors and aromas from his childhood, yet his flair for innovation leads to highly creative dishes. Often menu items are described as the “Chef’s memories of his childhood cooking experiences with his grandmother”, which might mean scarlet prawn (Carabineiro), lobster tail, vegetables and perfectly cooked beans in a broth and topped with a calamari foam. DOP is located in the historic Ribeiro district of Porto, inside the grand 14th century Palácio das Arts.
Cafe Santiago
Francesinha is Porto’s most famous sandwich. In what’s said to be Portugal’s version of a croque-monsieur, the Francesinha (meaning “little Frenchie” in Portuguese), is layers of cured ham, smoke-cured pork sausage seasoned with garlic and paprika, chipolata (a fresh sausage), and roast meat covered with melted cheese (and sometimes a fried egg), then drenched with a tomato and beer sauce and served with a heap of french fries. The no-frills Cafe Santiago is an award-winning local favorite for Francesinha, their specialty. And remember, even though Porto is famous for wine, Portuguese drink beer with Francesinha.
https://www.caferestaurantesantiago.com.pt/
Pedro Lemos
Located near the Douro River in a restored stone house, this restaurant provides an atmospheric dining setting, whether you’re in the cosy dining room or out on the rooftop terrace. But, having been awarded a Michelin star, the food is what people really come here for. A set menu of contemporary cuisine created by chef Pedro Lemos and his team places much of the focus on the quality of seasonal local produce used, from both the land and sea.
Brasão Cervejaria
Book ahead for lunch at Brasão Cervejaria. The rustic tiled floors, wooden accents and stone walls make it look as if it’s been around forever. Meals begin with bread and butter flavored with Iberian ham; follow this with the steak tartare and fresh potato chips, or stewed gizzards. Add the whole fried onion served with black garlic mayonnaise.
Euskalduna Studio
There are plenty of good restaurants in Porto, but as far as experiential restaurants go, Euskalduna Studio is one of a kind. As the culinary workshop of chef Vasco Coelho Santos, Euskalduna Studio showcases experimental dishes that play with flavor and texture to provide a unique gastronomic experience. Unlike most conventional restaurants, the kitchen is open for diners to interact with the kitchen team, ensuring each person’s dining experience is personalized. Inspiration for new dishes is taken from around the world, but the produce is most often local, seasonal and from small producers. The regularly changing menu here consists of 10 moments, with wine selected by the sommelier Edgar Alves.