Keeper Café is a friendly coffee shop, usually attended by regular customers, making it a familiar place with a welcoming atmosphere and a decoration that gives it authenticity and genuineness. Located in a family neighbourhood, the service follows the same pattern, with employees who promote a close, attentive and personalised service. It can be the ideal place to take a coffee break, read the newspaper or a magazine, to find out the news, read a book, or to relax and socialise with family and friends, to watch a football game, while enjoying your bakery, pastry and snacks, accompanied by refreshing or cosy drinks.

With 33 years of tradition in the city of Porto, Meidin is a pizzeria that combines a pleasant space with good Italian food, offering a customer service that wants to respect the establishment’s motto of good service.
Founded by 4 alumni and friends of the hotel school, Meidin Pizzeria offers in its letter several options, such as garlic bread, unmissable pizzas in various combinations but also Italian pasta and savory crepes.
Sweet crepes and ice cream allow you to finish your meal with a nice dessert.
Meidin also has a wine and sparkling wine list that perfectly accompanies the restaurant’s menu.

The Taberna do Doutor owes its name to a friend and client of the owner, who was a cardiologist, but also a writer and painter, and who always encouraged him to expand the business. After Sinatra’s, in the surroundings, he opened the “Taberna do Doutor” (Doctor’s Tavern), to create a space that pays homage to the traditional Portuguese cuisine, where codfish is the protagonist. In the menu, you will find codfish boiled with chickpeas, à la Braga (fried codfish served with chips and fried sliced onions), à la Rosa do Adro (boiled codfish which is then roasted; it can be served with mashed potatoes or boiled potatoes), à la Brás (Portuguese dish made from shreds of salted cod, onions and thinly chopped (matchstick-sized) fried potatoes, all bound with scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley) or baked on the plate, without forgetting other versions of the faithful friend, as the codfish salad, cakes or ‘pataniscas’ (they consist of pieces of shredded cod fried in wheat flour, seasoned with salt and sometimes pepper and parsley; they have a flattened or spherical irregular shape, if fried in abundant fat and are about 8-12 cm in diameter). There are other options, mainly of meat, as the steak à la ‘doutor’ (cooked in a very specific house manner), of veal, but there are also ‘Tripas à moda do Porto’ (the most representative dish of Porto that dates back to the time of the Portuguese Discoveries is cooked with tripe and fat meat, accompanied with thick slices of dark bread; today instead of bread white beans are used), cooked as the tradition dictates, as if it was the grandmother cooking.