In a minimalist and welcoming environment, you will find at Essência Lusa traditional Portuguese dishes and snacks, of homemade confection. The project was born in 2015, with the objective of promoting the varied Portuguese gastronomy to the people who visit Porto, deriving its name from it. The dishes to be highlighted are the codfish with bread, octopus in the oven, seafood rice, Francesinha (a sandwich from the city of Porto, consisting of sausage, fresh sausage, ham, cold meats and beef steak, covered with cheese later melted; it is garnished with a tomato, beer and piri-piri sauce and can be served with French fries as a side dish) and the Tripas à Moda do Porto. There is a bet on confection, offering dishes that are cooked in the moment and with high quality products, at competitive prices, but not only. It is part of the Portuguese tradition to receive well and, for that, you can count on the friendliness of the staff in the reception and the service provided to the client.

Na Muche Restaurant is characterised by the provenance of the products that make up the menu, which is seasonal and local. From breakfast to dinner, customers can expect honest dishes, in which the ingredients – many of them grown in the owner’s vegetable garden – are carefully treated, in order to offer quality options. The dining room is cosy and the restaurant also has a terrace. As well as the à la carte service, the restaurant also offers lunch menus. They are proud of their “Abade de Priscos” pudding (typical Portuguese dessert, created by the Abbot of Priscos, in the 19th century, containing bacon and a very large number of egg yolks), the recipe which, they guarantee, was given by the Abbot to the owner’s grandmother. Try it and you will believe it.

In 1920, began the production of milk, butter, cheese and whipped cream. It was the first company in the sector to distribute pasteurised milk in glass bottles, at a time when the distribution was done in jars carried on the head. It gained fame and imposed the quality of its products. Butter with salt sold by weight, on baking paper, is still a classic, as are cheese and whipped cream. In fact, whipped cream has become a protagonist. In the 1950s, sold over the counter in little bags of waxed paper, it joined the ex-libris of the brand: the éclair with chocolate coating. The constant quality, the daily production, always fresh and limited to the existing stock, confirm a story of success.