Inaugurated in 1931, Escondidinho was the first restaurant to obtain two Michelin stars in 1936, which made the restaurant a place of excellence.
Its dining room, which reproduces the comfort of the 18th century residences, with the ornamental strength of the old faience and the showy ceramic wainscoting, imitating the Delft school, with its extraordinary beauty tiles, stands out for its beauty.
In the Escondidinho Restaurant you can enjoy the unique flavors of Porto gastronomy, such as “tripas” (gut), cod, beef or “cataplana”, always with a service of recognized excellence.

Molete Bread & Breakfast, which has three different establishments in the city of Porto, is a traditional Portuguese bakery that over the years has sought to develop without ever losing the quality that made it a reference.
In our establishments you can find a wide variety of bread, in its various shapes and flavors. You can also enjoy croissants and “pastel de nata”, among other cakes. As its name implies, Molete Bread & Breakfast is a cozy place for your breakfast, but also for your snack and even for a lighter lunch, including vegetarian options.

Keeping the tradition of the old confectionery with the same name, the Cunha Grill opened with the same principles and objectives of satisfaction of the customers’ needs. They are located about 2 minutes from the Trindade underground station. In this space, with ample capacity, ideal for lunches and dinners, being able to reserve for groups, ideal for social and familiar conviviality, the protagonists are the same plates, with confections based on the principles of the traditional Portuguese cuisine. Its specialties are the octopus and codfish dishes, the ‘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), the famous 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 its sangria. Every day there are new dishes, which can be tasted at lunch, in menus at competitive prices.