O Café Nosso Lar tem uma história de mais de 40 anos numa localização privilegiada, mesmo entre a Boavista e Cedofeita. É conhecido pelos seus deliciosos queques e lanches especiais. A sua francesinha, cachorro especial, croissants e salgadinhos também são muito elogiados. Poderá passar no Nosso Lar para um lanche ou pequeno almoço. À hora do almoço poderá aproveitar e pedir um dos menus, em que, por um preço económico, terá à sua disposição uma refeição rápida à base de cozinha tradicional portuguesa. Se estiver bom tempo, poderá usufruir e tomar um café ou bebida ou matar a fome com um dos seus snacks na sua convidativa esplanada.
Almoço menu e cozinha tradicional

Natas d’Ouro is born from the desire of its founder to try the combination of new flavors with the traditional “pastel de nata”.
To this end, it establishes in 2017 a partnership with Borges Wine Society and creates a “pastel de nata” from Port Wine, using in its production the excellent Port wine of this centenary house. To distinguish them from the traditional “pastel de nata”, and in the form of tribute, these cream tarts with port wine have a more oval shape, alluding to the shape of boats.
Natas d’Ouro also has a terrace with about 160 seats and many other pastry delicacies, for those who do not want to confine themselves only to the “pastel de nata” that is the hallmark of this space.

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.