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.

The restaurant Peza Arroz was born in 1944, still under the name Casa de Melgaço, and owes its name to the nickname of the owner’s great-grandfather. It is rustic and welcoming, located in the riverside area of Porto, and it serves good homemade dishes of traditional Portuguese cuisine. It is a great place to rest and regain energy, and then continue visiting the riverside area. The pleasant space outside overlooking the Douro River and the not less friendly staff of the space stand out, and you can enjoy some “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), or a 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), or “bacalhau à marinheiro” (codfish fillets, soaked in seafood broth, roasted in the oven with clams, shrimps, peppers and onions), or grilled beefsteak on the dish, among others, while enjoying one of the most emblematic views of Porto and Gaia, savoured with a glass of wine.