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.
Traditional Portuguese cuisine.
Monday to Saturday: 12h - 23h | Sunday: closed
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Address:
Rua Firmeza, 489
Postal Code:
4000-453
City Zone:
Historic Center
Landline Phone:
223247096
Email:
tabernadodoutor@gmail.com
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The café has existed since 2017, it is a family business that has preserved the characteristics of the store’s old environment, adapting to the current business. Belonging to three brothers, the mother continues to be the key piece in the kitchen. The family has Trás-os-Montes origins, which is reflected in the menu. The products made are of Trás-os-Montes origin, ideal for meals, such as kid roast in the oven and seafood feijoada. There are options for different types of appetites, based on own-made pastries, between cheesecakes and specialties, Tentúgal pastries, french toast and biscuit cake. They have daily brunch, with eggs, scrambled, in the oven or Benedict, and yogurts with granola and fruit, among other options.
Casa das Bôlas has been open to the public in Lamego since 1996, having expanded to the city of Porto in 2017.
The decoration of its space refers to the original brand house, and even pieces from its original space were used.
The biggest specialty of this store is the well-known Bôla de Lamego, a traditional salty delicacy that can be served with different fillings: ham, codfish or beef in vines.
In its establishment it also sells traditional Lamego sweets: Lusitanos, Peixinhos de Chila, Barquinhos de Santa Clara and a wide variety of traditional cookies.
All your pastries are made by hand.
Casa das Bôlas also accepts orders.
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.
