Kanpai Downtown is a restaurant that presents itself through two core concepts: talent and creativity in the kitchen and taste in the room. Inspired by discovery and urbanity, Kanpai Downtown is a stone’s throw from São Bento Station, on Mouzinho da Silveira Street. Its interior, with its organization forced by the traces of the old but fully restored building, reveals its urban character and an intimate atmosphere. This restaurant specializes in quality sushi, but goes beyond and opens the range of options to food-inspired cuisine from around the globe, with two cuisines, one conventional and one sushi bar-shaped.

This is an establishment that already has a history of 30 years. In addition to its prime location, it also offers a wide range of products and options for those who are hungry or just need a break. In fact, it is difficult to pass the Clérigos Confectionery and not get mouth watering just looking at the window and see what is exposed, such as snacks, sandwiches of bread, snacks, cream, pizza and croissants. In addition, it offers affordable home-cooked meals every day with various meat and fish options, as well as francesinhas, bifanas, soups and various salads.

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.