Officially founded in 1959, Café Santiago had opened doors before as a grazing house and tavern. Francesinha Santiago has always been the main reference of the establishment, having emerged as a result of the refining of typical Francesinha do Porto by members of the Pereira family. Its carefully selected ingredients, 100% artisanal cooking processes and the well-known special sauce whose recipe is a family secret, give Francesinha Santiago the highest reference status in national cuisine. Santiago F emerged in 2011 from the need to expand the business in light of the remarkable demand felt in the original space.

Munchie Burger is the first artisanal burger in Porto. Born on July 16, 2013, the need to address the lack of meals for young people in Porto’s “moved” area was born. This is an innovative and informal concept, developed by a team of young people who attended the night and knew well what could result: a different hamburger that does not have “fast food”, but quality light food, prepared “on the spot” with fresh, locally sourced produce. Today, Munchie is a reference brand in the Greater Porto area, and strives for the continuity of the quality of its products, currently having three open spaces in Greater Porto.

Canto Doce is an establishment in a central location, near the Palácio da Justiça in Cordoaria, and it is quite eclectic, since it is, at the same time, a snack bar, a restaurant and a confectionary with its own production. It identifies itself as a traditional Portuguese food restaurant and has space for group dinners. It can be the ideal place for quick meals, with its ‘pregos’ (grilled beefsteak) on the Canto Doce bread; or for meals at the table, having various offers, from 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), meat options, such as ‘alheira’ ( a type of Portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread) with ‘migas’ (t is usually made with leftover bread, either wheat bread traditionally associated with the Alentejo region in Southern Portugal, or corn bread as used in Beira) or steak in the casserole, fish options, such as grilled squid, codfish dishes or hake fillets, vegetarian options, such as omelettes, and various sweets.