Inserted in the corner of an old building, the Restaurante Encontro Art Caffe encloses in its space a mixture of contemporary and ancient, where encounter and art mix. In this space, the heritage of traditional Portuguese cuisine is preserved, with the confection of regional and local dishes, punctuated with modern notes, updating and giving unique identity to their dishes. The temporal migration occurs with the decoration, with modern lines, creating a welcoming, intimate and familiar environment, thus carrying the culinary tradition to the XXI century. It also has a basement for celebrations and festivities, prepared to receive groups, families and companies.

Renovated in 2017, Café Cifrão offers a space with a simple, warm and familiar decor, with a recognized friendly staff. Here you can snack, have a drink, have a complete meal and socialize on the terrace, an ideal space to share a moment with friends. As it should be, Café Cifrão serves francesinhas (for some, one of the best) but also sandwiches, “pregos no prato” (steak), omelets, hotdogs, hamburgers, “alheiras”, special mixed sandwiches, among others. It also serves breakfast, as well as affordable lunch menus. It has an extensive list of drinks, alcoholic and non-alcoholic, and even offers its customers wifi.

The Casa Pinheiro is a traditional tavern in Porto, over 60 years old, which aims to preserve the customs of this type of houses in the city and preserve the homemade flavours. The appetizers available every day stand out, with focus on codfish fritters, Lamego ham, bucho(stomach of the animal) and boiled ears, among many others, besides traditional Portuguese cuisine day dishes, such as 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), ‘feijoada à Transmontana’ (bean stew, usually with meat, and almost always accompanied with rice; in Portugal, it is cooked with white beans in the northwest (Minho and Douro Litoral) or red beans in the northeast (Trás-os-Montes), and usually also includes other vegetables (tomatoes, carrots or cabbage) besides pork or beef, to which can be added varied sausages), ‘cabidela’ rice (a stew that uses, during its cooking, the blood – with vinegar – of the animal that is boiled) or codfish à la Braga (cod to pieces, fried; the potatoes and onions that accompany this dish are cut into thin slices and fried in the same oil as the cod, with bay leaf and cloves), just to mention a few. The welcoming and traditional environment invites to experience, to socialise and to share typically Portuguese dishes, with a familiar service and very competitive prices.