A French-Portuguese couple came to Porto, with the will to participate in the evolution, dynamism and culinary diversity of the city. They changed their lives and careers and opened Porto Express, to propose original flavours and promote the products of the north of Portugal, in a welcoming space, where everyone can get together and feel at ease, in conviviality and sharing food. It is a tapas bar, of drinks, of hamburgers, of homemade cakes and brunch, serving local and artisan products, with a modern and original touch, with vegan and vegetarian options. They also have artistic and cultural events (workshops, concerts, thematic dinners); they are pet-friendly; and they focus on the satisfaction of each client.

In a luminous space, which fills the curve of the street, with glass all around, you can find the Padaria Miguel Ângelo (bakery). With a warm, familiar atmosphere and modern decoration, Padaria Miguel Ângelo stands out for the quality of its bread and there are for all tastes – bijou bread, grandmother’s bread (baked with rye flour), white buns (shaped like the beak of a duck), unsalted bread, wholemeal, rye bread, ‘bicos de pato’ (ducks beak – sweet buns shaped like the beak of a duck), Mealhada bread (baked with wheat flour and squared shape, with four high corners), Michelangelo wheat bread, loaf of bread, bread for French toasts, just to mention a few. You can also find sweet options, with typical Portuguese pastries, such as coconut white bread, ‘pão de ló de Ovar’ (similar to sponge cake, but moist in the middle), ‘tranças’ (sweet bread in the shape of braids), you can also order custom birthday cakes. The service is attentive and the offer invites you to taste.

O casal João Winck e Ângela Moraes decidiram abrir um espaço onde pudessem partilhar sabores da gastronomia tradicional brasileira. Foi assim que nasceu o Capim Dourado, com uma decoração com motivos tropicais. Nesta partilha, optou-se por tentar recriar comida com opções para todas as dietas: da horta, do mar e da fazenda. Dadinhos de tapioca com geleia picante de maracujá, torresmos «pururuca», pãozinho de queijo, servido com linguiça artesanal, «vaca atolada», uma costela coberta com creme de mandioca e farofa de banana e bacon, são alguns dos pratos, com ingredientes típicos. Para beber, continue no Brasil, há cachaça, a base de vários cocktails tropicais, para abrir ou até acompanhar a refeição.