Located in downtown Porto, Muda presents itself as a restaurant designed to satisfy the most demanding greed at any time of the day. Adaptable to consumer needs, whether they are lunch or dinner or even a snack in the middle of the afternoon or after midnight, this space is a good alternative for those who want to have a meal, regardless of the moment. Its sleek design and architecture, top-notch service and full menu, including vegetarian options, make Muda an interesting choice for any meal.

My Palace is a restaurant that specializes in francesinha made from the finest ingredients. Therefore, My Palace offers our customers several variations of this dish, such as the standard francesinha, My Palace and the XL and XXL for the sweet tooth. In addition to the francesinhas, it has a wide range of snacks, omelets and traditional Portuguese fish and meat dishes such as monkfish fillets, razor clam rice, duck rice and lamb chanfana. As a starter, it is recommended that you try one of their delicious patties. The atmosphere is pleasant and the service is efficient and attentive.

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.