Let’s cut to the chase: Capa Negra restaurant has one of the most wanted Francesinha in Porto. For Capa Negra it is not enough to be the best Francesinha in Porto, according to its words, it is “the best Francesinha in the world”. This is the original space, opened in 1968, when Amândio Fontes and one of his brothers decided to open a pool hall. Today is one of the best-known restaurants and brewery in Porto, having two more restaurants in the city. In addition to Francesinhas, its specialties are hake fillets, oven roasted lamb, Portuguese stew, roast beef and a huge variety of steaks. Always accompany with meat patties.

Aromas & Tradition opened in 2020, merging the best of two worlds, the regional and the gourmet. In this sense, the establishment has a shop area for the sale of regional products, such as alheiras (a typical Portuguese sausage whose main ingredients may be poultry meat, bread, olive oil, lard, garlic and paprika), smoked products, wines, cheeses, honey, chocolates, among others, handicraft items, Paupério biscuits, Mirandela bread, ‘Leite de burra’ soaps, and a cafeteria area, where its customers can taste all its products. The phrase that defines Aromas & Tradição is the following: “It is born of a passion. A passion for what is traditional and homemade. A space that we want to share with everyone. To be, to socialise and to taste our products. Feel the aroma and let yourself be carried away by tradition”.

Moinho do Lanço is a cafeteria and restaurant, with a cosy and familiar atmosphere, a decoration that mixes rustic and contemporary, with a covered terrace, all the elements that the establishment offers so that, as mentioned by the others, “you feel at home”. The offer is varied and homely. There are hot chocolate, homemade cakes, toast, natural juices, rustic bread sandwiches, dogs, hamburgers, omelettes, typically Portuguese snacks, various versions of 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), in puff pastry or ‘bolo do caco’ (made with wheat flour, yeast, water and salt; with these ingredients a dough is made; wafers are formed about 3 cm thick and at least a palm diameter; traditional baking is done on a basalt stone, properly heated for the purpose, until a hot temperature is reached. It is commonly used to make sandwiches based on the ‘bolo do caco’ and various fillings such as beefsteak, ham, swordfish, octopus, among others), pizzas, and daily dishes, made based on traditional Portuguese cuisine, served on menus with competitive prices. It has take-away service.