Entering the Cafeteria Espaço Galiza is entering a relaxed, colourful space, with a cosy atmosphere, with personalised service, suitable for taking a break, having a cup of coffee or enjoying your pastry. The light penetrates through the long windows, allowing you to read while consuming a croissant, as well as being able to protect yourself in its generous space outside. At Cafetaria Espaço Galicia you can also have a complete meal, you can choose a salad, for all tastes, mixed, tuna, sea food, chicken, ham or roast beef, or choose the dish of the day or the house specialities, from the special 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), beef steak with French fries, to various omelettes.
Pastry, coffee, croissants, economical dishes.
Monday to Friday: 08h - 20h | Saturday: 09h - 15h | Sunday: closed
Reviews
This store has no reviews.
Promotions
Promotions are one of the strategies shop owners can use to sell their products, renew collections or simply win more customers and advertise their business. At Shop in Porto, our shop owners can advertise online promotions in their stores over a period of time, making them visible to customers.
We are here
Address:
Rua de Júlio Dinis, 244
Postal Code:
4050-371
City Zone:
Baixa
Mobile Phone:
914146817
Email:
joselaroque70@gmail.com
Similar Stores

Suribachi is the oldest vegetarian and macrobiotic restaurant in Porto, offering its guests meal and snack services.
The delicacies served at this proven establishment reflect the landmark status recognized by all those who follow a vegetarian or macrobiotic lifestyle.
In addition to the meal service, it has a shop in its space where it sells a careful selection of dietary and natural food products.
Suribachi also has its own bakery and pastry production, always with a healthy orientation.

As a tribute to his professional career in the Basque country, “Euskalduna” – “Basque” in Basque – was the name chosen by Chef Vasco Coelho Santos, in this project of contemporary author cuisine. In the restaurant, the Chef and his team invite diners to enter their creative space and share a gastronomic journey in the intimacy of the counter and the two tables, in an Omakase concept. In an accomplice, welcoming and sharing environment, the team combines creativity, technique and breaking barriers, making the haute cuisine a fun and appealing experience for the five senses. The tasting menu stands out, with dishes like “Gamba, Mango & Curry” or the interpretation of “Rojões & Morcela”.

In 1920, began the production of milk, butter, cheese and whipped cream. It was the first company in the sector to distribute pasteurised milk in glass bottles, at a time when the distribution was done in jars carried on the head. It gained fame and imposed the quality of its products. Butter with salt sold by weight, on baking paper, is still a classic, as are cheese and whipped cream. In fact, whipped cream has become a protagonist. In the 1950s, sold over the counter in little bags of waxed paper, it joined the ex-libris of the brand: the éclair with chocolate coating. The constant quality, the daily production, always fresh and limited to the existing stock, confirm a story of success.




