Traditional Portuguese food restaurant created in 1982. For over 30 years it has been serving the best of Portuguese food to Portuguese and foreigners. Casa Rocha is praised for the quality of its homemade food, for the family and genuine atmosphere, for the good service and, also, for the quality-price ratio. For example, at lunch time, for € 6.50 you can enjoy a meal with soup, dish, drink and coffees included. It offers, among other specialties, Porto-style tripe, cabidela rice, Portuguese stew, pataniscas, cod dumplings, green broth and sarrabulho porridge. To complement your meals, it also serves delicious homemade desserts.

Cantinho da Mimi is a restaurant, café and snack bar with a varied menu. You can go to this restaurant for a meal as it offers daily dishes at an economical price. If you prefer, you can choose one of their specialties such as the francesinha or the specialty hotdog. On sunny days there is always the possibility of taking advantage of the terrace to take a break and relax while having a coffee, a beer or one of their sandwiches. In addition, it is a spacious, comfortable and discreet venue, ideal for organizing group dinners. Additionally, there is a basement where sometimes dances and karaoke parties take place.

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.