Café Ambrizete home appeared in the 70s and can be said to be part of a range of the oldest houses in the area. The name ‘Ambrizete’ derives from the time of the returnees, the people who returned from the old Portuguese overseas provinces, being the name of an Angolan city at the time. At the beginning, with the theme of a tea room, the space contained sofas for the comfort of its clients and paintings on the walls with the theme ‘Angola’. Of these paintings it is still possible to see part of them under the false ceiling, as well as a stained glass window that is part of the origins of the house. Nowadays, the highlight goes to the games of Santa Casa, to its billiards, to the space outside and to its soup, which never disappoints its clients.

Restaurant located in one of the most charismatic areas of Porto, right between the emblematic Palácio da Bolsa and the Alfândega building. Its specialty is traditional Portuguese food, with a very diverse range of meat and fish dishes, such as Braga’s cod, Brás’s cod or Lagareiro’s Octopus. There is also a wide range of tapas, which you can enjoy while sipping a glass of wine or beer, such as fried patties, galician octopus, alheira or roasted chorizo. It also has a wide range of salads and soup. On sunny days you can enjoy its terrace.

Situated in the street with the same name, the Padaria S. Dinis is a hot bread establishment, with fresh bread served daily. For this reason alone, it would already deserve the attention of our senses. However, the Padaria S. Dinis is much more than that, it is also known for its varied pastries, having Berlin balls (the Berlin ball is a traditional German cooking cake, whose recipe arrived in Portugal during the Second World War by Jewish refugees, becoming an immediate success. It is sprinkled with sugar, but while the Berliner is garnished with mainly red sweets (strawberry, raspberry, etc.), the Berliner ball is filled with a yellow sweet called pastry cream through a side blow and is always visible. With the exponential sale of this product, the flavours of the filling have also increased. The Berlin balls are fried before being stuffed with the pastry cream. Their German counterparts have a slightly smaller diameter and are usually sprinkled with powdered sugar. In Portugal, you can find Berlin balls in most bakeries, which sometimes also have them without filling. They are consumed a lot on the beaches from north to south of the country during the summer), cream pastries, various versions of éclairs and croissants, just to mention a few, as well as for its daily meals, based on the tradition of Portuguese, regional and local cuisine, with modern versions of some well-known dishes and having its version 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), and ‘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). The service is attentive and personalised and the space is welcoming, having a family atmosphere.