If you are the type of person who loves to try all kinds of new foods, this restaurant is for you. The interesting fusion of Japanese cuisine with the richness of the Portuguese attitude results in a show of different tastes than usual. Located on Rua Ramalho Ortigão, a step away from the Allies, this establishment specializing in Ramen works every day to win the happiness and trust of customers by the belly, taking them on a journey of gastronomic culture full of possibilities that leave anyone guts.

In a modern, sophisticated and elegant environment, Vogue Café Porto assumes itself as “the most chic space in Porto”. With this opening, Vogue adds yet another elegant and cosmopolitan space to its Vogue Café collection in cities like Moscow, Kiev and Riyadh. The black-and-white pattern sets and the gold and mirror touches, reveal a concept that draws on the symbiosis between the cosmopolitan international model and the surrounding with the hotel and the city. Vogue Café Porto is the ideal place to satisfy your appetite with full or light meals at any time of the day, or simply to have a coffee while browsing the latest edition of the Vogue International books and magazines in the inner courtyard or bar.

Canto Doce is an establishment in a central location, near the Palácio da Justiça in Cordoaria, and it is quite eclectic, since it is, at the same time, a snack bar, a restaurant and a confectionary with its own production. It identifies itself as a traditional Portuguese food restaurant and has space for group dinners. It can be the ideal place for quick meals, with its ‘pregos’ (grilled beefsteak) on the Canto Doce bread; or for meals at the table, having various offers, from 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), meat options, such as ‘alheira’ ( a type of Portuguese sausage, made with meats (usually pork, veal, duck, chicken, quail or rabbit) and bread) with ‘migas’ (t is usually made with leftover bread, either wheat bread traditionally associated with the Alentejo region in Southern Portugal, or corn bread as used in Beira) or steak in the casserole, fish options, such as grilled squid, codfish dishes or hake fillets, vegetarian options, such as omelettes, and various sweets.