In a luminous space, which fills the curve of the street, with glass all around, you can find the Padaria Miguel Ângelo (bakery). With a warm, familiar atmosphere and modern decoration, Padaria Miguel Ângelo stands out for the quality of its bread and there are for all tastes – bijou bread, grandmother’s bread (baked with rye flour), white buns (shaped like the beak of a duck), unsalted bread, wholemeal, rye bread, ‘bicos de pato’ (ducks beak – sweet buns shaped like the beak of a duck), Mealhada bread (baked with wheat flour and squared shape, with four high corners), Michelangelo wheat bread, loaf of bread, bread for French toasts, just to mention a few. You can also find sweet options, with typical Portuguese pastries, such as coconut white bread, ‘pão de ló de Ovar’ (similar to sponge cake, but moist in the middle), ‘tranças’ (sweet bread in the shape of braids), you can also order custom birthday cakes. The service is attentive and the offer invites you to taste.

Sogevinus is a space for experiencing, which aims to demonstrate the versatility of Port wine and its potential for different types of consumption. Here, in addition to finding all the references that make up the portfolio of the various brands of the group, it is possible to do combined wine tastings and learn more about what distinguishes the different types of Port and Douro wines, or opt for a pairing with chocolate and cheese. There are also wine tastings by the glass (with various suggestions of white, ruby or tawny Port and DOC Douro) and cocktails made with Port wine, which may be accompanied by other national products such as cheese, olive oil or custard tarts.

Installed in a round building adorned with typical Portuguese tiles is Café Ponche. If you are looking for a place to take a break, to relax, to work a little at the computer, to study, to socialise, to have a cup of coffee, or a drink to regain strength, or a snack to tuck in, or a full meal at competitive prices, Café Ponche can be a serious candidate for those choices. Café Ponche bets on traditional Portuguese cuisine in the confection of its meals and suggests its customers to taste its speciality, the ‘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 space is pleasant and welcoming, having, besides the interior space, an outer ne.