Nut’ presents itself as a specialty dessert chain, using one of the world’s leading chocolate brands, Nutella, with original and exclusive products. The mission of this establishment is to “spread magic and happiness to the sweet tooth”. And be fooled if you think only the youngest and the smallest are Nut’s audience. Children, teens, young people, adults and seniors enjoy daily pancakes, crepes, churritos, ChocoKebabs, waffles, among many other sweet options. They are about 240 square meters, spread over two floors, giving this space the largest store in the country. Of the 100 seats available, 16 are on a pleasant terrace.

Porto In A Bottle is a wine cellar which was born in the historical centre of Porto in 2013, in the renovated Rua das Flores. It offers a new concept of wine shop, where the most representative drinks of this region are selected and promoted. The option was clear: to have only Douro and Minho wines. You can find several drinks, such as Port wine, table wines (Verde, White, Red and Rosé), sparkling wines, brandies, ‘ginginhas’, several liqueurs and some objects related to wine. Some of its products are exclusive and for this reason they have already been highlighted in some national and international press articles, such as the New York Times, Hurriyet (Turkey), Globo (Brazil), among others.

The Taberna do Doutor owes its name to a friend and client of the owner, who was a cardiologist, but also a writer and painter, and who always encouraged him to expand the business. After Sinatra’s, in the surroundings, he opened the “Taberna do Doutor” (Doctor’s Tavern), to create a space that pays homage to the traditional Portuguese cuisine, where codfish is the protagonist. In the menu, you will find codfish boiled with chickpeas, à la Braga (fried codfish served with chips and fried sliced onions), à la Rosa do Adro (boiled codfish which is then roasted; it can be served with mashed potatoes or boiled potatoes), à la Brás (Portuguese dish made from shreds of salted cod, onions and thinly chopped (matchstick-sized) fried potatoes, all bound with scrambled eggs. It is usually garnished with black olives and sprinkled with fresh parsley) or baked on the plate, without forgetting other versions of the faithful friend, as the codfish salad, cakes or ‘pataniscas’ (they consist of pieces of shredded cod fried in wheat flour, seasoned with salt and sometimes pepper and parsley; they have a flattened or spherical irregular shape, if fried in abundant fat and are about 8-12 cm in diameter). There are other options, mainly of meat, as the steak à la ‘doutor’ (cooked in a very specific house manner), of veal, but there are 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), cooked as the tradition dictates, as if it was the grandmother cooking.