Like any self-respecting steakhouse, meat occupies a special place in Vaccarum. Here you can enjoy dishes based on the best grilled meat from Uruguay and Australia. Noteworthy is the t-bone, the tomahawk, the matured 400g loaf or the kebab. In addition to the meat dishes, Vaccarum also serves cod, tuna and swordfish dishes from Madeira and many other snacks, such as francesinha or tapas, moelas, pataniscas or octopus. The atmosphere is rustic and cozy and you can accompany all dishes with a craft beer or a wine specially advised by our staff.

This is the first restaurant in Portugal from The Good Burger chain. TGB presents itself as a “quality alternative to traditional fast-food, less formal and more affordable.” Its menu features hamburgers 100% beef, chicken and vegetarian, served in a unique bread with patented recipe, accompanied by various types of fries. It also serves hotdogs, tex-mex nachos, cheese and jalapeno small balls, chicken wings and onion rings. One of its novelties is the Slim Burger, with only 290 calories. It also features other healthy alternatives like bowls and salads. It has arcade machines where you can play while you wait for your meal.

The restaurant Peza Arroz was born in 1944, still under the name Casa de Melgaço, and owes its name to the nickname of the owner’s great-grandfather. It is rustic and welcoming, located in the riverside area of Porto, and it serves good homemade dishes of traditional Portuguese cuisine. It is a great place to rest and regain energy, and then continue visiting the riverside area. The pleasant space outside overlooking the Douro River and the not less friendly staff of the space stand out, and you can enjoy some “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), or a 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), or “bacalhau à marinheiro” (codfish fillets, soaked in seafood broth, roasted in the oven with clams, shrimps, peppers and onions), or grilled beefsteak on the dish, among others, while enjoying one of the most emblematic views of Porto and Gaia, savoured with a glass of wine.