MANNA has the purpose of sharing a conscious lifestyle and an integral well-being, respecting food and yogi philosophy. Consequently, it is a space that gathers an offer of vegetarian and vegan food, of organic matrix, local and seasonal, artisan bakery, convenience shop, of small local producers, and yoga and meditation studio. Their love for organic, vegetarian and vegan food makes them look for local and seasonal products, doing everything from scratch, preserving the nutritional qualities of each ingredient. They want to bring the yoga message to a growing number of people, through their classes, sharing the principles of this philosophy in everything they propose to do.

Raiz is a restaurant that seeks to innovate and surprise while respecting traditions, fusing ancient Portuguese cuisine with contemporary. Our principles are slow cooking, use of fresh and, in most cases, national products, and in any circumstances do not use microwaves. Raiz seeks to provide an unhurried experience, so that you can enjoy your couverts, snacks and main dishes prepared at the moment. In the menu you can find several typical Portuguese snacks, such as “pataniscas de bacalhau” (cod snack), “rojões” (pork), gizzards, as well as our version of francesinha, having as main dishes creations and variations of classics like cod, octopus, meat.

Let’s cut to the chase: Capa Negra restaurant has one of the most wanted Francesinha in Porto. For Capa Negra it is not enough to be the best Francesinha in Porto, according to its words, it is “the best Francesinha in the world”. This is the original space, opened in 1968, when Amândio Fontes and one of his brothers decided to open a pool hall. Today is one of the best-known restaurants and brewery in Porto, having two more restaurants in the city. In addition to Francesinhas, its specialties are hake fillets, oven roasted lamb, Portuguese stew, roast beef and a huge variety of steaks. Always accompany with meat patties.