DOP

Oof - wish I had read the reviews and paid attention to the cancellation policy in the restaurant before booking. We were seated at one of the nicest tables in the restaurant (round window on the ground floor) but that is where it ended. Sadly one of the worst fine dining experiences I have had anywhere in the world. They have plenty of staff but its chaos - it takes them ages (40min+) to refill your drinks, Half of what we were served as vegetarians was actually inedible (neither my teeth nor my knife could make it through one of their courses). Underseasoned food and bizarre combinations. No protein anywhere for a vegetarian of course. Worse still - as soon as the feedback is not over the top complimentary (and we were very soft and kind in giving the feedback) - the service levels drop immediately. It is simply outrageously expensive for the quality of food and service they provide and I cannot honestly recommend it for anyone - especially not if you are vegetarian. By the end of the evening as we did not leave a tip for the total lack of service on our 300eur bill - we showed ourselves out of the restaurant. We took it as fun and a learning experience - but I wish we had listened when warned by our Portuguese friends that this a total tourist trap. I hope this review helps others avoid the experience we had XD. Plenty of other wonderful restaurants in Porto (Oma, Seiva, Em Carne...) that we tried - go there instead lol.

In summary falls short of what is promised, OK but overpriced. I will explain. The staff are very welcoming and attentive, from start to finish. The decor and atmosphere on the ground floor looked very nice, unfortunately we were placed on the first floor which is nothing special, and where the air conditioning was blowing too hard (despite it having been reduced to a minimum on asking the staff). Now to the food: The amuse bouche served in the reception area was delicious. A little Thai inspired shrimp seasoned and wrapped in a leaf, accompanied by a small coup of white rum with lime juice and jalapino oil. As described just to awaken the taste buds... We selected the 6 dish option, with me taking the wine pairing in addition. Whilst waiting for the first dish we had a glass of sparkling wine, which was quite nice, slightly yeast nose, light and crisp on the palate. The first dish was a trio of (with the ordering in which to eat given by the waiter): small cones of cod, very nice; trompe l'œil oyster shell which was edible and to be spread with the ball of oyster infused butter served as a small ball in the center of the "shell", this was greasy, the shell lacking flavour, so not a success; and finally spinach and wild garlic puree with a fried thin potatoe disk on top, the flavour of the puree was good, but the disk moistened by the puree was difficult to cut through so I folded it up to eat it, it added nothing other than frustration to an otherwise lovely dish. While waiting for the next disk we were served a sesame cracker (nicely spiced) with an artichoke puree, with olive oil and sourdough bread. All of this was delicious, the olive oil exceptional. The second dish was their "standout dish" (guide Michelin terme) of squid carbonara, squid tagliatelle, quail egg yolk, and smoked squid cubes. Indeed this dish stood out from the others, refined flavours, great textures. The third dish, langoustine with yellow Thai curry sauce and kafir oil drops, cauliflower toasted disk and cauliflour puree, this was lovely. Bright distinct flavours, just the cauliflour puree that in comparison was bland and added nothing other than volume to the dish. The fourth dish of cod and a vegetable spaghetti topped with shell fish and served with a spinach sauce was a dish of contrasts, the vegetable spaghetti was superbly seasoned, so much so that the cod in comparison whilst perfectly cooked was bland. A shame. The the fifth dish of quail, nicely cooked with a delicious sauce and lemon flavoured rice shaped pasta, was spoilt by serving it with fried cake which completely overpowered the other delicate and sumptuous flavours. The sixth course desert of chocolate with a vanilla and black garlic ice cream was excellent. And the wine pairing, of a sweet desert wine excellent. Thus in contrast to the wine pairings of the other dishes, not that they did not complement well, but that there was so little flavour in the other wines that frankly I would have been better off with water (I do not recommend taking the wine pairing offer because of this and the very small servings with each dish). And after that we were served a pair of sweets (chocolate truffle and an almond cake?), very good.

Cozy place with amazing foods and services! Love all dishes there. Even the fresh chocolates they gave us as a gift after meal were super yummy. Beautiful and high end restaurant. The chef created great vegan options. We had unforgettable experience in DOP Porto. Must try! Highly recommend and definitely want to come back if we visit Porto again.

In my life, I have never experienced a plate, mud, and pot served in a so-called gourmet restaurant. DOP Porto completely ruined my evening with my wife on her birthday eve. I will never return to this place. The only saving grace was my lovely wife, who remained calm and smiled despite the staff’s shocking ignorance about the food. Needless to say, the dishes were inedible. Forget Michelin stars—DOP Porto rates a solid minus five in my book.

Michelin Star? A dinning experience where the chef choices your food. From 6, 10 or 14 moments. There is no disputing the creativity, preparation and work that went into the dishes. Supposedly a fusion of tradition Portuguese food with an Asian hint. In reality a confusion of textures and flavours. There was no ‘Wow’ factor with the dishes, no moments where the flavours hits your tongue and you nod in appreciation. It was all rather ordinary, nothing outstanding. The recommended wine a ‘sparkling wine’ tasted like a cheap cava. The staff, while professional and knowledgeable, seemed transfixed in their service, there was no eye contact, no smiles, not very welcoming and not adding to the experience. Very functional. Overall, a disappointing, ordinary and expensive experience. There are so many fine dining restaurants in Porto. I’d suggest you look around and go to one of those. I’m sure you will have a far superior flavoursome meal, at a venue with a better atmosphere, more cheerful staff and save yourself a lot of euros. Overall a disappointing dining experience with many ordinary moments.

Had an epic experience here! Was able to get a reservation the day of and was so happy I did. Went for the 14 moments and it was perfectly portioned - was never too full or too hungry. Loved the variety and creativity with the food. It was visually stunning + delicious. I also got the wine pairing with the moments and that was so fun. The staff was so helpful with teaching me about Portuguese wines and explaining more about the wines on the map in the menu. I’m still thinking about this experience months after my trip! Highly recommend DOP.

DOP Restaurant in Porto combines the charm of a 14th-century building with contemporary design. The interior features sleek lines, warm lighting, and an intimate ambiance, making it ideal for both romantic dinners and special occasions. The restaurant’s location in Porto’s city center places it near landmarks like the Clérigos Tower and the Ferreira Borges Market, adding to its appeal. Chef Rui Paula, a prominent figure in Portuguese gastronomy, leads DOP with a focus on elevating traditional Portuguese cuisine. His approach emphasizes the use of local ingredients and classic techniques, reimagined with a contemporary twist. The tasting menu, titled Não há futuro sem memória (“There’s No Future Without Memory”), offers a journey through Portugal’s rich culinary heritage. DOP’s tasting menu features dishes that showcase the depth of Portuguese flavors. Highlights include: Squid Carbonara: A reinterpretation of the classic pasta dish, using squid to mimic the texture of tagliatelle. Sea Bass in its Habitat: A dish that presents the fish in a bouillabaisse-style preparation, highlighting its natural flavors. Duck Leg with Truffle Purée: Tender duck complemented by a rich truffle purée, showcasing the depth of Portuguese meats. The wine pairings are carefully selected to complement each course, enhancing the overall dining experience. One more thing about DOP restaurant achieved Michelin title in 2024

This is my fourth time coming to this restaurant, and it will also be my last. The restaurant aims to get a Michelin star, and they’ve changed the menu to a tasting menu. Having been to Michelin-starred restaurants, I can regretfully tell you that at your current level, it’s impossible for you to earn a Michelin star! 1/ The biggest issue is the service attitude. The server attending to our table made me feel more like I was being addressed by a school principal than a server. When we made the reservation over the phone, we had clearly specified which table we wanted and received confirmation. However, upon arrival, we were not given the table we requested, and there was no apology. Instead, the server casually pointed to two undesirable tables and said, "These are the only two available; choose one." 2/ Our table was made up of two single-person tables pushed together. When the bread was served, the server placed it on one side of the table. My husband asked for an additional portion of bread for the other side, and she astonishingly replied, "No, we only provide one portion of bread. You can get more once you’ve finished! Just put the bread in the middle!" Such a response and service are truly infuriating! In the first picture, you can see the bread. We’re paying 85 euros per person, 100euro for the wine, and they make us wait until we finish the bread before they’ll bring more! How do they expect to earn a Michelin star with service like this?! 3/ Billing trap! In Porto, tipping is not mandatory, and many restaurants don’t even show a tip line on the bill. If service charges are suggested, they’re listed separately, as an option, even at Michelin-starred restaurants. However, this restaurant sneakily included the tip as part of the itemized bill and calculated it as 10%! This is the first time I’ve ever seen such a thing in Porto! It’s completely taking advantage of tourists!With such a level of service, I don’t think I want to pay the tip. We informed them of our decision not to pay, and they agreed. Michelin inspectors don't just focus on the food itself; service, atmosphere, and attention to detail are also very important. It’s clear that this restaurant still has a lot of room for improvement in these areas.