Euskalduna Studio

The 35 Best Restaurants in Porto, Portugal | Eater

"Vasco Coelho Santos is one of the best chefs in Porto and a prominent cook-turned-businessman with restaurants spread out across the city. After stints at Mugaritz and El Bulli, the chef returned home to open this high-end restaurant, which remains his best-known brainchild. The intimate, Michelin-starred restaurant is built around a chef’s counter, which gives diners the feeling of being invited to a talented friend’s home. The chef and his young team incorporate Asian flavors and world class techniques, but the focus remains on Portuguese produce and dishes rooted in tradition. Best for: A playful take on fine dining." - Rafael Tonon

Euskalduna Studio

"This restaurant in the lower section of the city is very popular with gourmet food-lovers, hence the difficulty in booking a table! After ringing the bell to gain access, you’ll enter an intimate space with its own distinct character in the style of a typical Japanese bar known as an “izakaya”, with a counter in front of the kitchen where every dish is prepared. The tasting menu is one that will definitely leave a lasting impression, showcasing chef Vasco Coelho Santos’s passion for different world cuisines. His consistent approach to cooking sees him toying with flavours to their very limit, enabling him to cook on the grill, age fish, and add a touch of smokiness, alongside interesting seasonings such as herbs with a hint of spiciness. He often incorporates a surprise dish on his menu." - Michelin Inspector

Best Places to Eat, Drink, and Shop in Porto, Portugal

"An intimate restaurant offering a 10-course tasting menu that incorporates global flavors with locally sourced ingredients." - Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of Be a Travel Writer, an online course for the next generation of travel journalists. Her photos, videos, and words have appeare

The Uncertain Future of Portuguese Food | Eater

"A Porto restaurant whose chef has had to rethink operations for a mainly domestic clientele, including removing costly items such as Mediterranean lobster from the menu; it illustrates the broader shift restaurants may need to make in staffing, pricing, and sourcing to survive reduced tourist flows." - Rafael Tonon

From Josh Mogal: one of the most pleasant, relaxed and creative meals of our lives. Prix fixe with no serving staff - only chefs. We plan to go back every visit.