Gruta

This was my first visit to Porto… even to Portugal! What a memorable meal from my first trip to this beautiful city. The flavour profile & attention to detail in every single dish, was phenomenal. The menu selection, was so well balanced. Stand-outs were definitely the crudo dish & langoustines with kohlrabi. As well as the cassava dessert, with coconut and cheese. I adored the balanced of sweet and savoury ! Such cleverly curated dishes 👏 This exceptional food, was paired with exceptional service. It’s wonderful to see service staff who are as passionate & knowledgeable about dishes and flavours as the kitchen team. Which translates to every aspect of service, wine pairings / recommendations, staff and customer rapport. The positive energy, ethic of care and teamwork was immediately apparent. Such a perfect dining experience. Thank you to all the friendly, accommodating & dedicated staff, who made our meal so special. Your passion was infectious. I can’t wait to return ♥️

Truly excellent. This was by far our favorite meal of our entire trip. I recommend making a reservation. The food was remarkable, especially what they do with the red shrimp! FANTASTIC!! Staff was incredibly friendly and professional. We had an amazing time, I would highly recommend this place.

We were visiting Porto for a few days and Gruta was so good we ate there twice. The food is innovative without being contrived, resulting in interesting and delicious dishes. The menu is small but perfectly formed with an enough choice for everyone. That is if you like fish as there are no meat options on the menu. There is also an excellent selection of Portuguese wines all reasonably priced. The atmosphere is relaxed and the service friendly and attentive without being in your face. If we were staying longer we’d go a third time.

We have a Wonderful dinning experience at Gruta last night. From the reservation to the foods and main dinning room atmosphere, everything is great. From Appetizer to main course to deserts, they are presented excellently. The seaweed with fermented butter match well with focaccia. Low temperature cooked Scallop SCALLOP, TUCUPI & TANGERINE are very tender. We order the CARABINEER RICE and FISH MOQUECA. Both are exceeding our expectation. For deserts, we were very full so we ordered the Gelato with wasabi. OMG, the sweet, spicy and tangy complex but smooth gelato are the best one I have ever tasted . The dinning experience at Gruta put a perfect ending to conclude our tours at Porto. We definitely will come back whenever we come back to Porto.

The restaurant sits at the end of a slope, tucked between dense ferns and climbing plants. Walking down feels like stumbling into a hidden spot. Inside, the atmosphere is calm and soft-lit, and it’s worth noting the entire team from the chef to the front of house mostly is female. We ordered two starters, two mains, and one dessert: 1. Crudo Easily the highlight. The fish rests on a base of dashi and cilantro oil fresh, sweet, and clean on its own but the chef designed three ways to eat it: • With roe: layers of briny richness, very Japanese in flavor. • With chili and shallot: a mild, warm heat that lifts the bite without overwhelming it. • With citrus: exactly the bright, refreshing finish you’d expect. Every bite has a different profile. This one deserves a standalone recommendation. 2. Clams Bulhão Pato Style Classic Portuguese white wine, garlic, and butter clams. Strong garlic aroma but not heavy, fresh clams cooked just right without shrinking. The house brioche soaks up the sauce well soft but not dense. 3. Carabinero Rice Vibrant colours, orange and red rice with yellow sauce and green herbs. The rice is packed with the sweetness from the shrimp head, rich and flavorful, though the grains are slightly softer than ideal. Firmer texture would elevate it further. The lobster is firm and bouncy, adding to the dish’s overall depth. 4. Fish with Açaí & Chestnut Perfectly seared fish, crisp outside and tender inside. The chestnut purée isn’t overly sweet, and the chestnut crisps add texture. Each element works well alone, but together they compete rather than blend. 5. Wasabi & Blueberry Gelato More like a sorbet. The wasabi heat is gentle under the cold, with a smooth texture. The blueberry leans more toward blackcurrant—tart, sweet, and balanced. A refreshing finish. Wine The paired white wine starts slightly astringent, but the finish is clean and dry, matching the seafood dishes well. Must order: Crudo and Carabinero Rice.

Dining at Gruta was an exceptional experience from start to finish. The meal began with prawns sautéed with cashews, garlic, and chili. It was a perfectly balanced starter that was both aromatic and full of flavor. For the main course, I enjoyed grilled croaker served with a rich coconut milk and dendê oil sauce, accompanied by basmati rice. Mixing in the cashew nuts and toasted cassava flour added a wonderful texture and depth to each bite. To finish, the wasabi ice cream was a surprising highlight. It was unique, refreshing, and incredibly flavorful. Gruta’s Michelin recognition is clearly well deserved, and reservations are highly recommended to secure a table at this outstanding restaurant. You won't be disappointed.

Wonderful meal. Warm atmosphere with friendly servers who worked as a team. The fish in the moquera dish was well seasoned and flaky. I recommend the casaava cake - the cheese and the sweet sauce were an excellent combo.

Wonderful gastronomic experience. Every dish made you wish for more, with surprising harmonious flavours. The river oysters and the mushroom main course - to die for.