Editorial
Guias aprofundados, perspetivas locais e reportagens editoriais sobre a gastronomia, a cultura e os bairros de Porto.
A few streets north of Porto, the smell of charcoal and sardine reaches you before the sea does. This is where the city eats fish — no sauce, no theatre, just the catch and the fire.
Ler reportagemVila Nova de Gaia is where Porto's wine actually sleeps. Climb the hill above the lodges and you find dining rooms with the city laid out at your feet and a century of port in the cellar below.
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Porto calls its own people tripeiros — tripe-eaters — and wears the insult as a badge. To understand the city's table you have to understand its two defining dishes, and the handful of rooms that still do them right.
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Where the Douro finally empties into the ocean, Porto keeps its quiet money and its best sea air. Foz is the city's elegant edge — promenade, lighthouse, and a row of dining rooms that never have to shout.
Ler reportagemFor a city long overshadowed by Lisbon, Porto has built a remarkable run of serious tasting-menu rooms — from a Siza landmark over the surf to a counter for sixteen in Bonfim. Here is how to read the high end.
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Porto drinks well and unhurriedly. Between the natural-wine tabernas of the old town and a cocktail bar that ranks among the country's best, an evening here is built on conversation, not volume.
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