Porto

Signature cuisine based on the traditional Portuguese flavors that chef Rui Paula recreates with some international character. — Afar Magazine

Although the menu rotates according to what's in season, certain items are too good to be taken off—the “Barrosã DOP” hamburger, topped with caramelized onion and foie gras, is a case in point. — Fodor's

 Amid a tangle of narrow residential streets behind the seafront at Foz is a little stone house that many believe holds the most extraordinary modern restaurant in Porto, even the whole country. — Frommer's

A meeting point for humor, taste and culture. But, above all, the food is excellent. — On the Grid

Antiqvvm enjoys a unique location next to the Museo Romántico with fantastic views of the River Douro from its garden. — Michelin Guide

If the francesinha has a rival in the hearts of Porto's snackers, then it is the roast pork sandwiches (sandes de pernil) produced in this retro hole-in-the-wall place near the São Lázaro gardens. — Frommer's

Conveniently sited for travelers arriving at or leaving from Campanhã train station, Casa do Aleixo has built up a strong reputation for its country fare. — Fodor's

For 20 years this relaxed, cosmopolitan place has been serving good food a block from the sea out in the beach resort of Foz. — Frommer's

This restaurant, one of the most courtly in Porto, opened in 1969 on the 13th (uppermost) floor of the same building that contains the also-recommended hotel, the Albergaria Miradouro. — Frommer's

Porto’s best francesinha, with a balanced sauce with a touch of acidity and slightly spicy; mortadela with greenpepper;goodlinguiça sausage that’s nice and spicy; a slim steak with little fat. — Time Out

Porto’s best-known tea shop is packed with prancing cherubs, opulently gilded woodwork and leather seats. — Lonely Planet

Behind the somewhat surprising façade is a sushi bar and a neo-rustic style dining room. A mix of Japanese, traditional and international cuisine, including some Italian dishes. — Michelin Guide

From papadoms with dips to cheese nans, including choices for sensitive stomachs, there is a little bit of everything, and there's chicken tikka masala too. — Time Out

His tasting menus are a never-ending parade of superlative mini-dishes—crab ceviche with avocado and black-beer foam; suckling pig with caramelized scallions, chanterelle mushrooms. — Frommer's

The cavernous interior, thick tablecloths, and well-heeled clientele tell you this is not just another tasca, but the food at this backstreet abbey downtown is ultratraditional. — Fodor's

There are two rules at the Rei dos Galos de Amarante: start your meal with the fish soup, and end it with Seia whey cheese and pumpkin jam. — Time Out

Add one of the city's most beautiful panoramic views and the area's best pizzas and result has to be a success story. — Time Out

— Time Out

Cosmopolitan decor, careful service and, of course, modern cuisine, with world flavours created mostly from seasonal products. — Time Out