Porto

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

 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

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

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

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

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

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

— Time Out