Robalo de Fricassé – Chef Emídio Concha de Almeida
21 January, 2019 /

In this new year of 2019, celebrating 500 years of the first circumnavigation trip, I decided to present a fusion cuisine dish.

The dish I bring you in this edition is a mixture of loves. I live in Espinho, land of excellent fish, from Robalo to Sardines, Carapau, etc. The fresh Robalo, captured in waters like the Portuguese, has the exact fat, the perfect texture and an unmistakable flavor.

To the magnificent fish, we add saffron. Saffron is extracted from the flower stigmas of Crocus sativus and was brought to Europe by the Portuguese. It is now part of the so-called and renowned Mediterranean Cuisine.

The Fricassé sauce integrates lemon and yolks, precisely used to thicken the broth where the fish is made.



Robalo de Fricassé

4 slices of Robalo

1 chopped onion

2 cloves of garlic, minced

Olive oil, as needed


Black pepper

50 ml of white wine

250 ml of water

1 egg yolk

Juice of 1 lemon

1 teaspoon of Indian saffron

Chopped parsley


In a pan, brown the onion and garlic, chopped in olive oil. Arrange the slices of Robalo on onion and season with salt and pepper. Add white wine and sauté for a few minutes. Add the water, stir the seasoning and cover the pan. Season for about fifteen minutes, or until the Robalo is cooked.

In a bowl, mix the egg yolks with the lemon juice and the saffron. Once the Robalo is cooked, remove it from the pan and add the egg and lemon mixture to the sauce. Stir well, put the Robalo back in the pan and sprinkle with chopped parsley.

Serve with mashed or baked potatoes.

Octopus Rice – Chef Emídio Concha de Almeida
10 December, 2018 / ,

And, since it’s almost Christmas…

It’s Christmas and the codfish reigns on pretty much every table. But not all! The tradition of octopus at supper has many resilient fans and an increasing number of adherents, especially in the north and border regions.

In Portugal, the octopus on the Christmas table brings the smells of the past to the grandparents and is an appeal to our gastronomic memory. It was the way our ancestors dealt with the remoteness of the sea. It wasn’t easy to get fresh products from the coast to the interior and, as the Church imposed the fasting of meat, dry octopus was always a solution, especially in the North, due to the proximity to Galicia, where the cephalopod always enjoyed an enormous reputation among our people.

Gone are the days when dry octopus was smuggled into our country, because of the protectionist measures on codfish fishing and fleets. Today, it is replaced by fresh octupus, but not with the same flavor.

Arroz de Polvo (Octopus Rice)


1 octopus (2 kg, aprox.)

1 cup of long-grain rice

3 tablespoons of olive oil

2 onions

3 garlic cloves

3 bay leaves

1 bouquet of parsley

Salt and pepper

2 cups of the water of baking the octopus



  1. Cook the octopus together with the onion in salt water. After 40 or 50 minutes, it should be cooked. When the onion is cooked, the octopus is usually also cooked. Do not forget to “scare” octopus (stick it with a fork by the head, remove it from the water and dip it again several times).
  2. In the meantime, peel the onion and the garlic and chop them; choose and wash the parsley.
  3. . In a saucepan, pour the olive oil, the onion, the garlic and the pepper. Braise without pulling too much.
  4. Add the rice and wrap it in the braised until it is translucent. Add the boiling water from the octopus, while still boiling. Bake, cover, simmer for 10 to 12 minutes or until dry. In some regions, it is usually placed in a baking dish and taken to an oven to finish drying it. In the region of Trás-os-Montes, chouriço is placed in slices at the time of the braised.
Restaurante O Ernesto
18 October, 2018 / ,

Founded in 1968 by the father of the current owner, this space, where Portuguese traditional gastronomy reigns, has two large rooms and a terrace ideal for the hottest days.

The wine list is diverse and has the main regions of the country in mind. Although it serves several meat and fish dishes daily, their specialty is the octopus fillets with rice of the same.

Rua da Picaria, Nº 85

Telephone: 00351 222002600

The suggestions of Maria Miguel
20 July, 2018 / , ,

At 17 years of age, Maria Miguel already walked the runway for brands like Saint Laurent, Chanel and Isabel Marant. Her career – which she tries to reconcile with her studies – makes her travel a lot, but Porto is her home.

Her passion for the city is implicit and she recently said in an interview with a Portuguese newspaper: “To me, of all cities, it is the best to live in. It has the sea, the river, has great food”.

Maria Miguel was born in Braga but lived in the Gerês area. When her father went to work in Angola, she accompanied the family and lived for seven years in the African country. She still spent a year in England but now, despite spending a lot of time in Paris, it’s in Porto that her family and friends live and here she comes back whenever she can.

The love of fashion came by chance in the life of this “tomboy”, who liked to play football and to walk in shorts. She was approached several times by representatives of models agencies but it wasn’t until the age of 14 that she decided to give it a go. After winning the L’Agence go to model contest, proposals for work began to emerge. She travelled to London and later to Paris, where she did a casting for Saint Laurent that changed her life. She has already opened two runways for the brand and worked exclusively for the prestigious Parisian brand for a full year. Despite all her success, she continues to not be dazzled by fame, keeping her tastes simple and normal for a young girl of her age.


Puro 4050: It has the best tru e pizza in the world! Largo São Domingos, 84 Porto


Baixa do Porto:

Not only is it beautiful but you can also get a good workout in as it is full of ups and downs.


Parque da Cidade:

It has really cool football fields!


Portuguese Bread Festival: The taste of tradition in Albergaria-a-Velha
6 June, 2018 / , ,

Albergaria-a-Velha hosts the Bread Festival of Portugal from 1 to 3 June, an event that will receive more than 70 varieties of Portuguese bread from various regions of the country.

Apart from different flavors, they differ in terms of their tradition in the manufacture and enormous quality of a product that is strongly present in Portuguese gastronomy, either as an accompaniment, meal or as dessert, since Portugal has a wide variety of sweet breads.

But not only bread makes this festival! The Portuguese Bread Festival also receives varied elements, such as jam, cheese, sausages, cold cooked meat amongst others.

The event will also have a space dedicated to the manufacture, where the attendees will be made aware of all the steps for the confection of this food. Still on the gastronomic slope, and in addition to the presence of several restaurants, it will be possible to watch the food shows.

In addition to the gastronomic event, the festival offers leisure, cultural and sporting moments, such as visits to the mills of Albergaria-a-Velha, a documentary film festival, concerts and entertainment for all ages.



June 1 – 5 p.m. to 1:00 a.m.

June 2 – 10:30 a.m. to 1:00 a.m.

June 3 – 10:30 a.m. to 8:00 p.m.

Quinta Boa Vista, Albergaria-a-Velha

Free entry

Centuries of tradition of exclusive taste – What you need to know about Port wine
18 April, 2018 / , , ,

Produced in the Douro region, it is world -famous and can be enjoyed in the most diverse occasions.

The terraces and the climate of the Douro allied to the experience gained over the centuries to create a unique wine in the world, with an aroma and unique flavours, which features a wide range of colours – ranging from (ruby to pale white, then passing to golden white) and sweetness (very sweet, sweet, semi-sweet or extra dry).

The aging process results in two different types of Port Wine. Ruby wines keep the red colour, fruity aroma and strength of a young wine. In terms of quality, they can be divided into Ruby, Reserve, Late Bottled Vintage (LBV) and Vintage. The wines from the best categories, especially Vintage, can be stored for several years, as they age well in the bottle.

Tawny ports are obtained by blending different matured wines by aging in casks or vats. Colours can be red-tawny, tawny or tawny light and aromas evoke dried fruit and wood, characteristics that are accentuated with age. The existing categories are: Tawny, Tawny Reserve, Tawny with age indication (10 years, 20 years, 30 years and 40 years) and Vintage. They may be consumed shortly after bottling.

Francesinha – Recipe
18 April, 2018 / ,

The inspiration came from croque-monsieur, but the sauce was invented in a Porto restaurant and the Portuguese ingredients give it a unique flavor. It is one of the typical dishes of Porto, ideal for cold days and nights. Here is a simple recipe to make when you return home and miss Porto.


1 Beer

1 cube of Beef stock

1 Bay Leaf

1 tablespoon margarine

1 goblet of Brandy or port wine

1 tablespoon corn starch flour

2 tablespoons tomato puree

1 dl of milk

Piripiri q.b.


Dissolve the flour well with the milk and add the remaining ingredients. Blend allthe ingredients together into a smooth paste. On the stove bring the ingredients to a boil until it thickens a little stirring always to avoid sticking to the bottom of the pan.


4 slices of sliced bread (without crust)

2 steaks

2 sausages

2 Portuguese smoked thin sausages (linguiça)

2 slices of cheese

2 slices of ham

Season the steaks with salt and pepper and grill them, grill the sausage and the linguiça too. Toast the slices of bread. In a oven-proof dish place 1 slice of bread, the steak, the Sausage cut in half, slice of ham and finally the linguiça cut in half just like the sausage. Cover with the other slice of bread and place a slice of cheese over the bread. Pour the hot sauce over the sandwich covered with cheese and place in preheated oven to melt the cheese.

Marisqueira do Porto – From freshness of seafood to a tasty Francesinha
12 November, 2017 /

The quality and the tradition of excellent service, this restaurant is well known to the people of Oporto. With high quality seafood and the “francesinhas” are two of the most appreciated specialties.

Marisqueira do Porto is one of the oldest seafood restaurants in the city. Formerly known as Gambamar, this restaurant has changed its name, but not its characteristic, maintaining the quality in the service and top quality sea products.

Located in Campo Alegre area, halfway between Baixa and Boavista, Marisqueira do Porto is the perfect place for savoring traditional Portuguese gastronomy.


The seafood, cold or hot, is the specialty of this house that takes pride in freshness and quality to ensure the satisfaction of its customers. The traditional “francesinha”(typical dish from Northern Portugal) is equally tasty and ideal for substantial meals.

In addition to the aforementioned dishes, the menu includes the premium mixed grilled seafood, codfish with broa (Portuguese cornbread), seafood rice, grilled entrecôte, amongst others.









Rua do Campo Alegre, 110


Phone: 00351 226 097 014

Free private parking

Hours: Monday to Saturday: 11:30 a.m. to 1:30 a.m.

Closed on Sundays

1715 -Traditional flavours in historical surroundings
22 August, 2017 /


Traditional Portuguese food in a cozy space, whose name was inspired by the date of the construction of a contiguous chapel.


1715 restaurant is located just eight kilometres from Oporto and it is the accomplishment of a dream of the restoration of a chapel and a manor house, places that used to shelter pilgrims. Nowadays this place, with a capacity for 300 people and private parking, houses a restaurant with large rooms and decoration harmoniously blending the classic and the modern.

Codfish with Migas, Tamboril Rice, Roasted Octopus or Clay pot Boar Roast with Chestnuts are some of the special dishes, but if you want to try various Portuguese specialties you can try the buffet daily.



Street Prof. Ferreira da Silva, Nº 321, Argoncilhe

GPS: 41o 01’ 20.63”N – 8o 33’ 15.83”W

Phone: 00351 22 744 32 48

Opening Hours: Daily from 12h00 to 15h30 and from 19h30 to 23h00

14 March, 2017 /

Inaugurated in 1933, the Guarany is one of the mythical spaces of the city. Located on Avenida dos Aliados, it is the ideal place for a sophisticated meal at any time of the day.

Guarany emerged in the golden era of the Porto cafés, when these were places of socializing and gathering, but also a meeting place for businessmen. The relief panel is a representation the Guarany tribe, which refers to the very name of the cafe.

In 2003 the space was restored, with a further two panels added by the painter Graça Morais, called “The Lords of the Amazon”.

Thanks to its privileged location and the quality of its service, it is a must-visit place for an exquisite breakfast, lunch or dinner

Avenida dos Aliados, 85/89, Porto

Open every day from 9 a.m. to midnight

Phone: (351) 223 321 272