The best ‘petiscos’ restaurants in Porto

Brick Clérigos is one of Porto’s most beautiful restaurants. A large wooden table fills the main space and kitchen utensils hang from the ceiling. A stranger will ask you to pass the salt: deal with it: it’s part of the charm. It’s meant to be like a friend’s house, with an open kitchen next to the communal table. There are cheese boards, hot and cold sandwiches and all kinds of salads. Everything is healthy and very Instagram-friendly.

Time Out tips:

If your party is larger than 18 people, you can have the whole restaurant to yourself.

Children are very welcome and there’s plenty for them to do.

Enough with the alheira sausage and greens! At Casa de Pasto da Palmeira, in Cantareira, the food is next-level. There’s alheira muffins, Rui-style eggs and smoked chicken rolls, among their best-known treats. Every month something new comes along, such as fried chestnuts, pork cheeks with pumpkin cevadotto or the cinnamon and sweet eggs ice cream. Will they still be on the menu when you visit? Maybe not. But that’s part of the fun.

Time Out tips:

If there’s something you like, have seconds: the menu changes monthly.

The outdoors tables are among Foz’s most coveted, even in cold weather. Take a coat.

At Miguel Castro e Silva’s restaurant in the Espaço Porto Cruz, it’s all about sharing. Bring your mates and order lots of dishes, including octopus fillets with tartar sauce or cod iscas. That’s lunchtime. For dinner, there’s a different menu with maronesa beef ribs with oven-baked rice or fresh cod and mussels cataplana with grapes and saffron. You can also order a special menu for two and try the roast veal cheeks with creamy rice or the butter bean clams.

Time Out tips:

The chef just released ‘In Miguel Castro e Silva’s Kitchen’, celebrating his… er… kitchen.

The Terrace Lounge 360º bar is so successful, it now has its own menu.

You may think you got the wrong door and gone into a grocery store instead. Okay, you have gone into a grocery store, but you’re in the right place. The former Bagus grocery was conceptually revamped by chef Hugo Rocha. The tables at Nabos da Púcara are at the back: on your way, you’ll pass cheeses, fresh produce and even Portuguese tinned food. The menu changes constantly – Rocha only uses produce bought that day. If nothing’s good, he can always open a tin. 

Time Out tips:

If brown pumpkin pudding is on the menu, don’t even think twice. Trust us.

You should book (and be aware that the restaurant is only open for dinner).