Cozinha da Sé is a contemporary portuguese restaurant in Centro Historico, Braga.
Editorially verified May 30, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Cabrito assado à moda do Minho, Fish cataplana, Bacalhau assado no forno com batata a murro
Must order: Cabrito assado à moda do Minho: the slow-roasted kid that has been on the menu since the house opened in 1998.
Address: Rua Dom Frei Caetano Brandão 129, 4700-031 Braga
A retro wine and tapas room in a 350-year-old building in Campo das Hortas. Affordable petiscos with Minho and Douro wines poured by the glass in a vaulted.
Signature: Beef stew petisco, Shrimp tapas, Regional cheese selection
Order: Beef stew with crusty bread: slow clay-pot cooking, dark and deeply flavoured.
A vegetarian and vegan restaurant near the cathedral in the old city. Half the menu is vegan on request and the desserts are entirely egg-free.
Signature: Vegetarian stroganoff, Mushroom risotto, Feijoada vegan
Order: Mushroom risotto with seasonal Minho fungi: the best vegetarian main on the menu and a reliable order.
A tiny petiscos and wine room a block from the Sé, built around custom boards of Portuguese, Spanish, French and Italian cheeses and cured meats.
Signature: Tábua mista de queijos e enchidos, Ceninha de polvo, Gambas à Tábuas
Order: A tábua mista of Portuguese cheeses and cured meats with a carafe of vinho verde.
A refined Portuguese table in central Braga with careful plating and a thoughtful wine list focused on Minho producers. A step up from the typical tasca.
Signature: Bacalhau confit, Seasonal tasting plates
Order: Bacalhau confitado with roasted garlic: a quieter, more refined take on Braga's favourite fish.
An izakaya-style counter from chefs Guilherme Yamato Michishita and Marcos Kurosaki (the name is a portmanteau). Located in Centro Historico.
Signature: Bento box at lunch, Hiyashi chuka (cold ramen), Takoyaki (grilled octopus dumplings)
Order: Lunchtime bento box: traditional compartment box assembled fresh by chefs Yamato Michishita and Marcos.
Tip: Sit at the counter rather than a table; the chefs explain each plate and pour newly tested dishes when they trust you to try them.
A retro wine and tapas room in a 350-year-old building in Campo das Hortas. Affordable petiscos with Minho and Douro wines poured by the glass in a vaulted.
Signature: Beef stew petisco, Shrimp tapas, Regional cheese selection
Order: Beef stew with crusty bread: slow clay-pot cooking, dark and deeply flavoured.
A vegetarian and vegan restaurant near the cathedral in the old city. Half the menu is vegan on request and the desserts are entirely egg-free.
Signature: Vegetarian stroganoff, Mushroom risotto, Feijoada vegan
Order: Mushroom risotto with seasonal Minho fungi: the best vegetarian main on the menu and a reliable order.
A tiny petiscos and wine room a block from the Sé, built around custom boards of Portuguese, Spanish, French and Italian cheeses and cured meats.
Signature: Tábua mista de queijos e enchidos, Ceninha de polvo, Gambas à Tábuas
Order: A tábua mista of Portuguese cheeses and cured meats with a carafe of vinho verde.
Michelin Guide-listed and led by chef Hugo Sousa, Esperanca Verde offers modern, produce-led tasting menus at a serious level a short way off the ring road.
Signature: Tasting menu Irreverencia (6 moments), Tasting menu Entre o Campo e o Mar (9 moments), Seasonal land and sea plates
Order: The six-moment Irreverencia tasting menu.
A refined Portuguese table in central Braga with careful plating and a thoughtful wine list focused on Minho producers. A step up from the typical tasca.
Signature: Bacalhau confit, Seasonal tasting plates
Order: Bacalhau confitado with roasted garlic: a quieter, more refined take on Braga's favourite fish.
An izakaya-style counter from chefs Guilherme Yamato Michishita and Marcos Kurosaki (the name is a portmanteau). Located in Centro Historico.
Signature: Bento box at lunch, Hiyashi chuka (cold ramen), Takoyaki (grilled octopus dumplings)
Order: Lunchtime bento box: traditional compartment box assembled fresh by chefs Yamato Michishita and Marcos.
Tip: Sit at the counter rather than a table; the chefs explain each plate and pour newly tested dishes when they trust you to try them.
