Félix Taberna is a traditional portuguese restaurant in Centro Historico, Braga.
A dependable tavern in the historic centre with rustic decor and Minho standards. Strong on bacalhau and duck rice, generous portions and honest pricing.
Signature dishes: Bacalhau à Braga, Arroz de pato, Rojões
Must order: Bacalhau à Braga: fried cod with caramelised onions, roasted peppers and thin potato slices in olive oil.
Address: Rua Dom Afonso Henriques 61, 4700-030 Braga
A sharing-table room with azulejo floors and orange walls in the historic quarter. The Wednesday Pasto Livre unlimited dish selection runs at €20 per person.
Signature: Arroz de pato, Bacalhau à Narcisa, Wednesday unlimited lunch
Order: Arroz de pato: duck and chorizo rice baked until the top layer caramelises.
A small, warm room in the historic quarter with a seasonal menu from chef Whesley Amorim. Portuguese dishes meet Latin American technique and ingredients.
Signature: Peixinhos da horta, Seasonal plates, Latin-accented starters
Order: Peixinhos da horta: classic battered green beans with a Latin-inflected house sauce.
Near the cathedral, Caldo Entornado serves traditional comforting Portuguese dishes without fuss. The caldo verde is the measure of the kitchen and it holds.
Signature: Caldo verde, Bacalhau com natas, Arroz de pato
Order: Caldo verde: the northern kale soup with chorizo rounds and cornbread, served thick the way locals expect.
A restored bookshop on Rua Dom Diogo de Sousa repurposed as a quiet daily kitchen. Comfort cooking, good coffee and a room that smells of books.
Signature: Daily comfort plates, Homemade soups, Weekend brunch
Order: The seasonal daily plate: changes each morning based on what came from the market.
A sharing-table room with azulejo floors and orange walls in the historic quarter. The Wednesday Pasto Livre unlimited dish selection runs at €20 per person.
Signature: Arroz de pato, Bacalhau à Narcisa, Wednesday unlimited lunch
Order: Arroz de pato: duck and chorizo rice baked until the top layer caramelises.
A small, warm room in the historic quarter with a seasonal menu from chef Whesley Amorim. Portuguese dishes meet Latin American technique and ingredients.
Signature: Peixinhos da horta, Seasonal plates, Latin-accented starters
Order: Peixinhos da horta: classic battered green beans with a Latin-inflected house sauce.
Near the cathedral, Caldo Entornado serves traditional comforting Portuguese dishes without fuss. The caldo verde is the measure of the kitchen and it holds.
Signature: Caldo verde, Bacalhau com natas, Arroz de pato
Order: Caldo verde: the northern kale soup with chorizo rounds and cornbread, served thick the way locals expect.
A restored bookshop on Rua Dom Diogo de Sousa repurposed as a quiet daily kitchen. Comfort cooking, good coffee and a room that smells of books.
Signature: Daily comfort plates, Homemade soups, Weekend brunch
Order: The seasonal daily plate: changes each morning based on what came from the market.
Tia Isabel is the restaurant Braga residents send family to on Sundays. Papas de sarrabulho, stuffed bacalhau and roast kid are kitchen staples.
Signature: Bacalhau recheado à moda de Braga, Papas de sarrabulho, Cabrito assado
Order: Papas de sarrabulho: the thick corn-and-pork porridge that is Braga's most distinctive Sunday dish.
A traditional neighbourhood tavern near the Church of São Victor. Honest, homemade cooking built around Sunday family lunches. The sarrabulho on weekends.
Signature: Arroz de pato, Papas de sarrabulho, Bacalhau à Braga
Order: Duck rice: the classic baked arroz de pato with chorizo rounds and a crisp top layer.
