Livraria is a contemporary portuguese restaurant in Centro Historico, Braga.
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 dishes: Daily comfort plates, Homemade soups, Weekend brunch
Must order: The seasonal daily plate: changes each morning based on what came from the market.
Address: Rua Dom Diogo de Sousa 127, 4700-422 Braga
A traditional Minho taberna on Largo da Praca Velha specialising in bacalhau preparations and regional dishes. Homemade sauces and regional produce.
Signature: Bacalhau com broa, Rojões, Pataniscas de bacalhau
Order: Bacalhau com broa: salt cod baked under a cornbread crust, soft fish against crunchy top.
Three and four generations of the Cruz Sobral family have kept this restaurant in Campo das Hortas running since 1926. The wood-fired oven never went out.
Signature: Wood-oven roasted meats, Bacalhau à Braga, Arroz de pato
Order: Wood-oven roasted veal: the same oven since 1926, and you can taste the decades in the crust.
Tip: Small dining room. Book ahead for weekends or arrive at noon.
A well-regarded traditional tavern next to the Sé cathedral, driven by the municipal market. The weekly menu rotates Minho standards including arroz de pica no chão and bacalhau à Braga.
Signature: Bacalhau à Braga, Arroz de pica no chão, Caldo verde
Order: The chef's daily Minho suggestion at lunch, often arroz de pica no chão or a bacalhau preparation depending on the week.
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.
Founded in the 1970s on the outskirts of Braga, Arcoense built its reputation on certified Bisaro pork, Minho cod and padeiro roast kid. Reservations advised.
Signature: Bacalhau à Braga, Rojões à minhota, Cabrito à padeiro
Order: Certified Bisaro pork rojões with lard-fried potatoes: a thirty-year signature dish worth the taxi fare.
Tip: Six kilometres from the centre. Reservations essential at weekends.
A traditional Minho taberna on Largo da Praca Velha specialising in bacalhau preparations and regional dishes. Homemade sauces and regional produce.
Signature: Bacalhau com broa, Rojões, Pataniscas de bacalhau
Order: Bacalhau com broa: salt cod baked under a cornbread crust, soft fish against crunchy top.
Three and four generations of the Cruz Sobral family have kept this restaurant in Campo das Hortas running since 1926. The wood-fired oven never went out.
Signature: Wood-oven roasted meats, Bacalhau à Braga, Arroz de pato
Order: Wood-oven roasted veal: the same oven since 1926, and you can taste the decades in the crust.
Tip: Small dining room. Book ahead for weekends or arrive at noon.
A well-regarded traditional tavern next to the Sé cathedral, driven by the municipal market. The weekly menu rotates Minho standards including arroz de pica no chão and bacalhau à Braga.
Signature: Bacalhau à Braga, Arroz de pica no chão, Caldo verde
Order: The chef's daily Minho suggestion at lunch, often arroz de pica no chão or a bacalhau preparation depending on the week.
