O Filho da Mãe is a contemporary portuguese and latin american restaurant in Centro Historico, Braga.
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 dishes: Peixinhos da horta, Seasonal plates, Latin-accented starters
Must order: Peixinhos da horta: classic battered green beans with a Latin-inflected house sauce.
Address: Rua D. Afonso Henriques 25, 4700-030 Braga
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 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.
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.
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.
