Tábuas, Copos & Outras Cenas is a portuguese petiscos and charcuterie boards restaurant in Centro Historico, Braga.
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. Small kitchen also turns out octopus and prawn tapas; reservations recommended.
Signature dishes: Tábua mista de queijos e enchidos, Ceninha de polvo, Gambas à Tábuas
Must order: A tábua mista of Portuguese cheeses and cured meats with a carafe of vinho verde: the house format, shared across the small dining room.
Address: Rua D. Gonçalo Pereira 54, 4700-032 Braga
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). Seasonal Japanese plates including sashimi, takoyaki and a lunchtime bento. Limited counter seating fills fast.
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 Kurosaki.
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 clean modern Japanese room on the main pedestrian street with reliable sushi, teppanyaki and bento in a city not known for Asian cuisine. A consistent.
Signature: Sushi rolls, Teppanyaki, Bento sets
Order: Chef's daily sushi selection: assembled fresh that morning and available until it runs out.
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: chef Hugo Sousa's modern Minho cooking, with the longer nine-moment menu for a fuller meal.
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). Seasonal Japanese plates including sashimi, takoyaki and a lunchtime bento. Limited counter seating fills fast.
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 Kurosaki.
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 simple, authentic room with generous portions of regional cooking. O Jacó has no pretensions beyond cooking good Portuguese food at fair prices.
Signature: Bacalhau preparations, Daily specials, Roasted meats
Order: Ask for the house suggestion: the kitchen works from the market delivery that morning.
A clean modern Japanese room on the main pedestrian street with reliable sushi, teppanyaki and bento in a city not known for Asian cuisine. A consistent.
Signature: Sushi rolls, Teppanyaki, Bento sets
Order: Chef's daily sushi selection: assembled fresh that morning and available until it runs out.
Three Braga friends opened BLB in 2015 to make the festival bifana a year-round affair. The hand-painted lover's-scarf decor and pork-focused menu attract.
Signature: Bifana clássica, Rojões, Moelas
Order: Bifana clássica: marinated pork in a francesinha-spiced sauce inside a crusty roll.
