Restaurante Tia Isabel is a traditional minho restaurant in Maximinos, Braga.
Tia Isabel is the restaurant Braga residents send family to on Sundays. Papas de sarrabulho, stuffed bacalhau and roast kid are kitchen staples.
Signature dishes: Bacalhau recheado à moda de Braga, Papas de sarrabulho, Cabrito assado
Must order: Papas de sarrabulho: the thick corn-and-pork porridge that is Braga's most distinctive Sunday dish.
Address: Avenida Frei Bartolomeu Mártires 32, 4715-385 Braga
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 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.
Open since 1998 and Michelin-referenced since 2013, Cozinha da Sé works rustic-modern Minho cooking from a central location in the historic quarter. Wine-lined walls, intimate dining rooms.
Signature: Cabrito assado à moda do Minho, Fish cataplana, Bacalhau assado no forno com batata a murro
Order: Cabrito assado à moda do Minho: the slow-roasted kid that has been on the menu since the house opened in 1998.
