Taberna do Migaitas ★ 4.0

Michizaki ★ 4.0

An izakaya-style counter from chefs Guilherme Yamato Michishita and Marcos Kurosaki (the name is a portmanteau of their surnames). Seasonal Japanese plates including sashimi, takoyaki and a lunchtime bento. Chefs work in view of the counter.

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, available only at noon and sells out by 13:30.

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.

Casa de Pasto das Carvalheiras ★ 4.2

A sharing-table restaurant with azulejo floors and orange walls in the historic quarter, serving duck rice, cod and roast kid. Every Wednesday brings Pasto.

Signature: Arroz de pato, Bacalhau à Narcisa, Cabrito assado

Order: Arroz de pato: duck and chorizo rice baked until the top layer caramelises dark and crisp.

O Filho da Mãe ★ 4.1

A small, warm room in Braga's historic quarter with a seasonal menu from chef Whesley Amorim. Portuguese technique meets Latin American flavours.

Signature: Peixinhos da horta, Seasonal fish plates, Latin-inflected starters

Order: Peixinhos da horta: the classic battered green beans done with the chef's Latin inflection.

Restaurante Esperança Verde ★ 4.1

Michelin Guide-listed and led by chef Hugo Sousa, Esperanca Verde serves modern, technical tasting menus built on local Minho produce 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 Irreverencia tasting menu: a six-moment journey through chef Hugo Sousa's modern, produce-led Minho cooking, renewed every two months.

Michizaki ★ 4.0

An izakaya-style counter from chefs Guilherme Yamato Michishita and Marcos Kurosaki (the name is a portmanteau of their surnames). Seasonal Japanese plates including sashimi, takoyaki and a lunchtime bento. Chefs work in view of the counter.

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, available only at noon and sells out by 13:30.

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.

Restaurante Tia Isabel ★ 4.4

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: Bacalhau recheado: stuffed cod with herbs baked the Braga way, served with white rice.

Casa de Pasto das Carvalheiras ★ 4.2

A sharing-table restaurant with azulejo floors and orange walls in the historic quarter, serving duck rice, cod and roast kid. Every Wednesday brings Pasto.

Signature: Arroz de pato, Bacalhau à Narcisa, Cabrito assado

Order: Arroz de pato: duck and chorizo rice baked until the top layer caramelises dark and crisp.

Arcoense ★ 4.3

Founded in the 1970s on the outskirts of Braga, Arcoense built its reputation on certified Bisaro pork, Minho-style cod and padeiro-style roast.

Signature: Bacalhau à Braga, Rojões à minhota, Cabrito à padeiro

Order: Rojões: braised Bisaro pork cubes with lard-fried potatoes, one of the more honest preparations in northern Portugal.

Tip: Located six kilometres from the centre. Reservations almost essential at weekends.

O Filho da Mãe ★ 4.1

A small, warm room in Braga's historic quarter with a seasonal menu from chef Whesley Amorim. Portuguese technique meets Latin American flavours.

Signature: Peixinhos da horta, Seasonal fish plates, Latin-inflected starters

Order: Peixinhos da horta: the classic battered green beans done with the chef's Latin inflection.