Bufete Fase is a portuguese (francesinha) restaurant in Baixa, Porto.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Francesinha
Must order: Standard francesinha. No egg, no fries, just bread and sauce.
Tip: Cash only. Queue starts at 12:30; arrive earlier and you might get one of the eight tables.
Address: Rua de Santa Catarina 1147, 4000-457 Porto
O Buraco off the Bolhao market in Porto is a working-day tasca open since the early 1970s, with veal pie, fried sardines with bean rice and tripas a moda.
Signature: Veal pie, Tripas a moda do Porto
Order: Tripas a moda do Porto, on Wednesdays and Saturdays. Veal pie any other day.
Tip: Closed Sunday, no dinner Saturday. Best dishes run out by 14:00; arrive early.
Casa Guedes on Praca dos Poveiros in Porto has pulled roast pork leg into a soft fofo roll since 1987, with optional Serra da Estrela cheese melted on top.
Signature: Sandes de pernil, Pernil com queijo da Serra
Order: Sandes de pernil com queijo da Serra, glass of vinho verde.
Tip: Open daily, kitchen runs continuous service. A second site at 76 to 80 handles the overflow on Saturdays.
Cervejaria Gazela in Porto opened in 1962 off Praca da Batalha and built its name on the cachorrinho: griddled sausage, crisp bread, butter and spice.
Signature: Cachorrinho da Batalha
Order: Two cachorrinhos and an imperial. That is the order.
Tip: Closed Sunday. Anthony Bourdain filmed Parts Unknown here in 2017 and the queues followed; arrive before 13:00.
Lareira on Rua das Oliveiras in Porto has been a family-run tasca since 1984, grilling steaks, leitao and bacalhau a brasa at working-day prices.
Signature: Bife grelhado, Carne de porco a alentejana
Order: Bife grelhado with garlic potatoes, half a litre of house red.
Tip: Cash strongly preferred. Lunch only, closes 16:00. Walk on to Galerias de Paris for the night.
O Buraco off the Bolhao market in Porto is a working-day tasca open since the early 1970s, with veal pie, fried sardines with bean rice and tripas a moda.
Signature: Veal pie, Tripas a moda do Porto
Order: Tripas a moda do Porto, on Wednesdays and Saturdays. Veal pie any other day.
Tip: Closed Sunday, no dinner Saturday. Best dishes run out by 14:00; arrive early.
Casa Guedes on Praca dos Poveiros in Porto has pulled roast pork leg into a soft fofo roll since 1987, with optional Serra da Estrela cheese melted on top.
Signature: Sandes de pernil, Pernil com queijo da Serra
Order: Sandes de pernil com queijo da Serra, glass of vinho verde.
Tip: Open daily, kitchen runs continuous service. A second site at 76 to 80 handles the overflow on Saturdays.
Cervejaria Gazela in Porto opened in 1962 off Praca da Batalha and built its name on the cachorrinho: griddled sausage, crisp bread, butter and spice.
Signature: Cachorrinho da Batalha
Order: Two cachorrinhos and an imperial. That is the order.
Tip: Closed Sunday. Anthony Bourdain filmed Parts Unknown here in 2017 and the queues followed; arrive before 13:00.
O Paparico in northern Porto runs an evening-only Portuguese kitchen inside a small stone house near the Areosa church, with a long Douro wine list.
Signature: Slow-roast suckling pig, Bacalhau a moda do Paparico
Order: Slow-roast suckling pig, bottle of Douro red from the cellar.
Tip: Closed Sunday and Monday. Two services, 19:00 and 21:30; book a fortnight ahead.
Lareira on Rua das Oliveiras in Porto has been a family-run tasca since 1984, grilling steaks, leitao and bacalhau a brasa at working-day prices.
Signature: Bife grelhado, Carne de porco a alentejana
Order: Bife grelhado with garlic potatoes, half a litre of house red.
Tip: Cash strongly preferred. Lunch only, closes 16:00. Walk on to Galerias de Paris for the night.
DOP at Largo de Sao Domingos in Porto is chef Rui Paula's modern-Portuguese tasting room inside the Palacio das Artes Fabrica de Talentos, opened in 2010.
Signature: Cataplana of seafood, Slow-cooked pork cheek
Order: Tasting menu with wine pairing. Cataplana de mariscos a la carte for one plate.
Tip: Closed Sunday and Monday. Lunch tasting is cheaper than dinner and runs the same kitchen.
