Flow is a mediterranean restaurant in Baixa, Porto.
Flow in Porto's Baixa pairs a sushi counter with a Mediterranean kitchen across two floors and a roof terrace, set on a quiet Conceicao side-street.
Editorially verified May 20, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tuna tartare, Black-rice seafood
Must order: The tuna tartare to start, the black-rice seafood to follow.
Tip: Walk up to the roof bar for a Touriga Nacional flight after dinner.
Address: Rua da Conceicao 63, 4050-215 Porto
MUU Steakhouse on Rua do Almada in Porto serves dry-aged Portuguese and international cuts from a glass maturation room, with a kilo-cut to share.
Signature: Maturated tomahawk, Iberian secreto
Order: The maturated tomahawk to share, with the smoked-potato gratin.
Tip: Dinner only, 18:00 to midnight. Bring an appetite; portions are sized for two.
Cafe Santiago on Rua de Passos Manuel in Porto is the most-cited francesinha counter, layered with mortadella, sausage and steak under tomato-beer sauce.
Signature: Francesinha
Order: Francesinha especial with egg, side of fries to soak the sauce.
Tip: Closed Sundays. The original 226 site is the one locals defend; the second site up the street is overflow.
Bufete Fase on Rua de Santa Catarina in Porto is the locals' francesinha counter, an even-keeled sauce balanced by the same owner since the 1990s.
Signature: Francesinha
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.
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.
MUU Steakhouse on Rua do Almada in Porto serves dry-aged Portuguese and international cuts from a glass maturation room, with a kilo-cut to share.
Signature: Maturated tomahawk, Iberian secreto
Order: The maturated tomahawk to share, with the smoked-potato gratin.
Tip: Dinner only, 18:00 to midnight. Bring an appetite; portions are sized for two.
Brasao Aliados in Porto opened in 2014 as the first Brasao Cervejaria, with the city's most-Instagrammed francesinha and a black-garlic mayo for rissoles.
Signature: Francesinha, Meat rissoles with mushrooms
Order: Francesinha with the egg on top, croquette flight to share.
Tip: Open daily. Queues from 12:30-14:00; book ahead or arrive at noon.
Cafe Santiago on Rua de Passos Manuel in Porto is the most-cited francesinha counter, layered with mortadella, sausage and steak under tomato-beer sauce.
Signature: Francesinha
Order: Francesinha especial with egg, side of fries to soak the sauce.
Tip: Closed Sundays. The original 226 site is the one locals defend; the second site up the street is overflow.
Bufete Fase on Rua de Santa Catarina in Porto is the locals' francesinha counter, an even-keeled sauce balanced by the same owner since the 1990s.
Signature: Francesinha
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.
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.
