La Belote

Fried fritters, crispy on the outside and soft on the inside (Pastéis). Filled with cod, shrimp, or minced meat. An essential Portuguese appetizer.

Poultry gizzards simmered in a rich tomato, garlic, and spice sauce. Tender and slightly firm texture. Enjoyed hot, often with bread for dipping.

Fresh vegetable soup prepared daily, often based on potatoes, cabbage, and carrots. A comforting and traditional dish.

Sardines served whole, often fried or marinated. Pronounced marine flavor and tender flesh. Often eaten with cornbread.

Tender octopus pieces seasoned with olive oil, vinegar, onions, and parsley. A refreshing and flavorful cold salad.

Selection of Portuguese regional products, such as cured ham (presunto), chorizo, or aged cheeses. Ideal for sharing.

Hearty assortment combining Portuguese cured meats and cheeses. Perfect for discovering different flavors as a starter.

Complete formula including a selection of simple traditional dishes. A balanced and economical meal.

Superior formula offering more elaborate specialties like octopus or Portuguese-style steak. Includes drink and dessert.

Fried codfish with caramelized onions and fries. A dish from northern Portugal (Minho), rich and flavorful.

Iconic Porto sandwich filled with sausage, ham, and beef, topped with melted cheese and a hot beer sauce. Very hearty.

Octopus roasted in the oven with plenty of olive oil and garlic, served with baby potatoes. Tender and fragrant.

Pasta dish cooked with a rich sauce, often based on meat or chorizo. Rustic and family-style.

Beef stew simmered in red wine with carrots and onions. A classic of French cuisine.

Porto-style tripe, simmered with white beans and cured meats. A historic and very flavorful dish.

Octopus Rice. Rice cooked in octopus broth, tender and infused with sea flavors. Creamy texture.

Arroz de Cabidela. Chicken simmered with rice and its own vinegary blood. Unique, tangy, and rich flavor.

Slow-roasted pork ribs baked until tender and golden. Usually served with rice or potatoes.

Carne de Porco à Alentejana. Traditional mix of marinated and fried pork cubes with clams. A classic surf and turf from the Alentejo.

Red or white bean stew with various types of meat and cured meats. Robust and comforting.

Salt-cured cod baked in the oven, often with potatoes, onions, and olive oil. The most popular way to eat cod.

Roasted pork loin, juicy and seasoned with herbs and garlic. Thinly sliced and served with a side dish.

Large boiled dish including various vegetables (cabbage, carrots, potatoes) and meats (beef, pork, chorizo, black pudding). Served generously.

Complete lunch formula including the dish of the day and wine. Ideal for a hearty lunch break.

Quick and light lunch formula with the dish of the day and water.