Taberna Do Barqueiro - Porto

Absolutely recommended! Somebody include this place in the Michelin guide already! Random find on vacation, and turnef out as an absolute highlight. read more Absolutely recommended! Somebody include this place in the Michelin guide already! Random find on vacation, and turnef out as an absolute highlight.

Try the black pasta with clams prawns read more Try the black pasta with clams prawns

We had a great time at Taberna do barqueiro, an authentic little restaurant located away from the crowded center. Food was really fresh and nicely served, wine... read more We had a great time at Taberna do barqueiro, an authentic little restaurant located away from the crowded center. Food was really fresh and nicely served, wine was delicious. The manager and the chef did everything to make us have a nice time. I fully recommend this place and will come back next time I visit Porto.

Staying on the hilltop above and having had the most disastrous first meal after landing the night before... yes, we were stuck under an umbrella with a McDonal... read more Staying on the hilltop above and having had the most disastrous first meal after landing the night before... yes, we were stuck under an umbrella with a McDonalds in hand, the first order of the day was to find somewhere local to Hotel Torel Avantgarde to eat. So, we risked all on a google search of “best Restuarant near me”. Not much else could go wrong compared to the previous evening. We headed down the back allies, winding streets and stone cut stairways to the most unassuming eatery, it's so small you’d be lucky to trip over it. The walk is a mix of graffiti, grand views, historic buildings and local people doing their thing. We were greeted by a very elegant hostess who sat us down at covered tables, it felt like we had entered her house and by the end of the meal we truly had. The menu, as all the best hidden gems have, was a large chalk board with few dishes, you know these are what the owners love to eat, so you know you’re going to be in good hands. We’re treated to some bread, vinegar and oil, good quality oil too! I order some oven roasted chilies in salt and oil to whet the appetite and open the taste buds. Fish is on the menu and the phrase “in the oven” comes through the mask of our hostess, so we order, prawns and seafood with black ink pasta and a whole seabass in the oven. The food comes at exactly the right pace, no rush but also no waiting. It is spot on. The flavor bombs that explode in our mouths as we tuck in are exceptional! My Partner and I are busy exchanging looks of joy and handing over forks of each other's food as the chef comes sprinting at speed out of the kitchen like an excited child on Christmas morning, smiling from ear to ear “Do you like my food?” he beams. He knows it’s good, there is no need to ask, he cannot help it, its love. We exchange pleasantries and get to the process of eating our dinner as slowly as we can to savor the experience. The seabass is the star dish for sure, my seafood pasta is excellent but the wood oven flavor on the seabass and the sweet veg that accompany it is just another level. I immediately start to think of other ways of coming back later in the week, this is the sort of food that changes your life, that makes you want to cook! It's all over far too quickly despite eating slower than I have in a good long while. We are happy, the chef takes a break with some locals who have turned up. Obviously when the locals are here it’s a damn good sign. Our elegant hostess asks would we like some chocolate mousse? Now you have to understand the lady asking us this appears to have never eaten a pudding given her model like figure, however, you would be very mistaken. My partner does that annoying thing partners do and proclaims that we will have one dessert and two spoons as she “should not really have any” I sigh and agree to the loss of what is likely to be a significant portion of my pudding even though “she shouldn’t”. Out comes a glass of Chocolate Mouse, a normal glass, there is a little mousse higher than the mousse in the glass, a sign that this was poured in, not piped like a posh pastry chef. There are good sized bubbles in the top. I make a good chocolate mousse and I’m proud of my attempts but this is so much better than mine! I ask, made it and how. I am told, its egg whites, chocolate and a little sugar and our hostess makes it by hand. She must have arms of steel as this mousse is so light, its rich but not clinging. I was caught running my finger around the inside of the glass, our smiling hostess knew what she had done, she knew how good it was and you could tell they both loved every minute of it. We sit for a little while, smile and get ready to leave, the bill, all I’ll say, leave a damn good tip. These people are food angels, so excited, so humble and yet proud of what they create. I would be happy to eat that seabass as my last meal on this earth.

The rabbit in red wine sauce was rich in flavour, served with delicious baked potatoes. My family ordered fish, and that was fantastic as well. Highly recommend... read more The rabbit in red wine sauce was rich in flavour, served with delicious baked potatoes. My family ordered fish, and that was fantastic as well. Highly recommend.