The bubbling vats at the entrance clue you into Conga’s claim to fame. They hold marinated pork in spicy sauce for their beloved bifanas. Over a thousand of the sandwiches are made here daily. Started 40 years ago by Manuel Oliviera, now son Sêrgio has taken over. His additions include the francesinha (another Porto classic), caldo verde (collard green soup), and papas sarrabulho (potatoes cooked with pork blood, meats, cumin, and lemon.)

This tiny, 1970s tile-lined eatery serves the best sandwich in Porto: sandes de pernil. Owner Mr. Cesar slowly roasts pork legs one by one. He slices the succulent meat before your eyes, stuffs it in a roll, and bathes it in his secret-recipe gravy. Gooey Serra da Estrela sheep’s milk cheese makes for a tasty upgrade. Pair your sandwich with homemade fries and draft Super Bock dark beer. Minimal seating means lines often stretch out the door.

A snapshot of contemporary Porto, mixing high-concept design and traditional food. The rustic cuisine includes açorda de marisco (seafood bread stew), cozido (lamp chops and collard greens), and Arouquesa beef casserole. Save room for apple pie topped with condensed milk meringue. The small, 20-seat space makes your meal feel intimate. It also inspired the clever wine rack on the domed ceiling. The bottles come from the nearby Douro Valley, luring wine buffs and local wine industry workers.

It feels like home here. The stone walls are crammed with vintage plates, napkin drawings, and photos of customers with owner Zé António, who welcomes everyone like family. Fitting, for he runs the place with his wife and daughters. Far from healthy and gourmet trends, here you tuck into traditional dishes like vitelinha, roast strips of veal and esparregado, puréed spinach. Grandma does the desserts: French toast-like rabanadas and toucinho do céu (translation: “bacon from heaven.”)

This cozy place is appealing to both the eye and the belly. Chef João puts a contemporary twist on traditional ingredients. We love the Carolino rice topped with cuttlefish. His bean and mushroom stew showcases his skills with seasonal produce. An affordable lunch special and gourmet tasting menu make all budgets welcome. João’s smiling wife, Sophia, helms the front of the house. The dining room’s glass storefront lets light in even on rainy days. When it’s nice out, enjoy the back garden.

One of Porto’s best places for down-home Portuguese food. Pataniscas, salt cod fritters, feijoada, and rojões à Buraco (fried pork.) The homey, simple desserts include their famous carrot cake. Many customers leave the ordering to the trusted owners, childhood friends Manuel and Francisco, who haven’t changed anything for 50 years. That includes the generous portions, cheap prices, and no reservations policy. That’s why it’s always a mad rush here until midnight.

This classic has been chugging for over 30 years. On the menu, homestyle food from the northeastern Foz Côa region. The best dishes fill you up just by uttering their names: fried rice with beans, Porto-style tripe, arroz de cabidela (chicken blood rice), and Portuguese stew. Don’t miss the homemade fries and famous desserts – chocolate mousse and chocolate cake. The stone-walled interior adds to the old school ambiance. Or, grab a wooden table out front for a slice of street life.

One of the oldest restaurants in Porto, as witnessed by the yellowed newspaper clippings on the wall. Come Thursdays and Sundays for the most famous dish, succulent roast lamb with crackling skin and bubbling sauce. Throughout the week, roasted veal, baked octopus, and spiced pork rojões (firecrackers) are other standouts. Like in many Porto places, the portions are generous. Half a portion is good for two people. FYI, the entrance is non-descript. Just follow the delicious aromas to find it.

One of the first spots to shake up Porto’s dining scene. The industrial space dotted with vintage objects feels like your friend’s cool loft. The large communal table beckons a meal of shared small plates like sauteed squid or mustard-cured salmon. If you prefer your own entrée, we’re partial to the grilled steak or octopus. A sign of Cantina 32’s creativity? The signature cheesecake comes in a tiny flowerpot. Dig into the crushed Oreo dirt to find the luscious banana yogurt filling.

A tasty sequel by the former owners of Casa Nanda. The couple only stayed retired for 2 months – a sign of their love of food and hospitality. Don’t be fooled by the simple décor. The kitchen is all that matters. Try Portuguese comfort food like fried pescada (hake) fillets atop soppy rice. On Saturdays, Porto’s famous tripe. Sundays are reserved for cozido à portuguesa, the national meat, sausage, vegetable stew and roasted cabrito (kid) and vitela (veal). Different setting. Same deliciousness.